Wilson's Pizza Shop, 2730 Main Street, Newfane, NY 14108 - Restaurant inspection findings and violations

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Business Info

Restaurant name: WILSON'S PIZZA SHOP
Address: 2730 Main Street, Newfane, NY 14108
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant
Total inspections: 25
Last inspection: 11/19/2015
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Inspection findings

Inspection date

Type

Comments
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 11/19/2015InspectionCold holds and coolers are all < 45 degrees F ok. Sanitizer for wipe towels is ~ 100 ppm cl ok. 3 bay sink is wash, rinse, sanitize @ ~50 ppm cl, air dry ok. Hand barriers ok. Hair is restrained ok. Thermometers accurate and available. Choking poster, cpr sign, & permit are all posted publicly ok. Hand wash sink ok. Reminder: Submit Permit renewal & fee, Worker's Comp. & Disability insurance proofs to this office by 11/30/2015.
  • Non food contact surfaces of equipment not clean
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 11/13/2014Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 05/01/2014Inspection3 C - EMPLOYEE SEEN CUTTING CELERY FOR DIP (NOT TO BE COOKED) USING BARE HANDS, APPROX. 1/2 GALLON OF CELERY VOLUNTARILY DISCARDED, CORRECTED 5 A - UPRIGHT COOLER OPPOSITE HOOD: UNIT CONTAINED MEAT (~ 1QUART ), VETETABLES, SAUCE AND RAW CHICKEN WINGS AND CHEESE WHICH HAD JUST BEEN BROUGHT FROM DOWNSTAIRS COOLER, MEAT HAD BEEN IN COOLER ALL NIGHT AND AT 51F WAS VOLUNTARILY DISCARDED, CHICKEN AND CHEESE MOVED TO ANOTHER FRIG, CORRECTED, SERVICE CALLED IMMEDIATELY 12 D - TOILET PAPER AND HAND TOWELS NOT MOUNTED IN TOILET 15 A - SOME SHELVING NOT SMOOTH AND EASILY CLEANABLE
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 11/07/2013Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 04/17/2013Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 01/03/2013Re-Inspection10B: Gasket of doule-doored stainless cooler is loose and peeling away from door. Repeat.
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 12/10/2012Re-Inspection8A: Food in walk in cooler is not stored 6 inches off the floor for easy cleaning 10A: Shelving in pizza dough prep area is not smooth and easily cleanable. Since this shelving is used to store raw dough (food sits directly on surface) it needs to be food grade. 15A: Flooring in kitchen and prep area worn with missing tiles. 10B: Gasket of double-doored stainless steel cooler is loose and peeling away from door.
  • Single service items reused, improperly stored, dispensed, not used when required
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 11/14/2012Inspection2 A - Accurate Food thermometer not available. Thermometer found to read 50 dF when inspector's digital thermometer temped 63 dF. Thermometer was recalibated and corrected. 8 A - Food in walk-in cooler found not stored at least 6 inches off floor for easy cleaning, or on moveable racks or solid platforms to prevent food debris accumulation. 8 A - Containers of food not labeled found in several areas of kitchen. 8 D - Single service ware not stored to prevent contamination. 10 A - Shelving in pizza dough prep area worn and not smooth and easily cleanable. 15 A - Flooring in kitchen and prep area worn with missing tiles in several areas. 15 B - Light in walk-in cooler not shielded
  • Pesticide application not supervised by a certified applicator
 04/26/2012Inspection14C- found a can ofgreen thumb flying insect spray in kitchen owner removed to outside storage shed corrected.
No violation noted during this evaluation. 12/01/2011Inspection
No violation noted during this evaluation. 08/20/2011Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Non food contact surfaces of equipment not clean
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 03/22/2011Inspection2C Found raw shl eggs in refrigerator in kitchen stored above soufle' cups containing oil & bleu cheese. Corrected, owner moved eggs to bottom shelf 8A Plastic bottles containing liquids are not labeled for content 11D GE microwave oven is dirty/ sticky
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 11/12/2010Inspection11D Walkin cooler walls and fan cover have dust accumulation 11D Grime accumulation on wooden shelving and racks in back prep room area 15A Floor in kitchen worn in spots by equipment
No violation noted during this evaluation. 08/20/2010Re-Inspectionno problems noted
No violation noted during this evaluation. 05/12/2010Re-Inspection
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
 05/04/2010Inspection5a + 5e- at time of inspection- ambient air in victory cooler was 55dF. I temped (25#s) chicken wings and found them to be 52-53dF. In unit more than 2 hrs per owner. In unit more than 2 hrs and voluntarily discarded by owner. Also one pound of french fries in unit temped at 56dF and were also voluntarily discarded by owner. corrected 2e- food testing thermometer is reading at 30dF at room temperature. About 80dF in kitchen. Owner will buy a new one. corrected 14b- back door is wide open with no screen and front door is wide open with no screen both closed and corrected
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
  • Hair is improperly restrained
 11/06/2009Inspection2B Food worker was not wearing gloves when sandwiches were initially prepared. Corrected, gloves were put on and sandwiches (2) were discarded 8A Plastic pop bottles stored on floor in side room 9C Food worker was not wearing a hair restraint - Corrected 10B Shelving and base of dough machine is not smooth and easily cleanable - Repeat 16 No CPR kit available
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 11/19/2008Inspection10B Shelving in dough room-contact paper in disrepair, wooden shelving next to flour in disrepair 10B Wooden base for dough mixer not smooth and easily cleanable
No violation noted during this evaluation. 02/19/2008Re-Inspection
No violation noted during this evaluation. 01/16/2008Re-Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 11/20/2007Inspection15b- light in G.E. cooler does not work corrected 11d- fryers have grease buildup corrected 15b- filter is missing in exhaust hood 10b- countertop is worn in back mixer area corrected 8a- turkeys and bag of onions stored on floor in basement walk in cooler corrected 15a- walls and ceiling in basement walk in cooler are in disrepair corrected 2e- Their food testing thermometer in an ice bath read 62dF attempted to calibrate but head would not turn. advised to get a new thermometer corrected
No violation noted during this evaluation. 11/28/2006Re-Inspection
No violation noted during this evaluation. 11/09/2006Re-Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 11/02/2006Inspection5A Reach in cooler ambient air temp. 51 dF at this time food temp inside cooler 51 dF. According to owner food has been our of temp less than 2 hours, potentailly hazardous foods moved to another cooler-repairman has been called - CORRECTED 8A Two spray bottles not labled for contents (degreaser), labled - CORRECTED 8E Thermometers needed for both refrigerators and walkin cooler 10B Some shelves in kitchen not smooth and easily cleanable 15B Lightsheild needed for walkin cooler
No violation noted during this evaluation. 11/29/2005Inspection

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