VINCENZO'S PIZZERIA
Sidari Pizzeria, Inc.


Address: 303 North Main Street, Elmira, NY 14901

VINCENZO'S PIZZERIA (Health Operation# 265607) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 22, 2018.

Business Overview

NYS Health Operation ID 265607
Operation Name VINCENZO'S PIZZERIA
Food Service Description Food Service Establishment - Restaurant
Facility Address 303 North Main Street
Elmira
NY 14901
Municipality ELMIRA
County CHEMUNG
Permitted Corporation Name SIDARI PIZZERIA, INC.
Permitted Operator Name VINCENT SIDARI
Permit Expiration Date 08/15/2019
Local Health Department Chemung County
NYSDOH Gazetteer 070101

Inspection Results

Date: 2019-01-15 Type: Inspection Violations: 1 critical, 1 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: Facility was in compliance with waiver requirements for hot potentially hazardous (TCS) foods (speciality pizzas)- discard times were recorded on sheet near pizzas. Employees were observed properly using plastic gloves and utensils during inspection. Checked chlorine sanitizer solution in wiping cloth bucket- +200 ppm (facility has test kit available). Refrigerated storage equipment which is used to store cold potentially hazardous (TCS) foods was maintained at 45 dF or less and contained monitoring thermometers. Numerical thermometer was available to evaluate hot potentially hazardous (TCS) foods.
Date: 2018-03-22 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Conducted a re-inspection due to violations from previous inspection report of March 13, 2018. Regarding Item # 11D, napkin dispensers and ketchup bottles which are located at customer dining tables appear to be clean- Corrected. Will conduct a HACCP training with staff later in year.
Date: 2018-03-13 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Comments: A Time Table of Compliance Date of March 20, 2018 has been established to correct violations listed above. A re-inspection will be conducted after this date to determine compliance. Violations from previous inspection of 2-21-18 corrected- Ceiling and fan covers clean inside walk-in cooler, waste oil storage tank in back parking lot appears clean, bag of flour has been removed from kitchen floor.
Date: 2018-02-21 Type: Inspection Violations: 0 critical, 4 noncritical
Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 11D: Non food contact surfaces of equipment not clean
Item 8A: 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)
Comments: A Time Table of Compliance. Date of March 10, 2018 has been established to correct the violations listed above. A re-inspection will be conducted after this date to determine compliance. Discussed cooling procedures of cooked sausage with Manager during inspection, cooked sausage was under active cooling (uncovered) in walk-in cooler during inspection. Wiping cloth solution was evaluated using facility's test kit (chlorine)- +100 ppm. Monitoring thermometers available inside refrigerated storage equipment used to store cold potentially hazardous (TCS) foods. Numerical thermometers available to evaluate cooked potentially hazardous foods- Meatballs- 160 dF while hot-held in steam table unit in kitchen. Discussed routine hand washing and proper use of plastic gloves and utensils with Manager during inspection.
Date: 2017-03-08 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Re-inspection conducted due to previous inspection report of 2-16-17. Checked temperature of refrigerated pizza make unit at front counter- cooked shredded pork maintained at 38 degrees F checked with thermocouple. Operator limiting amounts of cold pizza toppings inside refrigerated make unit. Also have installed metal stripping between front and back kitchen and at rear kitchen doorways- Corrected. Will conduct a HACCP training exercise with staff later in the year.
Date: 2017-02-16 Type: Inspection Violations: 1 critical, 2 noncritical
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: A Time Table Of Compliance Date of March 1, 2017 has been established to correct the above-mentioned violations. A re-inspection will be conducted after this date to determine compliance. Discussed cold-holding temperatures with Cook Staff during inspection. Numerical thermometer available to evaluate hot potentially hazardous (TCS) foods. Wiping cloth solution was checked- 200 PPM chlorine. Discussed routine hand washing with Staff during inspection.
Date: 2016-05-05 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Reinspection conducted following stipulation agreement for improper cooling of potentially hazardous foods. At time of reinspection, large plastic container, approximately 22qt capacity, 10 in diameter, 14 inch depth, of cooked peppers observed cooling with cooling wand in walk-in refrigerator. Temp of peppers approx. 65-75F, and had been removed from cooking approximately 2 hours prior. Product may or may not meet cooling schedule (120F to 70F within 2 hours and 70F to 45F within 4 additional hours) as currently packaged. Food worker advised to monitor cooling temperature and time. Recommended cooling in uncovered shallow containers at less than 3 inches depth. Operator indicated items will be cooled in shallow pans from this point. Portion of shelving in walk-in refrigerator, which were previously observed to be corroded has been replaced, prior to timetable offered during inspection. All new shelving obtained for walk-in refrigerator.
Date: 2016-02-11 Type: Inspection Violations: 1 critical, 1 noncritical
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Discussed cooling procedures with food worker. Waiver for phf/tcs pizzas appears to be followed as discard times were documented on shelf under pizza display unit.
Date: 2015-03-26 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Conducted reinspection due to three critical violations cited during inspection. No critical violations from last inspection observed during reinspection. No other items evaluated during visit.
Date: 2015-03-04 Type: Inspection Violations: 3 critical, 3 noncritical
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Comments: Discussed cooling methods to include shallow depths in uncovered or loosely covered containers in walk-in refrig., in ice bath, with cooling wand/paddle with prep cook. Facility appears to be properly using waiver for time as a public health control as pizzas marked with a discard time on sticky note under counter as per conditions of waiver.
Date: 2014-11-06 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Rodent feces cleaned from shelving, floor-corrected from previous visit. Facility under contract for pest control services. Monitoring stations observed empty at time of visit.
Date: 2014-04-07 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Reinspection to be conducted to verify correction of violation #15A.
Date: 2014-03-27 Type: Inspection Violations: 2 critical, 3 noncritical
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 14A: Insects, rodents present
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Discussed not working while ill, handwash requirements and barehand contact prevention with food workers. Provided education for proper cooling. Potentially hazardous foods to be under active cooling at or before food item reaches 140F. Food to be cooled from 120F to 70F or less within two hours and to 45F or less within four additional hours. Recommended using shallow pans of 4 inches or less, ice bath, and/or cooling paddle. Items should be left uncovered when cooling. Also discussed reheating requirements: previously cooked and cooled potentially hazardous foods to be reheated to 165F or more within 2 hours (can then be held at 140F or greater).
Date: 2013-03-20 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: 15 A corrected from previous, wall behind the curb style mop sink and wall behind 3 bay sink has been recoated to be smooth and easilty cleanable.
Date: 2013-02-12 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: 11b corrected from previous - chlorine test strips obtained. Discussed options for wall repair, ttoc establihed previously still in effect for 2-28-13, must be light colored.
Date: 2013-02-06 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: 15 A corrected from previous, walk in cooler walls, ceiling cleaned. 12 D corrected from previous, toilet seat in men's toilet room replaced. Dish machine has not been repaired (technician not available) facility is using 3 bay to wash, rinse, and sanitize. The 2-28-13 TTOC for the wall behind 3 bay and curb style mop sink still in effect. Discussed bare hand contact with pizza for service.
Date: 2013-01-30 Type: Inspection Violations: 0 critical, 8 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: notes: ensure all staff know and understand discard waiver for certain pizza items.
Date: 2012-03-19 Type: Inspection Violations: 0 critical, 2 noncritical
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Date: 2011-01-24 Type: Inspection Violations: 1 critical, 0 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Date: 2010-02-11 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

Office Location

Street Address 303 NORTH MAIN STREET
City ELMIRA
State NY
Zip 14901

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).