SALVATORE'S PIZZERIA (Health Operation# 274051) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 7, 2018.
| NYS Health Operation ID | 274051 |
| Operation Name | SALVATORE'S PIZZERIA |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
7588 North Broadway Red Hook NY 12571 |
| Municipality | RED HOOK |
| County | DUTCHESS |
| Permitted Corporation Name | NORTH BROADWAY PIZZA & CAFE INC |
| Permitted Operator Name | ANGELO LAVEGLIA |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136400 |
| Date: 2018-05-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures and measurements during the inspection - True 2 door display at front end - grated cheese 35F, individual creamers 35F; Dessert display - carrot cake 45F, turtle cake 45F, cheese cake 43F/44F, canoli 43F/45F; Hot water from faucet 145F; Sanitizing buckets - 5 prepared around establishemnt all about 100 ppm chlorine residual good; Salad prep station - cheese 40F/40F/41F/43F, shredded carrots 43F, cannoli cream 40F/43F, dressing individaully packaged 41F/40F/40F/41F; hot holding - meatballs in red sauce 194F, marinara 185F/183F/184F; 2 door under butcher block lowboy - sliced beef 29F, quart heavy cream 42F, garlic butter 36F, garlic in oil 38F, eggplant 41F, pene pasta 42F, raw chicken 42F, chicken wings 42F; Out of fryer - fish 202F; Pizza prep station - ham 37F, meatballs sliced 37F, sausage 38F, egglant 38F, artichokes 37F, broccolli 36F, tomatoes 37F, garlic in oil 45F, pepperoni 41F, sausage slices 41F, onions 41F, popcorn chicken 42F, cubed chicken 39F, cheese shredded 42F; walk in cooler - cheese 35F/36F/38F/40F/37F/40F, turkey chunk deli style 35F, cannolli cream 35F, ham 35F, salami 35F, hamburger patties 36F, meatballs 26F, sausage 32F/34F, onions 35F, peppers 35F, pepperoni 38F, chicken 35F/34F/35F, soup 35F/36F sliced tomatoes 35F, linguini 37F, cheese 38F/39F/39F/39F | ||
| Date: 2017-12-14 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Comments: This inspection dated 12/14/2017 3:42pm was erroneously entered as a 're-inspection". This entry is to correct that error. The notes of Mobitask item #349762 are still valid but represent an inspection completed on that date. Inspection comments: Continue to work on the basement area as it is a work in progress. Recommend the basement walls be painted with a high gloss white or light colored paint to keep the area in better condition for dry storage for this food service.. Temperatures during the inspection: Hot holding meatballs 150F, meatballs 154F, red sauce 156F, chicken breast 143F; Chicken wings just out of cooking 203F; Salad prep station atosa - bleu cheese 39F, grated cheese 40F, feta cheese 38F, individual dressings 40F; the automatic dishwasher is meeting the minimum 120F wash/rinse temp with 50 ppm free chlorine; Dessert display cooler - peanut butter pie 44F, chocolate cake 44F, creme brule cheesecake 41F; pizza prep station - cheese 40F, sauce 36F, cut tomatoes 38F, onions 38F, pepperoni 38F, brocolli 43F, sausage 42F, meatballs sliced 41F, eggplant 40F; walk in cooler - red peppers 34F, cooked spinach 35F, spinach soup 35F, garlic in oil 36F, green creamy sauce 35F, raw chicken 37F; shredded mozzarella tubs 38F/39F/40F, angel hair pasta 37F, spaghetti 38F, fetticine 38F; Continetal 2 door lowboy - ziti 41F, spaghetti 41F, ziti 42F, beef steaks 30F, chicken wings 38F |
||
| Date: 2017-09-28 | Type: Re-Inspection |
Violations:
0 critical,
7 noncritical |
|
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) 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 Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8B: In use food dispensing utensils improperly stored Comments: Re-inspection finds many violations resolved as noted on past inspections...The facility appears cleaner with equipment obviously cleaner than on previous visits. The basement area has most of the non-food service items either removed or segregated from the paper and other food service suplpies. Continue to work on the basement area as it is a work in progress. Recommend the basement walls be painted with a high gloss white or light colored paint to keep the area in better condition for dry storage for this food servcie. Note that the shelf in the back room across from the walk in cooler which stacks the assembled pizza boxes, has been replaced with a new clean piece of wood....this item being wood is porous and not easily cleanable and may pose a problem in the future At this time will be acceptable as it has replaced the degrading particle board that was there previously which has now been removed from the food service area, and also because the shelf is used only for the dry storage of the assembled pizza boxes. The wall at the staircase to the basement has been corrected using a piece of plastic wall board. |
||
| Date: 2017-09-08 | Type: Re-Inspection |
Violations:
1 critical,
12 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11D: Non food contact surfaces of equipment not clean Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 14A: Insects, rodents present Comments: Temperatures and measurements during the re-inspection: Hot holding - Meat sauce 171F, meatballs in red sauce 174F, marinara sauce 169F Sanitizing buckets 50 ppm/100ppm/200ppm |
||
| Date: 2017-08-29 | Type: Inspection |
Violations:
5 critical,
8 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11D: Non food contact surfaces of equipment not clean Item 8B: In use food dispensing utensils improperly stored Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 14A: Insects, rodents present Comments: Temperatures and measurments durig the inspection: Walk in cooler - chicken soup 36F, raw chicken cutlets 38F, cream of broccolli soup 35F, ziti 40F, ziti 39F, spaghetti 37F, angel hair pasta 36F, garlic in oil or butter 35F, sliced cheese 37F, cold cuts 36F, cooked eggplant 41F, popcorn chicken 39F, raw burgers 35F Hot water from faucets 152F, 1st bay of 3 bay sink at 98F Automatic dishwasher is meeting the minimum 120F with 50 ppm free chlorine True 2 door glass tall boy display cooler - half and half creamers 31F, grated cheese 33F Dessert display cooler - carrot cake 41F, chocolate/vanilla cake 43F Atosta salad prep station - canolli cream with chocolate chips 40F, individual dressings ranch 39F and creamy italian 42F Pizza prep station - sliced meatball 36F, ham 36F, spinach 39F, sliced tomatoes 36F, cubed cooked chicken 39F, cooked onions 39F, sliced sausage 42F, cheese 36F Continental 2 door under butcher block top - cooked eggplant 39F, ziti 40F, fettucine 42F, spaghetti 39F, provolone 42F, beef meat patties 34F, garlic in oil or butter 38F Hot holding - meatballs in red sauce 184F, meatballs in red sauce #2 175F Collective bucket of sanitizing solution at 50ppm at surface of bucket. |
||
| Date: 2017-01-19 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SALVATORE'S PIZZERIA | 2044 Latta Road, Rochester, NY 14612 | 2018-11-21 | |
| SALVATORE'S PIZZERIA | Big Silz LLC | 6200 County Line Road, Ontario, NY 14519 | 2018-08-17 |
| SALVATORE'S PIZZERIA | Newark Pizza Parlor LLC | 205 South Main Street, Newark, NY 14513 | 2018-06-08 |
| SALVATORE'S PIZZERIA | 149 East Ridge Road, Rochester, NY 14621 | 2018-05-01 | |
| SALVATORE'S PIZZERIA | Aragona Pizzeria, Inc | 3719 Walworth-palmyra Road, Walworth, NY 14568 | 2015-08-04 |
| SALVATORE'S PIZZERIA | 55 South Main Street, Fairport, NY 14450 | 2019-02-26 | |
| SALVATORE'S PIZZERIA | 11 Main Street, Scottsville, NY 14546 | 2019-02-01 | |
| SALVATORE'S PIZZERIA | 1018 South Clinton Avenue, Rochester, NY 14620 | 2018-04-16 | |
| SALVATORE'S PIZZERIA | Gehrke Family Enterprises of Avon, Inc. | 243 East Main Street, Avon, NY 14414 | 2018-03-20 |
| Street Address | 7588 NORTH BROADWAY |
| City | RED HOOK |
| State | NY |
| Zip | 12571 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| VILLAGE DINER | Arsams Inc | 7550 No Broadway, Red Hook, NY 12571 | 2018-02-26 |
| GOLDEN WOK HONG KONG KITCHEN | Golden Wok Hong Kong Kitchen Inc | 7479 So Broadway, Red Hook, NY 12571 | 2018-12-11 |
| RED HOOK CURRY HOUSE | Red Hook Curry House Inc | 28 East Market Street, Red Hook, NY 12571 | 2018-12-11 |
| FLATIRON | Flatiron of Red Hook Inc | 7488 South Broadway, Red Hook, NY 12571 | 2018-11-16 |
| TASTE BUDD'S CAFE | Taste Budd's Cafe Inc | 40 West Market Street, Red Hook, NY 12571 | 2018-05-02 |
| VILLAGE PIZZA III | Robert Tiedtke | 7514 North Broadway, Red Hook, NY 12571 | 2018-04-30 |
| CHARLIE O'S | Charlie O's Inc. | 23 B East Market Street, Red Hook, NY 12571 | 2018-02-26 |
| MERCATO | Buitoni Inc | 61 East Market Street, Red Hook, NY 12571 | 2018-01-11 |
| BLACK STAR SOCIAL | S Corp | 7496 South Broadway, Red Hook, NY 12571 | 2017-04-26 |
| J & J'S GOURMET CAFE | J&j Gourmet Corp. | 1 East Market Street, Red Hook, NY 12571 | 2015-09-23 |
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| 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).