BANCHETTI BY RIZZO'S, INC. CATERING (Health Operation# 286284) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 7, 2017.
| NYS Health Operation ID | 286284 |
| Operation Name | BANCHETTI BY RIZZO'S, INC. CATERING |
| Food Service Description | Food Service Establishment - Catering Operation |
| Facility Address |
550 North French Road Amherst NY 14228 |
| Municipality | NIAGARA COUNTY |
| County | NIAGARA |
| Permitted Corporation Name | BANCHETTI BY RIZZO'S, INC. |
| Permitted Operator Name | MICHAEL RIZZO |
| Permit Expiration Date | 07/31/2018 |
| Local Health Department | Niagara County |
| NYSDOH Gazetteer | 310000 |
| Date: 2017-07-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All food was cooked to the proper temperature. It was delivered cold and cooked on site except beef and mashed potatoes. Potaoes were put in oven from cambros and beef was held in cambros. Closer monitoring of food temperatures leaving Banchetti's, arriving at Knights, and serving at hall needs to be kept in a temperature log. Unsure if food was cooled totally prior to transport or if food was in process of warming due to warm temperature outside and cold pans were not held in cambro or cooler to keep food cold. Cook did not know. | ||
| Date: 2016-12-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Notes: Non-operational, off-site inspection. Niagara County catering location is Knight's of Columbus, 755 Erie Ave, NT. Discussed food prep at restaurant, transport in enclosed vehicle, reheating, hot and cold holding. Discussed pre-chilling or preheating of cambros. Discussed cooking and cooling-will mail pamphlet. Discussed monitoring kitchen equipment/cooler temps at catering sites. Discussed glove use, handwashing, hair restraints, use of calibrated food testing thermometer, sanitizer and dishwashing. Gave and reviewed Food Worker Sick Policy. Schedule of events to be emailed to inspector. | ||
| Date: 2015-08-15 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-09-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-09-28 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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) |
||
| Date: 2012-08-11 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140oF during hot holding. Comments: 6A At begining of inspection several trays of breaded pork were sitting out on kitchen counter at 90 dF. According to chef pork had been taken out of cambros and were going to be placed in oven to heat. Pork placed in oven to reheat to 165 dF. CORRECTED |
||
| Date: 2011-08-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-07-16 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 14A: Insects, rodents present Comments: 14A Fly landed on dinner roll in basket. Dinner was served 1/2 hour late so that food could get up to proper temperature. This is second year that had happened. Concern over food getting up to temperature when inspector not present. Will send letter. |
||
| Date: 2009-08-08 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Comments: 8b- chef was storing in use spoon in sanitizing buket and not in product or wash rinse & sanitize in between uses 9b- employees drinking in food prep area |
||
| Date: 2009-07-18 | Type: Inspection |
Violations:
2 critical,
10 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140oF during hot holding. Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 8B: In use food dispensing utensils improperly stored Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: 2E No food temperatures were taken during the whole inspection except by the inspector. 6A Mashed potatoes in cambros were 120 deg F and 127 deg F. They were heated in ovens at establishment and put in unit. Obviously not reheated to 165 deg.prior and not held above 140 deg. 8B No one washed hands for 3 hours except inspector. 8C Dishwasher did not wash hands after placing dirty dishes in dishmachine. Took dirty ladel rinsed at pre wash and handed to cook who wiped with apron and dished soup into bowls. 9A No one washed hands for 3 hours except inspector. 10A 3 small sauce pans were used to stir and as a ladle, that has encrusted debris where handle met pan also placed pan on cardboard onto of fryers and under fryer basket then would place it back into pan of sauce. Alfredo build up on cardboard surface. 11A Dry wiped dishes with cloth towels after coming out of dish machine 11B Wipe cloths were not stored in sanitizing solution. In fact surfaces were dry wiped with cloth and not washed and sanitized after use. 11CTherefore counters were not washed and sanitized after use. 12E Handwash sink and 3 bay wre inaccessable to wash hands by cookie sheet on 3bay sink and mop blocking plus brush in handwash sink |
||
| Date: 2008-06-23 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2007-07-14 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2006-06-10 | Type: Inspection |
Violations:
critical,
noncritical |
| Street Address | 550 NORTH FRENCH ROAD |
| City | AMHERST |
| State | NY |
| Zip | 14228 |
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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).