Bianchi's Pizza Pad
Concetta Mangano


Address: 2623 Milton Avenue, Solvay, NY 13209

Bianchi's Pizza Pad (Health Operation# 292716) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 2, 2018.

Business Overview

NYS Health Operation ID 292716
Operation Name Bianchi's Pizza Pad
Food Service Description Food Service Establishment - Restaurant
Facility Address 2623 Milton Avenue
Solvay
NY 13209
Municipality GEDDES
County ONONDAGA
Permitted Operator Name Concetta Mangano
Permit Expiration Date 01/31/2019
Local Health Department Onondaga County
NYSDOH Gazetteer 335600

Inspection Results

Date: 2018-08-02 Type: Inspection Violations: 1 critical, 7 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11D: Non food contact surfaces of equipment not clean
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 9C: Hair is improperly restrained
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Comments: Establishment has probe/metal-stem type thermometer onsite as required.
Date: 2017-06-02 Type: 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
Comments: Re-inspection scheduled for week of July 8th.
Date: 2016-07-13 Type: Inspection Violations: 1 critical, 5 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Comments: Establishment has probe/metal-stem type thermometer onsite as required. Mail report
Date: 2015-07-31 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
Comments: Reinspection noted all other hazards/violations identified during previous routine inspection corrected at this time. Reinspection acceptable; recommend abate. Caution: Sanitary gloves and/or utensils must be used to eliminate bare hand contact at all times. Any observed instance of bare hand contact results in violation letter and commissioners hearing, and further enforcement action (ie. fines). Any food that is accidentally touched in the course of preparation or packaging should either be discarded or reheated to a minimum or 165F. Sanitary gloves are required by OCHD in conjuction with utensils when scooping service, ice cream, or any food in a container where hands will be immersed in container. When placing plastic single service cups on ready to eat pizza, handling the cup with bare hands may contaminate that plastic cup and thereby risk contamination of the ready to eat food item; wear sanitary glove when handling plastic cups used for this purpose. Additionally, wearing sanitary gloves eliminates accidental bare hand contact with food during packaging. Possible bare hand contact was not clearly observed and not absolutely certain, so informatiion was provided to operator and employee to prevent future incidents. No further action recommended or required at this time.
Date: 2015-06-25 Type: Inspection Violations: 2 critical, 13 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 11D: Non food contact surfaces of equipment not clean
Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
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 9C: Hair is improperly restrained
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8B: In use food dispensing utensils improperly stored
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 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2014-05-05 Type: Inspection Violations: 3 critical, 10 noncritical
Item 5E (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 45°F as required.
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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11D: Non food contact surfaces of equipment not clean
Date: 2013-01-03 Type: Inspection Violations: 2 critical, 6 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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)

Office Location

Street Address 2623 Milton AVENUE
City Solvay
State NY
Zip 13209

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Competitor

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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).