NIKKI P.'S DELI-BAKERY
Nikki P's Deli-bakery Corp


Address: 1045 Community Road, Schenectady, NY 12303

NIKKI P.'S DELI-BAKERY (Health Operation# 306804) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 6, 2018.

Business Overview

NYS Health Operation ID 306804
Operation Name NIKKI P.'S DELI-BAKERY
Food Service Description Food Service Establishment - Restaurant
Facility Address 1045 Community Road
Schenectady
NY 12303
Municipality ROTTERDAM
County SCHENECTADY
Permitted Corporation Name NIKKI P'S DELI-BAKERY CORP
Permitted Operator Name KRISTINE PALLUTI
Permit Expiration Date 06/30/2019
Local Health Department Schenectady County
NYSDOH Gazetteer 465400

Inspection Results

Date: 2018-09-06 Type: Inspection Violations: 1 critical, 1 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Date: 2017-10-30 Type: Inspection Violations: 0 critical, 3 noncritical
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 8B: In use food dispensing utensils improperly stored
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Date: 2016-07-28 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: no violations at time of inspection
Date: 2015-10-15 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2015-10-01 Type: Inspection Violations: 1 critical, 5 noncritical
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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 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 8B: In use food dispensing utensils improperly stored
Date: 2013-03-13 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-01-02 Type: Inspection Violations: 2 critical, 3 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: 3-4 SLICES ea SAUSAGE AND PEPPERS PIZZA AND SAUSAGE AND MUSHROOMS SLICES EACH AT 60 DEGREES IN FRONT SERVICE CASE. hOT SUBS IN TINFOIL IN SAME CASE @ 80 DEGREES NO LOG KEPT DISPOSED TO CORRECT. fOOD OUT OF TEMP SUPPORTS RAPID PATHOGEN GROWTH. 4 PLASTIC CONTAINERS OF SOUP IN SAME FRONT HOT HOLDING SERVICE CASE @ 80 DEGREE. SOUP MAY NOT BE HELD OUT OF TEMP FOR ANY PERIOD. FOOD HELD 45-140 DEGREES SUPPORTS RAPID PATHOGEN GROWTH. DISPOSED TO CORRECT. STAFF STATE SOUP IN CASE FOR 1 1/2 HOURS
Date: 2012-03-19 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2012-03-12 Type: Inspection Violations: 3 critical, 2 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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 12A: Hot, cold running water not provided, pressure inadequate
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Date: 2011-09-12 Type: Inspection Violations: 1 critical, 3 noncritical
Item 2D (Critical): Unwrapped/potentially hazardous foods are reserved.
Item 14A: Insects, rodents present
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Date: 2010-07-23 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2009-06-23 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2008-10-22 Type: Inspection Violations: 0 critical, 1 noncritical
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)
Date: 2008-05-14 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2007-11-20 Type: Inspection Violations: 1 critical, 4 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2007-06-08 Type: Inspection Violations: 2 critical, 2 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines.
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2006-12-14 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)

Office Location

Street Address 1045 COMMUNITY ROAD
City SCHENECTADY
State NY
Zip 12303

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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).