PICCOLO PAESE (Health Operation# 347331) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 17, 2018.
| NYS Health Operation ID | 347331 |
| Operation Name | PICCOLO PAESE |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
2071 State Route 52 Liberty NY 12754 |
| Municipality | LIBERTY |
| County | SULLIVAN |
| Permitted Corporation Name | T.Z.B. Corp. |
| Permitted Operator Name | Baco Vulaj |
| Permit Expiration Date | 10/31/2019 |
| Local Health Department | Monticello District Office |
| NYSDOH Gazetteer | 522000 |
| Date: 2018-10-17 | Type: Inspection |
Violations:
3 critical,
10 noncritical |
|
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11D: Non food contact surfaces of equipment not clean Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 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: Cold-holding temperatures: open-top prep cooler - capers 38F; cold holding drawers - shallots 40F; walk-in cooler - beef stock 37F. Cooked spinach observed to be properly cooling, measured to be 35F. Observed that shellfish tags were retained for at least 90 days. |
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| Date: 2017-09-26 | Type: Inspection |
Violations:
1 critical,
12 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8B: In use food dispensing utensils improperly stored Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15D: Improper storage of cleaning equipment, linens, laundry unacceptable 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 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Inspection conducted by Andrew Kalter and Ashley Peters-Blume. Discussed thermometer use for cooking, cooling, holding, and reheating. Operator stated that he uses an ice want to cool larger quantities of foods such as chicken stock. No non food cleaning chemicals stored near food service areas. No foods observed to be stored at room temperature. Upon arrival it was found that all food intended to be hot held on steam table was being rapidly heated on the stove. Operator stated that the left reach in cooler is turned off at night after all food products are transferred to the walk in cooler. It was discussed that the cooler must be turned on, and reach 45 degrees Fahrenheit, or below prior to holding food. Right side reach in cooler had garlic and oil at 36 degrees Fahrenheit. Open top food prep cooler had capers at 37 degrees Fahrenheit. Chopped tomato in walk in cooler at 36 degrees Fahrenheit. Sanitizing solution was properly maintained with test strips available. It was tested at about 200 ppm bleach. Employee restroom was under renovation. Operator stated that the walk in cooler door will also be repaired during renovations. |
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| Date: 2017-04-05 | Type: Inspection |
Violations:
4 critical,
16 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Comments: Manager: Jerry; food worker: Jason. // Observed shellfish tags (retained for 90+ days); Ansul system tagged March 2017; proper glove use and food product thermometers. // Cold-holding properly maintained - open top cooler: capers 40F, food prep table drawers - sliced cheese 39F, walk-in cooler - sauce 40F. |
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| Date: 2016-10-06 | Type: Inspection |
Violations:
0 critical,
8 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 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 14A: Insects, rodents present 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Department of State (DOS) ID | 2278039 |
| Entity Name | T.Z.B. CORP. |
| Initial DOS Filing Date | 1998-07-10 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | PICCOLO PAESE RISTORANTE |
| DOS Process Address |
2071 State Route 52 Liberty NEW YORK 12754 |
| Location Name | BACO VULAJ |
| Location Address |
74 Cold Spring Road Liberty NEW YORK 12754 |
| Street Address | 2071 State Route 52 |
| City | Liberty |
| State | NY |
| Zip | 12754 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| TACO BELL | Abtb IIi LLC | 19 Sullivan Avenue, Liberty, NY 12754 | 2018-11-28 |
| LIBERTY DINER AND RESTAURANT | Liberty Diner & Restaurant, Inc. | 17 Sullivan Avenue, Liberty, NY 12754 | 2018-10-01 |
| PIZZA HUT | Pizza Hut of Se Kansas | 11 Sullivan Avenue, Liberty, NY 12754 | 2018-09-10 |
| SUBWAY | Datt, LLC | 2035 Route 52 East, Liberty, NY 12754 | 2018-02-06 |
| TACO BELL #29000 | Muy Brands LLC | 19 Sullivan Avenue, Liberty, NY 12754 | 2015-09-16 |
| ALBERT'S LIBERTY HOUSE | Albert Bitjeman | 23 Triangle Road, Liberty, NY 12754 | 2014-11-03 |
| SUBWAY-old | Pj Subs Inc | 2035 Route 52 East, Liberty, NY 12754 | 2009-07-23 |
| TACO BELL #20614-old #2 | El Rancho New York Restaurants, L.p. | 19 Sullivan Avenue, Liberty, NY 12754 | 2009-01-21 |
| TACO BELL #20614-old #1 | 19 Sullivan Avenue, Liberty, NY 12754 | 2008-07-02 | |
| LIBERTY DINER AND RESTAURANT old | 17 Sullivan Avenue, Liberty, NY 12754 | 2007-10-25 |
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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).