FRANKIE & JOHNNIE'S PIZZERIA (Health Operation# 347540) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 19, 2018.
| NYS Health Operation ID | 347540 |
| Operation Name | FRANKIE & JOHNNIE'S PIZZERIA |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
205 Main Street Hurleyville NY 12747 |
| Municipality | FALLSBURG |
| County | SULLIVAN |
| Permitted Corporation Name | Frankie & Johnny's Inc. |
| Permitted Operator Name | John Nardi |
| Permit Expiration Date | 04/30/2019 |
| Local Health Department | Monticello District Office |
| NYSDOH Gazetteer | 525400 |
| Date: 2018-11-19 | Type: Inspection |
Violations:
1 critical,
9 noncritical |
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Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11D: Non food contact surfaces of equipment not clean Comments: Two containers of soup (one with approximately 1 gallon (7 inches by 14 inches) measured to be 127F and one with 1/2 gallon (7 inches by 9 inches) measured to be 108F) both observed to be stored in ice baths on the kitchen food prep counter for cooling. Operator stated that soups finished cooking approximately 1/2 hour earlier, rested briefly on stove and then were placed into ice baths. Soup temperatures remeasured 50 minutes later (one gallon soup 85F, 1/2 gallon soup 51F), at which point operator transferred both soups to walk-in cooler to continue cooling. Proper cooling technique implemented. // Observed two large turkey breast roasts (approximately 7-8 pounds each) cooking in oven during inspection. Operator stated turkeys will be cooked to a minimum internal temperature of 170F. After cooling down to 140F, discussed that turkey breasts will be cut in half and stored in walk-in freezer (per operator), uncovered, until completely cooled to 45F or less, after which they will be covered/wrapped. // Food temperatures: salad prep cooler - house dressing 41F, soup cooler - stewed tomatoes 43F, pizza prep cooler - tomato sauce 43F, indoor walk-in cooler - oil & garlic 41F, outdoor walk-in cooler cheese 45F, steam table - sausages 177F, meatballs 165F, meat sauce 158F, marinara sauce 141F. // Sanitizing solution test strips, product thermometer and disposable gloves readily available and observed to be properly used. Wiping cloths observed to be stored in sanitizing solution (measured to be 200 ppm). |
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| Date: 2018-04-04 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 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) Comments: Hot holding - Steam table: meat sauce 170 degrees Fahrenheit, tomato sauce 150 degrees Fahrenheit, meatballs in stock 175 degrees Fahrenheit. Cold holding - food prep cooler: ziti at 42 degrees Fahrenheit, chicken cutlets at 42; reach in cooler: tomato sauce 28 degrees Fahrenheit; open top prep: sliced cucumbers 45 degrees Fahrenheit, sliced onions 43 degrees Fahrenheit, blue cheese dressing 44 degrees Fahrenheit; soda cooler: lemon slice at 38 degrees Fahrenheit. Wiping cloths were in sanitizing solution at about 200 ppm. Product thermometer and chlorine test strips to evaluate sanitizing solution provided. Discussed proper cooling techniques and bread cutting for buffet service. |
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| Date: 2017-11-30 | Type: Inspection |
Violations:
5 critical,
12 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8F: Improper thawing procedures used Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Comments: Cold-holding temperatures: Walk-in cooler: Beef barley soup 44F, spaghetti 43F; Salad prep cooler: House dressing 43F; Cooks work station cooler: Fried shrimp 42F. Hot-holding temperatures: Steam table: Meatballs 169F, sausages 157F, meat sauce 155F, clam sauce 140, chicken stock 169F. Sanitizing solution bucket on food prep counter measured to be approximately 200ppm. Sanitizer test strips readily available for use. Cook: George. |
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| Date: 2017-03-23 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
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 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 11D: Non food contact surfaces of equipment not clean 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 Comments: Significant improvement observed. // All foods properly hot-held (steam table): sausages 158F, meatballs 156F, marinara sauce 145F. All foods properly cold-held: house-made salad dressing (open-top salad keeper) measured to be 40F, chopped onions (pizza prep cooler) 40F, garlic and oil (food prep counter cooler) 42F, soup (reach-in glass door cooler) 35F, soup (walk-in cooler) 40F. //. No foods observed to be stored at ambient air temperature (all foods out of temperature control were observed to be under active preparation). // No foods observed to be stored in non-food grade or improper containers (discussed with operator that aged/worn food grade containers are discarded and not used for food storage). // Wiping cloths observed to be properly used to clean utensils periodically between uses and stored in sanitizing solution between uses. Operator stated that additional test strips are on order //. Observed proper glove use and food handling. // Dry goods storage room renovated (shelving cleaned and painted, ceiling tiles replaced). // Operator and wife, Amy, stated that they will be completing the food manager training course soon (after completing renovations to facility), but before 5/31/2017. // Discussed properly cooling techniques. // Discussed proper dishwashing technique in that mechanical dishwasher is currently out of order and that all dishes are hand-washed in three basin sink (wash, rinse and then sanitize) until the machine is repaired. |
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| Date: 2016-12-08 | Type: Inspection |
Violations:
9 critical,
9 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 11D: Non food contact surfaces of equipment not clean 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Street Address | 205 Main STREET |
| City | Hurleyville |
| State | NY |
| Zip | 12747 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
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| LEWIS' TAVERN | Raymond Lewis | 205 Main Street, Schaghticoke, NY 12154 | 2018-10-03 |
| FINN Mac COOL'S RESTAURANT | Finn Mac Cool's Restaurant · Mct Restaurants Inc | 205 Main Street, Port Washington, NY 11050 | 2018-04-30 |
| CAFE DOLCE VITA | Giuseppe Bruzzese | 205 Main Street, Farmingdale, NY 11735 | 2014-06-03 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MORNINGSIDE PARK | Town of Fallsburg | 11 Morningside Park Road, Hurleyville, NY 12747 | 2018-07-24 |
| Morningside Park Day Camp - Feeding Site | 11 Morningside Park Road, Hurleyville, NY 12747 | 2017-08-01 | |
| Morningside Park -Food Service | Town of Fallsburg | 11 Morningside Park Road, Hurleyville, NY 12747 | 2011-08-02 |
| Camp Ger-Food Service | 336 Whittaker Road, South Fallsburg, NY 12779 | 2018-07-31 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MORNINGSIDE PARK | Town of Fallsburg | 11 Morningside Park Road, Hurleyville, NY 12747 | 2018-07-24 |
| Morningside Park Day Camp - Feeding Site | 11 Morningside Park Road, Hurleyville, NY 12747 | 2017-08-01 | |
| PICKLED OWL, LLC | Evan Allees | 218 Main Street, Hurleyville, NY 12747 | 2019-01-23 |
| TRES BELLE CATERING | Bahay Kubo | 15 Kile Farm Road, Hurleyville, NY 12747 | 2018-12-04 |
| Camp Arugath Habosem-Food Service | 203 Whittaker Road, Hurleyville, NY 12747 | 2018-08-15 | |
| NADIA'S FRESH PRODUCE | Janos & Nadezda Lecei | 222 Main Street, Hurleyville, NY 12747 | 2015-03-06 |
| EDIBLE ART BY ERIN | Edible Art By Erin | 156 Muthig Road, Hurleyville, NY 12747 | 2014-03-14 |
| OMG TEEN CLUB LLC | Omg Teen Club LLC | 218 Main Street, Hurleyville, NY 12747 | 2011-09-19 |
| Morningside Park -Food Service | Town of Fallsburg | 11 Morningside Park Road, Hurleyville, NY 12747 | 2011-08-02 |
| IZZY'S AUNT | Kathleen Sullivan | 220 Main Street, Hurleyville, NY 12747 | 2007-03-25 |
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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).