COCO'S PASTA & GRILL
Coco's Pizza Inc


Address: 3957 Albany Post Road, Hyde Park, NY 12538

COCO'S PASTA & GRILL (Health Operation# 348845) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 16, 2014.

Business Overview

NYS Health Operation ID 348845
Operation Name COCO'S PASTA & GRILL/Inactive
Food Service Description Food Service Establishment - Restaurant
Facility Address 3957 Albany Post Road
Hyde Park
NY 12538
Municipality HYDE PARK
County DUTCHESS
Permitted Corporation Name COCO'S PIZZA INC
Permitted Operator Name NIKE PSICHAS
Permit Expiration Date 05/31/2014
Local Health Department Dutchess County
NYSDOH Gazetteer 135600

Inspection Results

Date: 2014-01-16 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2013-12-31 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 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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: 6A, 6B Portions of pre-smoked ribs, chicken breasts, and chicken wings found in warming oven on service line at 108 101 and 95 deg F respectively. owner states all items in unit < 2 hrs ; corrected: proper hot holding temps discussed with owner all items reheated to at least 165 deg F, cooled and will be stored in cooler.
Date: 2013-09-25 Type: Inspection Violations: 0 critical, 2 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 14C: Pesticide application not supervised by a certified applicator
Date: 2013-05-16 Type: Re-Inspection Violations: 3 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 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 8F: Improper thawing procedures used
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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: 2013-05-08 Type: Inspection Violations: 3 critical, 7 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 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: 5A/5E- Internal air temperature of salad bain marie at 56 F. Mayo in top of unit at 59 F; hard boiled eggs in bottom of unit at 56 F. Corrected- following food items voluntarily discarded: Approximately two cups of mayo, approximatley two cups of salad dressing, approximatley one dozen hard boiled eggs and one dozen carton of raw shell eggs. Cooler not to be used to storeTime/Temperature Controlled for Safety foods until serviced or adjusted and able to maintain foods at 45 F or less. 2C- Pan of raw beef steaks on top shelf in walk-in cooler over covered containers of cole slaw, tuna and potaoe salad and closed containers of salad dressing. No contamination observed. Corrected- beef relocated to bottom of sheet pan rack in walk-in cooler.
Date: 2012-11-26 Type: Inspection Violations: 0 critical, 4 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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: 2012-04-20 Type: Inspection Violations: 0 critical, 3 noncritical
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)
Date: 2012-03-09 Type: Re-Inspection Violations: 1 critical, 4 noncritical
Item 3B (Critical): Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: 3 B- worker observed working at grill while eating a hamburger. Worker was observed touching chicken on the grill without changing cloves and washing hands between. Corrected- grilled chicken voluntarily discarded and worked washed hands and chaged gloves before resuming work at grill.
Date: 2012-03-08 Type: Re-Inspection Violations: 3 critical, 3 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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 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 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
Comments: Left hand rear service line bain marie still not keeping foods at or below 45 degrees F.: sliced tomatoes in top 58, cold cuts and tuna salad in bottom 48. - All potentially hazardous foods relocated to walk-in cooler. Told operator he could not keep these foods in unit on ice, as inspector feels he is unable to adequately monitor temperatures (short staff today). Also relocated were 1 dozen chicken breasts cooling at 117, made today. Approximately 2 dozen wraps, including BBQ chicken and buffalo chicken, found on counters on plates in plastic bags between 67-74 degrees F. Operator states weraps were made about 30 minutes prior with hot chicken and room temperature sauces. - Wraps relocated to walk-in cooler Approximately 5 pounds cooked rice with sausage and vegetables found on kitchen shelf cooling at 85 degrees F. Chef states food was cooked 1 1/2 hours ago. - Food relocated to walk-in cooler to continue cooling process. To be monitored.
Date: 2012-02-29 Type: Inspection Violations: 3 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 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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

Office Location

Street Address 3957 ALBANY POST ROAD
City HYDE PARK
State NY
Zip 12538

Nearby food service establishments

Operation Name DBA/Corporation Name Facility Address Last Inspection
DARBY O' GILLS Darby O' Gills of Hyde Park Inc. 3969 Albany Post #3 Road, Hyde Park, NY 12538 2018-10-29
SUBWAY HYDE PARK Narayan Food Inc 3969 Albany Post Road, Hyde Park, NY 12538 2018-10-25
MRS NESBITTS FIRESIDE CAFE Mrs Nesbitts Cafe Inc 4079 Albany Post Road, Hyde Park, NY 12538 2012-04-10
HYDE PARK BREWING CO Hyde Park Brewing Co Inc 4076 Albany Post Road, Hyde Park, NY 12538 2018-10-24
ROOSEVELT THEATRE Roosevelt Cinemas 4060 Albany Post Road, Hyde Park, NY 12538 2018-12-10
HYDE PARK DRIVE IN Hyde Park Drive-in Theatre Inc 4114 Albany Post Road, Hyde Park, NY 12538 2018-05-18
QUALITY INN FOOD 4142 Albany Post Road, Hyde Park, NY 12538 2015-02-04
DAIRY QUEEN Jonathan Maeder 4164 Route 9, Hyde Park, NY 12538 2018-11-09
CIA - AMERICAN BOUNTY The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538 2018-11-07
CIA - APPLE PIE BAKERY CAFE The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538 2018-10-18

Competitor

Improve Information

Please comment or provide details below to improve the information on COCO'S PASTA & GRILL.

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).