PIZZA PICK-UP (Health Operation# 441258) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 20, 2018.
| NYS Health Operation ID | 441258 |
| Operation Name | PIZZA PICK-UP |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
2121 Grand Central Avenue Horseheads NY 14845 |
| Municipality | HORSEHEADS |
| County | CHEMUNG |
| Permitted Corporation Name | PIZZA PICKUP, INC. |
| Permitted Operator Name | ANTHONY CORSARO |
| Permit Expiration Date | 06/15/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 072200 |
| Date: 2018-02-20 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: The following items have been corrected from previous inspection: 10B) New door gasket installed on middle door of pizza make unit. 12E) New hand wash sink installed in fryer room. 15A) Walls throughout facility have been cleaned. No other items evaluated during time of visit. | ||
| Date: 2018-01-04 | Type: Inspection |
Violations:
1 critical,
4 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Facility has working digital thermometer and accurate probe thermometer. Sliced tomatoes in cold holding make unit had a temperature of 39dF. Cheese in 3 door commercial refrigeration unit had a temperature of 45dF. Recommended operator turn down refrigeration temperature and monitoring with hanging thermometer in unit. Facility has appropriate test strips to measure chlorine in sanitizing solution, which was 100 ppm in 3-bay sink compartment. Discussed reheating previously cooked and cooled food items to 165dF and hot holding items at 140dF. Observed facility using hot holding waiver for time and temperature control for safety (TCS/PHF) pizza and stromboli. |
||
| Date: 2017-04-14 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: The following items have been corrected from previous inspection: 10B) Door gaskets on 3 door refrigerator in 3 bay sink room have been replaced. 15B) Floor in 3 bay sink room has been replaced. | ||
| Date: 2017-02-28 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: The following items have been corrected from previous inspection: 2E) The facility has obtained 2 new digital thermometers. 15A) Floors under equipment has been cleaned. No other items were evaluated during re-inspection. |
||
| Date: 2017-02-27 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 8B: In use food dispensing utensils improperly stored Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Observed sanitizer level in 3 bay sink at 100ppm per facility's test strips. Observed employee washing hands and wearing gloves. |
||
| Date: 2016-04-26 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Discussed proper hot-holding and reheating temperatures of cooked potentially hazardous (TCS) foods with Operator during inspection. Specialty pizzas were marked with discard time, facility in compliance with waiver requirements. Employees were observed using plastic gloves and utensils properly during inspection. Will conduct a HACCP training with Operator later in year. |
||
| Date: 2015-04-14 | Type: Inspection |
Violations:
0 critical,
2 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Discussed routine calibration of numerical thermometers used to check hot potentially hazardous (TCS) foods with operator during inspection. Also discussed proper cooking, cooling, and reheating of potentially hazardous (TCS) foods with operator. Will conduct a HACCP training exercise with operator later in year. Facility is in compliance with waiver requirements regarding speciality pizzas which are potentially hazardous. |
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| Date: 2014-02-24 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Conducted a re-inspection due to previous inspection inspection report of January 22, 2014. Violations have been corrected. Will conduct a HACCP training later in year. | ||
| Date: 2014-01-22 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: A time table of compliance date of February 22, 2014 was established to make repairs to floor under deep fryers. A re-inspection will be conducted after this date to determine compliance. |
||
| Date: 2013-01-24 | Type: Inspection |
Violations:
1 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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) Comments: Advised cooks to re-heat previously cooked and cooled meatballs, etc. in microwave, grill, or oven (no stove at facility) to 165 degrees F prior to placing in hot holding unit. Meatballs observed in unit at 145-155 degrees F in hot-holding unit. Meatballs removed from refrigerator and placed in unit approx. 1 hour prior, per cook. Temp of water 192 degrees F. Owner stated restaurant supply company is attempting to find gaskets for 3-door refrig. unit. |
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| Date: 2012-08-15 | Type: Inspection |
Violations:
0 critical,
3 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 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) |
||
| Date: 2011-03-17 | Type: Inspection |
Violations:
2 critical,
2 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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: 2010-10-01 | Type: Inspection |
Violations:
0 critical,
3 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2010-03-02 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2010-02-18 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: 2009-01-09 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-01-05 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8B: In use food dispensing utensils improperly stored |
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| Street Address | 2121 GRAND CENTRAL AVENUE |
| City | HORSEHEADS |
| State | NY |
| Zip | 14845 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| OOB - PIZZA PICK-UP (under Leonardi) | Pizza Pick Up, Inc. | 2121 Grand Central Avenue, Horseheads, NY 14845 | 2012-03-22 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| WENDY'S (GRAND CENTRAL) | River Flats, LLC | 2123 Grand Central Avenue, Horseheads, NY 14845 | 2018-04-12 |
| OOB - WENDY'S #1-007 (under WendBing) | Wendbing Corp. | 2123 Grand Central Avenue, Horseheads, NY 14845 | 2014-10-21 |
| BURGER KING (HORSEHEADS) | Bart-rich Enterprises, Inc. | 2143 Grand Central Avenue, Horseheads, NY 14845 | 2018-03-06 |
| McDONALD'S #32609 (GRAND CENTRAL) | Cayuga Grand Central, LLC | 2152 Grand Central Avenue, Horseheads, NY 14845 | 2018-01-18 |
| OOB - McDONALD'S #32609 (GRAND CENTRAL) | Crg At Horseheads, Inc | 2152 Grand Central Avenue, Horseheads, NY 14845 | 2014-03-07 |
| LIN BUFFET | S & J Buffet, Inc. | 1020 Center St., #10, Horseheads, NY 14845 | 2018-04-04 |
| DUNKIN DONUTS | Muktajeevan Swamibapa Corp. | 1020 Center Street, Horseheads, NY 14845 | 2018-02-13 |
| SUBWAY (GRAND CENTRAL PLAZA) | K.j. Clark & Assoc., Ltd | 1020 Center Street, Horseheads, NY 14845 | 2018-02-06 |
| RICO'S PIZZA | Rpt, Inc. | 2162 Grand Central Avenue, Horseheads, NY 14845 | 2018-02-06 |
| GIUSEPPE'S PIZZERIA | Rgs Giuseppes, LLC. | 1020 Center Street, Horseheads, NY 14845 | 2018-02-02 |
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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).