IL FORNO OF SARATOGA, LLC (Health Operation# 513247) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 21, 2018.
| NYS Health Operation ID | 513247 |
| Operation Name | IL FORNO OF SARATOGA, LLC |
| Food Service Description | Food Service Establishment - Catering Operation |
| Facility Address |
541 Broadway Saratoga Springs NY 12866 |
| Municipality | SARATOGA SPGS. |
| County | SARATOGA |
| Permitted Corporation Name | IL FORNO OF SARATOGA, LLC. |
| Permitted Operator Name | DAVID ZECCHINI |
| Permit Expiration Date | 03/31/2020 |
| Local Health Department | Glens Falls District Office |
| NYSDOH Gazetteer | 450100 |
| Date: 2018-03-21 | 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) Comments: Violations must be corrected as soon as possible. Contact this office via email or telephone with any questions. |
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| Date: 2017-04-06 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 11D: Non food contact surfaces of equipment not clean Comments: Violations to be corrected as soon as possible. Contact this office via email or telephone with any questions. |
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| Date: 2016-08-29 | 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 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: Violations to be corrected as soon as possible. Any questions can be directed to this office via email or telephone. |
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| Date: 2015-09-01 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Violations to be corrected by 9/15/15. Please submit email correspondence to this office with a corrective action list for each violation cited. Discussed hot/cold holding requirements, ill food worker policy, and barehand contact prevention with operator. |
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| Date: 2014-05-08 | Type: Inspection |
Violations:
1 critical,
5 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) 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 8B: In use food dispensing utensils improperly stored Comments: Must correct all violations no later than May 22, 2014. Must send Corey DiLorenzo an email to [email protected] addressing corrective actions taken to all cited violations no later than 5/22/14. |
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| Date: 2013-04-05 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
Item 1F (Critical): Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8F: Improper thawing procedures used 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) Comments: Discussed proper cooling procedures with staff. Several 22 qt containers of cooked soups & sauces located in walk n cooler. In discussion with staff, no additional cooling aid is used. Cooked product is just placed in these container, covered, and placed in walk in cooler after setting out in kitchen for an hour. Provided education. Must place product in shallow pans, no more than 4 inches high, and cool uncovered. Product must cool from 120 degrees F to 70 degrees F in 2 hours, then from 70 degrees F down to 45 degrees F or less within 4 additional hours. Make sure to take temperatures during cool down procedures to ensure adequate cooling is taking place. Must correct all violations by April 19, 2013, except floor must be done by May 15th. Must email Corey DiLorenzo addressing corrective actions taken to all cited violations no later than 4/17/13 at [email protected] |
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| Date: 2012-01-30 | Type: Inspection |
Violations:
2 critical,
9 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 8F: Improper thawing procedures used Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8D: Single service items reused, improperly stored, dispensed, not used when required |
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| Date: 2011-01-20 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 1F (Critical): Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2010-02-19 | Type: Inspection |
Violations:
5 critical,
5 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
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| Street Address | 541 BROADWAY |
| City | SARATOGA SPRINGS |
| State | NY |
| Zip | 12866 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| 534 BISTRO | Lhtw LLC. | 534 Broadway, Saratoga Springs, NY 12866 | 2018-10-30 |
| SARATOGA HILTON-Banquet Kitchen | 534 Broadway, Saratoga Springs, NY 12866 | 2018-01-26 | |
| SPRINGS (THE) | The Springs 534, Inc. | 534 Broadway, Saratoga Springs, NY 12866 | 2018-01-26 |
| SARATOGA SPRINGS CITY CENTER | Ryan Mcmahon | 522 Broadway, Saratoga Springs, NY 12866 | 2017-11-14 |
| SARATOGA HILTON GIFT SHOP | Jennie Kelemen | 534 Broadway, Saratoga Springs, NY 12866 | 2015-09-24 |
| Saratog Hilton - Banquet Kitchen | 534 Broadway, Saratoga Springs, NY 12866 | 2015-05-19 | |
| SARATOGA UNION GRILLE (THE) | Andrew Brindisi | 534 Broadway, Saratoga Springs, NY 12866 | 2010-03-11 |
| CHEZ SOPHIE | Dba Chez Sophie | 534 Broadway, Saratoga Springs, NY 12866 | 2009-01-06 |
| HUNGRY SPOT CAFE & DELI | Hungry Spot Cafe & Deli LLC | 480 Broadway, Saratoga Springs, NY 12866 | 2018-04-13 |
| JACOB & ANTHONY'S AMERICAN GRILLE | Marello Management Group | 38 High Rock Avenue, Saratoga Springs, NY 12866 | 2018-03-01 |
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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).