Main St. Pizza Company (Health Operation# 515296) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 1, 2018.
| NYS Health Operation ID | 515296 |
| Operation Name | Main St. Pizza Company |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
206 East Main Street Batavia NY 14020 |
| Municipality | BATAVIA |
| County | GENESEE |
| Permitted Corporation Name | Vic Mar Inc. |
| Permitted Operator Name | Vic Marchese |
| Permit Expiration Date | 05/31/2019 |
| Local Health Department | Genesee County |
| NYSDOH Gazetteer | 180100 |
| Date: 2019-02-28 | Type: Inspection |
Violations:
0 critical,
9 noncritical |
|
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) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance 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 Item 8B: In use food dispensing utensils improperly stored Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Reminder employees drinking in food prep areas are to use covered containers with straws - wings are being fully cooked and placed in single layer in walk in in basement to cool - containers used to sauce chicken wings should be washed whenever there is a break in service - all food prep surfaces were clean |
||
| Date: 2018-11-01 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Arctic refrigeration removed ice buildup and defrosted walk-in cooler unit, set unit to lower temperature. Unit measures 38F at time of inspection, wings cooled on sheet trays inside cooler also measure 38F. Owner states fish tubs will not be used to store food items while cooling; fish tubs may be used to hold items once they have already been cooled to 45F or below. Floor beneath True reach-in cooler in pasta kitchen has been cleaned, front grate replaced. 1.5 | ||
| Date: 2018-10-29 | Type: Inspection |
Violations:
1 critical,
3 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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Wings are being precooked to >165F and then cooled in basement walk-in cooler on sheet pans. One 6-8 deep fish tub of cooked wings in same walk-in is covered in foil, wings inside measure 70F. Per operator, tub was placed in walk-in approx. 1-hr ago. Followup inspection required to verify proper cooling and cold storage inside that walk-in. Discussed proper cooling methods with chef Jason and owner Vic. 2.0 |
||
| Date: 2018-07-02 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Re-inspection conducted following complaint investigation on 6/20/18 regarding ceiling leak in the kitchen. Roof repaired by Bert's Construction on 6/25/18; owner provided receipt at time of inspection. No evidence of leaks observed at time of inspection. Receipt on file in this Department. 1 | ||
| Date: 2018-02-20 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Re-inspection conducted to follow up on outstanding violations with 30 day correction schedules from 1/17/18 inspection. Floors and walls at the fryer station adequately clean. Exterior surfaces of fryers also adequately clean. No dust observed on ventilation hood located above the fryers. Owner states a designated food worker is assigned to clean the fryer station every Thursday. Duties include moving the fryers to clean the floors and walls. Food worker also cleans the exterior surfaces of the fryers. Floor and prep tables located at the sub prep station adequately clean. New rubber flooring is installed near the mechanical dishwasher and basement entry. Owner spray foamed the gaps along the perimeter of the bi-fold doors located in the basement where inventory is received. A second interior wooden is installed and remains closed when door is not in use. All violations from 1/17/18 inspection corrected. (2) | ||
| Date: 2018-01-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Re-inspection conducted regarding proofer previously used for hot holding chicken wings. As per interview with owner and Executive Chef; chicken wings are now being cold held in walk-in cooler and the proofer is no longer used to hot hold chicken wings. Chicken wings are cooked to at least 165 degrees F, transferred to a sheet pan in a single layer, then placed uncovered in walk-in cooler located in basement and cooled to 45 degrees F or below. Chicken wings are reheated in the fryer to at least 165 degrees F then immediately served to customers. Two sheet pans of chicken wings found stored in walk-in cooler measuring 40 degrees F and proofer was not in use at time of inspection. Additional violations corrected from 1/17/18 inspection include: an accurate thermometer measuring 40 degrees F has been placed in the True glass door reach-in refrigerator located in the rear prep area on the Italian side of kitchen. Delfield unit that was limiting access to the hand wash sink on the Italian side of kitchen has been moved. A small cube freezer is now located where the Delfield unit was previously located; hand wash sink accessible and paper towels available. Tweezers, toothbrush, and sneakers no longer found stored at hand wash sink located on the Italian side of kitchen. Personal items including coats are stored in the basement office area and no personal items found stored on food preparation surfaces at time of inspection. Rubbermaid tote used for storing bread placed at least six inches off the floor using a Pepsi crate on the Italian side of kitchen. Re-inspection to be conducted in 21 days to address all other outstanding violations from 1/17/18 inspection report. (2.5) | ||
| Date: 2018-01-17 | Type: Inspection |
Violations:
1 critical,
22 noncritical |
|
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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) Item 11D: Non food contact surfaces of equipment not clean 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 Comments: Accurate 0-220 degree F thermometer available. Discussed cook, cool, reheat, methods with Executive Chef (Jason Ball) and food workers. Discussed glove use, frequent hand washing, and sick food worker policy with food workers. Education provided on utilizing single service paper towels when sanitizing tables in dining room or storing wet wiping cloths in sanitizing solution. Follow up inspection to be conducted in 7 days regarding proofer and method that will be used for cooked chicken wings (hot or cold hold). Inspection to be conducted in 30 days on all other violations as stated in inspection report. Inspectors present: L. Carney and J. Zaremski (3.5) |
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| Date: 2017-11-01 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
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 8D: Single service items reused, improperly stored, dispensed, not used when 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
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| Date: 2016-10-26 | Type: Inspection |
Violations:
1 critical,
9 noncritical |
|
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 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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| Street Address | 206 EAST Main STREET |
| City | Batavia |
| State | NY |
| Zip | 14020 |
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| Jackson Express (Mini Mart) | Aph Management LLC | 13 Jackson Street, Batavia, NY 14020 | 2015-07-09 |
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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).