PEPE DELI (Health Operation# 717171) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 22, 2018.
| NYS Health Operation ID | 717171 |
| Operation Name | PEPE DELI |
| Food Service Description | Food Service Establishment - Delicatessen |
| Facility Address |
1741 Route 6 Carmel NY 10512 |
| Municipality | CARMEL |
| County | PUTNAM |
| Permitted Corporation Name | PEPE DELI INC. |
| Permitted Operator Name | SEGUNDO TUIQUINAGUI |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Putnam County |
| NYSDOH Gazetteer | 395000 |
| Date: 2018-08-22 | Type: Inspection |
Violations:
6 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 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 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 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 Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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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| Date: 2018-07-27 | Type: Inspection |
Violations:
4 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 8F: Improper thawing procedures used Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
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| Date: 2018-06-11 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: refrigerator that was found to be operating at approximately 60 degrees during previous inspection was serviced and was found to be operating at 40 degrees during this visit. discussed keeping temperature logs for refrigerators. also discussed the need for someone to complete servesafe certification process. | ||
| Date: 2018-05-31 | 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 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: repeat red items subject to enforcement action. facility replaced storage room floor and is looking into purchasing a walk-in refrigerator. steam table temperatures very good. |
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| Date: 2017-11-28 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2017-11-07 | Type: Re-Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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) |
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| Date: 2017-10-27 | Type: Re-Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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. |
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| Date: 2017-10-24 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 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) Comments: Co-inspector: Shawn Rogan Repeat red item violations are subject to enforcment action. Reinspection will be after two weeks. |
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| Date: 2017-02-16 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. |
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| Date: 2017-02-03 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 |
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| Date: 2016-11-10 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: areas of kitchen cleaned and re-painted since previous inspection. reach-in refrigerator was serviced and is holding at 40 degrees, and is in use. continue to clean and maintain facility as needed. | ||
| Date: 2016-10-11 | Type: Inspection |
Violations:
0 critical,
4 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) |
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| Department of State (DOS) ID | 3819082 |
| Entity Name | PEPE DELI INC. |
| Initial DOS Filing Date | 2009-06-05 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | SEGUNDO ALBERTO TUQUINAGUI |
| DOS Process Address |
1741 Route 6 Carmel NEW YORK 10512 |
| Street Address | 1741 ROUTE 6 |
| City | CARMEL |
| State | NY |
| Zip | 10512 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| PEPE DELI & GROCERY INC. | Maria Banegas | 1741 Route 6, Carmel, NY 10512 | 2018-12-03 |
| FINE FAST DELI | 1741 Deli Corp. | 1741 Route 6, Carmel, NY 10512 | 2009-03-13 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THAI GOLDEN | Pad Thai Kitchen, Inc. | 5 Seminary Hill Road, Carmel, NY 10512 | 2018-11-27 |
| THAI GOLDEN/MONKOLCHAYUT | Pad Thai Kitchen, Inc. | 5 Seminary Hill Road, Carmel, NY 10512 | 2013-07-17 |
| LA FAMIGLIA | Frank Adamo | 5 Seminary Hill Road, Carmel, NY 10512 | 2007-12-04 |
| ST. JAMES THE APOSTLE SCHOOL | Valerie Crocco | 14 Gleneida Avenue, Carmel, NY 10512 | 2018-11-19 |
| CURRY HOUSE | Daalpuri, LLC | 4 Church Street, Carmel, NY 10512 | 2018-10-24 |
| MILLIE'S CAFE | A Dose of Q, LLC | 16 Seminary Hill Road, Carmel, NY 10512 | 2018-09-14 |
| VALENTINA'S | Valentina's Restaurant Corp.. | 4 Church Street, Carmel, NY 10512 | 2015-12-04 |
| CIAO BELLA CAFE | Rocco Debellis | 4 Church Street, Carmel, NY 10512 | 2008-03-06 |
| MAGNOLIA'S | Kathrine Scott | 16 Seminary Hill Road, Carmel, NY 10512 | 2006-10-19 |
| DREW UNITED METHODIST CHURCH | Rev. David Collins | 28 Gleneida Avenue, Carmel, NY 10512 | 2017-06-26 |
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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).