PUDGIES PIZZA - NORTH (Health Operation# 738198) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 9, 2018.
| NYS Health Operation ID | 738198 |
| Operation Name | PUDGIES PIZZA - NORTH |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
1339 College Avenue Elmira NY 14901 |
| Municipality | ELMIRA |
| County | CHEMUNG |
| Permitted Corporation Name | CAVA CORP. |
| Permitted Operator Name | WILLIAM CAVALUZZI |
| Permit Expiration Date | 06/15/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 070101 |
| Date: 2019-02-19 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Conducted a re-inspection due to violations noted on previous inspection report of 1-29-19. Regarding Blue Item # 15 A- New replacement ceiling tiles have been installed in rear kitchen area, kitchen surfaces clean- Corrected. Also, monitoring thermometer was installed inside pizza refrigerated storage unit, to be maintained below 45 dF due to cold potentially hazardous (TCS) foods stored inside unit. Will conduct a HACCP training exercise later in year with kitchen staff. | ||
| Date: 2019-01-29 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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 Comments: A Time Table of Compliance Date of February 10, 2019 has been established to correct the violations listed above. A re-inspection will be conducted after this date to determine compliance. Facility was in compliance with waiver requirements for potentially hazardous (TCS) pizza, log sheets maintained with discard times. Employees were observed properly using plastic gloves and utensils during inspection. Digital thermometer available for evaluating hot potentially hazardous (TCS) foods. All cooked potentially hazardous (TCS) foods observed under hot holding in steam table unit (meatballs, hot dog meat sauce, cheese sauce) were maintained above 140 dF. Test kits (Chlorine & quaternary ammonia) were available for evaluating dish ware washing and wiping cloth solutions- 200 ppm chlorine sanitizer in wiping cloth solution. Reviewed routine hand washing by employees with Manager during inspection. |
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| Date: 2018-02-09 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Reviewed pizza waiver requirements with Operator, time log sheet was maintained with listed discard time. Reviewed plastic glove use and routine hand washing by employees with Operator during inspection. Thermometers available for checking cooked potentially hazardous (TCS) foods. Meatballs in sauce were being maintained in steam table unit at +160 dF, Cheese sauce was maintained at 155 dF. Numerical thermometers available inside all refrigerated equipment used to store cold potentially hazardous foods- units maintained at less than 45 dF. Will conduct a HACCP training exercise with staff later in year. |
||
| Date: 2017-02-10 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Sheet rock wall has been repaired in dry storage room. Sanitizer test kits (Chlorine & Quaternary Ammonia) are available to check wiping cloth and dish ware sanitizer solutions. Light bulb replaced inside walk-in freezer. Will conduct a HACCP training exercise with staff later in year. | ||
| Date: 2017-01-26 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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) Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Manager was requested to obtain both bleach and quaternary ammonia sanitizer test kits which are required to be available to check sanitizer strength- please obtain within 24 hrs. A Time Table of Compliance Date of February 10, 2017 has been established to correct the violations listed above. A re-inspection will be conducted after this date to determine compliance. Numerical thermometers were available to evaluate both hot and cold potentially hazardous (TCS) foods. Also discussed routine hand washing and proper use of plastic gloves with employees during inspection. |
||
| Date: 2016-01-28 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection conducted to verify cleaning of excessive grease and food debris near fryers. Also verified new shield placed on ceiling light fixture in dry storage room. Both items corrected from previous inspection. Hot-holding temperatures of marinara with meatballs and liquid cheese greater than 140F. Per workers, both items rapidly reheated on grill in a.m. instead of being reheated in hot-holding unit. Sandwich make unit now contains lids on each insert, food items stored deeper in inserts. Temperature of food items which have been in make unit overnight are 44-45F. Ambient air temp. is 44F. Thermostat controller is at highest setting. Food workers began cleaning condenser at time of visit. Workers advised to monitor unit to ensure phf/tcs food temperatures are not above 45F. | ||
| Date: 2016-01-14 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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 Comments: Discussed storage of meats, cheeses, cut tomatoes in sandwich make unit with employees. Specifically, it was recommended to discontinue storing these items above the top of the plastic inserts as it becomes more difficult to effectively cold-hold at 45F or less. Temperatures ranged from 47-48F where stacked above the insert to 41F at bottom of insert. All other food items observed in top section of unit, including mayonnaise, dressings, peppers, lettuce, etc. do not require temperature control. |
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| Date: 2015-03-23 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Conducted reinspection to verify violation #6A from recent inspection has been corrected. Food workers writing discard time for PHF/TCS pizzas and stromboli as per conditions of hot-holding waiver. Recent history of discard times observed in log book. No other items evaluated during inspection. | ||
| Date: 2015-02-23 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 9D: Dressing rooms dirty, not provided, improperly located Comments: Discussed cooling of phf/tcs foods during inspection. Advised food workers to remove cover from sausage links and ground beef, both of which were observed in the cooling process with lid on. PHF/TCS pizzas include all pizzas except cheese and cheese and pepperoni. Also advised food worker to ensure hot-holding soup kettle is operating such that it can maintain temperature of cheese sauce at 140F or greater prior to placing heated new sauce in unit. |
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| Date: 2014-04-07 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Thermometer obtained (2E corrected from previous inspection). | ||
| Date: 2014-04-04 | 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 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Discussed ill food worker requirements, bare-hand contact prevention, handwashing requirements with manager. Provided food safety summary sheet. |
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| Date: 2013-03-20 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: service tech has been onsite to plan repair to kitchen hand sink, hand sink operational, temporary correction employed unti final repair can be made. Service technician due back this week. CCHD to conduct reinspection next week to verify final repair (3-29-13). Call CCHD if done earlier, 737-2019. Discusssed hot holding waiver items with operator, ensure discard time changed when new product placed in holding case. | ||
| Date: 2013-02-07 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Discussed requirements for hot holding waiver for phf pizzas and strombolis. Demonstrated proper use of sanitizer test strips. Discussed hand washing and proper glove use. |
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| Date: 2012-01-09 | Type: Inspection |
Violations:
2 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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: 2011-01-18 | Type: Inspection |
Violations:
0 critical,
4 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
||
| Date: 2010-07-26 | Type: Inspection |
Violations:
1 critical,
1 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 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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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| OOB - PUDGIES PIZZA - NORTH | Cava Corp. | 524-530 North Main Street, Elmira, NY 14901 | 2010-07-13 |
| Street Address | 1339 COLLEGE AVENUE |
| City | ELMIRA |
| State | NY |
| Zip | 14901 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| OOB - CHARLEY'S GRILLED SUBS | Elmira Food Concepts, Inc | 1339 College Avenue, Elmira, NY 14901 | 2010-02-01 |
| OOB - THE HOT SPOT | Kelb, Inc. | 1339 College Avenue, Elmira, NY 14901 | 2007-05-31 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| FASSETT SCHOOL CAFETERIA | Elmira City School District | 309 West Thurston Street, Elmira, NY 14901 | 2018-09-20 |
| FASSETT SCHOOL Summer Feeding Site | Elmira City School District | 309 West Thurston Street, Elmira, NY 14901 | 2018-08-06 |
| THE SHINGLE | James & Delcine Chimileski | 205 West Thurston Street, Elmira, NY 14901 | 2018-04-20 |
| HORSEHEADS EAGLES CLUB | Horseheads Eagles #3818 | 115 Westside Avenue, Elmira, NY 14901 | 2018-08-07 |
| THE SAND DOLLAR SALOON & GRILL | 1321 College Ave Corp | 1321 College Avenue, Elmira, NY 14901 | 2016-05-20 |
| KING KONE | Sbd Properties, Inc. | 1315 College Avenue, Elmira, NY 14901 | 2018-03-14 |
| ELMIRA CORRECTIONAL FACILITY (INMATE FS) | Nys Dept. of Corrections | 1879 Davis Street, Elmira, NY 14901 | 2018-10-16 |
| FRONTLINE COMMUN. CTR Summer Feeding Site | Economic Opportunity Program, Inc | 346 Woodlawn Avenue, Elmira, NY 14901 | 2018-07-24 |
| SUBWAY (DAVIS ST.) | K.j. Clark & Assoc., Ltd | 1869 Davis Street, Elmira, NY 14901 | 2018-02-07 |
| FRONTLINE COMMUNITY CENTER | Frontline Family Ministries, Inc / Let Elmira Live | 346 Woodlawn Avenue, Elmira, NY 14901 | 2017-12-18 |
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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).