ORIGINAL ITALIAN PIZZA
Amato Enterprises LLC


Address: 411 South Main Street, Elmira, NY 14904

ORIGINAL ITALIAN PIZZA (Health Operation# 891943) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 31, 2018.

Business Overview

NYS Health Operation ID 891943
Operation Name ORIGINAL ITALIAN PIZZA
Food Service Description Food Service Establishment - Restaurant
Facility Address 411 South Main Street
Elmira
NY 14904
Municipality ELMIRA
County CHEMUNG
Permitted Corporation Name AMATO ENTERPRISES LLC
Permitted Operator Name JOHN AMATO
Permit Expiration Date 03/15/2019
Local Health Department Chemung County
NYSDOH Gazetteer 070101

Inspection Results

Date: 2019-02-27 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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 two accurate probe thermometers at time of inspection. Recommended obtaining and using digital thermometers since calibration is not necessary. Observed hot-held meatballs in sauce in steam table. Discussed with operator and employee requirement to maintain hot-held foods above 140F. Recommended stirring meatballs frequently (every 15 minutes), using more water in steam table, hot-holding in smaller quantities, or using different hot-holding equipment in order to be able to keep meatballs above 140F. Observed cooked and cooled beef and chicken strips at temperatures below 45F stored stacked and with lids in walk-in cooler. Beef was at a depth of approx. 3 inches. Discussed approved cooling procedures with manager, including using shallow depths of less than 4 inches, in uncovered and unstacked containers. Observed food stacked above insert fill line and below lip of insert in top section of make-unit refrigerator. Observed temperatures of ham at the top of the stack at 45F-47F and at the bottom of stack at 41F-42F. Recommended to employee stacking below fill line of unit to maintain temperatures below 45F. Observed employees wearing gloves while working with ready-to-eat foods. Observed that hole in floor next to walk-in cooler and dough mixer had been patched. Also observed that gaskets in bottom drawer of pull-out cooler below grill.
Date: 2018-08-31 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Conducted reinspection to verify correction of violation #2E from 8/30/2018. Several probe thermometers were obtained. Corrected. No other items evaluated at time of reinspection.
Date: 2018-08-30 Type: Inspection Violations: 1 critical, 3 noncritical
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 14A: Insects, rodents present
Comments: Facility was following conditions of hot holding waiver for pizza at time of inspection. Make and discard times were clearly written on paper next to pizza display area, as per waiver agreement. Discussed when pre-cooking chicken wings, they have to fully cooked to an internal temperature of at least 165F. Cooked chicken wings are to then cooled in a shallow (less than 4 inches deep) uncovered pan, in a single layer from 120F-70F within 2 hours, then 70F- 45F or less within an additional 4 hours. Discussed proper cooling of pre-portioned pasta noodles in single shallow layer. Recommended staff to lower the temperature of the pull-out drawer cooler below grill at a temperature below to approx 36-38F to minimize the effect of the proximity of potentially hazardous time/temperature controlled for safety (PHF/TCS) foods within the unit to grill above. Recommended that sandwich make unit adjacent from flat top grill have its lid remain closed and/or place lids on individual inserts containing PHF/TCS foods during lunch rush to minimize time that PHF/TCS are exposed to heat from grill. Also, discussed to move PHF/TCS shredded cheese as far away from grill in make unit to limit exposure to heat. Shredded cheese in pizza make unit had a temperature of 44F. Meatballs in marinara sauce stored in hot holding kettle next to grill had a temperature of 172F.
Date: 2017-03-20 Type: Inspection Violations: 1 critical, 0 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Comments: Discussed reheating of meatballs and marinara, which manager stated is done on stove, to 165F or greater within two hours. Also discussed cooling fully to 45F or less prior to combining and covering containers in refrigerator. Recommended obtaining digital probe thermometer, keeping storage of potentially hazardous/time & temperature controlled for safety food items, such as cut tomatoes, deli meats and cheeses below line in insert when holding in top of make unit, and to keep lid down when not in use. Observed proper marking of potentially hazardous pizzas held for service. Discard times were written on pad next to display area with current date.
Date: 2016-03-31 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Demonstrated proper cooling method- shallow depths (4 inches or less), in walk-in coolers with lids off. Discussed pizza wavier.
Date: 2016-02-19 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)
Comments: Discussed cooling schedule 120-70 in 2 hours then 70-45 in an additional 4 hours. Items need to be under refrigeration during cooling and in depths of 4 inches or less without lids. Observed accurate probe thermometer. Discussed hand washing and glove use.
Date: 2015-05-08 Type: Inspection Violations: 1 critical, 5 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 14A: Insects, rodents present
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)

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Services with the same corporation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
ORIGINAL ITALIAN PIZZA Amato Enterprises LLC 360 West Pulteney Street, Corning, NY 14830 2018-06-14
ORIGINAL ITALIAN PIZZA (NORTH) Amato Enterprises LLC 2088 College Avenue, Elmira Heights, NY 14903 2018-05-17

Office Location

Street Address 411 SOUTH MAIN STREET
City ELMIRA
State NY
Zip 14904

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Competitor

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Dataset Information

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).