GINO'S NY PIZZERIA (Health Operation# 265440) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 9, 2018.
| NYS Health Operation ID | 265440 |
| Operation Name | GINO'S NY PIZZERIA |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
1905 College Avenue Elmira NY 14901 |
| Municipality | ELMIRA |
| County | CHEMUNG |
| Permitted Corporation Name | M & S ELMIRA, INC. |
| Permitted Operator Name | SAL EVOLA |
| Permit Expiration Date | 12/15/2018 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 070101 |
| Date: 2018-05-09 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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 Comments: A Time Table of Compliance Date of May 20, 2018 has been established to correct the remaining violations listed above. A re-inspection will be conducted after this date to determine compliance. Discussed waiver requirements of cooked pizzas with employee during inspection, facility is in compliance with waiver requirements. Observed employees using plastic gloves and utensils properly during inspection. Numerical thermometers available to evaluate cooked potentially hazardous (TCS), chlorine sanitizer test kit was available at dish ware wash area. Discussed proper cooling of cooked lasagna with Cook during inspection. Recommend limiting depth of cooked lasagna to 3" inches since it is a difficult potentially hazardous food to cool. Cooked lasagna in rectangular flat pans to be placed in walk-in cooler at less than 45 dF uncovered without foil or plastic wrap while under cooling. Also reviewed cooling schedule with Cook- all cooked potentially hazardous foods must be cooled from 120 dF to 70 dF within 2 hrs. then continue cooling from 70 dF to less than 45 dF within an additional 4hrs without covers while cooling. Cooked PHF's can then be covered after proper cooling temperature has been reached with cold-holding storage at less than 45 dF. |
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| Date: 2017-06-15 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Facility had clipboard available and was properly tracking times of cooked potentially hazardous (TCS) foods which are covered by a hot-holding waiver. Cook was properly cooling cooked meat sauce inside walk-in cooler, food depth less than 4"in. and uncovered during cooling. Numerical thermometers available for checking cooked potentially hazardous (TCS) foods. Also discussed reheating of potentially hazardous (TCS) foods which were previously cooked and cooled- reheating to +165 degrees F before hot holding on steam table at + 140 degrees F. A Time Table of Compliance Date of June 30, 2017 has been established to correct violations listed above. A re-inspection will be conducted after this date to determine compliance. |
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| Date: 2016-04-01 | Type: Re-Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140oF during hot holding. Comments: The following items have been corrected from previous inspection: 6A - Meatballs being hot held at 156F per sanitarian's thermocouple, 6A - No leftover pizza being given to food bank, 10B - Door latch on walk-in cooler has been fixed. |
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| Date: 2016-02-10 | Type: Inspection |
Violations:
3 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140oF during hot 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) Comments: Discussed storing lids to salad prep unit 6 inches off the floor. Discussed construction of upstairs dry storage area. Discussed cooling items in walk-in cooler- top of sandwich make unit not to be used for cooling. |
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| Date: 2015-05-18 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Handwash sink in kitchen has been repaired. Violation 12e corrected from previous inspection. No other items evaluated at time of inspection. | ||
| Date: 2015-04-01 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Discussed cooling of chicken and pasta, uncovered at a depth of 4 inches or less, with operator. Discussed storage of items in make-unit for pizza. Discussed regular calibration of probe thermometer with operator. Observed test strips for bleach sanitizer at time of inspection and discussed correct concentration of sanitizer with operator. Items in steam table all temped at above 140 dF. |
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| Date: 2015-03-09 | Type: Inspection |
Violations:
3 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140oF during hot holding. Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Comments: Observed accurate probe thermometer and test strips for sanitizer at time of inspection. Discussed with operator cooling items uncovered at a shallow depth until they reach 45 dF or below. Discussed with operator storage of in-use utensils. |
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| Date: 2014-11-12 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Violation 12d from previous inspection has been corrected. Door to employee bathroom in kitchen is self-closing. Scheduled HACCP for 11/19/14 at 2:30 pm. | ||
| Date: 2014-10-08 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: Violation 11a corrected from previous inspection (test strips for bleach sanitizer present). |
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| Date: 2014-09-11 | Type: Inspection |
Violations:
1 critical,
2 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: Discussed with operator hand-washing and avoiding barehand contact with ready-to-eat foods. Discussed hot-holding waiver. Discussed with operator options for cooling marinara sauce, including splitting the batch into smaller containers at a depth of less than 4 inches, keeping containers uncovered while sauce is cooling, using metal instead of plastic, using an ice wand, et cetera. Sauce must be cooled such that it goes from 120 dF to 70 dF in two hours and 70 dF to 45 dF in another four hours. |
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| Date: 2013-07-11 | Type: Inspection |
Violations:
2 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 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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) Comments: Discussed handling of tomato based sauces. Italian sausage made at establishment; sausage from approved (USDA stamped) source. |
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| Date: 2012-02-28 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Date: 2011-01-20 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15D: Improper storage of cleaning equipment, linens, laundry unacceptable Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2010-09-23 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Date: 2009-10-16 | Type: Inspection |
Violations:
2 critical,
3 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) Item 14C: Pesticide application not supervised by a certified applicator 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: 2008-10-29 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-10-28 | Type: Inspection |
Violations:
3 critical,
3 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. |
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| Street Address | 1905 COLLEGE AVENUE |
| City | ELMIRA |
| State | NY |
| Zip | 14901 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CENTRAL HOTS (under Lezeski) | Kevin Lazeski | 2001 College Avenue, Elmira, NY 14904 | 2015-08-27 |
| OOB - CENTRAL HOTS (under Crout) | Thomas Crout | 2001 College Avenue, Elmira, NY 14904 | 2015-04-14 |
| OOB - KENTUCKY FRIED CHICKEN #38206 | Wksc, LLC | 2001 College Avenue, Elmira, NY 14904 | 2008-01-18 |
| ELMIRA HEIGHTS LITTLE LEAGUE CONCESSION | Elmira Heights Little League | 100 East Mccanns Boulevard, Elmira Heights, NY 14903 | 2016-05-31 |
| KYLIE'S DINER & BAKERY | Kylie's Bakery, LLC | 2048 College Avenue, Elmira Heights, NY 14903 | 2014-12-22 |
| OOB - MANOS DINER | Efstratia T. Santoriniou | 2048 College Avenue, Elmira Heights, NY 14903 | 2014-02-12 |
| OOB - A BLUE COLLAR CAFE | A Blue Collar Cafe, Inc. | 2048 College Avenue, Elmira Heights, NY 14903 | 2012-01-26 |
| OOB - MANOS DINER (under Bill Manos) | Bill & Eleni Manos | 2048 College Avenue, Elmira Heights, NY 14903 | 2008-02-06 |
| EDISON HIGH SCHOOL CAFETERIA | Elmira Heights Central School District | 2083 College Avenue, Elmira Heights, NY 14903 | 2018-11-27 |
| ELMIRA CORRECTIONAL FACILITY (INMATE FS) | Nys Dept. of Corrections | 1879 Davis Street, Elmira, NY 14901 | 2018-10-16 |
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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).