PAUL'S PIZZA & PASTA
Paul's Pizza · Hudson Valley Italian Restaurants, Inc.


Address: 11824 Route 9w, West Coxsackie, NY 12192

PAUL'S PIZZA & PASTA (Health Operation# 354693) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 25, 2018.

Business Overview

NYS Health Operation ID 354693
Operation Name PAUL'S PIZZA & PASTA
Food Service Description Food Service Establishment - Restaurant
Facility Address 11824 Route 9w
West Coxsackie
NY 12192
Municipality COXSACKIE
County GREENE
Permitted DBA PAUL'S PIZZA
Permitted Corporation Name Hudson Valley Italian Restaurants, Inc.
Permitted Operator Name Joseph Salvino
Permit Expiration Date 02/29/2020
Local Health Department Oneonta District Office
NYSDOH Gazetteer 195400

Inspection Results

Date: 2019-02-08 Type: Inspection Violations: 1 critical, 9 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: All violations must be corrected and violations may result in enforcement. Food items in the upper compartment of the Sandwich Bain Marie were measured to be 43 degrees F for pepperoni and 42 degrees F for shredded mozzarella cheese. Pasta in containers in the upper compartment of another cooler were measured to be between 41 to 42 degrees F. Food in the Walk-In Cooler was measured to be 36 degrees F. Hot held food items were measured to be 193 degrees F for French Onion soup and 174 to 175 degrees F for meatballs. Chicken cooked on the grill was measured to be 167 degrees F. The drain pipe in the basement above the soda syrup containers needs to be protected so that a leak in this pipe will not result in contamination of the syrup containers. Some kind of gutter would be one means of accomplishing this. The Fire Suppression System (FSS) was tagged as having been last inspected in January 2018. The operator had a receipt from Kingston showing that they had checked this system and the Fire Extinguishers in January of this year (2019). Strongly encouraged the operators to contact this company and have them place up-to-date tags on the FSS and extinguishers. They are following their waiver for pizza, stuffed pizza, and their stuffed rolls in that they keep them at room temperature storage for no more than 4 hours. According to the operator they are discarding them after about 3 hours. They have a list of all the various kinds of pizza and rolls that they are holding according to the waiver. Had a brief conversation about the best method for recording the Start and Discard times for all of these items. Report e-mailed.
Date: 2018-01-25 Type: Inspection Violations: 1 critical, 10 noncritical
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
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
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 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)
Item 11D: Non food contact surfaces of equipment not clean
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 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: All deficiencies must be corrected. The final rinse temperature on the Mechanical Dishwasher was 185 degrees F. Potentially hazardous foods in the other coolers were measured to be 43 degrees F or lower. French Onion soup was being hot held at about 190 degrees F. Report e-mailed.
Date: 2017-07-31 Type: Inspection Violations: 3 critical, 9 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
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 11D: Non food contact surfaces of equipment not clean
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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)
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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Date: 2016-09-19 Type: Inspection Violations: 2 critical, 7 noncritical
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11D: Non food contact surfaces of equipment not clean
Item 14A: Insects, rodents present
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: TEMPERATURES; TRUE LOW BOY COOLER - 40F; TRUE LOW BOY COOLER. - 36F; TRUE LOW BOY COOLER - 32F; TRUE REACH-IN FREEZER - 27F; WALK-IN COOLER - 40F; WALK-IN FREEZER - -2F; TRUE REACH-IN COOLER. - 39F; GLASS-DOOR REACH-IN COOLER - 40F; DISPLAY COOLER. - 40F; TRUE LOW BOY COOLER - 45F; TRUE LOW BOY COOLER - 40F; MEATBALLS IN SAUCE - 144F/171F/159F; PROBE THERMOMETER - YES; SANITIZING SOLUTION - YES. (200PPM - EDUCATION IS PROVIDED FOR PROPER REMIX. DISCUSSION: DISCUSSED WITH OPERATOR THE PROCEDURE FOR USING POST-IT NOTES FOR THE DISCARD TIMES FOR PIZZAS ON DISPLAY.
Date: 2015-08-21 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2015-01-12 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)
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Temperatures taken in refrigeration are all within acceptable range. Hot water dishwasher wash temp is 150 and rinse is 172 F.
Date: 2014-01-29 Type: Inspection Violations: 0 critical, 5 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 8D: Single service items reused, improperly stored, dispensed, not used when required
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)

Services with the same corporation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
TRACK 32 Hudson Valley Italian Restaurants, Inc. 1368 Indian Fields Road, Feura Bush, NY 12067 2018-06-29
JOEY'S PIZZA Hudson Valley Italian Restaurants, Inc. Rt. 9w, Mayone's Plaza, Ravena, NY 12143 2007-01-19

Office Location

Street Address 11824 ROUTE 9W
City WEST COXSACKIE
State NY
Zip 12192

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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).

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