GIAVANO'S PIZZERIA-WILTON (Health Operation# 456441) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 12, 2013.
NYS Health Operation ID | 456441 |
Operation Name | GIAVANO'S PIZZERIA-WILTON/Inactive |
Food Service Description | Food Service Establishment - Restaurant |
Facility Address |
3070 State Route 50 Saratoga Springs NY 12866 |
Municipality | WILTON |
County | SARATOGA |
Permitted Corporation Name | GIAVANO'S PIZZA, INC. |
Permitted Operator Name | CHRISTOPHER CRAIG |
Local Health Department | Glens Falls District Office |
NYSDOH Gazetteer | 456900 |
Date: 2013-04-12 | Type: Inspection |
Violations:
2 critical,
7 noncritical |
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Must correct all violations no later than April 30, 2013. Must email Corey DiLorenzo at [email protected] addressing corrective actions taken to all cited violations no later than 4/30/13. |
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Date: 2012-09-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
Date: 2011-06-29 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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Date: 2010-06-24 | 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 |
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Date: 2009-02-17 | Type: Inspection |
Violations:
4 critical,
6 noncritical |
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed Item 14A: Insects, rodents present Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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Date: 2008-03-24 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Date: 2008-03-10 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
Item 7G (Critical): Commercially processed precooked potentially hazardous foods are not heated to 140°F or above within two hours. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11D: Non food contact surfaces of equipment not clean Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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: 2007-03-06 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
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 Item 11D: Non food contact surfaces of equipment not clean |
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Date: 2006-02-15 | Type: Inspection |
Violations:
critical,
noncritical |
Date: 2005-12-08 | Type: Re-Inspection |
Violations:
1 critical,
1 noncritical |
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: 6A - Cooked mushroom pizza, cooked sausage + pepperoni pizza, cooked vegetable pizza, cooked chicken parmasean pizza, and a cooked BBQ chicken pizza were temped at 120 degrees F on a hot holding unit at 2:45 P.M. Food worker, Doug Burch, said the pizza's were cooked at approximately 1:30 P.M. today. The hot holding unit dials were turned up all the way. Doug Burch voluntarily discarded all of the above mentioned pizza's. |
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Date: 2005-10-24 | Type: Inspection |
Violations:
2 critical,
10 noncritical |
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. |
Street Address | 3070 STATE ROUTE 50 |
City | SARATOGA SPRINGS |
State | NY |
Zip | 12866 |
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99 RESTAURANT #20111 | 99 West, LLC. | 3073 State Route 50, Wilton, NY 12866 | 2018-01-03 |
JOANN'S CANDY HOUSE | Joann's Candy House, LLC. | 3076 Rte #50, Suite # 2, Saratoga Springs, NY 12866 | 2017-08-17 |
TGI FRIDAY'S # 373 | Gc Friday's Ny LLC | 3060 Route 50, Saratoga Springs, NY 12866 | 2018-04-16 |
AUNTIE ANNE'S-WILTON MALL | K. P. Ventures, Inc. | 3065 Route 50, Wilton, NY 12866 | 2018-02-16 |
BOWTIE CINEMAS WILTON MALL | Btc Wilton Mall, LLC. | 3065 Route 50, Saratoga Springs, NY 12866 | 2018-02-07 |
ARIO'S PIZZA | Ario's Wilton Pizza, LLC | 3065 Route 50, Wilton Mall, Saratoga Springs, NY 12866 | 2018-02-07 |
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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).