LEO'S ITALIAN RESTAURANT & PIZZERIA (Health Operation# 556520) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 12, 2018.
| NYS Health Operation ID | 556520 |
| Operation Name | LEO'S ITALIAN RESTAURANT & PIZZERIA |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
1475 Route 9d Wappingers Falls NY 12590 |
| Municipality | FISHKILL |
| County | DUTCHESS |
| Permitted Corporation Name | DGF STADIUM CORP |
| Permitted Operator Name | GASPARE MANISCALCHI |
| Permit Expiration Date | 11/30/2018 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 135500 |
| Date: 2018-12-12 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Comments: Follow-up to inspection of November 30. All previously issued violations were either corrected during the last inspection or have since been corrected. Facility is utilizing the appropriate method for using Time as a Public Health control to monitor the room-temperature holding times for pre-cooked pizza and rolls. Bathroom door self-closers will be followed up on at the next routine inspection. |
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| Date: 2018-11-30 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 1F (Critical): Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. 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 8B: In use food dispensing utensils improperly stored 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 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: Permit to Operate expires November 30 - today. Please remit renewal app. & fee ASAP, if not already completed. Acceptable temperatures: cooked sausage in WIC @ 41F, meatballs in steam table @ 182F, chicken soup in steam table @ 177F, raw chicken cutlets in low-boy @ 42F, salmon steaks in small display cooler @ 39F, roasted red peppers in salad station bain-marie @ 39F, sliced cooked meatballs in pizzeria area bain-marie @ 41F. Dishwasher chlorine residual following final rinse cycle (after corrections were made) @ 100+ ppm - OK. |
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| Date: 2018-08-28 | Type: 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Acceptable temperatures: sliced meatballs in pizzeria bain-marie @ 43F, raw chicken breasts in WIC @ 39F, meatballs in steam table @ 174F, squid in cookline bain-marie @ 42F. Dishwasher chlorine residual, following final rinse cycle @ 100 + ppm - OK. |
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| Date: 2018-05-23 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Follow-up to inspection of April. Facility has professionally serviced walk-in cooler. Interior temperature registering at 40F. Other previously issued violations have been since corrected. (15A, 11D, 8A). Follow up on 10B (floor surface of walk-in cooler) and 12D (bathrooms lack self-closing mechanisms) at the next routine inspection. | ||
| Date: 2018-04-30 | Type: Inspection |
Violations:
1 critical,
5 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 11D: Non food contact surfaces of equipment not clean 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: Reinspection to take place in 2 - 3 weeks to check on Walk-In cooler repair. Acceptable temperatures: meatballs in steam table @ 179F, chicken pasta soup in steam unit @ 166F, raw chicken cutlets in low-boy @ 40F, seafood stuffing in display cooler @ 38F. Dishwasher chlorine residual following final rinse cycle @ 100+ ppm - OK. Shellfish bi-valve tags checked during the inspection- OK. |
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| Date: 2017-11-15 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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: Permit to Operate expires November 30. Renewal app. & fee have been received. Acceptable temperatures: raw ground beef burgers in WIC @ 42F, cheesecake in dessert cooler @ 40F, meatballs in steam table @ 188F. Dishwasher chlorine residual following final rinse cycle = 75+ ppm - OK. Shellfish tags properly retained by facility. Per GM, new rubber seals/gaskets have been ordered for bain-marie doors and are on back-order- Check at next routine inspection. |
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| Date: 2017-08-03 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
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 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 8D: Single service items reused, improperly stored, dispensed, not used when required 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: Acceptable temperatures: meatballs in steam table @ 158F, sliced tomatoes in low-boy @ 40F, sliced steak @ 196F on stove top, sliced meatballs in pizza bain-marie @ 44F. Dishwasher chlorine residual following final rinse cycle @ 75+ppm - OK. Shellfish tags checked during inspection. |
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| Date: 2017-04-25 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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: Acceptable temperatures: raw chicken breast in WIC @ 41F, meatballs/sauce in steam table @ 171F, mozzarella cheese in pizza bain-marie @ 44F. |
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| Date: 2016-11-28 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: Permit to Operate expires November 30, 2016. Please remit renewal app. & fee if not already completed. Acceptable temperatures: meatballs in steam table @ 163F, raw chicken cutlets in 42F, raw shrimp in bain-marie @ 40F. |
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| Date: 2016-06-21 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored |
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| Date: 2016-06-03 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2016-05-26 | 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 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 8F: Improper thawing procedures used Item 8B: In use food dispensing utensils improperly stored 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Street Address | 1475 ROUTE 9D |
| City | WAPPINGERS FALLS |
| State | NY |
| Zip | 12590 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| DELI SUPREME | Paradise Fashion Design Inc | 1485 Route 9d, Wappingers Falls, NY 12590 | 2013-11-01 |
| MARY KELLY'S | Mary Kelly's Corp. | 37 Lamplight Street, Beacon, NY 12508 | 2015-05-15 |
| SALINAS TEQUILAS CAFE BAR & RESTAUR | Ninnie Management Corp | 1458 Route 9d, Beacon, NY 12508 | 2014-03-24 |
| FISHKILL CORRECTIONAL-FOOD SERVICE | Prospect St Street, Beacon, NY 12508 | 2018-10-23 | |
| BEACON POP WARNER FOOTBALL | Beacon Pop Warner | 59 Robert Cahill Drive, Beacon, NY 12508 | 2018-09-26 |
| NEMMI DELI & PIZZA | Nemmi & M Inc | 451 Fishkill Avenue, Beacon, NY 12508 | 2018-12-10 |
| BARKING FROG | Sky's The Limit of Dutchess Inc | 436 Fishkill Avenue, Beacon, NY 12508 | 2018-11-29 |
| SO. DUTCHESS COUNTRY CLUB-FOOD | Southern Dutchess Country Club | 1209 North Avenue, Beacon, NY 12508 | 2018-11-21 |
| ASIAN GINGER 8 | Vicky Zheng | 451 Fishkill Avenue, Beacon, NY 12508 | 2018-11-09 |
| DOWNSTATE EMPLOYEE FOOD SERVICE | Red School House Road, Fishkill, NY 12524 | 2018-10-23 |
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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).