Johnny Mac's Pizzeria & Deli (Health Operation# 294428) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 17, 2018.
| NYS Health Operation ID | 294428 |
| Operation Name | Johnny Mac's Pizzeria & Deli |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
894 State Fair Boulevard Syracuse NY 13209 |
| Municipality | GEDDES |
| County | ONONDAGA |
| Permitted Corporation Name | Johnny Mac's Pizza, Inc. |
| Permitted Operator Name | John McIlroy |
| Permit Expiration Date | 01/31/2019 |
| Local Health Department | Onondaga County |
| NYSDOH Gazetteer | 335600 |
| Date: 2019-02-08 | Type: Inspection |
Violations:
2 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 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Grease receptacle exterior must be cleaned or unit replaced. Pizzas topped with potentially hazardous ingredients stored at room temperature at front counter must be discarded at a maximum two hour hold time; these pizzas cannot be served, reheated or re-used after the two hour maximum hold time. Permit renewal application and related documents were due by Jan 31, 2019; a late fee was assessed on February 1st for all applications not received by the deadline. Please return establishment application and fees at this time. Establishment has probe/metal-stem type thermometer onsite as required. |
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| Date: 2018-05-17 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 Comments: Establishment has probe/metal-stem type thermometer onsite as required. Operator posted permit at time of inspection. Ensure that rear screen door remains completely closed to eliminate/prevent pest access. |
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| Date: 2017-01-30 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2016-02-23 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Comments: Reinspection found all other previously cited violations corrected at this time. Recommend abate. Add email to ehips: [email protected] |
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| Date: 2016-01-28 | Type: Inspection |
Violations:
6 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 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 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 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 8D: Single service items reused, improperly stored, dispensed, not used when required Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Comments: Ensure sanitary gloves used when handling read-to-eat pizza slices. Ensure all pizzas topped with potentially hazardous ingredients immediately discarded after two hours of storage at front counter, rather than stored below counter to be discarded at a later time. Ensure adequate separation between all raw (potentially hazardous) food items and any ready to eat food items in all coolers; if adequate storage space is not available to acheive adequate separation, additional cooler space may be necessary. Preparation top/reach-in cooler unit cited above must be repaired, and must not be used for storage of potentially hazardous food items until adequately repaired. Exterior of (outdoor) grease receptacle must be cleaned and properly maintained. Reinspection required. |
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| Date: 2015-05-21 | Type: Inspection |
Violations:
2 critical,
3 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 Comments: ** Note: Ensure sanitary gloves used in conjunction with metal ice scoops lacking hand-gaurds. |
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| Date: 2014-04-24 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: 2013-07-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-01-29 | Type: Inspection |
Violations:
0 critical,
3 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 |
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| Date: 2012-07-31 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
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| Date: 2011-12-14 | Type: Inspection |
Violations:
2 critical,
8 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw 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 Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 11D: Non food contact surfaces of equipment not clean 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 |
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| Street Address | 894 State Fair BOULEVARD |
| City | Syracuse |
| State | NY |
| Zip | 13209 |
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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).