PRIMA PIZZERIA (Health Operation# 305956) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 12, 2017.
| NYS Health Operation ID | 305956 |
| Operation Name | PRIMA PIZZERIA |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
3610 State Street Niskayuna NY 12304 |
| Municipality | NISKAYUNA |
| County | SCHENECTADY |
| Permitted Corporation Name | PRIMA PIZZA INC. |
| Permitted Operator Name | JOHN ISOPO |
| Permit Expiration Date | 06/30/2019 |
| Local Health Department | Schenectady County |
| NYSDOH Gazetteer | 465201 |
| Date: 2017-04-12 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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: Several educational hand outs left with operator |
||
| Date: 2016-04-27 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2015-11-20 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 9C: Hair is improperly restrained |
||
| Date: 2013-04-11 | Type: Inspection |
Violations:
0 critical,
1 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 |
||
| Date: 2012-12-20 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-12-20 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 12A: Hot, cold running water not provided, pressure inadequate Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
||
| Date: 2010-06-21 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
||
| Date: 2009-12-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-04-25 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
||
| Date: 2007-10-30 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 Item 8D: Single service items reused, improperly stored, dispensed, not used when required |
||
| Date: 2007-05-11 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 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) |
||
| Date: 2006-10-23 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 7E (Critical): Other potentially hazardous foods requiring cooking are not heated to 140°F or above. Comments: rost beef cooked to 110-130 degrees before refridgerating and slicing for deli. corrected by returning to oven to cook to 140 degrees. 1st cook must go to 140 degrees to have an adequate kill of pathogens mushroom, sausage and tomato pizzas stored on counter at 72 degrees, no logs kept. corrected by disposing. disposed about 2 1/2 pizzas |
||
| Date: 2006-03-13 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
| Comments: In pizza prep side by side, by ovens, raw sausage was stored over celery and pepperoni. Corrected by moving sausage to bottom shelf. | ||
| Date: 2005-11-02 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8B: In use food dispensing utensils improperly stored |
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| Street Address | 3610 STATE STREET |
| City | NISKAYUNA |
| State | NY |
| Zip | 12304 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MIZU SUSHI | Li Zhang | 3610 State Street, Schenectady, NY 12304 | 2017-11-15 |
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|---|---|---|---|
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| DUNKIN DONUTS/3526 STATE ST | Westside Albany Schenectady Ventures | 3526 State Street, Schenectady, NY 12304 | 2018-09-05 |
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| CHINA KING KITCHEN ZHENG, INC | China King Kitchen Zheng, Inc. | 414 Balltown Road, Niskayuna, NY 12304 | 2017-11-15 |
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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).