LA ROSA N.Y. PIZZERIA
Luciano Gallo


Address: 1932 Military Road, Niagara Falls, NY 14304

LA ROSA N.Y. PIZZERIA (Health Operation# 669692) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 11, 2018.

Business Overview

NYS Health Operation ID 669692
Operation Name LA ROSA N.Y. PIZZERIA
Food Service Description Food Service Establishment - Restaurant
Facility Address 1932 Military Road
Niagara Falls
NY 14304
Municipality NIAGARA
County NIAGARA
Permitted Corporation Name LA ROSA N.Y. PIZZERIA
Permitted Operator Name LUCIANO GALLO
Permit Expiration Date 07/31/2019
Local Health Department Niagara County
NYSDOH Gazetteer 315500

Inspection Results

Date: 2018-07-11 Type: Inspection Violations: 2 critical, 6 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 11D: Non food contact surfaces of equipment not clean
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: food testing thermometers available, all coolers < 45 dF, gloves used
Date: 2017-09-01 Type: Re-Inspection Violations: 0 critical, 2 noncritical
Item 9A: Inadequate personal cleanliness
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: Notes: All previous violations have been corrected. New deli cooler obtained 40F-ok. Dish machine is properly operating as high heat sanitizing.-ok.
Date: 2017-07-31 Type: Inspection Violations: 2 critical, 5 noncritical
Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 8B: In use food dispensing utensils improperly stored
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: Notes: Food testing thermometer ok, gloves ok, hair restraints ok. Facility leaves potentially hazardous pizza out for service, some under heat lamps, for 2 hours of service time, then discards. Time As Temperature Control procedure can be requested via NCDOH that may allow for pizzas to be held out of temp for up to 4hrs. Other coolers <45F. Bleach sanitizer 100ppm in wipe bucket.
Date: 2015-07-29 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8B: In use food dispensing utensils improperly stored
Comments: 8D--Pizza cutter & knife found stored in sanitizer water at the pizza counter. removed to clean dry surface. corrected.
Date: 2014-07-25 Type: Inspection Violations: 3 critical, 0 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
Date: 2013-07-31 Type: Inspection Violations: 2 critical, 1 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2012-06-28 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 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Comments: 8 A - MISC FOOD NOT COVERED IN FLIP TOP COOLERS 16 - NO CPR KIT OR CHOKE POSTER
Date: 2011-07-25 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2011-07-15 Type: Inspection Violations: 1 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
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 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: 5 E - KITCHEN COOLER WITH FLIP LID READS 50 F WITH INSPECTOR'S THERMOMETER AND BUSINESS THERMOMETER, PARTS ON ORDER AND HEAT EXCHANGER DIRTY 8 A - UNCOVERED FOOD IN WALKIN COOLER AND FREEZER AND KITCHEN COOLERS 8 A - FOOD STORED ON FLOOR IN WALKIN COOLER AND FREEZER ( SHOULD BE >= 6" OFF FLOOR) 8 A - FAN GRILL IN WALKIN COOLER VERY DIRTY 11 A - AUTO HOT WATER DISHWASHER/SANITIZER NOT REACHING 160F TO SANITIZE 11 B - AUTO DISPENSER CHLORINE SANITIZER NOT WORKING, BLEACH NOT FEEDING INTO SYSTEM, NEED CHLORINE TEST STRIPS 12 E - SINGLE SERVICE HAND DRYING TOWELS NOT AT OR PROPERLY MOUNTED
Date: 2010-08-24 Type: Re-Inspection Violations: 2 critical, 0 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Comments: 6A - Various pizzas on front line temp'd from 86 degrees to 152 degrees. Heat light unit not turned on. Reheated to >165 degrees. During inspection pizzas under heat light dropped below 140 degrees -are reheated to >170 degrees when served and are served in less than 1.25 hrs. Discussed with owner the importance of keeping PHF pizzas >140 degrees. 5A - Cold pasta salad in cold hold counter unit temp'd at 54 degrees. Unit turned down - temp'd 50 degrees after 1/2 hr. More ice put under pan so that ice touches pan. Pasta put in cooler and fresh cold (<40 degrees) pasta salad put in pan. Suggested covering pans with plastic wrap to keep cold in.
Date: 2010-07-29 Type: Inspection Violations: 3 critical, 1 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 9C: Hair is improperly restrained
Comments: 2E - Food testing thermometer not being used to moniter PHF temps. 5A - Cold pasta salad in cold hold front counter unit at 62 degrees. Ice added to unit and salad voluntarily discarded.Temp <45 degrees. 6A - Rpt violation. Various PHF pizzas on front counter temp'd from 145 degrees to 91 degrees. Pizza proceedure has the slices reheated to >165 before service. however hot hold <140 degrees generally. 9C - Hair restraints not worn by cooks during food prep. Corrected
Date: 2009-07-30 Type: Inspection Violations: 3 critical, 3 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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.

Office Location

Street Address 1932 MILITARY ROAD
City NIAGARA FALLS
State NY
Zip 14304

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
LaRosa N.Y. Pizzeria La Rosa N.y. Pizza 1932 Military Road, Niagara Falls, NY 14304 2018-07-11

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Competitor

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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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