PIZZA EXPRESS OF DUTCHESS (Health Operation# 695793) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 23, 2018.
| NYS Health Operation ID | 695793 |
| Operation Name | PIZZA EXPRESS OF DUTCHESS |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
1520 Route 55 La Grange NY 12540 |
| Municipality | LAGRANGE |
| County | DUTCHESS |
| Permitted Corporation Name | NENE INC |
| Permitted Operator Name | ANTONIO MARINARO |
| Permit Expiration Date | 07/31/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 135700 |
| Date: 2018-12-13 | 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 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 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Walkin cooler: cooked chicken 39F, raw chicken 41F. Salad bain marie: top - cut tomatoes 39F, blue cheese 42F, bottom - ranch dressing 39F. Two door reach in: ranch dressing 32F. Kitchen prep area counter height cooler near stove: lasagna 33F. Kitchen pizza counter height prep cooler: roasted red peppers 42F, raw chicken 44F. Kitchen pizza prep bain marie: top - eggplant 39F, cooked chicken 39F, bottom - cooked chicken 42F. Front counter area pepsi reach in: creamed spinach 42F. Front area pizza bain marie: top - cut tomatoes 42F, bottom - red sauce 44F. Dishwasher final rinse: greater than 200F. Wiping cloths in 200 ppm chlorine solution. Observed use of gloves and pizza log. |
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| Date: 2018-10-23 | Type: Inspection |
Violations:
1 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Walkin cooler: cooked chicken 39F, raw ox tail 29F, raw chicken 41F. Salad bain marie: top - cut tomatoes 42F, bottom - deli ham 37F. Two door reach in: ranch dressing 35F. Kitchen prep area counter height cooler: raw fish 36F, potato cream 39F. Kitchen pizza prep cooler: chopped garlic in oil 38F, mozz cheese 36F. Kitchen pizza prep bain marie: top - roasted red pepper 41F, bottom - cooked chicken 40F. Steam table: vodka sauce 152F. Dishwasher final rinse: greater than 185F. Wiping cloths in 200ppm chlorine solution. |
||
| Date: 2018-03-30 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Walk in cooler cooked sausage 40F; cook line prep cooked sausage 42F; cook line three door counter height sauce42F; pizza area two door reach in sliced mozzarella 42F; pizza prep station cooked sausage 43F; steam table meatballs 173F; dishwasher final rinse 191F. | ||
| Date: 2018-03-23 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Walk in cooler raw chicken 38F; salad prep tomato 43F; cook line prep chicken 42F; cook line three door counter height calamari 38F; pizza area two door reach in sauce 40F; pizza prep station cooked sausage 43F; bar area keg cooler 36F; waitress area two door reach in cannoli filling 42F; dishwasher final rinse 194F. |
||
| Date: 2018-01-11 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2017-12-15 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
|
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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 Comments: About 17 liters of "brown sauce" with cooked vegetables found in walk-in cooler in plastic container at 51 degrees F., sauce made yesterday. - Sauce discarded |
||
| Date: 2017-10-18 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Discussed sick food workers, hand contact, sanitizer use, and rapid cooling to assure 120-70 within two hours and once cooked food has cooled to 119 degrees air cooling is allowed and is a red violation if observed. No violations observed as facility is clean and properly organized including bleach sanitizer with wiping rags. Observed consistent documentation of cooked food not hot held to assure food is discarded after 4 hours from when food is taken out of oven/cooking Walk in cooler 40 degrees ambient with cooked chicken wings within 41 degrees and raw chicken breast within 47 degrees. Discussion with owner who indicated this chicken was part of prep less than 90 minutes prior Walk in freezer 7 degrees ambient Below counter cooler at grill fresh shrimp 36 degrees | ||
| Date: 2017-04-14 | Type: Inspection |
Violations:
0 critical,
1 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) Comments: Walk in cooler 40 degrees ambient with cooked chicken wings 42 degrees within and small tray of cooked meatballs 54 degreeswas fully cooked ~ 2 hours prior and placed into cooler ~ 1hour prior counter prep raw veal breaded 43 degrees bain marie sliced fried eggplant 42 degrees steam table tomato sauce 165 degrees pizza counter upright reach in cooler 38 degrees ambient Discussed 4 hour limit to cooked food not kept in hot hold. This is "Time as a Public Health Control (TPHC)". This requires a daily log with which to document every pizza, calzone, etc. which is not hot held and indicates time food finishes cooking and 4 hours later for discard if not sold. This is now a required function and mandatory if food is not hot held. |
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| Date: 2016-12-29 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Discussed need for Temp/Time log needed to obtain waiver for food not hot held such as display pizzas to assure discard after 4 hours of being removed from cooking and reduced oxygen packaging which is not allowed here currently but can be applied for and subject to review process from this Department. DCBH will provide documentation and application. Discussion with Carlos indicated proposal to use vacuum packaging for improved cold storage only and not to cook within reduced oxygen package. also sick food workers, hand contact, sanitizer use, and rapid cooling including: air cooling of cooked food is not allowed once food has reached 120 degrees, therefore air cooling food observed aar 119 degrees (or less) is a red violation and may result in discard of that food. Restaurant kitchen Walk in cooler 40 degrees ambient with cooked chicken wings 38 degrees within upright reach in freezer 2 degrees ambient counter prep chicken breasts at 44 degrees and completed within minutes Steam table marinara 148 degrees Pizzeria upright reach in 38 degrees with cooked sausage within 40 degrees pizza prep bain marie reach in 40 degrees ambient |
||
| Date: 2016-11-22 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2016-06-23 | Type: Inspection |
Violations:
3 critical,
1 noncritical |
|
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 1C (Critical): Home canned goods, or canned goods from unapproved processor found on premises 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: Responded to food borne illness with june 10 meal with meatballs suspected |
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| Date: 2015-10-22 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 14C: Pesticide application not supervised by a certified applicator |
||
| Date: 2015-04-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-07-17 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
||
| Date: 2013-08-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-05-09 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-09-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-01-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-07-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-01-05 | Type: Inspection |
Violations:
0 critical,
1 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) |
||
| Date: 2010-05-14 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
||
| Date: 2010-01-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-08-05 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 1520 ROUTE 55 |
| City | LA GRANGE |
| State | NY |
| Zip | 12540 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CHINA WOK | Xing Le Yuan Inc. | 1520 Route 55, Lagrangeville, NY 12540 | 2018-12-13 |
| HIGHER CHOICES PERSONAL FITNESS | Jim Mcfadden | 1520 Route 55, Lagrange, NY 12540 | 2016-11-09 |
| ROSA DELI | Marie Passaro | 1520 Route 55, Lagrangeville, NY 12540 | 2016-11-09 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CHOPSTIX | Route 82 Kitchen Inc | 1520 Route 55 Ste 7, Lagrange, NY 12540 | 2014-04-28 |
| TOP CHEF DELI | Mic-rit Enterprise Inc | 1520 Route 55 Space 13, Lagrange, NY 12540 | 2013-08-28 |
| SEASONS CAFE & BAKERY | Season's Cafe & Bakery, LLC | 2411 Route 82, Billings, NY 12510 | 2012-12-27 |
| ROBOS DELI | Lcre Corp. | 1482 Route 55, Lagrangeville, NY 12540 | 2018-10-30 |
| ANTONIOS PIZZA & PASTA | Antonietta Occhicone | 2419 Route 82, Billings, NY 12510 | 2014-08-29 |
| ARLINGTON SR. HIGH SCHOOL | Arlington Central School District | 1157 Route 55, Lagrangeville, NY 12540 | 2018-11-14 |
| CAFE DELI-ICIOUS - LAGRANGE | Cafe Delicious LLC | 1097 Route 55, Lagrangeville, NY 12540 | 2018-10-15 |
| MC DONALDS #11527 | Lagrange Restaurant Corp | 1111 Route 55, Lagrangeville, NY 12540 | 2018-10-15 |
| DUNKIN DONUTS HV | Cafua Management LLC | 1151 Route 55, Lagrange, NY 12540 | 2017-01-25 |
| SAGE | Iebba Inc | 1167 Route 55, Lagrangeville, NY 12540 | 2015-10-22 |
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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).