PUDGIES PIZZA - NORTH
Cava Corp.


Address: 1339 College Avenue, Elmira, NY 14901

PUDGIES PIZZA - NORTH (Health Operation# 738198) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 9, 2018.

Business Overview

NYS Health Operation ID 738198
Operation Name PUDGIES PIZZA - NORTH
Food Service Description Food Service Establishment - Restaurant
Facility Address 1339 College Avenue
Elmira
NY 14901
Municipality ELMIRA
County CHEMUNG
Permitted Corporation Name CAVA CORP.
Permitted Operator Name WILLIAM CAVALUZZI
Permit Expiration Date 06/15/2019
Local Health Department Chemung County
NYSDOH Gazetteer 070101

Inspection Results

Date: 2019-02-19 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Conducted a re-inspection due to violations noted on previous inspection report of 1-29-19. Regarding Blue Item # 15 A- New replacement ceiling tiles have been installed in rear kitchen area, kitchen surfaces clean- Corrected. Also, monitoring thermometer was installed inside pizza refrigerated storage unit, to be maintained below 45 dF due to cold potentially hazardous (TCS) foods stored inside unit. Will conduct a HACCP training exercise later in year with kitchen staff.
Date: 2019-01-29 Type: Inspection Violations: 0 critical, 2 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: A Time Table of Compliance Date of February 10, 2019 has been established to correct the violations listed above. A re-inspection will be conducted after this date to determine compliance. Facility was in compliance with waiver requirements for potentially hazardous (TCS) pizza, log sheets maintained with discard times. Employees were observed properly using plastic gloves and utensils during inspection. Digital thermometer available for evaluating hot potentially hazardous (TCS) foods. All cooked potentially hazardous (TCS) foods observed under hot holding in steam table unit (meatballs, hot dog meat sauce, cheese sauce) were maintained above 140 dF. Test kits (Chlorine & quaternary ammonia) were available for evaluating dish ware washing and wiping cloth solutions- 200 ppm chlorine sanitizer in wiping cloth solution. Reviewed routine hand washing by employees with Manager during inspection.
Date: 2018-02-09 Type: Inspection Violations: 0 critical, 1 noncritical
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: Reviewed pizza waiver requirements with Operator, time log sheet was maintained with listed discard time. Reviewed plastic glove use and routine hand washing by employees with Operator during inspection. Thermometers available for checking cooked potentially hazardous (TCS) foods. Meatballs in sauce were being maintained in steam table unit at +160 dF, Cheese sauce was maintained at 155 dF. Numerical thermometers available inside all refrigerated equipment used to store cold potentially hazardous foods- units maintained at less than 45 dF. Will conduct a HACCP training exercise with staff later in year.
Date: 2017-02-10 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Sheet rock wall has been repaired in dry storage room. Sanitizer test kits (Chlorine & Quaternary Ammonia) are available to check wiping cloth and dish ware sanitizer solutions. Light bulb replaced inside walk-in freezer. Will conduct a HACCP training exercise with staff later in year.
Date: 2017-01-26 Type: Inspection Violations: 0 critical, 3 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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
Comments: Manager was requested to obtain both bleach and quaternary ammonia sanitizer test kits which are required to be available to check sanitizer strength- please obtain within 24 hrs. A Time Table of Compliance Date of February 10, 2017 has been established to correct the violations listed above. A re-inspection will be conducted after this date to determine compliance. Numerical thermometers were available to evaluate both hot and cold potentially hazardous (TCS) foods. Also discussed routine hand washing and proper use of plastic gloves with employees during inspection.
Date: 2016-01-28 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Reinspection conducted to verify cleaning of excessive grease and food debris near fryers. Also verified new shield placed on ceiling light fixture in dry storage room. Both items corrected from previous inspection. Hot-holding temperatures of marinara with meatballs and liquid cheese greater than 140F. Per workers, both items rapidly reheated on grill in a.m. instead of being reheated in hot-holding unit. Sandwich make unit now contains lids on each insert, food items stored deeper in inserts. Temperature of food items which have been in make unit overnight are 44-45F. Ambient air temp. is 44F. Thermostat controller is at highest setting. Food workers began cleaning condenser at time of visit. Workers advised to monitor unit to ensure phf/tcs food temperatures are not above 45F.
Date: 2016-01-14 Type: Inspection Violations: 2 critical, 2 noncritical
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Discussed storage of meats, cheeses, cut tomatoes in sandwich make unit with employees. Specifically, it was recommended to discontinue storing these items above the top of the plastic inserts as it becomes more difficult to effectively cold-hold at 45F or less. Temperatures ranged from 47-48F where stacked above the insert to 41F at bottom of insert. All other food items observed in top section of unit, including mayonnaise, dressings, peppers, lettuce, etc. do not require temperature control.
Date: 2015-03-23 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Conducted reinspection to verify violation #6A from recent inspection has been corrected. Food workers writing discard time for PHF/TCS pizzas and stromboli as per conditions of hot-holding waiver. Recent history of discard times observed in log book. No other items evaluated during inspection.
Date: 2015-02-23 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 9D: Dressing rooms dirty, not provided, improperly located
Comments: Discussed cooling of phf/tcs foods during inspection. Advised food workers to remove cover from sausage links and ground beef, both of which were observed in the cooling process with lid on. PHF/TCS pizzas include all pizzas except cheese and cheese and pepperoni. Also advised food worker to ensure hot-holding soup kettle is operating such that it can maintain temperature of cheese sauce at 140F or greater prior to placing heated new sauce in unit.
Date: 2014-04-07 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Thermometer obtained (2E corrected from previous inspection).
Date: 2014-04-04 Type: Inspection Violations: 1 critical, 2 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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
Comments: Discussed ill food worker requirements, bare-hand contact prevention, handwashing requirements with manager. Provided food safety summary sheet.
Date: 2013-03-20 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: service tech has been onsite to plan repair to kitchen hand sink, hand sink operational, temporary correction employed unti final repair can be made. Service technician due back this week. CCHD to conduct reinspection next week to verify final repair (3-29-13). Call CCHD if done earlier, 737-2019. Discusssed hot holding waiver items with operator, ensure discard time changed when new product placed in holding case.
Date: 2013-02-07 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 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: Discussed requirements for hot holding waiver for phf pizzas and strombolis. Demonstrated proper use of sanitizer test strips. Discussed hand washing and proper glove use.
Date: 2012-01-09 Type: Inspection Violations: 2 critical, 4 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2011-01-18 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 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
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2010-07-26 Type: Inspection Violations: 1 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 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)

Services with the same corporation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
OOB - PUDGIES PIZZA - NORTH Cava Corp. 524-530 North Main Street, Elmira, NY 14901 2010-07-13

Office Location

Street Address 1339 COLLEGE AVENUE
City ELMIRA
State NY
Zip 14901

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
OOB - CHARLEY'S GRILLED SUBS Elmira Food Concepts, Inc 1339 College Avenue, Elmira, NY 14901 2010-02-01
OOB - THE HOT SPOT Kelb, Inc. 1339 College Avenue, Elmira, NY 14901 2007-05-31

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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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