GIAVANO'S PIZZERIA-WILTON
Giavano's Pizza, Inc.


Address: 3070 State Route 50, Saratoga Springs, NY 12866

GIAVANO'S PIZZERIA-WILTON (Health Operation# 456441) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 12, 2013.

Business Overview

NYS Health Operation ID 456441
Operation Name GIAVANO'S PIZZERIA-WILTON/Inactive
Food Service Description Food Service Establishment - Restaurant
Facility Address 3070 State Route 50
Saratoga Springs
NY 12866
Municipality WILTON
County SARATOGA
Permitted Corporation Name GIAVANO'S PIZZA, INC.
Permitted Operator Name CHRISTOPHER CRAIG
Local Health Department Glens Falls District Office
NYSDOH Gazetteer 456900

Inspection Results

Date: 2013-04-12 Type: Inspection Violations: 2 critical, 7 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Must correct all violations no later than April 30, 2013. Must email Corey DiLorenzo at [email protected] addressing corrective actions taken to all cited violations no later than 4/30/13.
Date: 2012-09-11 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-06-29 Type: Inspection Violations: 1 critical, 2 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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
Date: 2010-06-24 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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
Date: 2009-02-17 Type: Inspection Violations: 4 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 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 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 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
Item 14A: Insects, rodents present
Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2008-03-24 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2008-03-10 Type: Inspection Violations: 2 critical, 2 noncritical
Item 7G (Critical): Commercially processed precooked potentially hazardous foods are not heated to 140°F or above within two hours.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11D: Non food contact surfaces of equipment not clean
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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: 2007-03-06 Type: Inspection Violations: 0 critical, 4 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11D: Non food contact surfaces of equipment not clean
Date: 2006-02-15 Type: Inspection Violations: critical, noncritical
Date: 2005-12-08 Type: Re-Inspection Violations: 1 critical, 1 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Comments: 6A - Cooked mushroom pizza, cooked sausage + pepperoni pizza, cooked vegetable pizza, cooked chicken parmasean pizza, and a cooked BBQ chicken pizza were temped at 120 degrees F on a hot holding unit at 2:45 P.M. Food worker, Doug Burch, said the pizza's were cooked at approximately 1:30 P.M. today. The hot holding unit dials were turned up all the way. Doug Burch voluntarily discarded all of the above mentioned pizza's.
Date: 2005-10-24 Type: Inspection Violations: 2 critical, 10 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.

Office Location

Street Address 3070 STATE ROUTE 50
City SARATOGA SPRINGS
State NY
Zip 12866

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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).