PAESANOS PIZZERIA
Rayvan Pizza Inc.


Address: 10 South Main Street, Liberty, NY 12754

PAESANOS PIZZERIA (Health Operation# 460419) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 14, 2018.

Business Overview

NYS Health Operation ID 460419
Operation Name PAESANOS PIZZERIA
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 10 South Main Street
Liberty
NY 12754
Municipality LIBERTY
County SULLIVAN
Permitted Corporation Name Rayvan Pizza Inc.
Permitted Operator Name Kurt Raymond
Permit Expiration Date 04/30/2019
Local Health Department Monticello District Office
NYSDOH Gazetteer 522000

Inspection Results

Date: 2019-01-30 Type: Inspection Violations: 0 critical, 10 noncritical
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 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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 8D: Single service items reused, improperly stored, dispensed, not used when required
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: The following food items were observed to be recorded under the time as public health control agreement (time card on receipt): 4 slices of cheeseburger pizza, 8 slices of margarita pizza, 4 slices of spicy chicken pizza, 6 slices of bruschetta pizza, 3 slices of chicken Marsala pizza, 3 slices of ziti pizza, 4 slices of chicken bacon ranch pizza, 1 slice of sausage pizza, 1 slice of mushroom pizza, 3 slices of taco pizza, 4 slices of veggie pizza, 6 chicken rolls, 1 pan of garlic knots, and 1 pan of beef patties. Open top pizza cooler temped at 43 degrees Fahrenheit. Beef patties in 3 door cooler temped at 37 degrees Fahrenheit. Observed proper glove use, product thermometer, and test strips. Discussed proper hand washing and glove changing with kitchen staff. Facility observed to be kept fairly neat and maintained.
Date: 2018-02-14 Type: Inspection Violations: 0 critical, 6 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
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 11D: Non food contact surfaces of equipment not clean
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Display counter: 4 slices Hawaiian, 4 slices veggie, 4 slices chicken bacon ranch, 4 slices hamburger, 4 slices mac and cheese, 4 slices buffalo chicken, 4 slices barbecue chicken, 4 slices white, 4 slices taco, approximately 1 dozen chicken rolls, approximately 1 dozen spinach rolls, and 1 full pan of garlic knots, all prepared approximately 1 hour prior to inspection. Time card was observed. Hot-holding temperatures: meatballs 159F. Cold-holding temperatures - open-top prep coolers: thinly sliced tomatoes 38F, chopped breaded chicken 43F. Product thermometer and chlorine test strips to evaluate concentration of sanitizing solution provided. Observed proper glove use. Facility observed to be kept fairly neat and well-maintained.
Date: 2017-05-12 Type: Inspection Violations: 0 critical, 6 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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)
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
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: Tomatoes on top cold holding at 41 degrees Fahrenheit in kitchen. Pepperoni at 40 degrees Fahrenheit in top holding by pizza service. Operator preparing for the lunch rush and writing time cards for pizza as they were coming out of the oven.
Date: 2016-04-28 Type: Inspection Violations: 0 critical, 5 noncritical
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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: temps: hot holding tomatoe sauce: 141F; meatball sauce: 151F
Date: 2015-04-24 Type: Inspection Violations: 0 critical, 7 noncritical
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 8F: Improper thawing procedures used
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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
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: Facility is properly using its time card system at the time of inspection. American cheese in reach in cooler at 43F, red sauce with meatballs at 143F, sliced tomatoes I was top section of the prep station cooler at 37F.
Date: 2014-03-14 Type: Re-Inspection Violations: 0 critical, 13 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 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
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 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Comments: ATOI = at time of inspection. Observed food workers washing hands and properly using disposable gloves when handling ready-to-eat foods. Sections of walls around deep fryer, exhaust fan (to outside), and refrigerator doors have been cleaned since previous inspection. Observed that chicken patties (from raw) were cooked to 180 degrees F -ok. Observed proper storage of foods in food grade plastic (as opposed to plastic trash bags). Hand-wash signs posted at hand wash sinks and in bathroom. Food temperatures: hot-holding : marinara sauce - 139 degrees F, marinara sauce with meatballs - 150 degrees F. Hot-holding unit heat increased ATOI in order to maintain at least 140 degrees F throughout hot-holding unit. Cold-holding: shredded lettuce - 43 degrees F and sliced onion - 42 degrees F.
Date: 2014-02-24 Type: Inspection Violations: 2 critical, 23 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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 8F: Improper thawing procedures used

Office Location

Street Address 10 South Main STREET
City Liberty
State NY
Zip 12754

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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).