ANSELMO'S PIZZA DELI (Health Operation# 591916) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 20, 2018.
| NYS Health Operation ID | 591916 |
| Operation Name | ANSELMO'S PIZZA DELI |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
32 South Broadway Yonkers NY 10701 |
| Municipality | YONKERS |
| County | WESTCHESTER |
| Permitted Corporation Name | AG OF YONKERS, INC. |
| Permitted Operator Name | JORGE MEJIA |
| Permit Expiration Date | 10/31/2019 |
| Local Health Department | Westchester County |
| NYSDOH Gazetteer | 590707 |
| Date: 2018-11-20 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
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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 11D: Non food contact surfaces of equipment not clean 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) 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: 1) Reviewed proper cooling procedure - transfer to shallow container or ensure liquid is less 4 inches deep. cool from 120 F - 70F in 2 hrs and 70F - 45F in 4 hrs. |
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| Date: 2017-11-13 | Type: Inspection |
Violations:
3 critical,
14 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 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Ther is no food preparation sink in facility. Operator has agreed to do all food preparation in themorning when sink is not being used for dish washing. Place all food items in collander/ bowls instead of directly into sink. |
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| Date: 2016-11-13 | Type: Inspection |
Violations:
3 critical,
14 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared 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 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 11D: Non food contact surfaces of equipment not clean Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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) 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 Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Ther is no food preparation sink in facility. Operator has agreed to do all food preparation in themorning when sink is not being used for dish washing. Place all food items in collander/ bowls instead of directly into sink. |
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| Date: 2016-11-01 | Type: Re-Inspection |
Violations:
3 critical,
14 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 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 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded 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 14C: Pesticide application not supervised by a certified applicator |
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| Department of State (DOS) ID | 3572468 |
| Entity Name | AG OF YONKERS, INC. |
| Initial DOS Filing Date | 2007-09-25 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | AG OF YONKERS, INC. |
| DOS Process Address |
32 South Broadway Yonkers NY 10701 |
| Location Name | AG OF YONKERS, INC. |
| Location Address |
32 South Broadway Yonkers NY 10701 |
| Street Address | 32 SOUTH BROADWAY |
| City | YONKERS |
| State | NY |
| Zip | 10701 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
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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).