VERBANK DELI & PIZZA (Health Operation# 910252) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 4, 2019.
| NYS Health Operation ID | 910252 |
| Operation Name | VERBANK DELI & PIZZA |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
3122 Route 82 Verbank NY 12585 |
| Municipality | UNION VALE |
| County | DUTCHESS |
| Permitted Corporation Name | NOUR GROCERY CORP. |
| Permitted Operator Name | WALID GHANNAN |
| Permit Expiration Date | 10/31/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136700 |
| Date: 2019-01-04 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Prep station pizza side: between lettuce packages 42F. Pizza prep station: mozz. cheese 42F. Two door reach in: uncooked cut potatoes,cut about a half hour ago, 49F, mozz. cheese 42F. Deli side display case: deli roast beef 41F, deli ham 43F. Tropicana two door reach in: milk for sale 42F. Hot hold: rice 147F, pulled pork 146F. | ||
| Date: 2018-10-05 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Prep station pizza side: between lettuce packages 44F. pizza prep station: tomato sauce 36F. two door reach in: mozzarella blocks 40F. deli side display case: cooked sliced ham 44F, cut tomato 41F. Tropicana two door reach in: milk for sale 44F. Wiping cloths in 200+ppm bleach solution, recommend using less bleach in water solution. | ||
| Date: 2018-01-18 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Prep station pizza side syrup 43F; pizza prep station mozzarella cheese 41F; two door reach in mozzarella cheese blocks 40F; Deli side display case cooked breakfast sausage 38F; milk coole 33F; Bottled milk in two door reach in for sale 41F. Wiping cloths in bleach solution of 200 ppm chlorine. | ||
| Date: 2017-10-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2017-03-23 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: 1H corrected: pizza tomato sauce stored in appropriate food grade container. Thank you. 15C corrected: cardboard removed from kitchen areas. | ||
| Date: 2017-03-10 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 Comments: Temperatures during the inpsection: Beverage Air / Tropicana 2 door slide display cooler - gallon milk 44F, quart half and half 42F, hot dogs 42F 1/2 gallon milk 43F Deli display - quart half and half 42F, gallon milk 42F, sausage patties 40F, sliced ham 44F, sliced cheese 42F, ham chunk 38F, turkey chunk 39F, cut tomatoes 39F True 2 door slide tall boy - mozzarella cheese 5# logs 37F, milk gallons 31F, feta cheese 33F Pizza prep station - sauce 40F, mozzarella cheese shredded 40F, mushrooms 38F, sausage 39F Hot holding - pizza sauce 144F, meatballs 156F, chicken 165F, chili 155F, rice 145F, ribs 149F, pulled pork 150F Hot water from faucet 144F Chicken just cooked on grill 173-183F |
||
| Date: 2016-10-07 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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: Pizza prep station bottom sauce 40F; Two door reach in cooler mozzarella cheese blocks 41F; salad prep station tzatziki sauce 41F; deli case chicken cutlet 43F, sausage 40F; wiping cloths in appropriate sanitizing solution. |
||
| Date: 2016-04-05 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Steam table chicken 142F; sausage and peppers 167F, meatballs in sauce 141F; discussed deeper pans for some items and/or higher temp on steam table; deli case cooked breaded chicken 38F; 2 door reach in cooler mozzarella cheese 39F; pizza prep station shredded mozzarella cheese 38F; salad prep station dill dressing 39F hand wash sinks acceptable, wiping cloths stored in 200+ ppm chlorine solution. | ||
| Date: 2016-03-02 | Type: Inspection |
Violations:
1 critical,
0 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. Comments: Front prep station pickled onions 42F; 2 door reach in cooler mozzarella cheese 34F; deli cooler chicken cutlets 36F; wiping cloths in sanitizing solution of greater than 200ppm of chlorine. Hand wash sink adequate . Milk/creamer dispensing unit milk 33F. |
||
| Date: 2015-11-24 | Type: Re-Inspection |
Violations:
1 critical,
2 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 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
||
| Date: 2015-11-04 | Type: Inspection |
Violations:
1 critical,
5 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 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 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 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Street Address | 3122 ROUTE 82 |
| City | VERBANK |
| State | NY |
| Zip | 12585 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THE IRON FURNACE | Willick Corp. | 3399 Route 82, Verbank, NY 12585 | 2018-10-30 |
| Camp Young Judaea Dining Hall | Route 82, Verbank, NY 12585 | 2018-07-27 | |
| Camp Young Judaea (TR) dining hall | Route 82, Verbank, NY 12585 | 2018-07-27 | |
| COYOTE FLACO MEXICAN BISTRO | Ecumex, Inc. | 3 Thompkins Road, Verbank, NY 12585 | 2015-11-07 |
| PERRI'S VERBANK INN | Peter Perri | Route 82, Verbank, NY 12585 | 2011-09-29 |
| JOEY'S | Jtd Enterprises of Dutchess County Ltd | 3 Tompkins Road, Verbank, NY 12585 | 2010-11-18 |
| NONNA'S | Wendy Lewis | 3 Tompkins Road, Verbank, NY 12585 | 2008-12-15 |
| SLICE OF N Y | 3 Tompkins Road, Verbank, NY 12585 | 2006-08-17 |
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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).