Leo's Italian Restaurant & Pizzeria (NYS Health Operation #556520) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 1475 Route 9d, Wappingers Falls, NY 12590. The food service type is Food Service Establishment - Restaurant. The last inspection date is November 6, 2023.
| NYS Health Operation ID | 556520 |
| NYSDOH Gazetteer | 135500 |
| Facility Name | LEO'S ITALIAN RESTAURANT & PIZZERIA |
| Operation Name | LEO'S ITALIAN RESTAURANT & PIZZERIA |
| Facility Address | 1475 ROUTE 9D, WAPPINGERS FALLS |
| Permitted Corporation Name | DGF STADIUM CORP |
| Permitted Operator Name | FRANK MANISCALCHI |
| Address | 1475 Route 9d Wappingers Falls NY 12590 |
| Municipality | FISHKILL |
| County | DUTCHESS |
| Local Health Department | Dutchess County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2024-11-30 |
| Inspection Date | 2023-11-06 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 4 |
| Violations | 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 11D- Non food contact surfaces of equipment not clean; Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; |
| Inspection Comments | Adequate temperatures: Hot held soup 179F, Bain marie fresh mozzarella cheese 42F, Bain marie meatballs 39F. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-11-06 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 11A; 11D; 12E; 8A Adequate temperatures: Hot held soup 179F, Bain marie fresh mozzarella cheese 42F, Bain marie meatballs 39F. |
| 2023-06-16 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: All violations from previous inspection have been resolved. |
| 2023-06-08 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11D; 12D; 7F Adequate temperatures: Pizza station bain marie cooler mushrooms 38F, Walk in cooler cooked pasta 42F, Kitchen cook line bain marie sliced tomatoes 38F. Dishwasher final sanitizing rinse chlorine residual ~100 ppm. |
| 2023-02-06 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 10B; 11D; 15A Adequate temperatures: Walk in cooler cooked pasta 39F, Cook line baine marie chicken 39F, Hot held meatballs 156F. |
| 2022-11-04 | Inspection | Critical: 0, Noncritical: 0, Violation Items: SEAT COUNT: 94|Additional Informational Materials may be found at the following web addresses:|o https://regs.health.ny.gov/volume-title-10/1997429580/subpart-14-1-food-service-establishments|o https://www.health.ny.gov/environmental/indoors/food_safety/guidance.htm |
| 2022-04-01 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2022-03-16 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 15B; 5E; 8A; 8E Seat Count: 98 |
| 2021-10-14 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2020-10-01 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: Previous violations have been corrected. |
| 2020-09-23 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 11D; 16; 4D; 5E All other refrigerated and hot-held foods were observed within acceptable temperature range. All other staff observed were wearing masks properly and COVID-19 safety precautions are in place. Reinspection to occur in one week, by 9/30/20. |
| 2019-11-21 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 15A; 15D; 2C; 8A Adequate temperatures: hot held meatballs @ 185F, raw shrimp in WIC @ 40F, blue cheese crumbles in bain marie top @ 39F. Dishwasher final sanitizing rinse @ 100ppm CL. |
| 2019-06-06 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11D; 8A Adequate temperatures: front bain marie meatballs @ 42F, vertical dessert fridge canoli filling @ 45F, back bain marie fresh mozz @ 45F, lower bain marie by back door raw chicken @ 42F. Bleach sanitizer of dish washer @ 150ppm. |
| 2018-12-12 | Re-Inspection | Critical: 0, Noncritical: 1, Violation Items: 16 Follow-up to inspection of November 30. All previously issued violations were either corrected during the last inspection or have since been corrected. Facility is utilizing the appropriate method for using Time as a Public Health control to monitor the room-temperature holding times for pre-cooked pizza and rolls. Bathroom door self-closers will be followed up on at the next routine inspection. |
| 2018-11-30 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 11A; 11C; 1F; 5B; 8A; 8B Permit to Operate expires November 30 - today. Please remit renewal app. & fee ASAP, if not already completed. |Acceptable temperatures: cooked sausage in WIC @ 41F, meatballs in steam table @ 182F, chicken soup in steam table @ 177F, raw chicken cutlets in low-boy @ 42F, salmon steaks in small display cooler @ 39F, roasted red peppers in salad station bain-marie @ 39F, sliced cooked meatballs in pizzeria area bain-marie @ 41F. Dishwasher chlorine residual following final rinse cycle (after corrections were made) @ 100+ ppm - OK. |
| 2018-08-28 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 15B; 8A Acceptable temperatures: sliced meatballs in pizzeria bain-marie @ 43F, raw chicken breasts in WIC @ 39F, meatballs in steam table @ 174F, squid in cookline bain-marie @ 42F. Dishwasher chlorine residual, following final rinse cycle @ 100 + ppm - OK. |
| 2018-05-23 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: Follow-up to inspection of April. Facility has professionally serviced walk-in cooler. Interior temperature registering at 40F. Other previously issued violations have been since corrected. (15A, 11D, 8A). Follow up on 10B (floor surface of walk-in cooler) and 12D (bathrooms lack self-closing mechanisms) at the next routine inspection. |
| 2018-04-30 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 10B; 11D; 12D; 15A; 5A; 8A Reinspection to take place in 2 - 3 weeks to check on Walk-In cooler repair. |Acceptable temperatures: meatballs in steam table @ 179F, chicken pasta soup in steam unit @ 166F, raw chicken cutlets in low-boy @ 40F, seafood stuffing in display cooler @ 38F. Dishwasher chlorine residual following final rinse cycle @ 100+ ppm - OK. Shellfish bi-valve tags checked during the inspection- OK. |
| 2017-11-15 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11D; 8A Permit to Operate expires November 30. Renewal app. & fee have been received. |Acceptable temperatures: raw ground beef burgers in WIC @ 42F, cheesecake in dessert cooler @ 40F, meatballs in steam table @ 188F. Dishwasher chlorine residual following final rinse cycle = 75+ ppm - OK.|Shellfish tags properly retained by facility. Per GM, new rubber seals/gaskets have been ordered for bain-marie doors and are on back-order- Check at next routine inspection. |
| 2017-08-03 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 10A; 10B; 15A; 8A; 8D Acceptable temperatures: meatballs in steam table @ 158F, sliced tomatoes in low-boy @ 40F, sliced steak @ 196F on stove top, sliced meatballs in pizza bain-marie @ 44F. Dishwasher chlorine residual following final rinse cycle @ 75+ppm - OK.|Shellfish tags checked during inspection. |
| 2017-04-25 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 8A; 8C Acceptable temperatures: raw chicken breast in WIC @ 41F, meatballs/sauce in steam table @ 171F, mozzarella cheese in pizza bain-marie @ 44F. |
| 2016-11-28 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 15B; 2C; 8A; 8D Permit to Operate expires November 30, 2016. Please remit renewal app. & fee if not already completed. Acceptable temperatures: meatballs in steam table @ 163F, raw chicken cutlets in 42F, raw shrimp in bain-marie @ 40F. |
| 2016-06-21 | Re-Inspection | Critical: 0, Noncritical: 2, Violation Items: 8B |
| 2016-06-03 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2016-05-26 | Inspection | Critical: 4, Noncritical: 6, Violation Items: 10B; 11B; 15A; 5A; 5C; 5E; 8A; 8B; 8F Reinspection in one week. Acceptable temperatures: cooked meatballs in WIC @ 44F, sausage in pizza bain-marie @ 44F. meatballs in steam table @ 163F. Dishwasher chlorine residual OK following final rinse cycle: testing at 100+ ppm. |
| 2015-12-01 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2015-11-23 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11D; 5A; 8A |
| 2015-05-15 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 5C; 8A; 8F |
| 2014-12-04 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2014-11-13 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-05-14 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2013-11-14 | Inspection | Critical: 1, Noncritical: 0, Violation Items: 2C Shell eggs stored in walk in cooler over uncovered cooked sausage. Corrected during inspection. |
| 2013-05-14 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2013-01-08 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2012-12-04 | Inspection | Critical: 3, Noncritical: 1, Violation Items: 2C; 5E; 8A |
| 2012-06-14 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 8A |
| 2012-01-06 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2011-10-21 | Inspection | Critical: 1, Noncritical: 0, Violation Items: 1F |
| 2011-06-14 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2010-12-03 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2010-06-24 | Inspection | Critical: 1, Noncritical: 0, Violation Items: 1F clams onsite without tags. Togs for previous 90 days not available to site |
| 2009-11-27 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2009-06-24 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2008-11-12 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-06-18 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-06-11 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-11-28 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-09-13 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-09-11 | Inspection | Critical: 3, Noncritical: 0, Violation Items: 3C; 5A; 5C 3C - cook handled ready to eat chicken with bare hands;chicken discarded|5A - food in walk in cooler out of temp.(averaging 55 deg); all items discarded|5E -walk in cooler not functioning properly; unit not to be used for potentially haz. foods until repaired and able to maintain <45 deg. |
| 2007-03-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-01-09 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-12-20 | Inspection | Critical: 2, Noncritical: 0, Violation Items: 2E; 3C Food product therm. not available for cook.|Therm obtained by owner.||Food handler handled sandwich rools with bare hands.|roll baked in oven for crumbs. |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1F | Critical Violation | Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 3C | Critical Violation | Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
| 4D | Critical Violation | Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)} |
| 5A | Critical Violation | 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. |
| 5B | Critical Violation | 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. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 5E | Critical Violation | 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. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 15D | Not Critical Violation | Improper storage of cleaning equipment, linens, laundry unacceptable |
| 16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
| 8A | Not Critical Violation | 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) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 8F | Not Critical Violation | Improper thawing procedures used |
| Street Address |
1475 ROUTE 9D |
| City | WAPPINGERS FALLS |
| State | NY |
| Zip Code | 12590 |
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|---|---|---|---|
| Deli Supreme · Paradise Fashion Design Inc | 1485 Route 9d, Wappingers Falls, NY 12590 | Delicatessen | 2013-11-01 |
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| Lauro's Italian Restaurant & Pizzeria, LLC. · Lauros Italian Restaurant & Pizzeria | 3177 Seneca Turnpike, Canastota, NY 13032 | Restaurant | 2023-08-25 |
| Luciano's Italian Restaurant · Luciano's Italian Restaurnt · Villa Luciano Restaurant Corp. | 2192 Central Park Avenue, Yonkers, NY 10710 | Food Service Establishment | 2018-06-20 |
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| Gigi's Italian Restaurant & Pizzeria · Gigi's Family Pizza, Inc. | 167 East Main Street, Washingtonville, NY 10992 | Food Service Establishment | 2018-03-14 |
| Silvio's Italian Restaurant & Pizza · Silvios Ital Restr&Pizzria · Silvio's Italian Restaurant Inc. | 351 South Broadway, Yonkers, NY 10705 | Food Service Establishment | 2022-11-29 |
| Italian Affair Pizzeria · Flma Classic Town Inc | 225-02 Jericho Turnpike, Bellerose, NY 11001 | Restaurant | 2021-09-28 |
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description. There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc. To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide. |