PEPPINO'S PIZZA RESTAURANT
Benzina & Market Inc.

Address: 31 Lower Main Street, Callicoon, NY 12723

PEPPINO'S PIZZA RESTAURANT (Health Operation# 822240) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 4, 2018.

Business Overview

NYS Health Operation ID 822240
Operation Name PEPPINO'S PIZZA RESTAURANT
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 31 Lower Main Street
Callicoon
NY 12723
Municipality DELAWARE
County SULLIVAN
Permitted Corporation Name Benzina & Market Inc.
Permitted Operator Name Joe Lentini
Permit Expiration Date 01/31/2019
Local Health Department Monticello District Office
NYSDOH Gazetteer 525300

Inspection Results

Date: 2018-05-04 Type: Inspection
Violations: 0 critical , 3 noncritical
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 11B : Wiping cloths dirty, not stored properly in sanitizing solutions
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2017-03-16 Type: Inspection
Violations: 0 critical , 8 noncritical
- 11B : Wiping cloths dirty, not stored properly in sanitizing solutions
- 12D : Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 8B : In use food dispensing utensils improperly stored
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Time as a public health control system in place and being followed. sliced tomatoes in main kitchen temped at 45F in both of the top sections of the prep station coolers. Sausage in the top of the left hand pizza prep station cooler temped at 42F, chopped chicken in the top section of the left hand pizza prep station cooler temped at 44F. Sliced deli style roast beef temped at 38F in the walk in cooler. French onion soup in the steam table temped at 185F.
Date: 2016-09-19 Type: Inspection
Violations: 0 critical , 2 noncritical
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 14A : Insects, rodents present
Comments: pizza sauce pizza prep cooler top section 41F, Sliced tomatoes in the top of the sandwich prep cooler at 45F, sausage in the right prep station cooler 41F, meatballs in steam table 162F.
Date: 2016-03-17 Type: Inspection
Violations: 1 critical , 4 noncritical
- 1D(Critical) : Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 8E : Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 16 : Miscellaneous, Economic Violation, Choking Poster, Training.
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2015-12-18 Type: Re-Inspection
Violations: 2 critical , 3 noncritical
- 5C(Critical) : Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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)
- 8F : Improper thawing procedures used
Comments: ATOI = at time of inspection. dF = degrees Fahrenheit. Foods properly cold-held at 45 dF or less in open-top food prep coolers and hot-held at 140 dF in steam table across from grill.
Date: 2015-11-24 Type: Inspection
Violations: 3 critical , 4 noncritical
- 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.
- 3C(Critical) : Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- 5C(Critical) : Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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)
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 11D : Non food contact surfaces of equipment not clean
- 12D : Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Comments: ATOI = at time of inspection. dF = degrees Fahrenheit. Hot holding: marinara sauce 154 dF, meatballs 185 and corn chowder 180 dF. Cold-holding: sliced sausages (pizza prep cooler) 44 dF, cooked mixed veggies 47 dF (open-top cooler across from grill - discussed keeping lid closed), chopped lettuce keeper 47 dF (at door to unit away from food /warmest part). Collection drain line for automatic beverage dispenser/gun (next to dessert display case) observed to pass down through beverage ice bin (in bin with ice). Per Danny, line connects directly into drain pipe (for ice melt) at bottom of basin. Ansul system tagged April 2015. Kitchen observed to be kept clean and neat. Discussed cooling procedures - ok. Observed cooks preparing workable quantities of foods during inspection (ie: workable quantity of chicken being cut in basement food prep area) - ok.
Date: 2014-12-08 Type: Inspection
Violations: 0 critical , 8 noncritical
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 11A : Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 8B : In use food dispensing utensils improperly stored
- 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)
- 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)
Comments: ansul, extinguishers tagged 2014. meatballs 197, ham slices 43, lettuce 43, sauce 162. handmade "handwash" signs being made for facility to be placed in bathrooms.
Date: 2013-09-23 Type: Inspection
Violations: 0 critical , 8 noncritical
- 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)
- 8B : In use food dispensing utensils improperly stored
- 11A : Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 11D : Non food contact surfaces of equipment not clean
- 9B : Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- 8E : Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: Ansul tagged 2013, raw chicken at 42 degrees on main line. Discussed time and temperature holding of pizza and Stromboli with meat toppings. will send Time as public health control plan for holding of these food items- must be submitted to Health Dept for review and approval. Stromboli ok to be held on counter for visual reference-as long as labelled not for service/display only.
Date: 2013-03-13 Type: Inspection
Violations: 0 critical , 5 noncritical
- 8B : In use food dispensing utensils improperly stored
- 8C : Improper use and storage of clean, sanitized equipment and utensils
- 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)

Office Location

Street Address 31 Lower Main STREET
City Callicoon
State NY
Zip 12723

Entities with the same location

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Competitor

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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).