Papa Luke's Pizzeria, 42 Kitz Road, Monticello, NY 12701 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: PAPA LUKE'S PIZZERIA
Address: 42 Kitz Road, Monticello, NY 12701
County: Sullivan
Local health department: Monticello District Office
Restaurant type: Food Service Establishment
Total inspections: 4
Last inspection: 04/24/2015
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Inspection findings

Inspection date

Type

Comments
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 04/24/2015InspectionSliced cucumbers in the small prep station cooler at 35F, chicken wings in the walk-in cooler at 32F.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 12/05/2014InspectionAnsul system and fire extinguisher tagged 2014. reach in at 38. raw meats stored on bottom shelving. has exterior walk in unit behind kitchen. small room outside bathroom for soda and some paper goods stored. left copy of time as public health control form for submission. pizza held on front counter behind glass in front and on top.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 04/18/2013Inspectionwalk in 40 degrees, chicken wings 33 degrees, sauce out for service 165 degrees. ansul system and extinguisher tagged may 2012, left application form for 'time as public health control' plan with facility. wash,rinse,sanitize procedure correct at time of inspection.
No violation noted during this evaluation. 08/22/2012Inspection

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