Prima Pizzeria, 3610 State Street, Niskayuna, NY 12304 - Restaurant inspection findings and violations

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Business Info

Restaurant name: PRIMA PIZZERIA
Address: 3610 State Street, Niskayuna, NY 12304
County: Schenectady
Local health department: Schenectady County
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 11/20/2015
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Inspection findings

Inspection date

Type

Comments
  • Hair is improperly restrained
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 11/20/2015Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 04/11/2013Inspection
No violation noted during this evaluation. 12/20/2012Inspection
  • Hot, cold running water not provided, pressure inadequate
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Single service items reused, improperly stored, dispensed, not used when required
 12/20/2011Inspection
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
 06/21/2010Inspection
No violation noted during this evaluation. 12/21/2009Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 04/25/2008Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Single service items reused, improperly stored, dispensed, not used when required
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 10/30/2007Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • 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)
 05/11/2007Inspection
  • Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 10/23/2006Inspectionrost beef cooked to 110-130 degrees before refridgerating and slicing for deli. corrected by returning to oven to cook to 140 degrees. 1st cook must go to 140 degrees to have an adequate kill of pathogens mushroom, sausage and tomato pizzas stored on counter at 72 degrees, no logs kept. corrected by disposing. disposed about 2 1/2 pizzas
No violation noted during this evaluation. 03/13/2006InspectionIn pizza prep side by side, by ovens, raw sausage was stored over celery and pepperoni. Corrected by moving sausage to bottom shelf.
  • In use food dispensing utensils improperly stored
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 11/02/2005InspectionCartons of raw shell eggs stored above prepared ready-to-eat foods in walk-in cooler. -- Corrected by moving to proper area. Meatballs and sauce on stove at 132F and turned off. -- Corrected by proper reheating.

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