A Touch of Naples · Touch of Naples, A · M&H Pizza Corp

417 Violet Avenue, Poughkeepsie, NY 12601

Overview

A Touch of Naples (NYS Health Operation #274756) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 417 Violet Avenue, Poughkeepsie, NY 12601. The food service type is Food Service Establishment - Restaurant. The last inspection date is July 19, 2023.

Facility Overview

NYS Health Operation ID274756
NYSDOH Gazetteer135600
Facility NameTOUCH OF NAPLES, A
Operation NameA TOUCH OF NAPLES
Facility Address417 VIOLET AVENUE, POUGHKEEPSIE
Permitted Corporation NameM&H PIZZA CORP
Permitted Operator NameMIRAK BERISHA
Address417 Violet Avenue
Poughkeepsie
NY 12601
MunicipalityHYDE PARK
CountyDUTCHESS
Local Health DepartmentDutchess County
Food Service DescriptionFood Service Establishment - Restaurant
Permit Expiration Date2024-09-30

Last Inspection Results

Inspection Date2023-07-19
Inspection TypeInspection
Total Noncritical Violations1
ViolationsItem 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish);

Inspection Results

Inspection DateInspection TypeViolations
2023-07-19InspectionCritical: 0, Noncritical: 1, Violation Items: 10B
2022-10-26InspectionCritical: 0, Noncritical: 3, Violation Items: 11D; 15C; 8D
2021-12-21InspectionCritical: 0, Noncritical: 2, Violation Items: 10B; 15D
Facility must ensure it is keeping track of speciality pizza cook and/or discard times to remain in compliance wtih TPHC waiver.
2021-04-22InspectionCritical: 0, Noncritical: 0, Violation Items:
2020-01-27InspectionCritical: 0, Noncritical: 0, Violation Items:
2019-05-03InspectionCritical: 0, Noncritical: 2, Violation Items: 10B; 11B
Food temperatures were checked in all cold holding and all temperatures were code compliant. No hot holding of foods.
2018-12-11InspectionCritical: 0, Noncritical: 0, Violation Items:
Food temperatures checked in refrigeration and all temperatures were code compliant. No hot holding of foods at time of inspection. Facility has a TPHC waiver to allow assorted pizza items to be held at room temperature for a maximum of four hours. Observed facility TPHC accounting system in use at time of inspection.
2018-05-10Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
All violations cited on last inspection were corrected or not observed
2018-05-04InspectionCritical: 1, Noncritical: 2, Violation Items: 5E; 8A; 8E
2017-12-22InspectionCritical: 0, Noncritical: 3, Violation Items: 11D; 15A; 15C
2017-05-12InspectionCritical: 0, Noncritical: 2, Violation Items: 11C; 8A
Cooked meatball in reach-in cooler at 38 F; cheese in walk-in cooler at 41 F; cooked sausage in prep cooler at 39 F; cooked chicken in pizza prep cooler at 39 F.
2016-11-28Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2016-11-03InspectionCritical: 1, Noncritical: 0, Violation Items: 5C
2016-06-01InspectionCritical: 0, Noncritical: 3, Violation Items: 14B; 8A; 8E
*Temperatures obtained: sauce in reach-in cooler at 42 F, tomato in walk-in cooler at 42 F, cheese in prep cooler at 41 F. *Inspection includes foodborne illness complaint investiagation.
2015-12-22InspectionCritical: 0, Noncritical: 0, Violation Items:
No violations observed during inspection.
2015-08-26InspectionCritical: 0, Noncritical: 0, Violation Items:
No violations observed during inspection. Discussed time as a public health control for pizzas on display. Handed out guidance and application.
2015-07-10InspectionCritical: 3, Noncritical: 0, Violation Items: 2C; 5A; 5E
5A/5E - Air temperature in small prep cooler at 62 F. Ranch salad dressing, approximatley 1/2 gallon in cooler at 61 F. Operator stated cooler was being defrosted. Corrected- ranch dressing voluntarily discarded and prep cooler adjusted and was operating properly at close of inspection.||2C- One dozen container of raw shell eggs on shelf in reach-in cooler over packages of salad dressing. Corrected- Eggs relocated to bottom of cooler.
2014-12-19InspectionCritical: 0, Noncritical: 1, Violation Items: 10B
2014-03-28InspectionCritical: 0, Noncritical: 0, Violation Items:
2013-10-22InspectionCritical: 0, Noncritical: 0, Violation Items:
2013-03-11InspectionCritical: 0, Noncritical: 0, Violation Items:
2012-03-23InspectionCritical: 0, Noncritical: 2, Violation Items: 11D; 8F
2011-10-31InspectionCritical: 0, Noncritical: 1, Violation Items: 10B
2011-04-11InspectionCritical: 0, Noncritical: 3, Violation Items: 11D; 15A; 8F
2010-10-04InspectionCritical: 0, Noncritical: 1, Violation Items: 8E
2010-03-04InspectionCritical: 0, Noncritical: 0, Violation Items:
2009-09-09InspectionCritical: 0, Noncritical: 1, Violation Items: 11D
2009-03-31InspectionCritical: 0, Noncritical: 1, Violation Items: 12C
2008-10-22InspectionCritical: 0, Noncritical: 0, Violation Items:
2008-04-25InspectionCritical: , Noncritical: , Violation Items:
2007-10-05InspectionCritical: , Noncritical: , Violation Items:
2007-03-21InspectionCritical: , Noncritical: , Violation Items:
2006-09-14InspectionCritical: , Noncritical: , Violation Items:
2006-02-28InspectionCritical: , Noncritical: , Violation Items:
2005-09-19InspectionCritical: , Noncritical: , Violation Items:
2005-03-02InspectionCritical: , Noncritical: , Violation Items:
2004-10-07Re-InspectionCritical: , Noncritical: , Violation Items:
2004-09-29InspectionCritical: , Noncritical: , Violation Items:
2003-09-18Re-InspectionCritical: , Noncritical: , Violation Items:
2003-09-11InspectionCritical: , Noncritical: , Violation Items:
2003-06-04Re-InspectionCritical: , Noncritical: , Violation Items:
2003-05-28Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2003-05-21InspectionCritical: , Noncritical: , Violation Items:
2002-10-10InspectionCritical: , Noncritical: , Violation Items:
2002-03-06InspectionCritical: , Noncritical: , Violation Items:
2001-09-28InspectionCritical: , Noncritical: , Violation Items:
2001-03-01InspectionCritical: 0, Noncritical: 0, Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
2CCritical ViolationCooked or prepared foods are subject to cross-contamination from raw foods.
5ACritical ViolationPotentially 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.
5CCritical ViolationPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
5ECritical ViolationEnough 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.
Not Critical Violation
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
11BNot Critical ViolationWiping cloths dirty, not stored properly in sanitizing solutions
11CNot Critical ViolationFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
11DNot Critical ViolationNon food contact surfaces of equipment not clean
12CNot Critical ViolationPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
14BNot Critical ViolationEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15CNot Critical ViolationPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
15DNot Critical ViolationImproper storage of cleaning equipment, linens, laundry unacceptable
8ANot Critical ViolationFood 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)
8DNot Critical ViolationSingle service items reused, improperly stored, dispensed, not used when required
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
8FNot Critical ViolationImproper thawing procedures used

Location Information

Street Address 417 VIOLET AVENUE
CityPOUGHKEEPSIE
StateNY
Zip Code12601

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Dataset Information

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.

SubjectBusiness and Economy
JurisdictionState of New York
Data ProviderNew York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection
Sourcedata.ny.gov

Dataset Details

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.