Yetty's Pizza & Pasta, LLC

109 MOHAWK Street, Herkimer, NY 13350

Overview

Yetty's Pizza & Pasta, LLC (NYS Health Operation #340255) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 109 MOHAWK Street, Herkimer, NY 13350. The food service type is Food Service Establishment - Restaurant. The last inspection date is October 26, 2023.

Facility Overview

NYS Health Operation ID340255
NYSDOH Gazetteer212400
Facility NameYETTY'S PIZZA & PASTA
Operation NameYETTY'S PIZZA & PASTA
Facility Address109 MOHAWK Street, HERKIMER
Permitted Corporation NameYETTY'S PIZZA & PASTA, LLC
Permitted Operator NameFELICIA NETTI
Address109 MOHAWK Street
Herkimer
NY 13350
MunicipalityHERKIMER
CountyHERKIMER
Local Health DepartmentHerkimer District Office
Food Service DescriptionFood Service Establishment - Restaurant
Permit Expiration Date2025-02-28

Last Inspection Results

Inspection Date2023-10-26
Inspection TypeInspection
Total Critical Violations1
Total Noncritical Violations1
ViolationsItem 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained;
Inspection CommentsHot/cold holding temperatures within acceptable ranges. Cooler/freezer temperatures within appropriate ranges. Noted glove use, sanitizer & probe thermometers. Basement dry storage okay. Physical facility cleanliness satisfactory - continue to deep clean & declutter as needed.

Inspection Results

Inspection DateInspection TypeViolations
2023-10-26InspectionCritical: 1, Noncritical: 1, Violation Items: 12C; 4A
Hot/cold holding temperatures within acceptable ranges. Cooler/freezer temperatures within appropriate ranges. Noted glove use, sanitizer & probe thermometers. Basement dry storage okay. Physical facility cleanliness satisfactory - continue to deep clean & declutter as needed.
2023-07-26InspectionCritical: 0, Noncritical: 0, Violation Items:
No violations noted during inspection.|Hot/cold holding temperatures within acceptable ranges. Cooler/freezer temperatures within appropriate ranges. Noted glove use, sanitizer & probe thermometer. Dry storage okay - chemicals stored away from food products; basement dry storage clutter greatly improved. Bar area & waitress station coolers okay. Dishwasher final rinse cycle +180°F. Clam tags kept on file. |Reviewed increased inspection schedule for remainder of 2023.
2023-04-21Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
No violations noted during inspection. |Physical facility cleanliness greatly improved. Areas in basement that have been cited previously are being addressed - continued attention & deep cleaning of high trafficked areas discussed with owner. Continue to declutter, organize & clean basement. No evidence of continued pest activity.|Hot/cold holding temperatures all within acceptable ranges. Cooler/freezer temperatures within appropriate ranges. Noted glove use/bare hand barriers, sanitizer & probe thermometer. Basement dry stock okay - chemicals stored away from food products. Bar area okay. Upstairs seating area okay.|Reviewed increased 2023 inspection frequency with owner/operator.
2023-03-16Re-InspectionCritical: 1, Noncritical: 2, Violation Items: 10B; 1D; 8A
Reinspection of FSE is satisfactory - no evidence of further pest/rodent activity.|Clutter & old equipment in basement area slightly improved from previous inspection - basement area needs to be deep cleaned. Areas of concern discussed with kitchen staff. Main kitchen area cleanliness improved & acceptable - continue to deep clean areas under/behind equipment. |Hot/cold holding temperatures all within acceptable ranges. Cooler/freezer temperatures within appropriate ranges - waitress cooler, noted during previous inspection to have an ambient temperature of 44°F-45°F, has an ambient temperature of 38°F & is holding food product at 40°F. Noted glove use, sanitizer & probe thermometer.
2023-01-27InspectionCritical: 2, Noncritical: 3, Violation Items: 14A; 15A; 15C; 1G; 2C
Hot/cold holding temperatures all within acceptable ranges. Cooler/freezer temperatures all within appropriate ranges - 2 main line preparation coolers are holding potentially hazardous foods at 44-45°F. Discussion with kitchen staff & owner/operator regarding monitoring temperatures & getting cooling units serviced. Per conversation with owner/operator, one unit can be adjusted while one will need to be serviced. |Reviewed violations noted with owner/operator & discussed corrective actions. NYSDOH Herkimer District Office contact information left with owner - service invoice for pest control service to be sent to NYSDOH. |A reinspection will be required.
2022-10-06Re-InspectionCritical: 0, Noncritical: 1, Violation Items: 10B
Reinspection of facility.|Hot/cold holding temperatures all within acceptable ranges. Cooler/freezer temperatures all within appropriate ranges. Noted glove use, sanitizer solution & probe thermometers. Facility cleanliness is acceptable - FSE was previously sited for food debris & grease build up throughout the kitchen. Observed proper cooling of precooked foods. Bar area coolers okay.
2022-09-08InspectionCritical: 1, Noncritical: 2, Violation Items: 15A; 5B; 8A
Hot/cold holding temperatures within acceptable ranges. Cooler/freezer temperatures within appropriate ranges. Noted glove use, sanitizer solution & probe thermometer. Chemicals stored away from food products. Bar 3 bay sink ~200ppm QAC. High temperature dishwasher final rinse cycle +180°F.|Discussion over telephone with owner/operator regarding hazards & violations.
2022-01-12InspectionCritical: 1, Noncritical: 1, Violation Items: 15B; 5A
Hot holding/cold holding noted in appropriate temperatures. Storage ok. Thermometers ok. |Discussed current mask mandate.
2020-02-18InspectionCritical: 0, Noncritical: 3, Violation Items: 15A; 15B; 8A
Dishwasher final rinse at 176 degrees. Glove usage noted, cold holding/hot holding temperatures noted in appropriate ranges. Coolers/thermometers ok.
2019-08-14InspectionCritical: 2, Noncritical: 3, Violation Items: 14C; 1H; 5E; 8A; 9B
2018-09-18InspectionCritical: 1, Noncritical: 3, Violation Items: 10A; 11D; 15A; 5E
2018-05-03InspectionCritical: 0, Noncritical: 5, Violation Items: 10A; 11D; 12C; 14B; 15A
Cooler temperatures/Glove usage/Dishwasher final rinse temperature/OK|Butter, cream cheese, herb spread or Irish beer cheese not being offered for sale in facility. Only desserts are offered for sale in front glass cooler.
2017-11-15InspectionCritical: 0, Noncritical: 2, Violation Items: 11D; 15A
No rodents or rodent droppings noted in facility. |Area around dumpster was noted to be clean. |Coolers/Dishwasher/Gloves/OK
2017-02-21Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
All items cited on 1/18/17 have been corrected:|Pizza preparation cooler maintaining 40F throughout.|Plastic bowls no longer being used for spice scoops. |Cutting/Food preparation board on line cooler has been replaced.|Basement dry good storage shelves, cook line equipment, and kitchen coolers have been cleaned.|Area around dumpster has been cleaned.|Floors throughout kitchen and in all 3 walk-in coolers have been cleaned. |No rodent droppings noted in basement. Receipt seen at time of inspection from Bite Back Pest Management company noting no pest activity was identified.
2017-01-18InspectionCritical: 1, Noncritical: 6, Violation Items: 10A; 11D; 13B; 14A; 15A; 5E; 8A
2016-10-28InspectionCritical: 2, Noncritical: 4, Violation Items: 10A; 11A; 11D; 15A; 1C; 2C
2016-02-02InspectionCritical: 0, Noncritical: 4, Violation Items: 11D; 13B; 15A; 8A
Temps/Gloves/Dishwasher final rinse temp/All OK. |Ice wands now being used to cool large sauces.
2015-08-20InspectionCritical: 1, Noncritical: 5, Violation Items: 11D; 15A; 15B; 5B; 8A
2015-05-07Re-InspectionCritical: 0, Noncritical: 2, Violation Items: 12C; 15A
All other violations, other than those noted above, have been corrected.
2015-03-16InspectionCritical: 0, Noncritical: 9, Violation Items: 11D; 12C; 13B; 15A; 8A; 8D
2014-07-21InspectionCritical: 0, Noncritical: 0, Violation Items:
2014-07-14InspectionCritical: 2, Noncritical: 1, Violation Items: 14C; 5E
2013-06-14InspectionCritical: 0, Noncritical: 0, Violation Items:
2013-05-30InspectionCritical: 1 (1 not corrected), Noncritical: 0, Violation Items: 5E
2012-08-14Re-InspectionCritical: 1, Noncritical: 0, Violation Items: 1B
2012-06-13InspectionCritical: 1, Noncritical: 2, Violation Items: 12C; 15A; 1B
2011-06-01Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2011-05-10InspectionCritical: 1, Noncritical: 7, Violation Items: 11B; 11D; 12C; 12E; 15A; 15B; 16; 1B
2010-03-12InspectionCritical: 0, Noncritical: 3, Violation Items: 12E; 15A; 8E
2009-09-08InspectionCritical: 4, Noncritical: 3, Violation Items: 11D; 12E; 16; 5A; 5E
2008-11-12InspectionCritical: 0, Noncritical: 3, Violation Items: 11D; 12E; 16
2008-04-11InspectionCritical: 0, Noncritical: 3, Violation Items: 15A; 15B; 8A
2007-11-06InspectionCritical: 1, Noncritical: 0, Violation Items: 1D
3 cans of whole white potatoes with rust around seams, 1 can of olives with severe denting around seams. Corrected by removing for return.
2007-03-21InspectionCritical: , Noncritical: , Violation Items:
2006-05-03InspectionCritical: 0, Noncritical: 0, Violation Items:
2005-11-30InspectionCritical: , Noncritical: , Violation Items:
2005-02-14InspectionCritical: , Noncritical: , Violation Items:
2004-07-21InspectionCritical: , Noncritical: , Violation Items:
2003-12-10InspectionCritical: , Noncritical: , Violation Items:
2003-05-13InspectionCritical: 1, Noncritical: 0, Violation Items:
2002-09-17Re-InspectionCritical: , Noncritical: , Violation Items:
2002-08-05InspectionCritical: , Noncritical: , Violation Items:
2001-12-10Re-InspectionCritical: , Noncritical: , Violation Items:
2001-11-02InspectionCritical: , Noncritical: , Violation Items:
2001-03-19Re-InspectionCritical: , Noncritical: , Violation Items:
2001-01-25Re-InspectionCritical: , Noncritical: , Violation Items:
2001-01-09InspectionCritical: , Noncritical: , Violation Items:
1999-07-14Re-InspectionCritical: , Noncritical: , Violation Items:
1999-06-18InspectionCritical: , Noncritical: , Violation Items:
1998-09-22InspectionCritical: , Noncritical: , Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
1BCritical ViolationWater/ice: unsafe, unapproved sources, cross connections
1CCritical ViolationHome canned goods, or canned goods from unapproved processor found on premises
1DCritical ViolationCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
1GCritical ViolationCracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
1HCritical ViolationFood from unapproved source, spoiled, adulterated on premises.
2CCritical ViolationCooked or prepared foods are subject to cross-contamination from raw foods.
4ACritical ViolationToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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.
5BCritical ViolationPotentially 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.
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
10ANot Critical ViolationFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
11ANot Critical ViolationManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
11BNot Critical ViolationWiping cloths dirty, not stored properly in sanitizing solutions
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
12ENot Critical ViolationHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
13BNot Critical ViolationGarbage storage areas not properly constructed or maintained, creating a nuisance
14ANot Critical ViolationInsects, rodents present
14BNot Critical ViolationEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
14CNot Critical ViolationPesticide application not supervised by a certified applicator
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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
16Not Critical ViolationMiscellaneous, Economic Violation, Choking Poster, Training.
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
9BNot Critical ViolationTobacco is used; eating, drinking in food preparation, dishwashing food storage areas

Location Information

Street Address 109 MOHAWK Street
CityHERKIMER
StateNY
Zip Code13350

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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.