FOUR BROTHERS PIZZA - DOVER

3189 ROUTE 22, DOVER PLAINS, NY 12522 · Restaurant (Restaurant)

61 inspections

1. Contrôle24 déc. 2025

   2 infractions

   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
2. Contrôle21 août 2025

   4 infractions

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
     • Not Critical Violation
   • 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
     • Not Critical Violation
   • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
     • Critical Violation
3. Contrôle8 nov. 2024

   0 infraction

4. Contrôle19 avr. 2024

   0 infraction

5. Contrôle4 déc. 2023

   2 infractions

   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
   • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
     • Critical Violation
6. Contrôle2 mars 2023

   2 infractions

   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
   • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
     • Not Critical Violation
7. Contrôle20 oct. 2022

   3 infractions

   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
   • 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)
     • Not Critical Violation
8. Réinspection7 déc. 2021

   1 infraction

   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
9. Contrôle23 nov. 2021

   8 infractions

   • 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)
     • Not Critical Violation
   • 14C: Pesticide application not supervised by a certified applicator
     • Not Critical Violation
   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
   • 8F: Improper thawing procedures used
     • Not Critical Violation
   • 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)
     • Not Critical Violation
   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
   • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
     • Critical Violation
10. Contrôle12 août 2020

    1 infraction

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
11. Contrôle1 oct. 2019

    1 infraction

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
12. Réinspection4 févr. 2019

    0 infraction

13. Contrôle30 janv. 2019

    4 infractions

    • 5A: 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.
      • Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
14. Contrôle2 oct. 2018

    2 infractions

    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
15. Contrôle22 janv. 2018

    2 infractions

    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
16. Contrôle20 sept. 2017

    2 infractions

    • 5E: Enough 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.
      • Critical Violation
    • 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)
      • Not Critical Violation
17. Réinspection16 févr. 2017

    1 infraction

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
18. Contrôle7 févr. 2017

    2 infractions

    • 5B: Potentially 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.
      • Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
19. Contrôle3 nov. 2016

    2 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 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)
      • Not Critical Violation
20. Contrôle16 févr. 2016

    3 infractions

    • 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)
      • Not Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
21. Contrôle7 déc. 2015

    0 infraction

22. Réinspection13 oct. 2015

    1 infraction

    • 8F: Improper thawing procedures used
      • Not Critical Violation
23. Contrôle6 oct. 2015

    3 infractions

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 8F: Improper thawing procedures used
      • Not Critical Violation
24. Contrôle13 nov. 2014

    0 infraction

25. Contrôle7 janv. 2014

    0 infraction

26. Contrôle29 oct. 2013

    0 infraction

27. Contrôle11 avr. 2013

    0 infraction

28. Contrôle5 nov. 2012

    0 infraction

29. Contrôle31 oct. 2012

    0 infraction

30. Contrôle22 mars 2012

    0 infraction

31. Contrôle16 nov. 2011

    0 infraction

32. Contrôle22 mars 2011

    2 infractions

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 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)
      • Not Critical Violation
33. Contrôle12 nov. 2010

    0 infraction

34. Contrôle27 avr. 2010

    1 infraction

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
35. Réinspection23 nov. 2009

    0 infraction

36. Contrôle28 oct. 2009

    2 infractions

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
37. Contrôle28 avr. 2009

    4 infractions

    • 8F: Improper thawing procedures used
      • Not Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 5A: 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.
      • Critical Violation
38. Contrôle29 sept. 2008

    4 infractions

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 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)
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
39. Contrôle26 mars 2008

    3 infractions

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 2A: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
      • Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
40. Contrôle19 nov. 2007

    3 infractions

    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
    • 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)
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
41. Contrôle1 mai 2007

    0 infraction

42. Contrôle13 nov. 2006

    1 infraction

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
43. Réinspection20 juill. 2006

    0 infraction

44. Contrôle17 juill. 2006

    1 infraction

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
45. Réinspection29 déc. 2005

    0 infraction

46. Contrôle4 nov. 2005

    4 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 8F: Improper thawing procedures used
      • Not Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
47. Contrôle17 oct. 2005

    4 infractions

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 5B: Potentially 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.
      • Critical Violation
    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
48. Réinspection20 mai 2005

    0 infraction

49. Contrôle10 mai 2005

    0 infraction

50. Contrôle29 oct. 2004

    0 infraction

51. Réinspection16 mars 2004

    0 infraction

52. Contrôle4 mars 2004

    0 infraction

53. Réinspection6 nov. 2003

    0 infraction

54. Contrôle23 oct. 2003

    0 infraction

55. Contrôle24 juin 2003

    0 infraction

56. Contrôle12 nov. 2002

    0 infraction

57. Contrôle1 nov. 2002

    0 infraction

58. Contrôle11 juill. 2002

    0 infraction

59. Contrôle21 mars 2002

    0 infraction

60. Contrôle29 oct. 2001

    0 infraction

61. Réinspection26 avr. 2001

    0 infraction