The Fairways At Deerwood Inc, 1818 Sweeney Street, North Tonawanda, NY 14120 - Restaurant inspection findings and violations

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Business Info

Restaurant name: The FAIRWAYS AT DEERWOOD INC
Address: 1818 Sweeney Street, North Tonawanda, NY 14120
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant
Total inspections: 24
Last inspection: 08/31/2015
Add photo of this business Description:

Ratings Summary

Based on 1 vote

Overall Rating:
**
2.3
Ratings in categories:
Food:
****
4.0
Service:
*
1.0
Price:
*
1.0
Ambience:
***
3.0
Cleanliness:
*
1.0

Restaurant representatives - add corrected or new information about The Fairways At Deerwood Inc, 1818 Sweeney Street, North Tonawanda, NY 14120 »


Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 08/31/2015Re-Inspection
  • 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)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Insects, rodents present
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 08/03/2015Inspection4A - At 1:30 PM, inspector found CL- bleach bucket with a concentration of greater than 200 ppm. Bucket was remade w/ proper 100 PPM Cl- concentration. Corrected. 8A - Food stored on floor of dry storage area and food uncovered in walkin cooler. 11C - Meat slicer in cry storage area not cleaned after use. (REPEAT) 10B - Bottom shelf of counter in snack bar area is showing wear and is not smooth and easily cleanable. (REPEAT) 15A - Ceiling in kitchen area is covered in dust. 15B - Lights not sheielded in dry storage and snack bar area. 14A - Flies presnet throughout establishment.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
 04/15/2015Inspection
  • 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)
  • Non food contact surfaces of equipment not clean
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 09/09/2014Inspection
No violation noted during this evaluation. 05/27/2014Re-Inspection
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • 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)
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Improper use and storage of clean, sanitized equipment and utensils
 04/30/2014Inspection6A & 7F--Cream soup at the server station measured 122 degrees F using the inspector's digital thermometer. Chef Steve stated that he heated the soup about an hour ago and also stated that he did not take the temperature properly prior to putting in hot hold unit. Inspector allowed for reheating to 165 degrees F and to be held >= 140 degrees F until served. Repeat Corrected. 8A--Product in freezer on cook line is uncovered, squeeze bottles of liquids in cooler on cook line are not easily identifiable or labeled, and product is found on pop crates or on floor in some areas of the kitchen. 8C--Glassware is found double stacked with moisture evident in between each. 11C--Potato slicer on wall by cook line has food build-up. Corrected while I was there. 15A--Dust build-up on ceiling directly above cook line. Repeat.
No violation noted during this evaluation. 05/13/2013Re-Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Non food contact surfaces of equipment not clean
  • In use food dispensing utensils improperly stored
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 04/26/2013Inspection
  • Critical: 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.
 05/04/2012Re-Inspection5B - at 12:10pm this inspector found 6 qts of mac and cheese sauce in walk in cooler and it temped at 56dF using inspector's calibrated food testing thermometer, Spoke with owner who said it was not cooked today that cook yesterday must have cooked it, it was > 4 inches deep. Reviewed proper cooling. Sauce was discarded and corrected
  • Critical: 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: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • 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)
 04/20/2012Inspection3C - At 11:15 am, as these inspectors were walking past bar, we observed workercutting limes with bare hands to be used for drinks. Worker washed hands, put gloves on & discarded limes. CORRECTED. 6A & 2E - At 11:20 am, these inspectors found about one quart of cream sauce in hot hold unit that temped at 128 F using inspector's calibrated food testing thermometer. Spoke with chef, who stated owner cooked this morning & placed in hot hold unit by 9 am. Chef did not temp sauce since owner placed in unit and the sauce was stored in a container on the well and therefore not directly in the well. Chef voluntarily disposed of sauce. CORRECTED. Food product must be entirely in well and not sitting above well, where there is no heat source. 2C - At 11:45 am, these inspectors found about 6 raw burgers in a container stored above tuna fish and raw onions in the superior line cooler. Chef movedraw burgers into walk-in cooler. CORRECTED. 10B - Heavy ice build up in Frigidaire freezer (upright). 5B - At 11:55 am, these inspectors found about 6 quarts of cooked mac and cheese sauce in walk in cooler, container was cooked prior to 9 am this morning. Due to time frame of going from 120 F to 118 F, allowed to put in shallow pan and ice bath. CORRECTED. Left green cooling brochure. 11A - Chem dish machine is not sanitizing properly. 8A - Salads in Pepsi cooler are covered with paper towels and not food grade material, i.e. saran wrap, foil, etc.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Water/ice: unsafe, unapproved sources, cross connections
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 04/06/2011Inspection1B Bottle of beer stored in ice cube bin behind bar. Beer was removed from bin and surrounding ice cubes were discarded - Corrected 10B Cooler on cook line across from grill has pooled water on the bottom 11B Wipe cloths found stored on countertop, not in sanitizing solution 15A Hole in wall in women's restroom
No violation noted during this evaluation. 01/27/2011Re-Inspection
  • In use food dispensing utensils improperly stored
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/04/2011Inspection7f- previously cooked chili 63dF, gravy 75dF, spaghetti sauce 85dF put in hot hold unit to be reheated instead on stove top. been in unit 1 hour allowed to reheat all to 165dF and corrected 8b- utensils in bins handles are facing different directions 10b- pallets in beer cooler are bare wood and not smooth and easily cleanable 15a- 2 floor tiles are missing at entrance to halfway house area
  • 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)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Hair is improperly restrained
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 09/03/2010Inspection4A Can of cutter bug spray found stored on top of pop mix in ice room-bug spray moved to outside storage shed CORRECTED 5C At time of inspection sheet pan of ribs found sitting out by 3 bay sink at 55 dF. According to cook ribs had been taken out of cooler to individually wrap but cook got sidetracked. Ribs placed in cooler CORRECTED 8A Rolls stored on floor by waitress station, cases of gatorade stored on floor of halfway house ,rolls moved CORRECTED 9C Cook in halfway house not wearing hair restraint 11B No sanitizing bucket available in halfway house-bucket made up-CORRECTED 15A Floor of halfway house has grime accumulation, floor tile missing by doorway 15A Ceiling tiles above line in kitchen have dust accumulation 15B Lightshield missing from fixture by dishwasher in kitchen
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 04/20/2010Inspection8A Soup & macaroni uncovered in walk-in cooler 11B Wipe cloths stored on countertop outside of bleach solution 15B Fan grate of walk-in cooler contains excess debris
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Hot, cold running water not provided, pressure inadequate
 10/23/2009Inspection12a+c- no hot water available at sink in halfway house. Also waste water goes into bucket and not into plumbing repeat
No violation noted during this evaluation. 05/21/2009Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 04/17/2009Inspection4A Spray bottle of degreaser found stored on shelf with hot dog containers in small room off of dry storage. Spray bottle moved CORRECTED 12C Sink in small room off of dry storage drains into bucket 12D First toilet in mens room does not flush (next to wall), mens room dirty 15A Ceiling tile missing above shelving in kitchen 15B Lightsheild missing from fixture above ice machine 15B Dust accumulation on fan cover of walkin cooler, on condenser line of beer walkin cooler
No violation noted during this evaluation. 12/05/2008Re-Inspection
  • Critical: Water/ice: unsafe, unapproved sources, cross connections
 11/26/2008Re-Inspection1B Open bottle of beer was found in ice bin behind bar. Ice cubes are used for drinks. Corrected, bottle was removed and surrounding ice was discarded by bartender.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • In use food dispensing utensils improperly stored
 11/14/2008Inspection5C Raw fish out on counter was 55 dF @ 2:30 PM. Operator said fish was taken out of cooler one hour ago. Corrected, fish was placed back in cooler. 8B Ice scoop in bin behind the bar was stored in the ice with the handle touching the ice 15B Light in walk-in cooler is not shielded
No violation noted during this evaluation. 06/30/2008Re-Inspection
No violation noted during this evaluation. 06/23/2008Re-Inspection
  • 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)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 05/27/2008Inspection11a- chem dish machine is not sanitizing bleach was used and corrected 10b- hot hold unit is leaking 2c- at time of inspection, inspector saw raw fish stored on top of cases of beer in beer cooler. fish was moved by cook and corrected 2e +7e- at time of inspection, inspector temped mashed potatoes at 122dF in hot hold unit. Spoke with cook he said they had been cooked but not temped before going into hot hold unit, and had been in there less than 2 hours. Cook reheated mashed potatoes to 165 and corrected 8a- cases of wine and water were found stored on the floor. Were moved by owner and corrected

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1 User Review:

Laura

Added on May 29, 2014 10:28 AM
Food:
****
Service:
*
Price:
*
Ambience:
***
Cleanliness:
*
The past two Saturdays I have been in for lunch and both times my guests and I were very disappointed with the service. We have been to both restaurants very regularly and have always had great service and experiences. The young brunette bartender was nice but seemed very inexperienced and clueless to drink suggestions or how to make a number of drinks. We also waited a ridiculous amount of time for her to make our 3 drinks and she forgot to submit our lunch order. Not that my husband minded, but I did not appreciate the 18 year old’s pink thong hanging out every time she bent over or poured a draft. It was just unprofessional. The food was good as usual but the service was terrible and the poor girl needs some training on the bar and how to multitask. This is only constructive criticism and something I would want brought to my attention as a business owner as well.
Would you recommend The FAIRWAYS AT DEERWOOD INC to others? Yes
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