Como At The Airport, 10158 Niagara Falls Boulevard, Niagara Falls, NY 14304 - Restaurant/Catering Operation inspection findings and violations

Inspection findings	Inspection date	Type	Comments
Critical: Acid foods are stored in containers or pipes that consist of toxic metals. Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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	01/22/2016	Inspection	Clams on half shell, made aT Pine Ave.Processed needs looked at. Caponata in jars that appears processed in walkin cooler and one in front food prep area
No violation noted during this evaluation.	06/08/2015	Re-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) Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.	06/01/2015	Inspection
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	01/21/2015	Inspection
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	07/11/2014	Re-Inspection
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 Wiping cloths dirty, not stored properly in sanitizing solutions Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.	06/25/2014	Inspection	4A--Cup of sanitizer, accross from hot hold in deli, used to store food testing thermometer measured > 400 ppm cl using the inspector's chlorine test strips. Employee voluntarily made up a cup of sanitizer to 50 ppm cl. Corrected. 6A--Chicken thighs in deli hot hold unit measured 113 degrees F using the inspector's digital thermometer. Employee stated that the chicken thighs were placed in hot hold unit ~ 45 minutes prior. Employee voluntarily reheated chicken thighs to 165 degrees F and placed back in hot hold. Corrected. 11A & B--No sanitizer available along cook line. Moist towels throughout establishment not stored in sanitizer solution between uses. Sanitizer bucket made up to 100ppm cl on the cook line and towels moved to sanitizer buckets. Corrected. 12C--No mop sink. 12E--Men's restroom hot water timed faucet ran approx. 5 seconds, not the required 15 seconds. 15A & B--Ceiling tiles and light shield missing in janitor room. Light shield replaced. Parial correction.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non food contact surfaces of equipment not clean Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	01/16/2014	Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	06/13/2013	Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions	01/23/2013	Re-Inspection	11 B - CHLORINE SANITIZER WEAK
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. Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Wiping cloths dirty, not stored properly in sanitizing solutions	01/15/2013	Inspection	3 C - COOK SEEN HANDLING COOKED TOAST AND ARRANGING PLATE OF TOAST, EGGS, AND MEAT WITH BARE HANDS, WITNESSED BY MGR, RUSS, WHO HAD FOOD DISCARDED, CORRECTED WITH HANDS WASHED AND GLOVES USED 6 A - FRONT DELI FLIP TOP COOLER: LASAGNA, CHICKEN, AND POTATOES ALL APPROX 120-130F, PREVIOUSLY COOKED AND/OR REHEATED TO 165F WITHIN PREVIOUS HOUR, REHEATED ALL TO 165F, CORRECTED 8 A - REAR WALKIN COOLER: SEVERAL TRAYS OF UNCOVERED CHICKEN 8 A - COOK SEEN WIPING WET/CLEAN DISH ON APRON PRIOR TO PLACEING BREAKFAST ON IT, DISH PLACED IN DIRTY BIN 8 E - MULTIPLE 0-22F THERMOCOUPLE THERMOMETERS IN USE, SEVERAL OFF BY ~10F, INSTRUCT COLD CALIBRATION TECHNIQUE 11 B - CHLORINE SANITIZING BUCKETS: SOME TOO STRONG, ONE WATER ONLY, CHLORINE TEST STRIPS LEFT, TO PURCHASE STRIPS
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Wiping cloths dirty, not stored properly in sanitizing solutions 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)	06/28/2012	Inspection	8a Employee drinks removed during inspection, in glasses with straws in food prep area. Corrected Scooping spices with souffle' cups 11b bleach concentration throughout establishment 12d employee restroom door and ladies restroom door propped open.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	01/30/2012	Inspection	15A--Pepsi crates found under product in the walk-in cooler. This does make the floor beneath easily accessible for cleaning.
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. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	06/07/2011	Inspection	5A- Cracked eggs (pitcher) at 72 degrees, potatoes/onions at 68-71 degrees stored on the counter for 2 hours. Both products discarded at this time. 6A- Spaghetti/sauce - hot holding at 131 degrees, due to time factor (< 1/2 hour) product reheated to 165 degrees and hot held at 140 degrees.
No violation noted during this evaluation.	01/26/2011	Inspection
No violation noted during this evaluation.	07/26/2010	Re-Inspection
Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	06/24/2010	Inspection	2E: Food testing thermometer not used to monitor hotholding temps on deli line. Reviewed proper use. 6A: 8 pcs. of roasted chicken and 2 pcs. of chicken parm found on deli line and temped at 125oF with inspector's calibrated thermopen. Since they were out of temp for 140oF.
No violation noted during this evaluation.	08/12/2009	Re-Inspection
Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines. Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.	07/29/2009	Inspection	2E- Food testing thermometer not used for checking cooking temperatures on the backline. 5E- Beverage air cooler- ambient temperature- 52 degrees, all phf's removed. 5D- Due to 5E- Rice (cooked) at 52 degrees > 2 days in the cooler- discarded. Coffee Dream - ultra pasteurized non dairy creamer- (keep refrigerated on the label) at 68 degrees (< 2 hours) placed in the cooler. 1D- One can - 6 lb 4 oz - sauerkraut found with a dent on the top seal- removed to the return box.
Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.	06/17/2009	Inspection	1D- One, 6 lb 4 oz can of Port royal Mushrooms- stems/pieces found with a dent on the top seal. Removed/returned. 2E- Accurate food testing thermometers not used/available. One thermometer at 32 degrees, one at 35 degrees, actual temperature of ice/water= 42 degrees with NCHD Thermopen thermometer. Thermometers recalibrated at this time. 5E- Beverage Air cooler- ambient temperature at 51 degrees, monitor/repair- all phfs removed. 5D- Rice in Beverage Air cooler at 51 degrees, stored in cooler> 1 day. Discarded at this time. Glenview Farms half/halfs (refrigerated needed on the box) found at 52 degrees, and 66 degrees> 2 hours out of temperature. Discarded at this time. 6A- Meatballs found on hot hold at 128 degrees, due to time factor meatballls reheated to 165 degrees, hot held at 140 degrees. 8E- Accurate thermometer not available in Beverage Air cooler- replaced at this time.
Wiping cloths dirty, not stored properly in sanitizing solutions	01/21/2009	Inspection	11B--Numerous wiping clothes found on counter tops throughout kitchen and service area, not stored in sanitizer between uses.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. 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. Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	12/22/2008	Inspection	2E--Deli counter food testing thermometer provided by the cook is reading 14 degrees lower than the inspector's calibrated food testing thermometer. (Recalibrated immediately) Corrected. 6A--2 soups in Deli counter hot hold unit measured @ 119 degrees and 127 degrees using inspector's calibrated food testing thermometer. Food in unit less than 2 hrs. after initial cook, allowed to be reheated to 165 degrees and returned to hot hold to be kept @ >=140 degrees for service. Corrected. 10B--Glasses stored on paper towels, not on a smooth and easily cleanable surface. 12D--Doors to restrooms are not self closing.
Wiping cloths dirty, not stored properly in sanitizing solutions Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	08/22/2008	Re-Inspection	2E - Accurate thermometer available but not used to check temps on steam table unit. Correcting proceedures. 6A - chicken, meatballs,and chicken parm. temp'd at 110 - 125 degrees.chicken parm voluntarily discarded,rest reheated on stove or microwave to >165 degrees 11B - wiping cloths not stored in sanitizer at all stations.
Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Wiping cloths dirty, not stored properly in sanitizing solutions Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. In use food dispensing utensils improperly stored	06/17/2008	Inspection	2E: Accurate foodtesting thermometer not used on service line to evaluate hot holding temps. Head cook will monitor temps at an 1-1 1/2 hr. intervals starting immediately. 6A: Soup in steam table read 120oF for less than 2 hours. Soup was allowed to be reheated to >165oF, and re-hot held at >140oF. 8B: Soup bowl found in box of croutons. Proper dispensing utensil put near croutons for use. Bowl removed by head cook. 11B: Wiping cloths not stored in sanitizer.
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)	01/25/2008	Re-Inspection	8A-Ice in the ice machine not protected during storage from potential contamination sources. Six plastic bottles of various beverages found stored in the ice machine. Ice removed at this time, proper instruction given.
Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Single service items reused, improperly stored, dispensed, not used when required Critical: Acid foods are stored in containers or pipes that consist of toxic metals. Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. Wiping cloths dirty, not stored properly in sanitizing solutions Critical: Food from unapproved source, spoiled, adulterated on premises. Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. In use food dispensing utensils improperly stored Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Non food contact surfaces of equipment not clean Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	12/12/2007	Inspection	1H- One can (6 lb 10 oz) of Tomato sauce found in reachin cooler (deli) with visible mold growth viewed. Discarded at this time. 2C- Raw eggs (shell) stored over cooked chicken, cooked pasta (deli), raw hamburger stored over cooked potatoes, green peppers, onions (RTE). No contamination noted- discussed corrections-products moved. Note: Boxes of lettuce stored next to boxes of eggs- Reviewed potential concerns- storage issues. 4B- Open can of Libby's pineapple found in the walkin cooler; 6 lb 10 oz open can of peach halfs found in the walkin cooler. Discarded at this time. 5E- Salad prep cooler- ambient temperature= 54 degrees- all phf's removed- cooler to be repaired. 4A- Two cans of Raid insecticide found stored over the sink.- Deli area. Removed from the establishment. 5C- Cooked spaghetti stored at room temperature- deli- Actual temp.- 70 degrees- discarded at this time. 11A- Three bay sink not being used properly- Reviewed wash/rinse/ sanitize (bleach)-50ppm/air dry. 11B- Wiping cloth sanitzer concentration > 100ppm today. 8B- Ice scoop handle stored in the ice in machine. 8D- Single service cups not dispensed properly- stored on the counter. 8D- Single service towels not dispensed properly- waitress station. 11D- Outside , under of equipment - Food debris, unclean surfaces.
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Wiping cloths dirty, not stored properly in sanitizing solutions Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	06/28/2007	Inspection	10B - Shelving in Tyler cooler is sticky . These racks are cleaned weekly but still have a heavy sticky buildup. 11b + C - Wiping buckets were not setup at the time of inspection and used wiping cloths were out on the counters. Counters were not being sanitized.

AK	AL	AR	AZ	CA	CO	CT
DC	DE	FL	GA	HI	IA	ID
IL	IN	KS	KY	LA	MA	MD
ME	MI	MN	MO	MS	MT	NC
ND	NE	NH	NJ	NM	NV	NY
OH	OK	OR	PA	RI	SC	SD
TN	TX	UT	VA	VT	WA	WI
WV	WY

AL	CA	CO	DC	DE	FL	GA
IA	ID	IL	IN	KS	KY	LA
MD	ME	MI	MN	NC	NE	NH
NJ	NV	NY	OH	OK	OR	PA
SC	TN	TX	UT	VA	WA	WI

AK	AL	AR	AZ	CA	CO	CT
DC	DE	FL	GA	HI	IA	ID
IL	IN	KS	KY	LA	MA	MD
ME	MI	MN	MO	MS	MT	NC
ND	NE	NH	NJ	NM	NV	NY
OH	OK	OR	PA	RI	SC	SD
TN	TX	UT	VA	VT	WA	WI
WV	WY

AB	BC	MB	NB	NL	NS	NT
NU	ON	PE	QC	SK	YT

Food:
Service:
Price:
Ambience:
Cleanliness:

Como At The Airport, 10158 Niagara Falls Boulevard, Niagara Falls, NY 14304 - Restaurant/Catering Operation inspection findings and violations

Business Info

Inspection findings

Inspection date

Type

Comments

Do you have any questions you'd like to ask about COMO AT THE AIRPORT? Post them here so others can see them and respond.

Write your review!

Your Ratings

Your Review

About You

Optional Verification

Recently added reviews

Restaurants in neighborhood

Name

Your nickname:
I have read, and agree to the Terms of Service

	Log in» \| Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.15.218.xxx) to everybody
	Leave your signature» Clear Make my signature public

Name	City	Users' Rating
DAN THE MAN OLD FASHION ICE CREAM	Niagara Falls, NY
WATERFRONT GRILL	Niagara Falls, NY
SUZANNE'S FINE DINING	Niagara Falls, NY
BEI JING CHINA BUFFET	Niagara Falls, NY
NEW STAR BUFFET	Niagara Falls, NY
CHILI'S GRILL & BAR	Niagara Falls, NY
TIME OUT RESTAURANT & BAR	Worcester, NY
NASICHA	New York, NY
ROME POLISH HOME	Rome, NY
STARBUCKS COFFEE	New York, NY