Crazy Jakes Inc, 26 Webster Street, North Tonawanda, NY 14120 - Restaurant/Catering Operation inspection findings and violations

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	02/29/2016	Re-Inspection	Note: Re-inspection today to check salad station cooler. It has been repaired and thermometer reads 39F. Violation corrected and all other violations are to be corrected and checked by next re-inspection. Gave and reviewed cooling pamphlet and Basic Food Safety Course info.
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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. Non food contact surfaces of equipment not clean 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. Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Food from unapproved source, spoiled, adulterated on premises. 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.	02/25/2016	Inspection	Notes: Discussed insecticides/pesticides must only be applied inside establishment by a NY State Licensed Applicator. Food testing thermometers ok, Nu-Foam food safe sanitizer used according to manuf. instructions-ok, gloves used ok. All hot holds>140F, all other cold holds <45F, all other coolers <45F.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	10/01/2015	Re-Inspection	15A - Floor in basement storage showing signs of wear. Floor needs to be smooth and easily cleanable
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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 are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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	08/25/2015	Inspection	5a/5E - At 12:30 inspector found ambient air in 2 door flip top cooler to be 51 degrees. All foods in cooler temped to be between 50 and 55 degrees. AS per cook all food except for a large container of macaroni and bananna pepper soup had been in cooler overnight. Macaroni and soup placed in different cooler due to time being less than 2 hours. Potentially hazardous food included: 1 1/2 dozen eggs, 2 lbs goat cheese, 1 1/2 pounds shrimp, 1 1/2 gallons of jumbalaya, 1 lb sausage, 1 1/2 lbs of tunafish, 1/2 pan of spinach dip, 1/2 lb of ham, 1/2 lb corned beef, and 1/2 roll of fresh mozzarella. Repairman called to fix cooler. Corrected 10B - Gaskets on cooler doors 1,2,4,5 and 7 in patio bar, 2 door flip top cooler across from cook line, and beer cooler in basement are in disrepair 14B - Screen door in kitchen does not stay closed, allowing potential access to rodents and insects 15A - Floor underneathequipment in kitchen has debris accumulation. Floor in basement showing signs of wear. Needs to be a smooth and easily cleanable surface 15B - Light shield missing above dishwasher area, lightshield endcaps missing above basement dry storage 15B - Dust accumulatd on fan grates in basement beer walk-in cooler
Miscellaneous, Economic Violation, Choking Poster, Training. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Single service items reused, improperly stored, dispensed, not used when required Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	02/24/2015	Inspection	8D--Single serve cups behind bar are not covered during storage(not in proper dispenser) 12D--Both women's rooms are missing covered garbage cans. 12E--Right hand sink in main women's room has no running water. All timed faucets are not running for at least 15 seconds continuously. 15B--Fan grates in walk-in coolers have dust build-up, a light in basement is shielded but missing end caps, and lighting in walk-in does not appear sufficient. 16--Choking poster is not in dining area and permit is not publicly posted.
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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) Wiping cloths dirty, not stored properly in sanitizing solutions	08/18/2014	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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	02/14/2014	Inspection
In use food dispensing utensils improperly stored Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	08/20/2013	Inspection	8 B - BASEMENT ICE MAKER: ICE SCOOP ON BARE WOOD SHELF 8 E - MANY VERTICAL AND FLIP TOP COOLERS WITHOUT THERMOMETERS TO CONFIRM TEMP < 45F 10 B - FREEZERS AT BASE OF BASEMENT STAIRS: EXCESS DEBRIS / COOLER AT BACK OF KITCHEN: FLOORS WITH EXCESS DEBRIS
No violation noted during this evaluation.	04/16/2013	Inspection
Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. 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. 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.	03/22/2013	Inspection	5b. At 11:30, using inspector's calibrated food testing thermometer, temped chicken cordon blue shoup in walk-in cooler to be at 50 dF. In speaking with operator, it was found that the soup was made the previous day and placed in cooler. Operator voluntarily discarded approx 3 gals of soup and Corrected. 6a & 7f. At 11:00, using inspectors calibrated food testing thermometer temped red sauce on hot line to be at 111dF. In speaking with operator, it was stated that he reheated sauce to appprox 160dF approx 20 min prior and placed in steam table. Explained to operator that reheats must go to at least 165dF. Due to time being less that 2 hours, allowed operator to reheat to 165dF and return to steam table. Corrected 15b. Dust build-up on fans in walk-in cooler.
No violation noted during this evaluation.	11/27/2012	Re-Inspection	All previous violations corrected
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) Single service items reused, improperly stored, dispensed, not used when required Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. 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) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Non food contact surfaces of equipment not clean	11/01/2012	Inspection	2C - Raw bacon-wrapped scallops found in a metal container on top shelf of cooler along cook line above a mix. Employee voluntarily discarded scallops - corrected. 10B - Pass-through board has paint worn off - not easily cleanable. 8A - Pan of romaine directly on spring mix lettuce - not covered. 8A - Numerous food products uncovered in coolers along cook line. 14B - Back door open - allows rodent/insect entrance. 8D - Plastic swords on shelf with chemicals, vinyl gloves as well. 15B - End caps missing from light shields in basement storage. 10B - Cardboard lining shelving in basement storage. 10B - Bare wood pallet found under ice machine in basement and in NE corner of basement storage. 12D - Restroom door in banquet room is not self-closing. 10B - Bare wood lining shelf of dry bar in banquet room. 11D - Food debris accumulation on bottom of coolers along cook line. 15A - Floor in basement has grime accumulation and traffic pattern. 12C - Beer cooler located at outdoor bar has standing water. 8A - Opened bottles of wine and can of iced tea stored in ice used for drinks at indoor bar. 9A - Employee eating sandwich in food prep area.
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Non food contact surfaces of equipment not clean Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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) 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 Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	08/16/2012	Inspection	8 A - NUMEROUR FOODS NOT COVERED IN COOLER/FREEZER UNITS 8 A - CELLAR, BTM OF STAIRS, UPRIGHT FREEZERS: RIGHT: LOWER SHELF OPEN BAG BREAD, MOLDY, VOLUNTARILY DISCARDED AND CLEANED - CENTER UNIT: LOWER SHELF BAG BREAD IN YELLOW LIQUID APPARENTLY MELTED ICE CREAM, VOLUNTARILY DISCARDED AND CLEANED - LEFT UNIT OUT OF SERVICE 9 B - BAR AREA: OPEN GLASS WHITE WINE IN COOLER, VOLUNTARILY DISCARDED 11B/C - NO SANITIZER IN USE, MADE QUAT, NEEDS TEST STRIPS 10 B - ICE MACHINE IN KITCHEN: BAD SEALS, DRIPPING WATER, REPAIR 11 D - METAL UNIT ADJACENT TO ICE MACHINE: TOP COVERED WITH EXCESS DEBRIS 12 C - OUTSIDE BAR: HAND WASH SINK NOT DRAINING PROPERLY 12 D/E - VARIOUS BATHROOMS & HAND WASH SINKS WITHOUT SOAP AND/OR PAPER TOWELS 15 B - CELLAR: VARIOUS CEILING LIGHTS WITHOUT SHIELDS AND/OR END CAPS
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	03/20/2012	Re-Inspection	15b- light in Norlake 2 door cooler does not work 15a- ceiling in front of copressor fans in beer cooler has debris
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 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 Hot, cold running water not provided, pressure inadequate 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: 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	02/07/2012	Inspection	2c At the time if inspection(1:00pm) inspectors entered walk-in cooler and found about 6 flats pf raw eggs stored above peanut dressing and olive iol. Chef moved raw eggs to bottom shelf and corrected. 15a At the time of inspection, inspectors found floor of walk-in coller is still not smooth and easily cleanable (rusting) in main kitchen area. Repeat 1/27/11. corrected 8a Several squeeze bottles in both delfields not labeled for the contents and not in original containers. Labeled and corrected. 15b Light in norlake 2 door coller is not working. 4a at 2:00pm inspectors found a can of stainless steel cleaner and hydrogen peroxide stored over ketchup bottles and boxes of bread. Chef removed both cleaner and peroxide to a different location and corrected (no spills observed) 8a In walk in freezer inspectors found foods stored directly on floor also floor in walk in freezer not smooth and easily cleanable. corrected 8e Thermometers missing in coolers. corrected 12a Hot water is not available at 3 bay sink by dishwasher. Part on order: just came in. Issue being corrected. corrected 8d Box of paper cups, and other single service containers stored on floor in basement. corrected 15a Bare wood surfaces in basement walk in cooler. corrected 15b Compressor fans in basement walk in cooler have dust build up and surface is black, ceiling directly in front of fans dirty. 6a At 1:20 pn inspectors temped baked potatoes on linue using calibrated FTT. Found them to be anywhere from 82 degrees to 104 degrees F. Spoke with chef who state potatoes were cooked yesterday and reheated to 165 degrees F this morning (more than 2 hours) Chef voluntarily discarded and corrected.
Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. 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) Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin In use food dispensing utensils improperly stored Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	08/30/2011	Inspection	2c Box of raw pork ontop of bottled beer moved 4A Waste line is above shelving with dishes stored on them. Shelving pulled out from under 8A Some foods not in original containers not labeled for contents 8A Some foods not covered for protection 8A Handle of scoop directly in ice 14B Basement door left open to allow rodent entrance 14B Fine grade screening needed on back porch to prevent insect harborage in coolers. 15A Floor in basement has black grime accumulation. Notice to discontinue violations issued
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	01/27/2011	Inspection	10B Gasket for small silver cooler on line in disrepair, shelf rusty and not easily cleanable 15A Floor of walkin cooler (upstairs) not easily cleanable-rusty not smooth surface 15A Floor, wall under bar has grime accumulation 15A Ceiling above line has dust accumulation 15A Ceiling around fan covers in downstairs walkin cooler has dust accumulation
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	08/30/2010	Re-Inspection	15a- back deck storage area has no walls or screens where a chest freezer and 2 (3 door) coolers are located
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: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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: Cooked or prepared foods are subject to cross-contamination from raw foods. 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. Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Insects, rodents present	08/13/2010	Inspection	3C - At time of inspection, this inspector witnesses a food prep worker cutting lettuce with bare hands. Employee voluntarily discarded lettuce. Corrected. 5B At time of inspection, t his inspector found in walk-in cooler, a 15-20 lbs roast beef, uncut and a second piece that was halved estimated to be around 8 lbs. Larger piece temped at 56 degrees f. Speaking with chef, he stated roast beefs were cooked yesterday and were left out to be sliced in kitchen area at room temp for 45 minutes. Cook stated both roasts were left uncut prior to cooling and therefore did not cool 12o degrees ¿ 70 degrees in two hours and 70 degrees ¿ to 45 degrees in four more hours. Both roasts were voluntarily discarded by chef in dumpster. Corrected. 2C At time of inspection, this inspector found raw meat stored overtop ready to eat lettuce and next to mushrooms in the inline cooler. Chef moved meat. Corrected. 8A Boxes of food and ice cream stored on floor of walk-in freezer. 10B Lid for ice machine in basement is bare wood and not smooth and easily cleanable. 9B Employees found drinking in food prep area. 15A Back deck storage area has no walls or screen where a chest freezer and two 3-door coolers area present. 14A Fruit flies present in both bar areas.
No violation noted during this evaluation.	01/29/2010	Re-Inspection
Critical: Water/ice: unsafe, unapproved sources, cross connections Improper use and storage of clean, sanitized equipment and utensils Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Improper thawing procedures used 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 Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	01/22/2010	Inspection	1B Found a bottle of beer stored in center ice cube bin behind bar. Corrected, bottle removed & ice discarded 8C Cloth towels used behind bar to store glasses on 8F Chicken thawing on rack in kitchen at room temp. Chickenwas still frozen, ploaced in cooler to thaw. Repeat 11C Surfaces in kitchen not properly sanitized after each use 12D Toilet paper dispenser in men's room is broken 15B Lights in hood above stove/ fryer are burned out 12E No paper towels in dispenser at handwash sink in kitchen - Repeat - corrected
No violation noted during this evaluation.	11/19/2009	Re-Inspection
No violation noted during this evaluation.	09/10/2009	Re-Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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) Improper thawing procedures used Miscellaneous, Economic Violation, Choking Poster, Training. 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 Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	08/19/2009	Inspection	8F Case of chicken breasts, 2 cases of chicken wings, and 18 cases of fish fillets found thawing out at room temperature in kitchen, all products were still less than 45 dF-placed in cooler to continue thawing CORRECTED 10B Randall freezer on line - gasket in disrepair 8A Bag of potatoes stored on floor on line, mulitple cases of food stored on floor of walkin freezer 15B Fan covers in upstairs, downstairs walkin cooler and upstairs walkin freezer have dust accumulation 12E No soap or paper towels at handwash station in kitchen CORRECTED 14B Screen for back kitchen door in disrepair 15B Hoods on line have excessive grease accumulation 15A Some grime accumulation on floor under equipment on line 11D Beer cooler on far right in outside bar not draining-stagnant standing water in cooler 16 CPR kit not available 10B Bare wood in downstairs walkin cooler not easily cleanable REPEAT 15A Basement currently being redone-floors, walls ceiling not easily cleanable, lightsheild needed for fixture by stairs, shelves by stairs not easily cleanable REPEAT
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Single service items reused, improperly stored, dispensed, not used when required	08/15/2009	Inspection	6A Stuffed peppers in hot hold were 124 deg. corrected 8d Plastic handles need to be store with handles in ine directiion 12e need container to catch wash water for hands.
No violation noted during this evaluation.	06/20/2009	Inspection	OKAY TO PERMIT.
Hair is improperly restrained Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	03/05/2009	Inspection	9c- no hair restraints 11a- sanitizer is not available 5c- portabella mushroom salad - mushrooms temped at 61dF out less than 2 hrs per cook. Recommend keeping on ice and not just out at room temp
No violation noted during this evaluation.	10/27/2008	Re-Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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	09/26/2008	Re-Inspection	15b- lights are not shielded in basement or linen room 15a- bare wood in walkin cooler in basement is not smooth and easily cleanable 5a- at time of inspection, I temped pulled pork on line and founf it to be 61dF. In unit less than 2 hours per cook and put back in walk in cooler. Not enough ice was in unit 15a- floor tiles are broken in kitchen
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Wiping cloths dirty, not stored properly in sanitizing solutions Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 Critical: Water/ice: unsafe, unapproved sources, cross connections 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 Non food contact surfaces of equipment not clean Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	08/26/2008	Inspection	14b- front door and side door to deck have no screens and are wide open 3c- upon entering kitchen this inspector saw cook finish prepping a sanwich with no gloves on. Cook also admitted to having no gloves and no gloves could be found at that time. The manager came by and found a small box of gloves that will tide them over until until they get more. Sandwich was discarded and corrected. 10b- shelving is still missing from traulsen cooler 11b+c- no sanitizing bucket is available to store wipeclothes and sanitize food contact surfaces 5a- pulled pork actual temp on line found to be 54dF in unit about 1 hr per cook. Cook put pork back in cooler. More will be added to cooler and corrected 15b- inadequate lighting in freezer room 5a- at time of inspection, this inspector found a plastic container of pasta found stored on top of a container of ice temped at 57dF. Spoke with waitress who said she put it out between 12:00 and 12:30 and it is now 2:05. Pasta was voluntarily discarded by manager and corrected 1b- at pop station in kitchen, this inspector found a metal pan with creamers stored in ice that is to be used for drinks. Ice was discarded and corrected. 15a- floors and walls in basement storage are not smooth and easily cleanable 15b- light in linen room is not shielded 11d- bottom of beer keg cooler has dirty water in bottom of unit - not draining 14a+b- Pop is leaking onto floor at outside deckalso fruit flies present below bar and flies present in kitchen
No violation noted during this evaluation.	08/16/2008	Inspection	okay today

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Crazy Jakes Inc, 26 Webster Street, North Tonawanda, NY 14120 - Restaurant/Catering Operation inspection findings and violations

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