Days Inn At The Falls, 443 Main Street, Niagara Falls, NY 14301 - Restaurant inspection findings and violations

Business Info

Restaurant name: DAYS INN AT THE FALLS
Address: 443 Main Street, Niagara Falls, NY 14301
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant
Total inspections: 16
Last inspection: 04/30/2015

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Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	04/30/2015	Re-Inspection
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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. 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) Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	04/09/2015	Inspection
No violation noted during this evaluation.	06/20/2014	Re-Inspection	All previous violations corrected
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Critical: Water/ice: unsafe, unapproved sources, cross connections	04/11/2014	Inspection
Improper use and storage of clean, sanitized equipment and utensils Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Single service items reused, improperly stored, dispensed, not used when required Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	04/02/2013	Inspection	8D: Coffee cups and lids not stored properly in dispenser (behind waitress station). Styrofoam containers stored uncovered throughout kitchen. 8C: Ice cream scoop stored with ahdnle in drip well behind waitress station 10A: Multiple cutting boards show discoloration and deep grooves 12C: Faucett at 3-bay sink leaks 15B: Fans in walk-in freezer and cooler have dust buildup 10B: Ice buildup on floor of walk-in freezer (condenser leaking)
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 Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.	04/04/2012	Inspection	2C Flats of raw shell eggs stored above bags of salad in walk-in cooler. Corrected, mgr moved eggs to bottom shelf. 8A Walk-in freezer has multiple boxes of food stored on the floor. 10B Milk spilled on bottom of cooler in waitress station Bottom shelf of table in kitchen is rusty 12E Paper towel dispenser in employee restroom is broken 15B Fan grates in walk-in cooler contains dust.
No violation noted during this evaluation.	06/24/2011	Re-Inspection
Single service items reused, improperly stored, dispensed, not used when required Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Miscellaneous, Economic Violation, Choking Poster, Training. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	06/08/2011	Re-Inspection	8D--Cups and lids found not in proper dispensers. Repeat 9B--1 Denny's cup with beverage noted on cook line. Repeat. 10B--Cutting boards in kitchen show discoloration. Repeat 15A--Sections of floor tiles at dish area in kitchen found in disrepair. Repeat 16--All 4 CPR masks and gloves are not available and the signage is not posted. Repeat
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. Improper use and storage of clean, sanitized equipment and utensils Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Critical: Potentially hazardous foods are not kept at or above 140oF during hot 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) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Miscellaneous, Economic Violation, Choking Poster, Training. Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Hair is improperly restrained Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Single service items reused, improperly stored, dispensed, not used when required	04/21/2011	Inspection	2E--Food testing thermometer was not available on cook line. When asked, the cook stated that they leave it locked up in the office so it does not get stolen. (Repeat) New stem FTT's were brought out by management for the cooks to use. (Corrected) 5A--Top tray of 9 eggs in cold hold unit on cook line measured @ 54 degrees using the inspector's calibrated FTT. The cook voluntarily discarded these eggs. (Corrected) 6A--Inspector measured numerous sausage links and patties from the pan in the hot hold unit on the cook line @ between 115 degrees -- 135 degrees using the inspector's calibrated FTT. The cook voluntarily discarded the whole pan and made new product to put in hot hold unit. (Corrected) 8A--Dispensers found in salad cooler not clearly labelled for content. 8C--Bin of clean spoons @ the oatmeal & grits hot hold station found with handles down, food contact surfaces were out for service staff to handle. 8D--Cups & lids found on counter at front of restaurant not properly dispensed, and cups found in server area in dining room stored uncovered. 9B--Open beverages were found on the cook line. Not in designated food and beverage consumption area. 9C--When a manager went to assist cook line due to increased business, she did not properly restrain her hair. 10B--3 cutting boards on cook line and 3 cutting boards on service line all show discoloration. 14B--Back door of ktichen found propped open, inner screed doors was not closed. 15A--Sections of floor tiles on cook line and by dish manchine found broken. (Repeat) 16--CPR kit not available nor was a sign posted.
Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non food contact surfaces of equipment not clean	04/14/2010	Inspection	2E: Food testing thermometer couldn not be located on cookline to monitor food temps in kitchen. Manager brought a new one out of the office. 11D: Grate of large floor fan shows dust accumulation. 15A: Sections of kitchen floor tile, especially near dishmachine, are cracked or in disrepair. Dennys' Corp. flooring personnel have been contacted.
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) 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 Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	04/03/2009	Inspection	3C- Line chef and waitress handling and rearranging ready to eat food (breakfast plate) without proper sanitary barrier- bare hand contact. Note: Food discarded, proper instruction given at this time. 8A- Cloth towel used to line the bottom of a cooler unit. Removed at this time. 8A- Some food containers stored on the floor of the freezer (walkin)- Corrected. 8E- Cooler thermometer missing from the cooler unit.- Corrected. 12C- Water buildup noted on the bottom of the egg station cooler. - Corrected at this time- further work to occur. 15B- Light above the bread rack in the storage area- missing a light shield.
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Improper use and storage of clean, sanitized equipment and utensils Single service items reused, improperly stored, dispensed, not used when required Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	04/23/2008	Inspection	8C--Cloth towels are being used to line shelves in kitchen and @ ice cream station where in use utensils and/or glassware are stored on them. (Corrected) 8D--Single service cups found @ ice cream area stored uncovered or so they can be properly dispensed, to-go boxes on cook line stored uncovered, and lids to single serve cups found on countertop accessible to the public not in a proper dispenser. 11C--Milk Shake stir rod was not cleaned after employee made a milk shake and there is no available shaker of sanitizer for this cleaning purpose. 15B--Light above bread rack in storage area is missing a shield.
No violation noted during this evaluation.	07/25/2007	Re-Inspection
Pesticide application not supervised by a certified applicator Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	04/19/2007	Inspection	11A - Mechanica dishwasher -high temp- final rinse not over 155 degrees. Dishes are not being sanitized properly. Maintanance person working on it at this time. 14C - Can of Ortho bug spray in cupboard with cleaning solutions. Removed at this time.
No violation noted during this evaluation.	04/18/2006	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non food contact surfaces of equipment not clean	04/11/2006	Inspection	Denny's- No violations noted at this time. Days Inn-Banquet kitchen: 11D- Buildup noted on the stovetop. 15A- Wall in disrepair near the dishmachine- wall tiles missing. 15A- Slight buildup noted on the floor behind the bar, especially under sinks and ice bins.

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