No violation noted during this evaluation. | 10/08/2015 | Re-Inspection | All previous violations have been correctted |
- Improper use and storage of clean, sanitized equipment and utensils
- Insects, rodents present
- 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.
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10/01/2015 | Re-Inspection | All other violations from 9/21/15 inspection have been corrected |
- Hair is improperly restrained
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
- Insects, rodents present
- Improper use and storage of clean, sanitized equipment and utensils
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Hot, cold running water not provided, pressure inadequate
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Single service items reused, improperly stored, dispensed, not used when required
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09/21/2015 | Inspection | |
- 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.
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07/07/2015 | Inspection | 5 A - SEE COMPLAINT 31-15-716, RESTURANT HAD ALL FRIG SUPPLIES REMOVED BY OWNER,
- TRASH / OUT OF TEMP FOODS BEING TRASHED, REMAING FOODS IN WARM FRIG DISCOVERED AT 60-70 F AND REMOVED TO TRASH AREA FOR PICKUP,
- FRIG UNIT NOT WORKING PROPERLY ( EMPTIED ) AND TO BE REPLACED OR REPAIRED norton |
- 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.
- 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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05/07/2015 | Inspection | |
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