Jonfre's Restaurant, 2623 Niagara Street, Niagara Falls, NY 14303 - Restaurant inspection findings and violations

Business Info

Restaurant name: JONFRE'S RESTAURANT
Address: 2623 Niagara Street, Niagara Falls, NY 14303
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 08/25/2015

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Inspection findings	Inspection date	Type	Comments
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	08/25/2015	Inspection	11 B - CHLORINE SANITIZER STRONG, CORRECTED 12 E - PAPER HAND TOWELS NOT MOUNTED 15 A - FLOORS, WALLS, SHELVES, ETC WITH EXCESS DEBRIS
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)	09/04/2014	Inspection	10B-- Walls of side hallway off kitchen is bare dry wall, not a smooth and easily cleanable surface. 11D--Side of fryer and floor below fryer have grease build up.
Hot, cold running water not provided, pressure inadequate Non food contact surfaces of equipment not clean	02/24/2014	Inspection	11D - Cooler freezer in kitchen has food debris on bottom of unit. 12A - Men's restroom has no cold running water available.
No violation noted during this evaluation.	09/23/2013	Inspection
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. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	09/21/2012	Inspection	4 A - Spray can of Raid Insect killer found in kitchen storage cabinet near food and condiments was voluntarily removed from premises by operator at time of inspection -CORRECTED 10 B - Some build-up noted on walls of walk-in cooler to be monitored. 11B - Wiping cloths found not stored in sanitizer - CORRECTED
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	09/07/2011	Inspection	10B- Walkin cooler (beer cooler) shelves- downstairs- bare wood surfaces, condensor support- bare wood surfaces, some buildup noted. 15A- Kitchen floor- certain areas- not smooth, easily cleanable surfaces.
Hair is improperly restrained Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	09/02/2010	Inspection	9C- Hair restraint missing from food service worker. 12E- Soap (single service) not available at the kitchen sink. 10B- Walkin cooler (beer cooler) shelves- bare wood surfaces, condensor support- bare wood surfaces; some buildup noted. 15A- Wall surface near the three bay sink- peeling surface.
No violation noted during this evaluation.	10/20/2009	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. 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. Hair is improperly restrained Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Insects, rodents present Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	09/23/2009	Inspection	2E: Accurate foodtesting thermometer was available, but not used to monitor cooking, cooling and hotholding procedures. Reviewed proper usage and calibration methods. 3C: Upon inspector's arrival a food service worker was observed handling (slicing cooked chicken breast) ready-to-eat food (meant for top of salad) without proper sanitary barriers. The chicken breast was allowed to be reheated on grill to a temp of 165oF and then put on top of salad. 5B: Chicken breasts and hamburgers, pre-cooked from a raw state by cook, then left to cool at room temperature are then wrapped and frozen and pulled out as needed and reheated on grill. This is all according to cook. Inspector reviewed proper cooling procedure: 120oF-70oF in 2 hours and then from 70of-45oF in an additional 4 hours, No covers or individual wrapping until products is down to 45oF or less. 5C: Approximately 12 freshly cooked chicken breasts and 8 freshly cooked hamburgers were found on kitchen counter and temped at 98oF-108oF. In addition to being cooled, they were being reheated on the grill as needed (to 165oF or greater). Reviewed proper holding and cooling procedures. 6A: Pot of chicken soup (approx. 1 gallon) was found on stovetop and temped at 136oF. It was determined to be out of temp for less than 2 hours. Inspector allowed cook to reheat soup to greater than 165oF (actual temp=190oF) and re-hothold at 140oF or greater. Inspector's calibrated thermopen was used to take all temps. 9C: Kitchen workers hair not properly restrained. 11A: 3 Bay sink not set up properly. Should be WASH-RINSE-SANITIZE-AIR DRY. 14A: Some flies present. 14B: Screen door has big rip in screen, allowing flies in, as kitchen door is also open.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	09/15/2008	Inspection	12E--Timed faucets in women's restroom do not remain running for at least 15 seconds before they turn off. 12E--Hand wash station in kitchen does not have single use paper towels readily available. 15A--Surfaces in basement and in walk-in cooler in basement are porous, not smooth and easily cleanable.
No violation noted during this evaluation.	09/06/2007	Inspection
No violation noted during this evaluation.	09/12/2006	Inspection

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