Molinaro's Pizzeria & Caffe, 90 Walnut Street, Lockport, NY 14094 - Restaurant/Catering Operation inspection findings and violations

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Business Info

Restaurant name: MOLINARO'S PIZZERIA & CAFFE
Address: 90 Walnut Street, Lockport, NY 14094
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant/Catering Operation
Total inspections: 41
Last inspection: 02/24/2016
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Inspection findings

Inspection date

Type

Comments
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 02/24/2016Inspectionall hot holds ok, all cold holds and coolers ok, sanitizer ok, dishwasher ok, ftt ok, gloves and hair restraints in use. Violations writteb 6/15/15 have been corrected Still need insurance forms for permit issuance
No violation noted during this evaluation. 07/05/2015Inspection
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 06/15/2015Inspection11A--Serving staff wipe towel sanitizer bucket also contains soap. Remade to bleach & water only @ ~100ppm cl. corrected 14B--Outside entrance to bakin area---Screen on door is not secure at the bottom of frame.
No violation noted during this evaluation. 03/05/2015Re-Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Non food contact surfaces of equipment not clean
  • 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
 02/18/2015Inspection
No violation noted during this evaluation. 08/17/2014Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 02/12/2014Inspection
No violation noted during this evaluation. 08/18/2013Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 07/22/2013Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • 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.
 05/16/2013Inspection
  • Hair is improperly restrained
  • Improper use and storage of clean, sanitized equipment and utensils
  • 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)
 02/20/2013Re-Inspection9C - Cook has no hair restraint (Repeat) Corrected 8C - Utensil in baking area not stored properly with handles facing same direction (Repeat) 8A - Squeeze bottles in kitchen not labeled for contents, 2 liter of pop stored on floor behind bar (Repeat)
  • Hair is improperly restrained
  • Improper use and storage of clean, sanitized equipment and utensils
  • 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)
 01/31/2013Inspection9C - Cook /sub maker had no hair restraint 8A - Case of salad dressing, bags of flour found stored on floor,some baking products not covered in baking area. 8C - Utensils in baking area not stored properly 8A - Squeeze bottle throughout kitchen not labeled for contents, two liter bottle of pop and gallon of wine found stored on floor behind bar. 8A - Loose insulation from pipes over flour storage, potential contamination could occur.
No violation noted during this evaluation. 03/09/2012Re-Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • 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 of equipment not clean
  • 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
 02/23/2012Inspection8A Boxes of cookies stored on floor behind counter of cafe area (next to cake cooler). Food stored on floor of outside cooler 10A Edge of ice machine has grime accumulation 10B 4 door stainless cooler in baker area has rusting shelves, outside cooler rusty shelving 11D Sharp microwave has food debris accumulation from prior use 11B/C Sanitizing buckets not set up, wipe cloths stored on counters 11D Cover plate missing, dust buildup on controls of pizza oven 12E Paper towels missing from handwash stations 15A Wall behind cutting board has peeling paint (pastry room) 15B Fan in pizza prep counter has dust buildup
No violation noted during this evaluation. 06/14/2011Re-Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
 06/10/2011Re-Inspection8A & 15B repeat, reinspection recommended
  • 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: 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Hair is improperly restrained
  • 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
 06/03/2011Inspection4A Ajn 8 oz can of ""3 1n 1 Oil"" was stored on ice cube machine above the lid. Corrected, oil was moved 5A Approx 2 lbs of ham, 2 lbs of capicolla, 2 lbs of sliced turkey & 2lbs of sliced salami were 59 dF in upper part of cooler. Cold cuts were in cooler overnight. Corrected, the cold cuts were voluntarily discarded 5C Ground sausage and sliced bananna peppers were stored on counter of pizza prep cooler. Inspector's digital thermometer temped the products @ 70 dF. Corrected, sausage and peppers were voluntarily discsrded 5E Sub prep cooler had an inside ambient air temp of 50 dF. Temp taken with inspector's calibrated probe thermometers. (internal thermometer read 60 dF) Food was removed from cooler & it won't be used again until it is serviced 6A Specialty pizza in ""Fresh Pizza"" hot display unit was 130 dF on top shelf9 brocolli and pepper toppings), 134 dF on middle shelf (sausage and pepper toppings). Temperature was taken with inspector's calibrated thermometer. Counter worker said pizzas were placed in unit ~ 10:30AM & pizzas were temped by inspector @ 11:15AM. Pizzas were reheated and temperature was adjusted on unit - Corrected 6B Hot hold pizza unit was full and a specialty pizza containing mushrooms and olives was out on countertop. Pizza was 75 dF @ 11:10AM. Temp taken with inspector's digital thermometer. Counter worker said pizza was placed on counter @ ~ 10:15AM. Pizza was allowed to be reheated to 165 dF and placed in warmer - Corrected 8A Boxes of food are stored on the floor of the outside walk-in cooler and freezer 8E Coca-Cola refrigerator does not have an internal thermometer 9C Sub preparer and grill cook are not wearing hair restraints 15B Fan grate on condensor of outside walk-in cooler contains excess debris
No violation noted during this evaluation. 03/24/2011Re-Inspection
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 03/15/2011Re-Inspection6a +6b- pepper and mushroom pizza on pizza warmer temped at 127dF at 11:15am. Put on unit 1/2 hr ago per owner. Allowed to reheat to 165dF and corrected. Owner will bring in different pizza warmer by next week
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Hair is improperly restrained
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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)
 02/09/2011Inspection6A + 6B - At 12:30 pm this inspector found 3 specialty pizzas on line and temped and found to be 66, 67, and 65 degrees F. All pizzas had been places on line at 11:15 am. Allowed pizzas to be reheated by owner. CORRECTED. Heating unit below pizzas was fgound to be set on low setting and turned up by owner. Reccomend frequent temping of specialty pizzas to make sure unit can maintain pizzas at 140 degrees F. corrected 5C - At 12:45 pm this inspector found 3 bins of pasta sitting out at room temperature on counter next to spaghetti sauce area. Using inspectors calibrated food testing thermometer these bins were temped to be 58, 62, and 64 degrees F. As per cook, the bins had been out since 11:00 am. Allowed to be placed back in cooler. CORRECTED. 8A - Squeeeze bottles in Coca-Cola cooler are not labeled for contents, ex. Salad dressings corrected 10B - Heavy ice build-up in white upright freezer across form 3 bay sink corrected 9C - Food prep worker is not wearing a hair restraint corrected 10B - Particle board shelving below wood prep table is bare wood and not smooth or easily cleanable corrected
No violation noted during this evaluation. 08/22/2010Inspection
  • 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.
 08/15/2010Inspection5A - Refrigerator temp 62 degrees( constantly being opened - suggested keeping PHF on ice in cambros and long term foods in the refrigerator once temp is below 45 degrees. ( corrected by this proceedure, PHF temps now <45 degrees.)
  • 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
 06/25/2010Inspection8a- coronas are in standing water 14b- screen door left open
No violation noted during this evaluation. 03/19/2010Re-Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 02/17/2010Inspection6A At time of inspection broccoli pizza temped at 114 dF on front counter-no hot holding available for potentially hazardous foods at front counter. Pizza reheated to 165 dF, temp to be monitored hot holding issue to be addresseed 12E Paper towel dispenser at 3 bay sink empty 10B Some shelving by ice machine no longer easily cleanable-shelf paper missing/worn
  • 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.
  • 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
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 08/19/2009Inspection5A Chicken strips in plastic bin next to grill in kitchen temped 47 dF near bottom of the bin to 58 dF near top of bin. Temp was taken with inspector's digital thermometer. Cook said chicken was taken from cooler approx 10 minutes ago. Corrected, mgr placed chicken strips in cooler. 11C Sharp microwave oven in kitchen contains food debris inside 12D No covered garbage recepticle in women's room 12E Paper towel dispenser in corner above 3-bay sink is empty
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 08/16/2009Inspection12E No hand soap available
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • In use food dispensing utensils improperly stored
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 02/23/2009Inspection5c- at time of inspection fettucine in bin on counter 54dF, ziti 55dF. both out at room temp < 2 hrs per cook . put back in cooler and corrected. 11a- chem dish machine is not sanitizing. ecolab called 8b- in use utensils for soup stored on plate at room temp. must either keep in product or wash in between uses 12d- covered garbage canis missing in lady's restroom 16- CPR kit is not available
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/17/2008Inspection6a Sausage wrapped in fried dough, one container actual temp 90 deg F, other pan 104 deg F. Cook stated it was precooked sausage and so it was not a problem. Explained that the meat was a potentially hazardous food and needed to be held above 140 or below 45. Discarded. Not using hot boxes today, cook stated they were in use elsewhere. Sausage in glass holding oven was greater than 140 deg. 11b no sanitizing solution noted in bucket with wipe cloth.
No violation noted during this evaluation. 08/10/2008Inspection
  • 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)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Hair is improperly restrained
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 06/27/2008Inspection3c- upon approaching table for inspection, inspector noted cook opening bag of rolls and grabbing rolls with bare hands for service to customer. roll was voluntarily discarded and gloves were put on and corrected 8a- no canopy available 9c- hair restraints not worn corrected 11c- bleach bucket is not available made and corrected
No violation noted during this evaluation. 03/10/2008Re-Inspection
  • Hair is improperly restrained
  • 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)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 02/20/2008Inspection6a- at time of inspection, chicken gravy for chicken and biscuits was found on stove top with the heat source not on underneath. Spoke with cook who admitted he turned off burner 40 minutes ago and planned on reheating it when needed. mixture was reheated to 165dF and corrected 4a- at time of inspection, oven cleaner was found stored next to food products on shelf and cleaners were found stored next to single service products at bar. all chemicals were removed and corrected 15b- hood is missing filter 8a- cases of beer found stored on floor below bar. corrected 9c- cook is not wearing a hair restraint 10b- some shelving in kitchen is not smooth and easily cleanable - by pizza unit and pizza boxes 15b- ceiling air grate has dust debris. corrected
No violation noted during this evaluation. 09/19/2007Re-Inspection
  • 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.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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.
  • Non food contact surfaces of equipment not clean
 08/29/2007Inspection5A Found cooked sausage for pizza to be at 68 dF at time of inspection. Sausage was in prep cooler all morning according to Mike R. Corrected, Mike voluntarily discarded the sausage. 5E Pizza prep cooler's ambient air temperature was 50 dF at time of inspection. Lid was off, doesn't close properly. All potentially hazardous food was removed (sausage) 8E Thermometer was missing from bakery cooler in front area.
No violation noted during this evaluation. 08/19/2007Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 03/20/2007Re-Inspection12e- paper towel dispenser is missing at handwash station
  • Critical: Commercially processed precooked potentially hazardous foods are not heated to 140oF or above within two 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)
  • 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: 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 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.
 03/13/2007Inspection5b- cooked chicken breast out at room temperature actual temp was 110dF out less than 2 hours since cooked per cook and put back in cooler and corrected 7g- precooked meatballs in sauce in roaster hot hold unit actual temp was 110dF been cooking since 9:30am this morning per cook more than 2 hours now it is 2:30pm. voluntarily discarded and corrected 8a- open can of pineappletidbits found in cooler transferred to plastic container and corrected 10b- moveable cart with particle board shelving is not smooth and easily cleanable removed and corrected 12e- paper towel dispenser is missing at hand wash station 5e- silver cooler in bakery area ambient air temp was 55dF - sour cream actual temp was 51dF, 3 bricks of cream chhese actual temps were 51dF, 49dF, 49dF,7 containers of heavy whipping cream 52dF, box of eggs actual temp was 50dF all voluntarily discarded corrected upon reinspection
No violation noted during this evaluation. 08/20/2006Re-Inspection
No violation noted during this evaluation. 03/15/2006Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • 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
  • 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.
 03/08/2006Inspection4A 2 Spray bottles of cleaner found stored next to bin of mushrooms on shelf in back kitchen area, bottle of milk frother cleaner found stored next to coffee in from white cabinet, items moved- CORRECTED 5A Reach-in cooler in back room ambient air temp 58 dF at this time. Eggs 58 dF cookie dough 52 dF all potentially hazardous food stored for longer than 2 hours discarded at this time. Other items recently delivered transferred to another cooler, repairman had been called.- CORRECTED 15ACeiling in back kitchen ara has peeling paint 8A Containers of biscotti, boxes of coffee stored on floor by cake case in frot cafe area

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