Niagara Cafe, 360 South Rainbow Boulevard, Niagara Falls, NY 14303 - Restaurant inspection findings and violations

Business Info

Restaurant name: NIAGARA CAFE
Address: 360 South Rainbow Boulevard, Niagara Falls, NY 14303
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant
Total inspections: 11
Last inspection: 06/24/2015

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Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	06/24/2015	Re-Inspection
In use food dispensing utensils improperly stored 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: 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Non food contact surfaces of equipment not clean Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	06/17/2015	Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions	07/09/2014	Re-Inspection	11 B - CHLORINE SANITIZING BUCKET TOO SMALL, CLOTH NOT IN BUCKET, CORRECTED
Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Single service items reused, improperly stored, dispensed, not used when required Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Wiping cloths dirty, not stored properly in sanitizing solutions 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.	06/27/2014	Inspection	2 E - FOOD THERMOMETER NOT IN USE 5 A - COLD HOLD UNIT TO RIGHT OF COUNTER: APPROX 2# EACH OF TURKEY, HAM AND ROAST BEEF ON TOP COLD HOLD AT 53-63F, APPROX 2-3# EACH OF TURKEY, HAM & ROAST BEEF BELOW AT 53-63F, APPROX 2 QUARTS OF CUT TOMATOES ~60F, ALL TEMPED WITH INSPECTORS DIGITAL THERMOMETER, ALL FOODS IN THIS COOLER OVER 3 HOURS PER ATTENDANT, ALL FOODS VOLUNTARILY DISCARDED 8 D - SINGLE SERVE ITEMS NOT PROPERLY PROTECTED / COVERED 11 A - ICE CREAM SCOOP OVERFLOW TROUGH: OVEERFLOW TUBE TOO SHORT, SCOOPS FALLING INTO TROUGH 11 B - CHLORINE SANITIZER INCORRECT STRENGTH, NEED TEST STRIPS 15 A - EXCESS DEBRIS ON FLOOR 15 C - CLOTH BAG & MISC ITEMS ON DRAINBOARD OF WASH SINK
No violation noted during this evaluation.	06/25/2013	Inspection
Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. Wiping cloths dirty, not stored properly in sanitizing solutions Insects, rodents present	06/25/2012	Inspection	7F At 11:00 am ground beef in crock pot was temped at 130 dF cook stated that ground beef had been precooked and was taken from cooler to reheat in crock pot at 9am. Ground beef was reheated to 165 in microwave before being placed in crock pot to be held at 140 df CORRECTED 14A Rodent droppings found in bottom cabinet below coffee maker 11B No bleach sanitizer in wipe bucket
No violation noted during this evaluation.	08/11/2011	Re-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. Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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.	07/26/2011	Re-Inspection	5E- Counter cooler with lid storage above found to be 56 degrees with NCHD thermapen. Thermometer reading 55- 60 degrres. 5A- Salami at 60 degrees- discarded due to > 2 hours out of temperature, ham, roast beef, turkey removed to another cooler since these products were freshly added to unit within one hour. 12C- Ice machine vented (top)- draining onto floor- improperly drained- indirect drain required.
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 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 Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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.	06/24/2011	Re-Inspection	5 E - COUNTER COOLER WITH LID STORAGE ABOVE FOUND TO BE 52 F WITH INSPECTORS CALIBRATED THERMOMETER ( OWNERS THERMOMETER READS 55 F ) 5 A - ABOVE COOLER: ( TOP ) APPROX 1 QT OF STEAK AND CHICKEN BITS AT 55 F, APPROX 3-4 LBS HAM AND SALAMI 60 F, ( BTM ) APPROX 4-6 LBS COLD CUTS IN BTM OF ABOVE COOLER 52 F - ALL ABOVE MEATS AND APPROX 1/3 GALLON MAYO STORED SINCE AT LEAST EARLY AM IN THIS COOLER, VOLUNTARILY DISCARDED, ADVISED TO MOVE FOOD PRODUCTS TO OTHER COOLERS - NOTE: THIS COOLER HAS PORTABLE TEMP GAUGE IN BACK WHICH READS 55 F ( 55 F CONFIRMED BY EMPLOYEE ) - REPEAT 8 E - NO FOOD TESTING THERMOMETER ON SITE 11 B - SANITIZING SOLUTION WATER ONLY, NOT TEST STRIPS ON SITE, MADE NEW 12 C - ICE MACHINE NOT CHANGED FROM LAST VISIT, CAN VENT TO FLOOR - REPEAT 12 E - PAPER TOWELS NOT PROPERLY MOUNTED ( FOUND IN RIGHT COOLER ) - REPEAT
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. Improper use and storage of clean, sanitized equipment and utensils Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Single service items reused, improperly stored, dispensed, not used when required 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained	06/08/2011	Re-Inspection	5A--2 Opened containers of sliced peppers found in storage cabinets measuring a temperature at 60 degrees using the inspector's calibrated food testing thermometer. Manufacturer's guidelines are to refrigerate after opening and the employee was not the one to open them today. Employee voluntarily discarded product with the ok from the operator over the phone. Corrected. Repeat 5A--1 bag of packaged taco beef, 2 bags of chopped fajita steak, and a can of opened peppers found in cooler unit measuring temperatures of 58 degrees using the inspector's calibrated food testing thermometer. Voluntarily discarded by employee with the permission of the operato on the phone. Corrected. 5E--After measuring the temperatures of the product in violation 5A above, the ambiant air temperature was measured in the counter cooler to be 60 degrees using the inspector's calibrated thermometer. Ice mass build up noted on the compressor. 8C--Ice cream scoops found in standing water, scoop had milky build-up on it. Repeat 8D--Plasticware on counter is stored without handles being in one direction to avoid bare hand contact with food contact surfaces of utensils. Repeat. 11A--When asked how the 3-bay sink is supposed to be set up, the employee stated ""I have bleach in the first bay, detergent in the second bay, and sanitizer in the third bay"" not wash, rinse, sanitize, air dry. Repeat. 12C--Ice machine drain pipe backed up and drained onto the floor outside the machine through and ""air pipe"" 12E--Paper towels at the hand wash sink are not properly dispensed. 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. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Hair is improperly restrained 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 Single service items reused, improperly stored, dispensed, not used when required Improper use and storage of clean, sanitized equipment and utensils	05/09/2011	Inspection	5A - open container of salsa found in storage cabinet, measured 71F using inspector's calibrated food testing thermometer, manufacturer's guidelines state that product must be refrigerated after opening, employee had no idea how long product has been there, voluntarily discarded by employee, corrected 8C - ice cream scoops found in standing water, all scoops washed properly, running water well cleaned and sanitized and water turned on 8D - plastic ware on counter is stored without handles being in one direction 9C - hair restraints are not being worn by employee who prepares food 11A - 3-bay sink was not being used properly, employee was washing and rinsing with no sanitizing step, 3-bay sink prepared to wash, rinse, sanitize and air dry set-up - repeat 11B - sanitizer in wiping cloth bucket measured at ~10PPM USING INSPECTORS TEST STRIPS, SANITIZER CORRECTED TO 100 PPM chlorine for wiping cloth uses, corrected - repeat 12E - paper towels at hand wash sink are not on a proper dispenser

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