- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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11/30/2015 | Inspection | Note: Gloves/utentils/hair net used; Milk 40 degrees F, Meatballs, hot vegetables, mashed potatoes >140 degrees F, restrooms ok, 3 bay set-up ok, choking poster/permit posted, handwash station ok |
No violation noted during this evaluation. | 11/20/2014 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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11/15/2013 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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04/29/2013 | Inspection | |
No violation noted during this evaluation. | 11/13/2012 | Inspection | |
No violation noted during this evaluation. | 11/17/2011 | Inspection | |
No violation noted during this evaluation. | 11/30/2010 | Inspection | |
No violation noted during this evaluation. | 11/23/2009 | Inspection | |
No violation noted during this evaluation. | 11/07/2008 | Inspection | |
No violation noted during this evaluation. | 11/28/2007 | 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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11/06/2006 | Inspection | 5A: Pre-cooked, pre-packaged chicken strips temped at 50oF upon arrival. Since it could not be determined what time food went out of temperature, it was allowed to be served. This site is the second to last delivery on route. We suggested using ice packs in cambros to help maintain cold temps (below 45oF). |
No violation noted during this evaluation. | 11/22/2005 | Inspection | |
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