Olympia North Family Restaurant, 3312 Niagara Falls Boulevard, North Tonawanda, NY 14120 - Restaurant inspection findings and violations

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	08/19/2015	Re-Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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 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 Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions In use food dispensing utensils improperly stored	08/04/2015	Inspection
Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed 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) Non food contact surfaces of equipment not clean	04/16/2015	Inspection
Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	04/22/2014	Inspection	3 C - KITCHEN STAFF PLACING LETTUCE ON PLATE WITH BARE HAND, VOLUNTARILY DISCARDED, CORRECTED 11 A - AUTODISHWASHER: CHLORINE SANITIZER CYCLE NOT WORKING, SERVICE CALLED IMMEDIATELY AND CORRECTED IMMEDIATELY
No violation noted during this evaluation.	08/23/2013	Re-Inspection
Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions In use food dispensing utensils improperly stored 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) Improper use and storage of clean, sanitized equipment and utensils Wiping cloths dirty, not stored properly in sanitizing solutions	08/19/2013	Inspection
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: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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. 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. Non food contact surfaces of equipment not clean	04/11/2013	Inspection
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 Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	09/12/2012	Inspection	8A - Food product stored on floors in walk-in coolers throughout. PLastic cups stacked at server stations in a manner to not allow for proper air drying. 15A - Tiles missing in upstairs storage area. Floors in walk-in coolers have food debris. 15B - Light shields in kitchen are broken. Fan cover in large walk-in cooler has dust buildup. 11A - Mechanical dishwasher did not measure any chlorine using inspectors test strips. Establishment is manually adding sanitizer to dish machine, until machine is repaired. (Ecolab technician serviced machine during inspection) - corrected. 11C - Tables in dining area are not being sanitized between uses. Servers were seen using just soap and water with no sanitizer prepared.
No violation noted during this evaluation.	04/11/2012	Inspection	ok to permit
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).	04/14/2011	Inspection	5c- at 1:00pm this inspector found 1/2 flat of eggs out at room temperature next to grill- temped and found to be 90dF. Cook voluntarily discarded and corrected. Also found previously cooked 5# Greek potatoes pulled from walk in cooler and left on top of stove and temped at 64df. Been out 1 hr per owner allowed to put in oven to be reheated to 165dF and corrected 10b- pallets in walk in freezer are bare wood
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 kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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	09/02/2010	Inspection	5A ~2oz of tuna fish salad in cooling unit was 49 dF. Temp taken with inspector's digital thermometer. Corrected, tuna fish was voluntarily discarded 5E Cooling unit in front of walk-in cooler had an ambient air temp of 49 dF. Maintenance replaced part & cooler was repaired - Corrected 8B Ice scoop was found stored in ice cubes with handle in the ice cubes. Corrected, scoop was removed & sanitized & surrounding ice was discarded 10B Shelf in dry storage area is bare wood (upstairs) 12D Toilet paper roll not on dispenser in employee restroom - Corrected
No violation noted during this evaluation.	04/20/2010	Re-Inspection
No violation noted during this evaluation.	04/15/2010	Re-Inspection
Non food contact surfaces of equipment not clean Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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: 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 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.	04/12/2010	Inspection	5A/5E At time of inspection chopped sirloin in cooler under grill 51 dF, ambient air temp. of cooler 51 dF. Steaks had been in cooler since yesterday. Steaks were voluntarily discarded, repairman called. 8A Boxes stored on floor of large walkin freezer, on floor in upstairs dry storage room 11D Food debris accumulation under grills on line 12D Employee restroom door (upstairs) not self closing
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) Non food contact surfaces of equipment not clean	04/14/2009	Inspection	8A Plastic squeeze bottles with oil/ liquids not labeled for content and some foods were uncovered in the walk-ins 11D Interiors of the Amana and the Panasonic microwave ovens were not cleaned since last use 15B Exhaust fan grate on condenser of walk-in cooler has debris
No violation noted during this evaluation.	07/01/2008	Re-Inspection
No violation noted during this evaluation.	05/05/2008	Re-Inspection
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	04/16/2008	Inspection	12E GARBAGE CAN MISSING IN NEW ROOM corrected 15A DOORWAY FLOOR BY WALK IN COOLER IS NOT EASILY CLEANABLE corrected 15A EXPOSED INSULATION AROUND DOORS AND WINDOWIAS NEEDS TO BE COVERED WITH EASILY CLEANABLE SURFACES.corrected
Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. 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) Single service items reused, improperly stored, dispensed, not used when required	04/04/2008	Inspection	2c-at time of inspection inspector saw raw fish stored over boxes of lemons and raw eggs atored over ready to eat foods in walk in coolers. raw foods moved and corrected. 3c- at time of inspection inspector saw cook buttering toast with bare hands. toast was discarded and gloves put on. also saw a waitress take toast off of a plate with bare hands, toast was discarded and new toast made by cook and corrected. 4a- at time of inspection, inspector found unlabled bottle of a blue chemical found to be windex, labeled and corrected. also found bottles of strawbeery and chocoloate syrup stored nextbto bottles of bleach, bleach moved and corrected. 5cat time of inspection, inspector found raw eggs out at room temperature, temped and found to be 66df. found to be out less than 2 huors per cook and allowed to be puy back in cooler and corrected 12c-plumbing to faucet at vegetable sink is leaking corrected 10b-lower shelf wiyh pots and pans across from vegetable sink is rusty.corrected 6a & 6b-at time of inspection, inspector found spaghetti sauce in hot hold unit temped and found to be 133df. spoke with cook who said he cooked spaghetti sauce to 148df about one hour ago. inspector checke dwater level in steam unit and found it to be too low. water was added and spaghetti sauce reheated to 165df and corrected. 8d- souffle cups and bowls are being used as scoops and they have no handles. corrected 11d-various equipment (fryers,dish machine, coolers, etc) has food debris. corrected 15a-general cleaning is needed throughout establishment. floors in need of regrouting and have a lot of food debris. saome walls dirty and hole in wall at end of fryer line. door frames around walk in cooler are not smooth and easily cleanable. equipment needs to be moved and cleaned underneath.corrected
No violation noted during this evaluation.	10/15/2007	Re-Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Pesticide application not supervised by a certified applicator Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non food contact surfaces of equipment not clean 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 kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.	09/26/2007	Inspection	2C Found raw chicken stored above salad greens in walk-in cooler at time of inspection. Corrected, Dave moved 4A Insecticide is stored in dry storage areas throughout the premises 5A Found eggs (raw/ shell) out next to grill to be 68 dF at time of inspection. Cook stated they were out less than 2 hours. Corrected, placed back in walk-in cooler. 5A Found cole slaw and sour cream in an ice bath on counter to be at 70 dF at time of inspection. Corrected, cook discarded products voluntarily. 5A Found sliced american cheese in cold hold unit to be 51 dF and discolored at time of inspection. Corrected, voluntarily discarded 5E Ice bath method of maintaining products less than or equal to 45 dF was not keeping products (cole slaw/ sour cream) near required temperature. 6A Found container of tomato sauce in hot hold unit to be 133 dF at time of inspection. Corrected, cook placed in mw oven and reheated to 165 dF and placed back in unit. 8A Found boxes of food stored on floor in walk-in cooler and in walk-in freezer. 11D Exhaust fans above grill, bottoms of coolers / cold hod units are not kept clean 14C Found multiple cans of Raid insect killer in various storage areas. Corrected, Dave had it removed 15A Floor in basement is sticky near sump and grease trap
Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.	05/17/2007	Re-Inspection	3C - Upon entering kitchen for reinspection saw cook cutting a sandwhich (ready to eat) with his bare hands. Sandwich was voluntarily discarded by cook and gloves were put on and corrected. Reviewed glove use.
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above. 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). Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Wiping cloths dirty, not stored properly in sanitizing solutions	04/16/2007	Inspection	5c- at time of inspection, various foods found out at room temperature actual temps were beef 62dF, cooked home fries 66dF, and flat of eggs 65dF. Time out at room temperature was unknown by cook or owner all foods were voluntarily discarded and corrected. 11b- wipe clothes are not being stored in sanitizer moved and corrected 8a- various foods were found uncovered in coolers- corrected upon reinspection 8a- some foods found stored on floor in walk in cooler and walk in freezer - corrected upon reinspection. 7a- at time of inspection, cook cooked a chicken breast and put it in a sandwich to be served without temping, this inspector temped chicken and found it to be 155dF. Cook reheated to 179dF and sandwich bread was discarded and made new and corrected. 1d- at time of inspection, two #10 cans of roselli marinara sauce found dented on rims in upstairs dry storage shelf. put on shelf for return to distributor and corrected 10b- upstairs dry storage shelving is made of wood therefore not easily cleanable - corrected upon reinspection 12d- upstairs employee restroom is missing handsoap, paper towels with dispenser, and covered garbage can for sanitary napkins - corrected upon reinspection 15b- basement lights are not shielded - corrected upon reinspection
Wiping cloths dirty, not stored properly in sanitizing solutions Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. 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)	04/12/2006	Inspection	2c- raw fish in bin stored on top of box of tomatoes in walk in cooler moved and corrected 8a- open can of corned beef hash found open in delfield cooler put in plastic container and corrected 10b- water at bottom of true cooler 8a- sliced lemons at waitress station and containers of salad in walk in cooler are not covered 11b- wipe clothes are not stored in sanitizing bucket corrected

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Olympia North Family Restaurant, 3312 Niagara Falls Boulevard, North Tonawanda, NY 14120 - Restaurant inspection findings and violations

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