Opportunities Unlimited Of Niagara, 1555 Fashion Outlet Boulevard, Niagara Falls, NY 143040360 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: OPPORTUNITIES UNLIMITED OF NIAGARA
Address: 1555 Fashion Outlet Boulevard, Niagara Falls, NY 143040360
County: Niagara
Local health department: Niagara County
Restaurant type: Food Service Establishment
Total inspections: 24
Last inspection: 02/05/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 02/05/2016Inspectiondishwasher ok, sanitizer bucket ok, sanitizer buckets ok, all coolers and cold holds <=45dF gloves and hair restraints in use, pepperoni pizza for lunch today cook and serve
  • 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)
 06/25/2015Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 02/19/2015Inspection11B & 11A - No sanitizer solution prepared during time of food perp and service, thermometers not sanitized.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 02/03/2015Inspection8 E - THERMOMETER MISSING FROM FRIG, REPLACED IMMEDIATELY
No violation noted during this evaluation. 06/25/2014Inspection
  • Improper use and storage of clean, sanitized equipment and utensils
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 02/12/2014Inspection8c: Knives stored on back shelf on cardboard and plastic laminate sleeves. Must be stored on/in smooth and easily cleanable surface. 10A: Several white cutting boards show deep grooves and discoloration. Manager discarded. Corrected.
No violation noted during this evaluation. 06/06/2013Inspection
No violation noted during this evaluation. 02/11/2013Inspection
No violation noted during this evaluation. 06/07/2012Inspection
No violation noted during this evaluation. 02/03/2012Inspection
No violation noted during this evaluation. 06/29/2011InspectionOKAY FOR PERMITTING
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 02/03/2011Inspection11A--Absorbant sponges found by dish machine, must be food grade non-absorbant. Corrected.
  • 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)
 06/10/2010Inspection8A Pears out for self service without a sneeze guard
  • 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
 02/04/2010Inspection15A- Wall near the dishmachine spray nozzle support in disrepair. 15A- Slight rusty surfaces -walkin cooler floor. 11A- Hobart dishmachine rinse temperature < required 170 degrees.
No violation noted during this evaluation. 06/15/2009Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Non food contact surfaces of equipment not clean
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
 06/01/2009Inspection5d- at time of inspection today I found egg salad made at 10:15am in refrigerator temped and found to be 72dF. Eggs were cooked today per cook and were not prechilled prior to mixing with other ingredients. Egg Salad meets time frame and will be voluntarily discarded at 2 hrs and corrected 2c- at time of inspection, this inspector found raw celery stored next to raw eggs in bottom of refrigerator. Cook moved celery to upper shelf and corrected 11d- there is a spill in crosely upright freezer corrected
No violation noted during this evaluation. 02/03/2009Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 06/11/2008Inspection4A 1-one gallon jug of cider vinegar,1-one gallon jug of white vinegar stored with bleach under 3 bay sink. Vinegar moved, CORRECTED
No violation noted during this evaluation. 02/08/2008Inspection
  • 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 such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
 06/04/2007Inspection5d- chicken salad sandwiches at time of inspection temped at 60dF, Per talking with cook found chicken came from cupboard and was not prechilled . sandwiches were made less than half hour ago met time frame and corrected 10b- shelf below front counter is not smooth and easily cleanable
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 02/08/2007Inspection10B--Shelving in Hobart Reach-in cooler in kitchen is rusting. 10B--Floor of walk-in cooler is rusting.
No violation noted during this evaluation. 06/27/2006Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 06/02/2006Inspection4A Jug of vinegar found stored under sink with chemicals, vinegar removed - CORRECTED
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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
 02/02/2006Inspection11A- Mechanical dishmachine (hot water), not operating at the proper temperature for sanitizing puposes; temperature at 140 degrees today. Note: Three bay sink available for proper sanitizing. 14A- Floor at the delivery door in disrepair; air gap present. 15A- Buildup noted on the floors, especially around and under the equipment, at the wall/floor edges- Note: some mouse droppings viewed. 15A- Some tile (molding) missing, in disrepair, near the dish sink (3-Bay) area.

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