Prospect Point Cafe, 1 Prospect Pointe, Niagara Falls, NY 14303 - Restaurant inspection findings and violations

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Business Info

Restaurant name: PROSPECT POINT CAFE
Address: 1 Prospect Pointe, Niagara Falls, NY 14303
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant
Total inspections: 14
Last inspection: 05/29/2015
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Inspection findings

Inspection date

Type

Comments
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 05/29/2015Inspection15B - Fan grates in exterior walkin cooler have dust buildup.
No violation noted during this evaluation. 05/29/2015Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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 kept at or above 140oF during hot holding.
 05/14/2014Inspection
No violation noted during this evaluation. 05/14/2014Inspection
No violation noted during this evaluation. 10/11/2013InspectionSmoothie machine not in operation at this time.
No violation noted during this evaluation. 05/22/2013Inspection
  • Improper use and storage of clean, sanitized equipment and utensils
 05/08/2012Inspection8 C - Several beverage glasses and container of glasses found stored stored on floor of dry storage area voluntarily moved by staff - CORRECTED
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 05/25/2011Inspection15A: Floor in rear storage area shows wear, 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 05/18/2010Inspection10B- Ice machine door- gasket in disrepair. 10B- Storage shelves- Delfield cooler- some slight rust, chipping noted. 15B- Light fixture- rear storage room- one shield missing.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • In use food dispensing utensils improperly stored
 05/19/2009Inspection8B--In use pizza cutter found stored in bucket of sanitizer solution, not in a running water dipper well nor on a clean and dry surface. Corrected 8E--Thermometer in beverage cooler behind front counter measured 32 degrees while inspector's calibrated thermometer measured 45 degrees. 11A--Sanitizer (Eco Lab Max II) in 3-bay sink and wiping cloth buckets did not measure a reading on inspector's Quat test strips nor on the establishments test strips. This sanitizer has quat and soap combined, which is not allowed according to NYS Sanitary Code 14-1. These steps must be seperate. Eco Lab Quat 144 was available in the establishment, both the 3-bay sink and wiping cloth buckets were switched to Quat 144. Corrected.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • In use food dispensing utensils improperly stored
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 05/27/2008Inspection8B: Employee beverage (uncovered) found in food prep area. Removed immediately. 10A: White cutting board shows severe cuts. Will flip sandwich cutting board to new side. 11B: Wiping cloths sanitizer and 3-Bay sink sanitizer of insufficient concentration. Quat sanitizer not dispensing properly. Manager will call repairman, but for immediate correction, added additional quaternary ammonium. Reviewed test strip use to ensure proper levels. 11C: Food contact surfaces not being properly sanitized. Resanitized surfaces after correcting sanitizer concentrations.
  • Single service items reused, improperly stored, dispensed, not used when required
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 05/03/2007Inspection8D - Single serve utensils not properly stored-all handles not stored with all handles in the same direction. 15A - Storage area for pop and water- walls not easily cleanable ( drywall only)
  • Pesticide application not supervised by a certified applicator
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 06/14/2006Re-Inspection12C--Backflow preventor not present on hose in storage room. 12E--Single use hand towels missing at outside hand wash sink near grill area. 14C--Can of wasp and hornet killer found on shelf with cleaning supplies in back room. Removed immediately. Corrected.
  • 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 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
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 05/31/2006Inspection10B--Outside grille has grease and food build up on exterior of equipment. 11C--In Dining Area (Tables) and front counter area, an all purpose cleaner is used as only step for cleaning food contact surfaces. No Sanitizer step is used. Discussed proper food contact surface cleaning and sanitizing with Cafe manager at this time.(Wash--Rinse--Sanitize) 11D--Cooler Gaskets and cooler bottoms have food build up throughout kitchen. 12E--Single use hand drying towels not available in kitchen for hand washing purposes. 15A--Debris present under shelving in dry storage, surfaces (ceiling, walls, floor) in dry storage are not smooth and easily cleanable. 15B--Light shield missing in dry storage room near ice machine, and dust build up and peeling paint on ceiling in kitchen.

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