Quality Hotel & Suites, 240 First Street, Niagara Falls, NY 14303 - Restaurant/Catering Operation inspection findings and violations

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	01/30/2016	Inspection	Notes: At Niagara Conference Center for Heart of Niagara Event. Paper inspection done, signed by operator and copy given.
No violation noted during this evaluation.	11/02/2015	Re-Inspection	All violations from inspection report dated 10/19/2015 have been corrected. All hot holds on buffet line are >140dF
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Non food contact surfaces of equipment not clean Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)	10/19/2015	Inspection	Cold holds <45 d F. Gloves used. Digital Thermometer accurate. Cpr kit OK. Choking poster ok. Dishwasher OK. Sanitizer at 200ppm Quat
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)	03/10/2015	Inspection	8A - Several food items in multiple coolers found uncovered.
No violation noted during this evaluation.	03/05/2015	Inspection
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	10/02/2014	Inspection	12 D - KITCHEN STAFF TOILETS: DOORS NOT SELF CLOSING 15 A - WALKIN FREEZER OFF DISH ROOM: CLUTTERED, EXCESS DEBRIS ON FAN GRILLS
No violation noted during this evaluation.	09/11/2014	Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	03/06/2014	Inspection	6 A - ROAST BEEF 107F WITH INSPECTOR'S CALIBRATED THERMOMETER, PACKED AT 135F (COOKED RAW TODAY) IN CAMBROS AT 4:30PM, NOW 7:10PM, BEEF HAS BEEN OUT OF TEMP <2 HRS, ADVISE COOK TO REHEAT TO 165F AND HOT HOLD AT ABOVE 140F, COOK ADDED 200F ADJUS TO BEEF TO BRING TEMP TO 165F - CORRECTED STUFFED MUSHROOMS TEMPED AT 124F, VOLUNTARILY DISCARDED
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained	10/15/2013	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. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	09/19/2013	Inspection	5A: Chicken and stuffed mushrooms in hot hold were found at 130 F (chicken) and 120 F (mushrooms) according to inspector's digitial food testing thermometer. Chicken and stuffed mushrooms in cambro were found at 135 F. Due to time factor of < 2 hours, allowed to reheat to 165 F. Corrected 6A: Crab dip on cold hold was found at 60 F according to inspector's digital food testing thermometer. According to chef, had been removed from cooler approximately 30 minutes ago. Allowed to rechill on ice. Metal try to be used rather than plastic tray to better maintain <45F temperature. Corrected
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded	03/14/2013	Re-Inspection	12 E - PAPER TOWEL ROLL LOOSE ON TABLE OPPOSITE STOVE, TO BE MOUNTED OR REMOVED 15 C - WALKIN FREEZER: BAGS OF ROLLS/BREAD ON FLOOR (VOLUNTARILY DISCARDED), MISC BOXES STACKED WITHOUT SUPPORT AND CRUSHED ON SHELVING
No violation noted during this evaluation.	03/07/2013	Inspection
Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures In use food dispensing utensils improperly stored Wiping cloths dirty, not stored properly in sanitizing solutions Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	02/20/2013	Inspection	6 A - VARIOUS SAUCES IN HOT HOLDS OPPOSITE STOVES, 104F USING DIGITAL THERMOMETER, RECENTLY HEATED FROM STORAGE, REHEATED TO 165F, CORRECTED 8 B - ICE SCOOP FOUND IN ICE MACHINE ON ICE, REMOVED TO WASH/RINSE/ SANITIZE 8 E - THERMOMETER NOT IN FLIP TOP COOLER NEXT TO 3-BAY SINK 11 B - NO SANITIZER IN USE IN KITCHEN OR AT BAR 15 B - TUBE LIGHTS NOT FULLY SHIELDED ABOVE 3-BAY /FLIP TOP COOLER AREA AND VARIOUS AREAS IN KITCHEN 15 C - WALKIN FREEZER: BOXES OF FOOD OFF SHELVING, THROWN ABOUT ON FLOOR
No violation noted during this evaluation.	10/19/2012	Re-Inspection
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Miscellaneous, Economic Violation, Choking Poster, Training. Non food contact surfaces of equipment not clean Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed 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) 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) 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 above 140oF during hot holding.	10/09/2012	Inspection	2 C - ARTIC WALKIN COOLER ACROSS FROM OFFICE: UNCOOKED BEEF ABOVE COLD CUTS AND CHEESE, NO CONTAMINATION NOTED, REARRANGE ON SHELF, CORRECTED 5 C - SPINACH AND ARTICHOKE MIX (COOKED) ON CENTER ISLAND WAS 67F, TEMP TAKEN WITH INSPECTORS DIGITAL THERMOMETER, COOK VOLUNTARILY DISCARDED THE SPINACH, CORRECTED 6 A - GROUND BEF PATTIES WERE ON TOP OF THE GRILL AT 1:30PM AT 80F, DUE TO EXCESSIVE HOLD TIME VOLUNTARILY DISCARDED, CORRECTED 8 A - FLIP TOP COOLER ACROSS FROM GRILL: UNCOVERED COLE SLAW IN LOWER COOLER 8 E - NO THERMOMETER IN BAR COOLERS 10 B - AXION FREEZER HAS FOOD DEBRIS ON BOTTOM SHELF 11 A - BAR: GLASSES WASHED WITHOUT SOAP, SANITIZER ONLY, USE 1. WASH (SOAP) 2. RINSE (WATER) 3. SANITIZE (QUAT 200 PPM) 11 D - FAN GRATE ON LARGE FAN IN KITCHEN IS DUSTY/DIRTY - LIGHT SHIELDS ON KITCHEN CEILING ARE DIRTY 12 E - PAPER TOWELS IN KITCHEN LOOSE/NOT MOUNTED 13 A - FOOD CONTAINERS NOT COVERED IN VARIOUS LOCATIONS 15 A - CEILING ABOVE AUTO DISHWASHER: FIBERGLASS INSULATION LOOSE AND HANGING FROM CEILING 15 B - LIGHT IN WALKIN COOLER NOT SHIELDED - LIGHTS UNDER HOOD ARE NOT OPERATIONAL - SOME TUBE LIGHTS ON KITCHEN CEILING ARE BURNED OUT - FAN GRATES ON CEILING OF WALKININ COOLER ARE DIRTY 16 - NO CHOKE POSTER OR CPR KIT
No violation noted during this evaluation.	09/20/2012	Inspection
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. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	03/01/2012	Inspection	6a- stuffed peppers temped anywhere from 118dF -138dF. Cooked 1/2 hour ago. Allowed to keep some - meets time frame rest was sent back to restaurant to be reheated and corrected 5b- tray of roast beef in cambro temped at 80dF was pulled from oven at 1:00pm at 110-115dF and sat out for 30-40 minutes per owner on phone and then quartered and sliced and put in cooler. Did not go from 120df-70dF in 2 hours was returned to restaurant to be discarded. Other trays temped at 60-68dF and will be considered to still be in cooling phase and will be served and meet time frame and added to hot auju corrected
No violation noted during this evaluation.	10/31/2011	Re-Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 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. Improper thawing procedures used 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) Hair is improperly restrained Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	10/13/2011	Inspection	2E: Food testing thermometer available in locked office, but not near food prep area for checking cooking, cooling and reheating temps. Maintenance was called to remove door so thermometer could be obtained for chef on duty. It was checked and is accurate. Corrected. 5B: Several grilled chicken breasts were found cooling in walk-ins, fully covered with saran wrap. They were temped at 52oF. One 2"" deep pan of home fries was found fully covered in cooler and temped at 90oF. These were checked with inspector's calibrated thermopen. According to chef both items were prepared that morning and it was determined that home fries were within first two hours of cooling process. These were allowed to be ice-bathed to speed up cooling process. Chicken breasts had gone through first step of cooling process okay and were uncovered to continue to allow heat to escape properly. Corrected. 8A: Some food found stored on floor of walk-ins. 8E: Accurate thermometers missing from cooler units. 8F: Chicken breasts and chicken wings found thawing on counter. 9C: Head chef on duty found without a hair restraint during food prep. 15A: Some ceiling tiles over grill/fryer area show grease/dust accumulation. 15B: Light shields over grill/fryer area show grease/dust/insect accumulation.
Miscellaneous, Economic Violation, Choking Poster, Training. 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)	10/28/2010	Inspection	8A--Product in walk-in freezer and walk-in cooler found stored on pop crates, not >= 6"" off of floor to allow easy access for cleaning. 8A--Pallets being used in bar walk-in cooler where debris is present beneath. Storage must be on easily movable racks or >=6"" off of floor. 10B--Gaskets of 2 door pizza topping cooler in kitchen are torn and are showing mold growth. 10B--2 door pizza topping cooler in kitchen has water pooling on bottom and Pepsi cooler compressor found draining into pans on the top shelf of cooler. 16--Both dining areas do not have choking posters or CPR kits.
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) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	10/08/2009	Inspection	5C - Frozen chicken parts found thawing at rm tem (chicken still frozen) Corrected by putting under running cold water(<70 degrees.) 10B - Walkin cooler shelves are rusty not smooth and easily cleanable. Note: one set of shelves has been cleaned and re coated, the others still need to be done. 10B- Bar walkin cooler has much grime on fan covers and ceiling. 15A - Floor drain by grill is full of food debris and the drain is plugged. As requested is being fixed and cleaned at this time. 15B - Pealing paint on duct work above the dishwasher and clean dishes needs to be addressed.
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) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	09/04/2009	Inspection	10B: Walk-in cooler shelves rusty, not smooth and easily cleanable. No signs of contamination. 15A: Floors in kitchen area show some food and grease debris, especially under floor grate on cookline. Dust and grease buildup noted on ceiling exhaust vents. 15B: Peeling paint on ductwork near dishmachine.
No violation noted during this evaluation.	11/21/2008	Re-Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	10/16/2008	Re-Inspection	5B- Turkey chowder (4-5 gallons) made yesterday (10/15/08) at 55 degrees i8n the walkin cooler; chowder was not cooled properly- checked with NCHD bimetallic and Thermapen thermometers, product discarded at this time. 8E- Cooler thermometer missing from Pepsi cooler. 15A- Food debris, buildup under the floor grate- kitchen floor. 15B- Light fixture- front walkin cooler- not shielded. 15A- Ceiling tiles misplaced- Note: Construction occuring- front kitchen. 15B- Peeling paint noted on the ductwork (dishmachine area).
Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Non food contact surfaces of equipment not clean Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Improper use and storage of clean, sanitized equipment and utensils Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Single service items reused, improperly stored, dispensed, not used when required	10/03/2008	Inspection	2E- Accurate food testing thermometer not available, thermometer reading 24 degrees when actual temperature if ice/water = 39 degrees when checked with NCHD thermapen 5 themometer. Thermometer recalibrated at this time. 2C- Raw eggs stored in the kitchen walkin cooler over cooked pasta, raw vegetables, no contamination noted-eggs moved, reorganization taking place; package of turkey breast stored with beef packages - no contamination- reviewed corrective action today; chicken (raw) stored over steak in Pepsi cooler-reviewed corrective action. 8A- Food stored on the floor in the walkin coolers; food double stacked in the kitchen walkin cooler. 8C- Clean glasses stored on cloth napkins. 8D- Single service plastic cups stored on the counter withour pastic sleeve or dispenser. 8E- Cooler thermometer (visible) missing from the Pepsi cooler, bar cooler. 11D- Pooled liquid, beef juice at the bottom of the Pepsi cooler (kitchen). 15A- Kitchen floor under the floor grate- food, debris buildup. 15A- Dust buildup on ceiling (kitchen) near exhaust vents. 15B- Light fixture- front hallway (staging area) of front kitchen- shield missing; light fixture-front walkin cooler -shielded bulb? 15A- Ceiling tiles missisng- front kitchen. 15B- Peeling paint noted on ductwork- dishmachine area.
Wiping cloths dirty, not stored properly in sanitizing solutions 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)	04/23/2008	Re-Inspection	8A--Product in walk-in freezer, walk-in cooler, walk-in beer cooler, and dry storage room found stored on floor and/or in a way that does not make the floor easily accessible for cleaning. (Repeat) 11B--Wiping clothes found stored on counter @ cook line, not in sanitizer solution. (Corrected)
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact 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 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.	02/27/2008	Inspection	4A--Sanitizer Bucket for wiping clothes on cook line was measured @ >200ppm chlorine level using inspector's chlorine test strips. Corrected 8A--Product stored on floor of walk-in freezer and walk-in beer cooler. 10A--Cutting boards on cook line are pitted and are showing discoloration. 10B--Shelving in walk-in cooler has rusting surfaces. 15B--Light in dry storage room is not shielded.
Critical: Acid foods are stored in containers or pipes that consist of toxic metals. 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)	10/12/2007	Inspection	4B - Tomato sauce was found being heated on the stove in the original can. Corrected immediately. 8A - Food items found stored on the floor in both dry storage area and walkin cooler. 10B - Shelving in coolers in bar area and dry storage area are rusting.
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. Critical: Food from unapproved source, spoiled, adulterated on premises. Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.	05/29/2007	Inspection	1H: Approx. 2 quarts of spaghetti sauce were found in walk-in cooler spoiled (mold). Mgr. Gary Pacioni voluntarily discarded product. 3C: Food service worker observed cutting and handling pizza with bare hands in rear kitchen area. Mgr. Gary Pacioni voluntarily discarded product. 5B: An approx. 16 lb. whole roast was found in walk-in freezer. Was cooked previous week, as per Mgr. Gary Pacioni. Reviewed proper cooling procedure and Mgr. Gary Pacioni voluntarily discarded product.
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)	11/28/2006	Re-Inspection	10B- Some storage shelves and other surfaces- bare wood, not easily cleanable throughout food service/ storage areas. 15A- Floor surfaces (outer, near walls, corners) under and around equipment- debris and buildup noted.
Hair is improperly restrained Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 In use food dispensing utensils improperly stored	10/17/2006	Inspection	8A- Muffins and donuts stored on a table near buffet line (breakfast) not protected, uncovered at this time. 8A- Raw eggs (box of flats) stored above ready to eat melons in Arctic walkin cooler. 8B- Ice scoop improperly stored with handle in the ice in the ice machine and bar. 8D- Single service cups not stored properly (Note: Dispenser available on the wall); single service cups at the bar not stored correctly; single service bowls not covered at this time, single service utensils not stored correctly- handles should face upwards. 8E- Cooler thermometer missing from milk cooler. 10B- Some service shelves and other surfaces- bare wood surfaces, not easily cleanable surfaces- throughout food service/storage/coolers (bar). 12E- Single service towels- dispenser not functioning correctly. 15A- Some floor tiles missing in front kitchen/storage area. 9C- Hair restraints not being worn by cook.
Critical: Acid foods are stored in containers or pipes that consist of toxic metals.	10/31/2005	Inspection	Several cans of open grapefruit + pineapple juice were found in the bar cooler. they had been there since last evening. Bar tender was new and was not sure the bar's protocol. I instructed her i=on the proper handling of open juice cans. The cans were discarded at this time.

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Quality Hotel & Suites, 240 First Street, Niagara Falls, NY 14303 - Restaurant/Catering Operation inspection findings and violations

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