Salisa's All American Diner, 2214 Niagara Falls Boulevard, Niagara Falls, NY 14304 - Restaurant inspection findings and violations

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Business Info

Restaurant name: SALISA'S ALL AMERICAN DINER
Address: 2214 Niagara Falls Boulevard, Niagara Falls, NY 14304
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant
Total inspections: 20
Last inspection: 12/15/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/15/2015InspectionAll Hot holds >=140dF, all coolers <=45dF, sanitizer buckets at 100 ppm cl, dishwasher at 50 ppm cl, bathrooms ok, ftt ok,
No violation noted during this evaluation. 07/08/2015Re-Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 01/28/2015Inspection
  • 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.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 11/26/2014Inspection
  • 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
 02/28/2014Inspection8 A - VARIOUS FOOD CONTAINERS NOT COVERED IN FRIG UNITS 15 A - EXCESS DEBRIS IN KITCHEN CORNERS, SINK DRAINS, ETC
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 12/03/2013Inspection
  • 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.
 03/15/2013Inspection5a. At 11:30, inspector , using calibrated digital food testing thermometer, temped coffee creamers, set on tables to be at 55 dF. Inspeaking with operator it was found that the creamers were placed on tables at 10:00 am. Creamers were placed back in cooler and CORRECTED.
  • Improper thawing procedures used
 12/05/2012Inspection8F Frozen squash in plastic containers on counter thawing. Reviewed acceptable procedures
  • Improper use and storage of clean, sanitized equipment and utensils
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 03/29/2012Inspection6A Cabbage in hot hold unit in kitchen was 110dF near top of product. Temp taken with inspector's digital thermometer. Cook said product was heated in microwave oven <1hr ago. Corrected, cook put product in microwave oven to be reheated to 165dF and placed back in hot hold. 8C Plastic soda glasses not fully dried and stacked on countertop in bar/ dining area.
No violation noted during this evaluation. 12/22/2011Inspection
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 03/24/2011Inspection7F At time of inspection chicken and biscuit mixture in steam table at 107 dF. According to cook chicken had been heated for a little while on the stove before being placed in steam table approx. 20 min. ago. Chicken was pulled and reheated to 165 dF before being placed in steam table. CORRECTED 15A Worn spot in floor in front of 2 door freezer in kitchen
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 11/17/2010Inspection2C Box of raw bacon was stored above a covered plastic bucket of pickles in back cooler. Corrected, owner removed bacon from above pickles
No violation noted during this evaluation. 04/19/2010Inspection
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 12/03/2009Inspection5A Home fries in Haier refrig 54 dF at this time. According to owner temp of refrig fluctuates during the day when it is opened and closed during busy periods. Homefries moved to prep cooler. According to owner cooler will only be used as temp storage for busy periods and not as long term storage for potentially hazardous foods CORRECTED 11B Sanitizer concentration in buckets not adequate (buckets made up this morning)-buckets changed CORRECTED 15A Paint peeling on kitchen ceiling by back storage room
  • 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
 03/31/2009Inspection2c- at time of inspection, raw chicken found stored over butter and next to cold salads. Owner moved chicken and corrected 8a- cases of beer stored on floor moved and 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)
  • In use food dispensing utensils improperly stored
 12/17/2008Inspection8A Plastic squeeze bottles not labeled for content 8B Large spoons & spatulas are stored in a plastic container with handles facing down
No violation noted during this evaluation. 01/03/2008Re-Inspection
  • 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
  • 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.
  • 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).
 12/18/2007Inspection5c- at time of inspection, mashed potatoes out at room temp on table actual temp is 50dF out less than 2 hours per owner put back in cooler. spagetti noodles out at room temp found to be 71dF voluntarily discarded by cook and corrected 11a- chem dish machine is not sanitizing corrected 15b- bulb is out in g.e. cooler corrected 5b- improper cooling of potatoes in cooler more than 4 inches deep about 12 inches. has been 1 hour and 15 minutes since cooked potatoes were put into shallow pan and put back into cooler and corrected 15a- floor around equipment is dirty corrected 10b- cardboard is ducktaped to shelving by front counter corrected
  • 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.
 12/12/2006Inspection5B Found cooked potatoes out on kitchen counter at time of inspection. Took temperature and they were at 70dF. Interviewed Sal & he said they were placed there after they were cooked this AM. (time on counter >4 hrs) Sal voluntarily discarded the potatoes (8 total). Corrected
No violation noted during this evaluation. 11/04/2005Inspection

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