Sawyer Creek Hotel, 3264 Niagara Falls Boulevard, North Tonawanda, NY 14120 - Restaurant inspection findings and violations

Inspection findings	Inspection date	Type	Comments
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained	12/08/2015	Inspection
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	04/13/2015	Inspection	8 E - THERMOMETERS MISSING FROM SOME FRIG UNITS
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	12/29/2014	Inspection
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)	06/27/2014	Inspection	10B--Frost build up on shelving and/or walls of freezers throughout establishment. 15B--Compressor fan covers in walk-in cooler have dust build up.
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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	12/09/2013	Inspection
No violation noted during this evaluation.	09/06/2013	Re-Inspection	all previous violations corrected
Non food contact surfaces of equipment not clean Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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: 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. Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)	08/28/2013	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) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	11/27/2012	Re-Inspection	8 A - SOME CONTAINERS NOT COVERED IN FRIDGE UNITS ( REPEAT ) 15 B - TRUE FRIDG UNIT NEAR REAR WINDOW IN KITCHEN: LIGHT DIRTY ( REPEAT )
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Critical: Potentially hazardous foods are not kept at or above 140oF during hot 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: 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.	11/13/2012	Inspection	5 B - IN OUTSIDE WALKIN COOLER: 1X5GAL CREAM SOUP, 1X5GAL FRENCH ONION SOUP, WHEN JOE ASKED HE CONFIRMED BOTH COOKED PREVIOUS DAY AND PLACED IN COOLER WITHOUT PRECOOLING, EXPLAINED PROPER COOL-DOWN, BOTH VOLUNTARILY DISCARDED, CORRECTED 5 C - CUT TOMATOES (45-50F), CUT PREVIOUS DAY, JUST REMOVED FROM FRIG, BEING HELD ON COUNTER IN KITCHEN AT ROOM TEMP, APPROX 1 QUART MOVED BACK INTO COOLER BY, CORRECTED 6 A - APPROX 1 GAL GERMAN POTATOE SALAD ON HOT WATER HOLD UNIT AT 126F, PREPEARED WITHIN TWO HOURS PER JOE, EXPLAINED NEED FOR HOT HOLD >140F, REHEATED > 165F, CORRECTED 8 A - UNCOVERED FOODS FOUND IN VARIOUS FRIDG UNITS NOT COVERED 8 E - TURBO-AIR FRIG UNIT: NO THERMOMETER 15 B - TRUE FRIDG UNIT NEAR REAR KITCHEN WINDOW: LIGHT DIRTY
No violation noted during this evaluation.	04/20/2012	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. Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	03/08/2012	Re-Inspection	5A sliced and diced tomatoes, lettuce, sliced onions,black olives jal. peppers all out on counter not on ice. actual temp66 deg F repeat violation 12E. Has 3 rooms, one 3 bay sink that is usually full and unavailable for handwashing, requesting a hand wash station be put in for employees. repeat violation.
Improper use and storage of clean, sanitized equipment and utensils Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. 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. Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	11/22/2011	Inspection	2C Bowl of raw egg mix sitting on top of cooked, sliced and portioned roast beef in middle cooler of cooler room. moved to lower shelf 5A Not keeping sliced onions, tomatoes, lettuce actual temp 50 deg F. that had been prepped, below 45 deg F. Put on ice 6a Mashed potatoes in plastic bin in steam table actual temp 128 deg F, Nacho cheese sauce 106 deg F, Plastic bins were in water that was in steel insert pan that was in steel bin. Plastic does not transfer heat well. Reheated to 165. 8c Knives needs to be pulled out of knife rack and plastic insert that was dirty needs to be washed. 10A Large can opener has grime accumulation - all of it needs heavy scrubbing. 12E Handwash sink is needed with paper towels and soap to encourage handwashing. 15B Area by wall fan and fan blades have heavy grime accumulation on it and wall.
Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. 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	03/31/2011	Inspection	7F Taco meat in hot hold unit in kitchen 50 dF at this time. According to cook taco meat had been in unit approx. 5 min. Taco meat was pulled and reheated to 165 dF before placing back in hot hold. All other hot holds < 140 dF 10B Middle cooler in row of 3 coolers in back kitchen area has some standing water in bottom 15B Exhaust fan in back kitchen area has dust accumulation
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Non food contact surfaces of equipment not clean 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.	11/19/2010	Inspection	5B ~18lb roast beef in outside cooler that was cooked on premises was 46dF @ 1:45PM. Temp was taken with inspector's digita; thermometer. Corrected, mgr voluntarily discarded the roast 8E No thermometer present inside refrigerators - Corrected 11Dishwasher not sanitizing - line plugged - called for repair 11D True glass door refrigerator contains food debris in glass track 11D Knife holder in kitchen has a dirty surface
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). 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)	04/15/2010	Inspection	5c- at time of inspection, lunchmeat on counter- ham at 50dF and capricola at 53dF. Both out < 1 hr per cook allowed to put back in cooler and corrected 2c- at time of inspection 2 cartons of eggs found stored next to milk in outside walk in cooler. Eggs moved by staff and corrected 8a- croutons (bread crumbs) are in bin below line and are not covered. covered and corrected
No violation noted during this evaluation.	01/15/2010	Re-Inspection
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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	12/31/2009	Inspection	5C At time of inspection container of feta sitting on prep counter at 52 dF, container had been out less than 2 hours per cook. Container placed in cooler CORRECTED 8E Thermometer missing from Danby and Frigidaire coolers 15B Hoods have excessive grease accumulation 11D Food debris accumulation in Maytag and Frigidaire chest freezers in basement 15B Lightshields missing from upstairs storage rooms, flourescent fixture by coolers in kitchen 10B Shelving in upstairs dry storage rooms bare wood-not easily cleanable
Miscellaneous, Economic Violation, Choking Poster, Training. Wiping cloths dirty, not stored properly in sanitizing solutions Non food contact surfaces of equipment not clean Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.	03/09/2009	Inspection	2E Cook could not find an accurate food testing thermometer. A backup thermometer was located and calibrated - Corrected 11B No sanitizing solution available. Cook made up a bleach solution - Corrected 11D Frigidare freezer has to be defrosted and cleaned. Hood above Stove and fryer needs cleaning 16 No CPR kit found
No violation noted during this evaluation.	01/13/2009	Inspection
Non food contact surfaces of equipment not clean Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. 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.	12/15/2008	Inspection	6a + 6b taco meat in hot hold unit temped at 106dF, cheese sauce at 98dF, and German potato salad at 125dF. in unit less than 2 hours cook forgot to turn on steam table unitl a few minutes ago. Cook reheated all foods to 165dF and corrected 11d- frigidaire freezer needs to be cleaned and defrosted corrected 5b- at time of inspection, 5 gallon bucket of chicken noodle soup was found in cooler temped at 53dF. cooked yesterday. Manager voluntarily discarded soup and corrected 15a- standing water on floor in beer walk in cooler, also mold growth on ceiling and walls corrected
No violation noted during this evaluation.	04/03/2008	Re-Inspection	Dish machine greater than 50 ppm Cl at this time. Corrected violation from 3-20-2008.
No violation noted during this evaluation.	03/20/2008	Re-Inspection
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 kept at or above 140oF during hot holding. Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Non food contact surfaces of equipment not clean Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.	12/05/2007	Inspection	2C At time of inspection raw eggs were found stored above ready-to-eat cheeses in cooler in back prep area. Eggs moved to bottom shelf CORRECTED 3C Upon entering kitchen to conduct inspection inspector observed waitress placing lettuce into a plastic container. When asked what the lettuce was to be used for she stated that it was for salads. Lettuce was voluntarily discarded and instruction on glove use was given CORRECTED. 3C At time of inspection cook was observed placing burger bun on plate for customer's order with bare hands. Bun was voluntarily discarded and cook was instructed on proper glove use CORRECTED 4A Can of insect spray found stored on shelf above 3 bay sink in kitchen, dishsoap stored in unlabeled red ketchup squeeze bottle, spray removed, bottle labeled CORRECTED 5C Coleslaw found sitting on prepcounter in kitchen at 54 dF at time of inspection. According to cookcoleslaw has been out since lunch (approx 1 hour) coleslaw was returned to cooler CORRECTED 5C At time of inspection cookie sheet full of baked potatoes found at 51 dF in back kitchen area under prep table. According to prep worker potatoes had been baked last night and left out. Potatoes voluntarily discarded (additional potatoes in roaster for service also voluntarily discarded as they had been also prepared in this manner). CORRECTED Prep worker educated on proper storage of potentially hazardous foods. 6A,2E,7F At time of inspection mashed potatoes were found at 132 dF in steam table in kitchen. According to cook potatoes had been taken from the cooler, heated in microwave and placed in hot hold unit approx 1/2 hour ago. When asked what temp potatoes were heated to cook did not know -he did not take temp. Potatoes were pulled and reheated to 165 dF and placed in hot hold unit (all other hot holds in unit OK) CORRECTED Cook instructed on proper holding and reheating temps. 8A Tray of wrapped, raw potatoes found stored on floor under prep table. Plastic bin
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 Pesticide application not supervised by a certified applicator Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.	12/19/2006	Inspection	3c- barehand contact- prep worker made grilled chicken wrap with barehands and put on plate to serve wrap was discarded by cook and gloves put on. corrected 10b- interior of microwave is dirty and not smooth and easily cleanable 15b- ventilation hood is dirty 14c- can of raid found in downstairs storage area- voluntarily discarded and corrected
No violation noted during this evaluation.	12/21/2005	Re-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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.	12/07/2005	Inspection	souffle cups of tartar sauce out at room temp actual temp was 60dF out less than 2 hours per cook, put back in cooler large 22lb roast beef found in refrigerator as a whole piece of beef and not quartered. was cooked yesterday. voluntarily discarded

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Sawyer Creek Hotel, 3264 Niagara Falls Boulevard, North Tonawanda, NY 14120 - Restaurant inspection findings and violations

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