Schimschack's Restaurant, 2943 Upper Mountain Road, Sanborn, NY 14132 - Restaurant inspection findings and violations

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Business Info

Restaurant name: SCHIMSCHACK'S RESTAURANT
Address: 2943 Upper Mountain Road, Sanborn, NY 14132
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant
Total inspections: 23
Last inspection: 03/21/2013
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 03/21/2013Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
 03/07/2013Inspection2c. At 1430, inspector observed meats and garnishes stored improperly in Victory cooler. Garnishes (orange slices) were stored below salmon and lobster tails, which were stored below raw chicken. Operator rearranged cooler and corrected.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
 11/01/2012Inspection11C - No sanitizing solution available. Bleach water was prepared by employee - corrected.
  • In use food dispensing utensils improperly stored (2,046 penalty points)
  • 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) (2,046 penalty points)
  • Improper use and storage of clean, sanitized equipment and utensils (2,046 penalty points)
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin (2,046 penalty points)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs (2,046 penalty points)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. (2,046 penalty points)
  • 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. (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) (2,046 penalty points)
 08/31/2012Inspection5A - Heavy cream left on counter found to be 80 F. Discarded (Corrected) 5E - 2 door unit ambient air with inspectors FTT 60F. Heavy cream 44 F in unit, Removed ,(Corrected), other foods not potentially hazardous 5E - Under counter unit is not maintaining 45F ambient air. Temperature was 52F, with crumbly bleu cheese, mozzarella cheese. Other side of cooler is38F. Need to maintain left side cooler at 45F or below 8B - Handle of scoop stored in ice machine ice, inadequate holding 8C - Glasses triple stacked at bar 8A - Foods that are not in original containers need to be labeled for contents 1D - 4 #10 cans of crushed tomatoes severly dented on shelf in downstairs dry storage, voluntarily discarded (Corrected) 15A - Area of floor covered with cardboard 12D - Basement restroom had no dispensed paper towels or toilet paper 14B - Basement door to outside left open 10B - Wooden box made to hold bakers potatoes not painted, not easily cleanable
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
  • Improper thawing procedures used (2,046 penalty points)
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin (2,046 penalty points)
 08/18/2011Inspection10B- Walkin cooler (older cooler)- walls, ceiling panel in disrepair. 12E- Towel dispenser- men's room - employee restroom (basement) not functioning. 8F- Improper thawing procedure viewed for ribs. 10B- Ice cream cooler (kitchen)- top in disrepair. 10B- Cooler door- produce cooler (stainless cooler) in disrepair. 14B- Screen in disrepair- side kitchen door; basement door open, bottom of door- space apparent- basement door next to washing machine. 15A- Some floor tiles missing- basement- especially near two bay sink.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin (2,046 penalty points)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
  • Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
  • 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) (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
 02/18/2011Inspection8E- Cooler thermometers missing from various coolers. 8A- Open box of pasta stored in dry food storage under floor vent- debris found in the pasta- discarded at this time. 10B- Walkin cooler in the basement (wooden door)- walls in disrepair, door gasket in disrepair. 10B- Ductwork above Alto Shamm slow cooker (basement) -peeling paint. 11B- Sanitizer not made up at this time.- Corrected.. 12E- Single service towels not dispensed in the employee restrooms. 15A- Some floor tiles in basement missing. 14B- Door (basement) next to washing machine- space (air) viewed under door.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
 11/09/2010Re-Inspection10B--Walk-in cooler in basement (w/ wooden door) has walls that appear to be rotting from behind. Gasket of the door is also torn. Repeat. 15A--Some floor tiles in basement are missing or broken. Repeat.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • 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) (2,046 penalty points)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
 10/20/2010Re-Inspection8A--Product in new walk-in freezer in basement founds stored on the floor or on racks that are not >=6"" off of the floor. Repeat. 10B--Victory cooler door gaskets are torn and have mold growth. Repeat. 10B--Walk-in cooler in basement with wooden door has walls that appear to be rotting from behind. Gasket is torn. Repeat. 12C--True cooler (2 door) in kitchen is draining into a bin inside the unit above food product. Repeat. 15A--Some floor tiles in basement are missing or broken. Repeat. 15B--Lights above 3-bay sink are missing endcaps. Repeat.
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin (2,046 penalty points)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
  • 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) (2,046 penalty points)
 08/25/2010Inspection8A--Some product found stored on floor throughout basement storage and on pallets that are not easily movable to allow for easy access to clean beneath. 8E--Most cooler units throughout the facility are missing thermometers. Repeat 10B--Victory Cooler door gaskets are torn and have mold growth forming. (In kitchen) 10B--Basement walk-in cooler--walls are rotting, frozen mass on fans and it is dripping into pan on the floor. Gasket of this cooler is torn. 12C--True Cooler (2-door) in kitchen is draining into a container on the top shelf of cooler. 14B--Door that leads to the outside from the basement has a gab at the bottom of the door. 15A--Some floor tiles found missing or broken in basement storage areas. Repeat. 15B--Vent hood covers are either broken or missing above cooking surfaces in kitchen. 15B--Lights above 3-bay sink and cook line in kitchen are shielded but missing the end caps, Lights in basement storage areas are not shielded or shatter proof.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
  • In use food dispensing utensils improperly stored (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
 03/19/2010Inspection8E- Cooler thermometer not visible in True glass cooler. 8B- Ice scoop not stored in covered container. 10B- Bare wood pallets used for food storage, pop storage in basement. 10B- Shelves for tea pot, coffee cup storage not smooth, easily cleanable surfaces. 10B- Wall in old freezer (basement) in disrepair; water accumulation on floor, bare wood surface- rear of door. 15B- Light shiield missing- old freezer (produce) cooler. 10B- Slight ice buildup noted in new walkin cooler. 15A- Some floor tiles missing- basement.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
 09/29/2009Re-Inspection15A: Some floor tiles are still damaged in upstairs kitchen and there is an excess (poss. 2-2 1/2 in.) of water accumulated on floor of walk-in in basement. There was also a large quantity of water on floor of upstairs kitchen, near dishmachine. There is a mop bucket catching torrents of water cascading from upstairs through blue hot water tank suspended from ceiling in basement. Dishmachine is chemical-boost so dishes are being sanitized.
  • Pesticide application not supervised by a certified applicator (2,046 penalty points)
  • 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. (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • Hair is improperly restrained (2,046 penalty points)
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. (2,046 penalty points)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
 08/27/2009Inspection2E: Accurate foodtesting thermometer available but not used to monitor food cooling procedure in kitchen area by food prep worker. (See 5B) 5B: One approx. 15-20 lb. whole roast (cooked) found in downstairs walk-in cooler and temped with inspector's calibrated thermopen. Temperature of roast was 52oF. According to chef, roast had been cooling for over 14 hours. It was voluntarily discarded and denatured by chef. 9C: Food prep worker seen working without hair restraint. 10B: Water accumulation noted in bottom of line cooler. 14C: 2 cans of Raid noted near back screen door. Removed immediately. 15A: Some broken floor tiles noted in kitchen and water noted on floor of downstairs walk-in cooler.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. (2,046 penalty points)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
 04/09/2009Inspection2E - Food testing thermometer checked against inspectors calibrated thermometer and found to be 11 degrees lower.Thermometer recalibrated and method for recalibration discussed. - Corrected. 8E - Several kitchen coolers missing thermometers. Temps< 45 degrees. 10B - Walkin cooler floor covered with water due to leak in wall. spoke to owner- they need to let the ground dry before correcting the problem. 10B - Shelving in waiteress station has cloths lining the shelved - not smooth and easily cleanable. Removing at this time. 10B - Walkin vegetable cooler( Old walkin freezer) fan missing cover and light not shielded.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
 09/24/2008Re-Inspection15B--1 light in walk-in cooler is not shielded and lights in basement food traffic areas are not shielded. (Repeat) 15B--Compressor covers in walk-in cooler are missing.(Repeat)
No violation noted during this evaluation. 08/22/2008Re-InspectionPrevious violations from 8/20/08 inspection still exist except the Red Violation 4C after this inspection. Recheck of remaining violations will be >= 30 days from the original 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) (2,046 penalty points)
  • Critical: Foods or food area/public area contamination by sewage or drippage from waste lines. (2,046 penalty points)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
  • Hair is improperly restrained (2,046 penalty points)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
  • Single service items reused, improperly stored, dispensed, not used when required (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
 08/20/2008Inspection4C--Waste water seemed to be coming up from under floor tiles in basement and by back door in basement in storage areas. 8A--Product in dry storage and in coolers and freezers in basement is not stored >= 6"" off of the floor to make the floors easily accessible for cleaning. 8D--Single serve to-go boxes not stored properly. (Uncovered) 9C--Both cooks were not wearing hair restraints during prep. 10B--Shelving racks in wait staff area are lined w/ cloth towels that have glassware and plateware stored on them. 15A--Floors in both walk-in coolers are not smooth and easily cleanable. (Bare wood and bare concrete) 15B--Lighting throughout establishment is not shielded. 15B--Compressor in produce walk-in cooler has no fan covers--Compressor fan covers in second walk-in cooler has dust build-up---Compressor in produce walk-in cooler is dripping into pan on floor.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
  • Single service items reused, improperly stored, dispensed, not used when required (2,046 penalty points)
 01/25/2008Re-Inspection8D- Toilet paper not dispensed properly in employee (men's) restroom. 15B- Light fixture above two bay sink- basement- shields missing.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
  • 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) (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin (2,046 penalty points)
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. (2,046 penalty points)
 11/30/2007Inspection3C- Food service worker handling, cutting raw cucumbers for salads without proper sanitary barriers (gloves). Cucumbers discarded, employee washed hands, put gloves on at this time. 8A- Food stored on the floor- walkin cooler. 12C- Water accumulation noted on the floor of the walkin cooler. 15A- Grout missing/lacking in between floor tiles in the kitchen near dishwashing area (corner). 8D- Single service towels not dispensed properly in employee restrooms; toilet paper not dispensed in men's room (employee). 15A- Floor tiles broken/missing in employee restrooms. 15B- Light shields missing on light fixtures above basement two bay sink; some endcaps missing on light fixtures/shields- kitchen. 14B- Screen door still in disrepair, new one to be installed in Spring 2008. 15A- Some tiles on the kitchen wall- broken, missing.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
  • Critical: Food from unapproved source, spoiled, adulterated on premises. (2,046 penalty points)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin (2,046 penalty points)
 10/11/2007Re-Inspection1H- Mold growth found on the top and outside of Minors Turkey gravy concentrate (13.6 oz plastic containers) in the walkin cooler (Basement). The two containers discarded at this time. 10B- Door of the stainless prep cooler in disrepair. 10B- Bare wood shelves noted in the dry food storage, some bare wood pallets also used for storage. 12C- Water accumulation noted behind the washer, dryer (basement). 12C- Water accumulation noted on the floor of the walkin cooler (basement). 12C- Leak found- water accumulation noted on top of a blue plastic tote located under a kitchen floor drain. 14B- Screen door in disrepair (basement). 14A- Flies present. 15B- Slight grease accumulation on the hood grates/filters.
  • 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) (2,046 penalty points)
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin (2,046 penalty points)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. (2,046 penalty points)
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
 08/16/2007Inspection2C- Flat of shell eggs stored in the walkin cooler above ready to eat cheeses, cottage cheese, various shredded cheeses. Note: No contamination noted- eggs moved at this time. 3C- Food prep worker handling, cutting raw cucumbers for salads without proper sanitary barrier (gloves). Cucumbers discarded, gloves put on at this time. 8A- Food stored on the floor - walkin freezer. 10B- Door of stainless prep cooler in disrepair. 10B- Bare wood shelves noted in the dry food storage area. Some pallets used for storage. (Bare wood) 12C- Leak found near the walkin cooler in the basement. 12C- Water accumulation noted on the floor of the walkin cooler (basement). 14B- Screen door in disrepair in the basement. 14A- Flies present. 15A- Floor tiles in disrepair- kitchen (near dishmachine); floor tiles missing in the basement. 10B- Walkin freezer floor- worn paint surface noted. 15B- Dust, debris accumulation noted in the ventilation grates (kitchen ceiling). 12C- Water accumulation noted behind washer, dryer (basement).
No violation noted during this evaluation. 01/25/2007Re-Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin (2,046 penalty points)
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • Improper use and storage of clean, sanitized equipment and utensils (2,046 penalty points)
 12/12/2006Re-Inspection8C- Improper storage of clean, sanitized soup spoons. Note: Handles should face upwards for handling purposes. 10B- Bottom shelves of shelf outside of walkin cooler and bottom shelves in walkin cooler- bare wood surfaces- not smooth, easily cleanable surfaces. 10B- Rust buildup on ceiling of walkin cooler. 14B- Rear kitchen door open at this time- screen missing at this time. 15A- Some floor tiles missing near walkin cooler and basement. 15A- Some broken floor tiles noted in kitchen by dishwashing area. 6A- Several sauces in hot hold unit not being held at 140 degrees. 7F- Sauces- previously refrigerated, cooked, not reheated to 165 degrees.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • 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) (2,046 penalty points)
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
 08/30/2006Inspection6A - Several pans of various sauses ,both thick and clear, in steam table found to be at 100 - 120 degrees. Corrected Reaheated on stove to 165 degrees. 8A - Boxes of food on floor in walk in cooler and walkin freezer.Cook stated that they had not been put away as the delivery had come a short time ago. corrected. 15 A - Flooring around both walkin cooler and freezer in disrepair, many tiles missing. Water in puddles also noted in this area. 15A- Several tiles in the kitchen dishwasher area are broken, making the area not easily cleanable.

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