Sheraton At The Falls, 300 Third Street, Niagara Falls, NY 14303 - Restaurant/Catering Operation inspection findings and violations

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	02/26/2016	Inspection	violations written 2/5/16 have been corrected. temps are being maintained, future work still planned on drawer coolers
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: 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.	02/05/2016	Inspection	hot holds ok, dishwasher ok, ftt ok, gloves and hair restraints ok, sanitizer (according to manufacturer guidlines, the qyat that is used in this establishment is safe for food contact surfaces in a concentration of 150 to 400 ppm quat.
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.
Wiping cloths dirty, not stored properly in sanitizing solutions	09/05/2015	Inspection
Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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.	06/09/2015	Inspection
No violation noted during this evaluation.	05/29/2015	Inspection
No violation noted during this evaluation.	03/05/2015	Inspection
Miscellaneous, Economic Violation, Choking Poster, Training. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 of equipment not clean Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	02/06/2015	Inspection	2C--Raw eggs stored above strawberries in bottom of flip top cooler on cook line in kitchen. Eggs moved to bottom shelf in walk-in cooler by worker. Corrected Raw tuna stored above salad dressings in banquet kitchen walk-in cooler. Worker moved tuna to bottom shelf. Corrected. 4A--Butane found stored on top of and next to food items on flip top cooler on cook line in kitchen. Butane removed to separate storage area away from food. Corrected. 6A--Approx. ten sausage patties in hot hold on cook line @ 11:30am temped between 109 degrees F -- 113 degrees F using the inspector's digital thermometer. Worker stated that sausage was fully cooked this morning @ 9:30am and put into Alto Sham to hot hold if needed for breakfast. Due to time frame, inspectors were going to allow sausage to be immediately cooled rapidly for future use. Instead, worker voluntarily discarded. Corrected. 8A--No thermometer in flip top cooler on cook line. 11D--Gaskets moldy on walk-in #1 in banquet kitchen. 12E--No soap or paper towels at hand wash sink in banquet kitchen. 15A--Floors have food debris in banquet kitchen. Floors on cook line in kitchen have food debris accumulation under and behind equipment. Repeat. 16--Choking poster not publicly displayed in dining area.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	09/15/2014	Inspection	15A - Food debris built up underneath cooking equipment and tables throughout kitchen area
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	09/11/2014	Inspection
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 Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	05/06/2014	Inspection	8 E - VARIOUS FRIG UNITS WITHOUT THERMOMETERS 11 A - BAR: WASH/RINSE/SANITIZE - DO NOT RINSE OFF SANITIZER / AUTO DISHWASHER: HIGH TEMP REQUIRES SEVERAL CYCLES TO COME TO TEMP, CHECK OFTEN / BAR: DO NOT PUT SCOOP HOLDER FOR ICE IN ICE 12 D - HAND WASH SIGNS MISSING IN TOILETS, SEVERAL GIVEN
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.	03/06/2014	Inspection	5 A - APPROX 2 FT3 OF SMALL YOGURT SANDWICHES, NO COOLING, 60+F, SOME BEING HELD OVER HOT BOX IN SIMPLE PLASTIC CONTAINER, VOLUNTARILY DISCARDED 5 A - COLD PLATE OF FRUIT AND SOFT CHEESES WITHOUT COOLING, 55F, TO VOLUNTARILY DISCARD AFTER 1 HOUR ( 8PM ) 6 A - APPROX 2 DOZEN COOKED STUFFED MUSHROOMS ON DISPLAY, 68F, VOLUNTARILY DISCARDED, ALLOW TO KEEP FOR DISPLAY, SERVE OUT OF HOT BOX, >165F
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	02/07/2014	Inspection
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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.	09/19/2013	Inspection
No violation noted during this evaluation.	03/07/2013	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) Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained	02/28/2013	Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	09/20/2012	Inspection	6A- Sesame Jack strips (chicken)- hot holding at 119 degrees in hot box, Note: this product removed, reheated while new product was brought in from the kitchen.
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Miscellaneous, Economic Violation, Choking Poster, Training. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Insects, rodents present	01/31/2012	Inspection	10B--Shelving in the dry storage room is bare wood, not smooth and easily cleanable. 14A--Fruit flies present in shared mop sink room. 15A--Light shields missing in the dry storage room. 16--Choking poster and CPR Kit are not present.
No violation noted during this evaluation.	03/03/2011	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)	02/23/2011	Re-Inspection	10B- Gasket (door) in disrepair on K 5 cooler, Pepsi cooler near the diningroom-gasket missing. 15B- Light shield missing from dairy walkin cooler.
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Miscellaneous, Economic Violation, Choking Poster, Training. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. Improper use and storage of clean, sanitized equipment and utensils Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	02/03/2011	Inspection	2B- Food service worker handled raw beef then handled ready to eat tortilla shell without proper handwashing. 3C- Food service worker not using proper utensils (gloves, tongs) to eliminate bare hands with cooked food (tortilla shells), tortilla shells discarded at this time, hands washed, gloves used. 8E- Thermometers missing from various coolers. 8C- Knives stored in between equipment with dirty surfaces. 10B - Gaskets (door) in disrepair on Pepsi cooler near the diningroom and on K5 cooler. 8A- Food stored in clear plastic container without proper label for contents. 15B- Lght shield missing from the dairy cooler. 16- NYS CPR equipment missing.
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) Single service items reused, improperly stored, dispensed, not used when required Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	11/30/2010	Inspection	8A--Product found stored on soda & milk crates throughout establishment, not >=6"" off of floor or on easily movable carts to allow for easy access to clean beneath. 8B--Knives found stored in bucket of sanitizer on the cook line, not on clean dry service, in the product, or in a running water well. 15B--Light shield missing in dairy walk-in cooler.
No violation noted during this evaluation.	09/16/2010	Inspection
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Single service items reused, improperly stored, dispensed, not used when required Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Critical: Food from unapproved source, spoiled, adulterated on premises.	03/31/2010	Inspection	1H- 2.5 lbs of grated chedder/monterey cheese stored in water apparently from cooler (True) (line) drainage in the bottom of cooler. Discarded at this time. 8D- Single service cups not dispensed/protected whle stored in the waitress area- diningroom (pool) and in the bar area. 8E- Cooler thermometers missing from the line cooler (kitchen)- corrected and small refrigerators (bar area). 12C- Odor emanating from the unused drain- dessert prep area. 15A- Wall in disrepair - rear of the kitchen.
No violation noted during this evaluation.	03/04/2010	Inspection
No violation noted during this evaluation.	09/17/2009	Inspection
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Improper thawing procedures used	07/09/2009	Inspection	8F- Thawing procedure not adequate for all products being thawed. 10B- Bare wood surfaces found - pallet- walkin cooler, wall bases- potato peeler, mixer ends. 10B- Gaskets in disrepair- walkin cooler door . 10B- Line coolers (True coolers) doors loose, in disrepair. 8E- Visible, accurate thermometers not present in some cooler units and Cres Cor hot hold unit.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	03/05/2009	Inspection	6a- at time of inspection, prime rib under heat lamp temped at 100dF. Temped prime rib in hot hold unit it temped at 140dF. Meats were switched out and corrected
No violation noted during this evaluation.	10/09/2008	Re-Inspection
No violation noted during this evaluation.	09/18/2008	Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions Critical: Water/ice: unsafe, unapproved sources, cross connections Critical: Food from unapproved source, spoiled, adulterated on premises. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	07/24/2008	Inspection	1B: Inspector found bottle of water stored in ice in ice machine. Chef disposed of bottle and had a food service worker discard ice in machine. He then washed and sanitized inside of machine before starting to make ice again. 1H: Inspector found one pan of cooked chicken breasts (18) left in hot hold box after banquet but with no heat source. It was determined to be from a banquet the day before. Chef immediately discarded products. 10B: Gasket broken and in disrepair on breakfast cooler. Fan covers in breakfast cooler and dairy cooler show evidence of dust/grease. 11B: Quat concentration in buckets only read 50ppm using inspector's strips. Wiping cloths not stored in sanitizer. 11C: Surfaces not being sanitized properly due to insufficient quat reading. 15B: Banquet beverage cooler missing light shield and bulb is also burned out. Light cover is missing in dairy cooler. Ventilation hood shows some greast and dust accumulation.
No violation noted during this evaluation.	03/06/2008	Inspection
Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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 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)	01/17/2008	Re-Inspection	2E- Accurate thermometer available but being used to evaluate potentially hazardous foods during cooking, cooling, reheating, holding processes. Reviewed proper use- Thermometers used at this time. 4A- Toxic chemicals-1- Oceans wave - Odor counteractant, 2- Unlabeled bottle stored on the counter next to bread and fruit (cut up) and cooling hard boiled eggs, single service food products. 3C- Food service workers preparing ready to eat turkey sandwich and potato chips and ready to eat tomato without proper sanitary barriers (gloves). Products discarded at this time. Reviewed proper use today. 6A- Pulled pork hot held at 118 degrees, sliced roast beef/au jus hot held at 100 degrees, beef vegetable soup hot held at 120 degrees. Due to the time factor of < 2 hours, all products reheated to 165 degrees, hot held at 140 degrees. 8A- Sealed fish fillet packets stored under raw chicken in US cooler noted (both products stored on trays) , no contamination noted - potential contamination- reviewed proper storage. 10B- Bare wood shelves- storage/waitress area (old diningroom) and as a base - potato cutter (kitchen). 10B- Handle - door of glass cooler- broken. 15A- Grout missing on floor tiles- dishwashing area.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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) Non food contact surfaces of equipment not clean 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) Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Wiping cloths dirty, not stored properly in sanitizing solutions	11/27/2007	Inspection	2E- Accurate food testing thermometer not available. Food testing thermometermreading < 0 degrees in ice/water when actual temperature of ice/water = 38 degrees. Thermometer recalibrated today. 4A- Pur-osol stainless steel cleaner/polish stored on food service counter next to Balsamic vinegar. Removed at this time, reviewed proper storage. 6A- Brown gravy not kept at 140 degrees during hot holding, actual temperature = 130 degrees on buffet. Removed/reheated to 165 degrees- hot held at 140 degrees today. 8A- Food stored on the floor- walkin cooler. 10B- Bare wood shelves- storage/waitress area- old dining room and on a base for potato cutter- rear wall. 10B- Handle broken on the door of glass front cooler. 11B- Wiping cloths- improper concentration of sanitizer noted. 11C- Bar three bay sink- improperly set up. 11D- Food buildup noted on storage shelves (kitchen) under equipment, food carts, food equipment. 15A- Grout missing on floor tiles- dishwashing area.
No violation noted during this evaluation.	09/20/2007	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Improper use and storage of clean, sanitized equipment and utensils Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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. Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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.	07/11/2007	Inspection	2E- Accurate food testing thermometer not available. Food testing thermometer reading 6 degrees in crushed ice/water when actual temperature of crushed ice/water = 32 degrees when checked with NCHD bimetallic thermometer. Food testing thermometer recalibrated today. 5E- True prep cooler operating at an ambient temperature of 60 degrees. All food removed at this time- maintenance called to repair. 5A- Potentially hazardous foods not kept at or below 45 degrees during cold holding. Steaks- 2# NY Srip, 4- 10 oz NY Strip, Sour cream (1), Heavy cream (4), 3 # Beef Tenderloins, 1# Pork Tenderloin, 8 oz Salmon, 8 oz Bass, 1# Smoked Salmon, 1/2 # Scallop, 1 # AHI at 60 degrees for > 2 hours, all above product discarded at this time. 8C- Cooling wand stored on the walkin cooler floor- wand was washed, sanitized properly stored. 10B- Bare wood surfaces on the dry food storage shelving and on various storage shelves in the hallway (kitchen). 10B- Bare wood surfaces on ""leveling blocks"" for True prep cooler. 12C- Hot hold buffet drain leaking- rear of the kitchen. 15A- Ceiling tile missing above Pepsi dispenser. 15A- Hole in the wall- rear of the kitchen.
No violation noted during this evaluation.	02/02/2007	Inspection
No violation noted during this evaluation.	07/27/2006	Re-Inspection
No violation noted during this evaluation.	07/26/2006	Inspection	5B- Rice temperature at 53 degrees, dated 7/22/2006, not cooled appropriately from 120 degrees to 70 degrees in 2 hours, 70 degrees to 45 degrees in additional 4 hours. Rice discarded at this time. 8B- Ice scoop stored with the handle in the ice/ice machine, discussed proper storage methods today. 10B- Bare wood surfaces found on the cutting board storage shelving unit.

AB	BC	MB	NB	NL	NS	NT
NU	ON	PE	QC	SK	YT

Food:
Service:
Price:
Ambience:
Cleanliness:

	Log in» \| Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.133.124.xxx) to everybody
	Leave your signature» Clear Make my signature public

Name	City	Users' Rating
DAN THE MAN OLD FASHION ICE CREAM	Niagara Falls, NY
WATERFRONT GRILL	Niagara Falls, NY
SUZANNE'S FINE DINING	Niagara Falls, NY
BEI JING CHINA BUFFET	Niagara Falls, NY
NEW STAR BUFFET	Niagara Falls, NY
CHILI'S GRILL & BAR	Niagara Falls, NY
TIME OUT RESTAURANT & BAR	Worcester, NY
NASICHA	New York, NY
ROME POLISH HOME	Rome, NY
STARBUCKS COFFEE	New York, NY

Sheraton At The Falls, 300 Third Street, Niagara Falls, NY 14303 - Restaurant/Catering Operation inspection findings and violations

Business Info

Inspection findings

Inspection date

Type

Comments

Do you have any questions you'd like to ask about SHERATON AT THE FALLS? Post them here so others can see them and respond.

Write your review!

Your Ratings

Your Review

About You

Optional Verification

Recently added reviews

Restaurants in neighborhood

Name

Your nickname:
I have read, and agree to the Terms of Service