Shores Waterfront Restaurant, 2 Detroit Street, 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	08/20/2015	Inspection
Insects, rodents present	09/04/2014	Re-Inspection	All o
No violation noted during this evaluation.	08/27/2014	Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot 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. Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Insects, rodents present 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 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) Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	08/20/2014	Inspection
No violation noted during this evaluation.	06/17/2014	Re-Inspection
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) In use food dispensing utensils improperly stored Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Wiping cloths dirty, not stored properly in sanitizing solutions Improper use and storage of clean, sanitized equipment and utensils	05/30/2014	Inspection
No violation noted during this evaluation.	09/04/2013	Re-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. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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	08/13/2013	Inspection
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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	05/10/2013	Inspection
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)	10/17/2012	Re-Inspection	8A--Products stored directly on floor in walk-in cooler, this is not >= 6"" off of the floor or on easily movable racks which allow for easy access beneath for cleaning. Repeat 11D--Grease build-up on cooking equipment along the cook line. Repeat
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) Insects, rodents present 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) Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 Non food contact surfaces of equipment not clean	09/21/2012	Re-Inspection	8A- Products stored directly on floor in kitchen and storage areas, not 6 inches off the floor, or on easily movable racks which allow for easy cleaning-Repeat 8D- Single use plast6ic cups not dispensed properly in bar area. Plastic cups need to be stored in plastic sleeves-corrected 10B- Some bare wood found in storage area-Repeat 11D- Grease accumulation on cooking equipment on cook line, mold in 3-door cooler, dirty fan in kitchen-Repeat 12C- Coolers of ice storing alcoholic beverages and cooler if ice used for drinks (food) are not continuously drained- Repeat 14A- Flies present throughout kitchen 15B- Light shield missing (or shatter proof bulb) in storage room next to walk-in cooler. Lights missing in cooler below cold hold unit in island in kitchen-Repeat 16- CPR kit needs 1 additional adult mask and 1 additional child mask-Repeat
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Non food contact surfaces of equipment not clean Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Insects, rodents present 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 Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Improper use and storage of clean, sanitized equipment and utensils Single service items reused, improperly stored, dispensed, not used when required Pesticide application not supervised by a certified applicator Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Critical: Food from unapproved source, spoiled, adulterated on premises.	08/21/2012	Inspection	1H - Ready-to-eat lettuce, stored in cold hold unit next to 2-door (glass) fridge in kitchen, with plastic container of feta cheese stored directly on lettuce. CORRECTED: lettuce was voluntarily discarded by employee. 2E - Accurate FTT not available for testing food temperatures on cook line. 4A - Chlorine sanitizing solution too high at 200 ppm. CORRECTED: New solution was made up at 100 ppm. 8A - Uncovered foods throughout kitchen, coolers, and freezers. Foods found unlabeled (plastic squeeze bottles). Containers of food found stored directly on floor, as well as other products, in walk-in cooler, dry storage areas, and throughout kitchen. Also products found stored on shelves not 6 inches off the floor, or on easily movable racks, which allow for easy cleaning. 8C - Utensils found facing different directions, or with tips facing up. 8D - Single-use plastic cups not dispensed properly in bar area. Plastic cups need plastic sleeve. 10A - Cutting board has pitted surfaces and shows discoloration. Mold found in plastic container that stores ice scoop in back room. 9B - Personal beverages found stored in 3-door cooler along with restaurant products. 10B - Bare wood found in dry storage area, and paper found lining shelf of island in kitchen, non-food grade materials. 11A - Absorbent sponges by dishwasher, non food grade material. 11D - Food debris in microwaves, on shelves, and in refrigerators and coolers throughout kitchen. Mold found on shelf in 3-door cooler. Dirty fans & fan grates. 12C - Water found in bottom of cooler next to 2-door sliding cooler in kitchen, with water leaking onto the floor. 12C - Coolers of ice storing alcoholic beverages and cooler of ice used for drinks (food) are not continuously drained. 12C - No self-closing device on door to women's bathroom. 12E - Paper towel dispenser in kitchen by handwash sink does not work. 14A - Flies present throughout kitchen 14B - Back door found open 14C - Fly strips found in kitchen by p
No violation noted during this evaluation.	06/21/2012	Re-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: Cooked or prepared foods are subject to cross-contamination from raw foods. Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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) Insects, rodents present	06/07/2012	Inspection	2C Raw fish stored above pickles in walk-in cooler. Corrected, fish was moved to bottom shelf 5A 6 raw ground beef patties in cooler in central island in kitchen were 49dF- 52dF. Temp taken with inspector's digital thermometer. Corrected, beef patties were voluntarily discarded. 7A Chicken wings in plastic bin on counter top behind kitchen were 100dF - 125dF. Cook did not know what temp they were cooked to <1hr ago. Corrected, reheated to 165dF to be properly cooled. 8A Plastic squeeze bottles of oils/ liquids not labeled 8A Boxes of food stored on the floor of the walk-in cooler 10B Contact paper on metal shelves in dry storage area is deteriorating 14A Flies present 14B Doors an screen propped open
No violation noted during this evaluation.	08/24/2011	Re-Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non food contact surfaces of equipment not clean 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. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.	08/09/2011	Inspection	10b- whirlpool freezer has heavy ice build up corrected 10b- top of little chest freezer is starting to rust corrected 15a- walk in cooler floor linoleum was ripped apart by beer delivery corrected 7e- white butter sauce was not cooked to 140dF in steam table at 118dF. Cooked < 2 hrs ago - Allowed cook to reheat to 165dF and corrected 11d- mini black fridge has food accumulation at bottom corrected 5a- In silver cold hold unit on line - this inspector found pasta salad in top of unit about 1 lb at 57dF, 3 lbs of burgers at 52dF. All were voluntarily discarded in unit since last night. New foods put on ice. Ambient air in bottom of unit was 45dF. Repeat violation corrected
No violation noted during this evaluation.	06/10/2011	Re-Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	05/20/2011	Inspection	6a- at 130 pm this inspector temped at found alfredo sauce at122dF and butter sauce @119dF in hothold unit both put in < 2 hrs ago per chef - allowed to reheat to 165dF and corrected. Both items had an extra metal pan below it to keep from scorching but was not letting heat through. 15b- light in dry storage is not shielded corrected 7f- at 1:35pm this inspector found a crockpot of chowder at 109dF. Cook stated he reheated on stove prior to putting in crocckpot but temp was not taken. Cooked 1.25hrs ago per cook alllowed to reheat on stove to 165dF and corrected
No violation noted during this evaluation.	08/16/2010	Re-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. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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.	08/13/2010	Inspection	5A At time of inspection container of feta cheese in cambro on ice 53 dF. Ice was not surrounding container. Feta had been out approx 1.5 hours. Feta placed in cooler CORRECTED more ice will be added in future. 5A At time of inspection pasta salad in cold unit on line 55 dF, burgers 52 dF containers were overfilled-cooler temp 45 dF. Food had been on line since 11:30 extra pasta and burgers placed in cooler CORRECTED 5A/5E White waitress cooler by bar 53 dF at this time-cooler had iced up. Milk in cooler voluntarily discarded, cooler unplugged to be defrosted 15B Light in paper dry storage room not shielded
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) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas	04/30/2010	Inspection	15b- 3 door cooler - 2 lights are out, also light in papergood storage is not shielded 10b- back wall behind shelving unit in dry storage is made of bare plywood and is not smooth and easily cleanable 15a- floor in old walk in cooler is used for pan storage and is not smooth and easily cleanable. Also floor in paper good storage is not smooth and easily cleanable 9b- employees are eating and drinking in kitchen
No violation noted during this evaluation.	09/24/2009	Re-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) Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 Insects, rodents present Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	09/10/2009	Inspection	5A Pasta (ccoked) was 57 dF at 1:30PM in cold hold unit in kitchen. Cook said pasta was there since early this morning. Corrected, pasta was voluntarily discarded. 8A Food thawing in plastic bins on floor of walk-in cooler 10B Gasket of chest freezer in back is not clean and is falling away from lid 10A Cutting boards are stained 14A Flies & fruit flies present in kitchen - Repeat 14B Doors to establishment propped open & no screens present 15A Tiles on wall in women's room are missing, grease build up on floor in dry storage area surrounding grease trap. Floor in back (dry storage area) has wearing paint Walls in back storage area have exposed insulation - Repeat
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	06/12/2009	Inspection	3C At time of inspection cook was observed handling garlic toast for service to customer with bare hands. Garlic toast was voluntarily discarded and gloves were put on CORRECTED 5A At time of inspection pasta salad was found in cold hold unit at 50dF. Unit temp was OK pasta salad had been overfilled. Pasta salad was voluntarily discarded by cook and a smaller quantity was put out CORRECTED 8E Thermometers missing from small black refrig. and white refrig. in kitchen. Thermometers placed in coolers CORRECTED 15B Hoods have grease accumulation
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Insects, rodents present 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)	10/23/2008	Inspection	15b- light shields are missing in back walkin cooler area , hallway behind kitchen has inadequate lighting light is out in pot and pan storage 10b- shelving in paper product storage is rusty 15a- walls in paper product storage are made of insulation not smooth and easily cleanable 14a- fuit flies and house flies are present
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Insects, rodents present 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. Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	08/08/2008	Inspection	5E At time of inspection coleslaw and pasta salad found to be at 50 dF in cold hold unit. Underside of unit had iced up, lower portion of unit was at 41dF. Coleslaw and pasta salad voluntarily discarded at this time. Unit was defrosted. CORRECTED 12D Restroom doors do not have self closing devices - REPEAT 14A Fruit flies present in bar area 15A Grease accumulation on floor around fryers in kitchen, on hood above fryers
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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.	10/17/2007	Inspection	5E Found cole slaw and macaroni salad in cold hold unit to be 55 dF at time of inspection. Further inspection determined the coils were frozen. Gary is defrosting the unit and products were voluntarily discarded. Corrected. 12D Restroom doors do not have self closing devices
No violation noted during this evaluation.	08/27/2007	Re-Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. Non food contact surfaces of equipment not clean	07/27/2007	Inspection	7f- taco meat in hot hold unit found to be 85dF, chicken fajitas 75dF, and cream sauce 80dF, all in unit less than 2 hours per cook. Were trying to reheat in unit advised to reheat on stove and then hot hold. reheated to 165dF and corrected 15a- floor under dish machine is not smooth and easily cleanable 5d- tuna fish on line actual temp is 68dF, just made 10 minutes ago per cook - did not prechill the tuna prior to mixing. put back in cooler 11d- black micro fridge is dirty 10b- some shelving is not smooth and easily cleanable 15a- light shield is missing
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Hot, cold running water not provided, pressure inadequate 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	10/25/2006	Inspection	12a- cold water at hand wash sink does not work 15b- have a cord with a light going from outside of cooler to inside of cooler - electrical hazard 12c- standing water in bottom of reach in 10b- shelving in dry storage has cardboard and is not easily cleanable
No violation noted during this evaluation.	05/12/2006	Re-Inspection
Improper thawing procedures used Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 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. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	04/07/2006	Inspection	5a- potato salad 60dF and coleslaw 52dF actual temps both on ice but ice does not go up sides of container. out less than 2 hours. salads put into smaller containers and immersed into ice and rest put into cooler. corrected 8f - improper thawing of raw fish at room temp corrected 11a- no sanitizing bucket available corrected 8a- open cans of clam juice and chopped clams found in refrigerator corrected 15a- exposed insulation on ceiling in back room areas corrected 15a- back room floor not easily cleanable and wood floor in walk in corrected 15b- light shield missing in walk in cooler corrected 12d- men's restroom door needs self- closer corrected 15a- women's middle stall in restroom floor not easily cleanable corrected
No violation noted during this evaluation.	10/20/2005	Inspection

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Shores Waterfront Restaurant, 2 Detroit Street, North Tonawanda, NY 14120 - Restaurant inspection findings and violations

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