South Transit Family Restaurant, 6703 South Transit Road, Lockport, NY 14094 - Restaurant inspection findings and violations

Business Info

Restaurant name: SOUTH TRANSIT FAMILY RESTAURANT
Address: 6703 South Transit Road, Lockport, NY 14094
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant
Total inspections: 16
Last inspection: 02/22/2016

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Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	02/22/2016	Re-Inspection	Notes: All violations from 1/14/16 inspection have been corrected and are not continuing. Discussed proper cooking, cooling and reheating. Owner has decided to move to a High Risk Facility due to multiple high risk food items. An invoice will be sent for permit fee diference.
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Acid foods are stored in containers or pipes that consist of toxic metals. Miscellaneous, Economic Violation, Choking Poster, Training. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.	01/14/2016	Inspection	Notes: App fee and ins. has been mailed in. Establishment is to be moved to HIGH RISK-Owner will consider only having potatoes as high risk item and making smaller daily-use quantities. Food testing thermometer ok, restrooms ok, all hot holds >140F-ok, all coolers <45-ok. CPR kit/sign ok, choking poster ok. gloves and handwashing ok. Hair restrained. Gave and reviewed cooling pamphlet, food worker sick policy and basic food safety course info.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	05/06/2015	Inspection
No violation noted during this evaluation.	02/10/2015	Re-Inspection
Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. 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 Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.	01/20/2015	Inspection
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Miscellaneous, Economic Violation, Choking Poster, Training.	01/29/2014	Inspection	11A--Set up for 3 bay sink is found to be wash, sanitize, rinse. Corrected to wash, rinse, sanitize, air dry. 16--Permit not publicly posted.
No violation noted during this evaluation.	01/07/2013	Inspection
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. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	01/30/2012	Inspection	5 A - At time of inspection, plate of cooked bacon stored on top of Victory Cold hold at 63 F. Per the cook, the bacon had been on top of unit less than 2 hrs and voluntarily placed in bottom of cooler - CORRECTED 15 A - Floor in on-line area worn and not easily cleanable - repeat 15 B - Lights in back dry storage area not shielded.
No violation noted during this evaluation.	01/18/2011	Re-Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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. Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.	01/04/2011	Inspection	5A At time of inspection plate of sausages found stored on top of victory cold hold at 60 dF. Sausages had been in top of unit less than 2 hrs per cook. Sausages were placed in bottom of cooler CORRECTED 4A Gallon jug of Ortho and spray found stored under handwash station in kitchen- Ortho moved to outside CORRECTED 11B/C No bleach sanitizer available- just ran out jug in garbage 15A Floor under equipment had food debris accumulation, floor worn on line, in front of 3 bay sink 15B Lights in back storage area not shielded
Wiping cloths dirty, not stored properly in sanitizing solutions Improper thawing procedures used	01/28/2010	Inspection	8F - Frozen ground beef found thawing at room temperature near chest freezer adjacent to kitchen. Owner voluntarily moved to cooler at time of inspection. - corrected 11B - Wiping cloth found on kitchen counter not properly stored in sanitizer solution.
Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.	01/20/2009	Re-Inspection	3c- food prep worker was slicing onions with bare hand on slicer that were to be used for cold subs. Onions were discarded by worker and gloves were put on and corrected
Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	01/12/2009	Inspection	5c- at time of inspection, container of home fries in bowl on counter temped at 61dF out about an hour per cook so allowed to put back in cooler and corrrected. 5b- at time of inspection,in cooler, temped pot of cooked potatoes temped at 111dF. Potatoes were cooked 3 hours ago but did not probably reach 120dF until well after that. Potatoes were about 12 inches deep. Potatoes were put into 2 shallow containers and put back in cooler and corrected
Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.	01/31/2008	Inspection	5B - A large cooking pot full of boiled potatoes was set in cooler to chill at time of inspection. Potatoes temperature observed by inspector at 72 F. According to the cook, the potatoes were within the 2 hour time frame. The whole boiled potatoes were voluntarily moved by owner into a 4"" high pan, arranged in a single layer and returned to the cooler to continue cooling. CORRECTED
No violation noted during this evaluation.	01/31/2007	Inspection
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.	01/24/2006	Inspection	2C box of raw sausages and bowl of raw steaks found stored above ""ready to eat foods"" in cooler at time of inspection. both moved and corrected 12C plumbing under 3 bay sink leaks

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