Submasters, 105 Main Street, North Tonawanda, NY 14120 - Restaurant/Catering Operation inspection findings and violations

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Business Info

Restaurant name: SUBMASTERS
Address: 105 Main Street, North Tonawanda, NY 14120
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant/Catering Operation
Total inspections: 18
Last inspection: 01/08/2016
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Inspection findings

Inspection date

Type

Comments
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/08/2016InspectionNo hot holds, cold holds all ok, choke poster ok, cpr kit ok, handwash sink ok, 3 bay sink ok, mop sink ok, bathrooms ok, gloves and hair restraints in use Please contact me for risk asssessment
  • 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)
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 12/23/2014Inspection
No violation noted during this evaluation. 10/07/2014Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 01/24/2014Inspection
  • 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 (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 03/22/2013Inspection8A Casees of pop and water stored on floor in hallway leading to back kitchen area 10A Cutting board on sub cooler has deep grooves and is no longer easily cleanable
  • 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)
 01/04/2013Inspection5 B - 2 EACH, APPROXIMATELY 1 CUBIC FOOT EACH BAGS OF FROZEN (<45F) CHICKEN ON BACK COUNTER OUTSIDE WALKIN FREEZER, LEFT TO THAW, RETURNED TO WALKIN FRIG TO THAW, CORRECTED 8 A - MISC ITEMS IN VARIOUS FRIG UNITS NOT COVERED
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Hair is improperly restrained
 08/18/2012Inspection9C: Hair restraint missing on one worker. Corrected. 11B: No sanitizer solution prepared. Prepared Cl sanitizer at 100 ppm. Corrected.
No violation noted during this evaluation. 06/10/2012Inspection
  • 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
  • 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
 05/11/2012Inspection8A--Squeeze bottles of product on line are not labeled for content. 12E--Timed hot water tap in the Women's restroom is not running properly. (Pressure & Time inaccurate.) 14B--Front screen door was propped open at the start of inspection. 15B--Dust build-up on exhaust fan cover in walk-in cooler.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 01/09/2012Inspection15B Grease buildup on hood vents
No violation noted during this evaluation. 08/20/2011Inspectionno problems noted @ Gratwick Park @ Thunder on the Niagara Boat Races
No violation noted during this evaluation. 06/12/2011Inspection
No violation noted during this evaluation. 01/11/2011Inspection
No violation noted during this evaluation. 07/19/2010Inspection
No violation noted during this evaluation. 06/13/2010Inspection
No violation noted during this evaluation. 03/22/2010Re-Inspection
  • 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: 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.
 03/15/2010Re-Inspection5a +5e- at time of reinspection, this inspector temped and found 3 # of ham at 51dF, 3 # turkey at 51dF,3 # of capricola at 50dF, and 5# of cut chicken at 54dF all in sub unit since 10:00am this morning and volun tarily discarded by owner. unit below temped at 48dF. Also lids have not been put back on unit. Maintenance has been called
  • 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.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 03/04/2010Inspection16- cpr kit is not available 11b+c- sanitizing bucket is not available to store wipeclothes or sanitize food contact surfaces 5a- at time of inspection found salami temp at 49dF, bags of chicken at 51dF, capricola at 54dF, all in unit less than 2 hrs. Containers are overfilled, lids are not on product, also across from grill area, recommend using metal pans to keep foods colder. Bottom of unit is at 43dF should be lower to keep top colder, also standing water in bottom of unit. corrected 2e- food testing thermometer is not available to monitor temps

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