No violation noted during this evaluation. | 01/29/2016 | Inspection | all hot holds >140°F, cold holds and coolers <45°F, ftt ok, bathrooms ok, bar ok, gloves and hair restraints in use, sanitizer buckets @100ppm Cl, dishwasher @50 ppm Cl.
all violations written 11/23/2015 have been, and remain corrected |
- 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.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
- 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 (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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11/23/2015 | Inspection | hot holding temps ok dishwasher ok walkin, restrooms ok |
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