The Red Coach Inn, 2 Buffalo Avenue, Niagara Falls, NY 14303 - Restaurant/Catering Operation inspection findings and violations

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	01/30/2016	Inspection	Note: At Niagara Conference Center for Heart of Niagara Event. Paper inspection done, signed by operator and copy given.
Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices 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)	01/22/2016	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	08/21/2015	Re-Inspection	Food and debris accumulation under equipment throughout kitchen is apparent. Repeat
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) 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.	07/30/2015	Inspection	5A - At 11:05 am inspector temped cheese, sliced tomatoes, and macaroni salad being held on ice on the cook line and found it to be 70, 52, and 55 degrees F respectively. Cheese had been out since 730 AM and approximately 2 lbs of swiss and provolone were voluntarily discarded. Part of the stacks that were closer to the ice and were less than 45 degrees were placed into the cooler along with tomatoes and macaroni salad. Corrected. 10B - Shelves in 3 door flip top cooler have rust buildup. Surface needs to be smooth and easily cleanable. 15A - Food and debris accumulation under equipment throughout kitchen is apparent.
No violation noted during this evaluation.	03/05/2015	Inspection
No violation noted during this evaluation.	02/27/2015	Inspection	at Art of Beer Spinach dip > 140 degrees F Notes- hot holds okay, no cold holds, hair restrained, hand barriers used, sanitizer okay, food temp thermometer available and accurate, single serve utensils okay, sink set up available, handash sink available, bathrooms available, permit present
Non food contact surfaces of equipment not clean Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	01/30/2015	Inspection
Improper use and storage of clean, sanitized equipment and utensils	09/25/2014	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. Wiping cloths dirty, not stored properly in sanitizing solutions Improper use and storage of clean, sanitized equipment and utensils 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 Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Improper thawing procedures used	07/23/2014	Inspection
No violation noted during this evaluation.	03/06/2014	Inspection
In use food dispensing utensils improperly stored Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	07/29/2013	Inspection	8B--Ice cream scoop & knives found sitting in standing water @ salad/ice cream station. Utensils removed, washed, and put in product with handle out. Corrected 15B--Some lights in basement are not shielded or shatterproof.
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.	03/07/2013	Inspection	5A Greek flank steak cups out for self service @ 61dF. Cups were placed out (from refrigeration) <20 min ago. Chef will ensure all cups placed out will be served in <2hrs.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans In use food dispensing utensils improperly stored	10/23/2012	Re-Inspection	8B - Ice machine scoop was unprotected. 15A - Ceiling tiles missing in basement. 15B - End caps missing on light shields in basement.
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 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 Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	10/04/2012	Inspection	5E Walk in cooler is over crowded, leading to many potential instances of cross contamination between raw and cooked foods 8A crabmeat in can at 77 deg F on counter with half of it missing. Not transferred to proper container and put under refrigeration after opening. 8A Bags of potatoes and onions directly on floor across from walk in cooler, bag of panko crumbs on floor in basement Foods uncoverend in coolers throughout kitchen 11 B Dirty cloth with o ppm quat was used to wipe counter and was not stored in sanitizing solution 11C therefore counters not sanitized after use 11C Ice cream scoop found drty and stored on top of cover of ice cream container 8E Some thermometers missing in cooler units 15B Fan in walk in has dust accumulation 15A Liquid and water found on floor of walk in cooler and accumulating on top of some items (canned scallops)
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: Cooked or prepared foods are subject to cross-contamination from raw foods. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Wiping cloths dirty, not stored properly in sanitizing solutions 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.	07/24/2012	Inspection	2 C - WALK IN COOLER: COMMERCIALLY PACKAGED RAW TURKEY ON SAME SHELF AND IN CONTACT WITH AJACENT PKGED BEEF, MOVED AND CORRECTED 5 A - COOKED PASTA SALAD FOUND IN KITCHEN IN BIN SITTING IN SHALLOW ICE, TEMP 50F, COOLED TO <45F, CORRECTED 6 A - COOKED MUSHROOMS FOUND IN KITCHEN IN DOUBLE PAN ON HOT HOLD STEAM TABLE, 110F, REHEATED TO 190F, CORRECTED 8 A - VARIOUS FOODS FOUND UNCOVERED IN VARIOUS FRIDGES AND WALKINS, BOXED FOOD ON FLOOR IN WALKIN FREEZER 11 B - WIPING CLOTHS NOT IN PROPER SANITIZING SOLUTION, NEED QUAT TEST STRIPS 15 B - KITCHEN CEILING VENT GRILL, TRASH CANS, ETC., COVERED WITH EXCESS DEBRIS
No violation noted during this evaluation.	06/09/2012	Inspection	5A Flank steak 56 deg F has to be held 45 deg or below 54 Seafood salad 52 deg has to be held 45 deg or lower. Insufficient Ice
Hair is improperly restrained	03/01/2012	Inspection	9c- no hair restraints worn by staff
Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)	07/20/2011	Inspection	1D: 1 #10 can of California Red Marinara Sauce found severely dented in dry storage. Immediately discarded by head chef. No further action required at this time.
No violation noted during this evaluation.	03/03/2011	Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	07/30/2010	Inspection	10B - Shelving and bottom of the inside area of most coolers in the kitchen show much rust. Not smooth and easily cleanable. 11B - Wiping cloths not stored in sanitizer between uses.
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.	03/04/2010	Inspection	5a- shrimp in ice chest teped at 50dF. Packed in ice chest 1.5 hrs ago . Are getting fresh shrimp from restaurant and adding more ice and corrected
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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.	07/20/2009	Inspection	5A - Cold salads (tuna & -pasta with feta vinigrette) were not kept below 45 degrees. Temp'd at 50 & 59 degrees. One salad pasta was just made so was put back in cooler. The other was tossed voluntarily. Discussed proper methods for cold salad prep. 10B - Fan covers in walker units have some grime buildup.
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.	06/13/2009	Inspection	5A - Cold pasta temp'd at 60 degrees. out less than 1 hour, put in cooler, only small amount left out for prep rather than large bowl. 6A - Hot pasta and crab cakes at 130-125 degrees, the sterno had gone out and these were reheated to 165 degrees and then served. had been out of temp < 1 hour.
No violation noted during this evaluation.	03/05/2009	Inspection
No violation noted during this evaluation.	08/06/2008	Re-Inspection
Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed 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. In use food dispensing utensils improperly stored Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	07/10/2008	Inspection	5A- French onion dip, Whipping cream, various salad dressings not stored at 45 degrees, Actual temperature of True refrigerator #2, #3 at 52 degrees, Blue cheese dressing at 52 degrees. Due to time factor of < 2 hours, all potentially hazardous foods removed to other coolers at this time. 5E- True refrigerator # 2, #3 -operating at 52 degrees. All potentially hazardous removed to other coolers. 8B- Ice scoop handle stored in the ice in dining room. 10B- Gaskets on various cooler doors in disrepair. (# 3, # 13, #11, #10 ) 13A- Covered container missing from the ladies restroom.
No violation noted during this evaluation.	05/20/2008	Re-Inspection
Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Hair is improperly restrained Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Water/ice: unsafe, unapproved sources, cross connections	03/18/2008	Re-Inspection	3c- at approximately 1:05pm inspector witnessed cook on line using bare hand to place french fries on plate. cook voluntarily discarded french fries. corrected 1b-at approximately 1:30pm inspector found bottle of pepsi stored in direct cotact with ice used for beverages, ice scoop handle also in direct contact with ice. general manager voluntarily discarded all ice, washed, rinsed, and sanitized bin and scoop. corrected 9c-at approximately 1:05pm inspector witnessed cook on line perparing food without hair restraint. corrected 10b-shelving behind bar is lined with cloth towel, and some gaskets on kitchen coolers are torn. repeat
No violation noted during this evaluation.	03/06/2008	Inspection
Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	02/14/2008	Inspection	8a- raw seafood (lobster,scallops) found in walk-incooler stored below raw chicken. Rick (chef) stated that all seafood will be cooked thoroughly to greater than 165df before servie. (corrected) 8a-food product found stored on floor of walk-in freezer. (corrected) 1d-1 can of mandarin oranges found on dry storage shelf severely dented on rim and seam. Rick removed to office for return to supplier. (corrected) 10a- cutting boards on cook line have pitted surfaces and are showing discoloration. 10b-some shelving in kitchen coolers show rust, some gaskets of kitchen coolers are torn, and shelving in dry storageis bare wood. (repeat) 10b- shelving behind bar is lined with cloth towel.
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. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	01/15/2008	Inspection	7F--Mashed potatoes in hot holding table in kitchen measured @ 115 Degrees using inspector's calibrated food testing thermometer and establishment's calibrated food testing thermometer. According to cook, product was put into hot holding table approx. 1hr15min previously directly from cooler. Mashed potatoes were immediately heated to >165 Degrees on stove top and put back into hot holding unit for service to be held >140 Degrees. Corrected 8E--Refrigeration units throughout kitchen do not have thermometers inside to measure correct temperatures. 10B--Shelving in kitchen coolers show rust, gaskets of kitchen coolers show mold growth, and shelving in dry storage in basement is bare wood, surface is porous and not smooth and easily cleanable. 15A--Floor of basement is bare concrete, surface is porous and smooth and easily cleanable.
Improper use and storage of clean, sanitized equipment and utensils Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained	07/19/2007	Inspection	8C--Clean & Sanitized utensils were being wiped with paper napkin before being set for use by cutomers. 12C--Salad cooler has water build-up inside cooler, not draining properly. 15A--Landing @ top of stairway to basement, surfaces of cleaning supply shelving unit, and doors to dry storage cabinet are bare wood & the basement floor is bare concrete making these surfaces not smooth and easily cleanable.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	07/24/2006	Inspection	15A: Steps leading to basement storage area not smooth and easily cleanable. Carpeting very worn.

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The Red Coach Inn, 2 Buffalo Avenue, Niagara Falls, NY 14303 - Restaurant/Catering Operation inspection findings and violations

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