Viola's Sub House, 1539 Military Road, Niagara Falls, NY 14304 - Restaurant inspection findings and violations

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Business Info

Restaurant name: VIOLA'S SUB HOUSE
Address: 1539 Military Road, Niagara Falls, NY 14304
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant
Total inspections: 27
Last inspection: 03/02/2016
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Inspection findings

Inspection date

Type

Comments
  • 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
 03/02/2016Inspectionhair restraints and hand barriers okay, no hot holding, cold holds < 45dF, food testing thermometer available and accurate, sanitizer 100ppm chlorine, storage areas okay, 3 bay set up okay, handwash sink available, choke poster posted, CPR kit available, permit posted Violations from inspection dated 3/11/15 have been corrected Training for Ross Johnston
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 03/01/2016Inspectionall coolers <45dF, gloves used, sanitizer available, food testing thermometer available, choke poster and CPR kit present
No violation noted during this evaluation. 04/27/2015Re-Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 03/31/2015Re-Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 03/11/2015Inspection2 E - FOOD TESTING THERMOMETER NOT IN USE, CORRECTED 11 B - CHLORINE SANITIZER STRONG, CORRECTED 16 - CPR KIT NOT COMPLETE
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • 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.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 03/06/2015Inspection
  • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • In use food dispensing utensils improperly stored
 03/24/2014Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non food contact surfaces of equipment not clean
 03/06/2014Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Single service items reused, improperly stored, dispensed, not used when required
  • Non food contact surfaces of equipment not clean
 03/30/2013Inspection11B: Wiping cloths stored in soapy water with bleach. Need to be stored in 100 ppm Cl solution (no soap) 8D: Single service items stored unwrapped.uncovered under food prep table 8E: Thermometer missing from small black cooler in front prep area -corrected 11D: Bottom of meat cooler covered in meat juices/ debris
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 03/12/2013Inspection15b c.p.r. kit to be installed at facility 16 filters to be cleaned
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 03/29/2012Inspection16- no cpr kit in facility
  • 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
 03/23/2012Inspection5d. At 2:30 pm these inspectors found a bowl of tuna salad on counter oat room temperature (67 degrees F) using inspectors calibrated food testing thermometer. After speaking with chef it was determined that the salad was prepared by not using prechilled ingredients less that 15 minutes before. Allowed chef to place back in cooler. Corrected 15a. Bare wood around back window and bare cinder block is not smooth and easily cleanable. 2c. At 2:40pm these inspectors found iun the walk-in cooler about 6 dozen eggs stored next to bin of lucnh meat and several bins of raw steak found stored over packages of american cheese. Owner moved raw meats to lower shelves and corrected. 10b. Shelving on line has food debris and is rusty. Not smooth and easily cleanable.
No violation noted during this evaluation. 05/05/2011Re-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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • 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)
 03/28/2011Inspection2E - This inspector found the food testing thermometer to read 90 degrees F in 50ppm sanitizer that was found to read 82 degrees F using inspectors calibrated digital thermometer. I explained proper calibration techniques using crushed ice and a small amount of water. Corrected 5A - This inspector found a plastic tub of assorted meat on front counter and temped to be 51 degrees F using inspectors calibrated digital thermometer. As per cook tub had been taken out to make a sub and had been out less than two hours. Allowed to be placed back incooler. Corrected' 10B - Shelving in back dry storage area has bare wood shelving. Not a smooth and easily cleanable surface. 8A - Bottle in 3 door cooler not labeled for contents
  • 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)
  • 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)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Pesticide application not supervised by a certified applicator
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 03/01/2011Inspection8A-Food container not labeled for contents. 9C- Hair restraints missing from food prep worker. 12D- Toilet paper not dispensed in the restroom. 10B- Stainless steel covering the top shelf of walkin cooler shelf in disrepair- not affixed to the shelf;walkin cooler floor- buildup noted. 12E- Paper towels not dispensed at the kitchen sink. 14C- Two cans of Raid found on premises. 15A- Walls, ceiling in the kitchen- some areas in disrepair; walls- peeling paint (green). 15A- Wall near the potato slicer not smooth, easily cleanable surface. 10B- Bare wood surfacesa around rear exit doors, rear window.
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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
 03/17/2010Inspection10B--Stainless steel sheet covering top shelf of walk-in cooler is in disrepair. Not fixed to shelf. 12D--Toilet paper in restroom is not in a proper dispenser. 12E--Paper towels in a proper dispenser are not available at the kitchen hand wash sink. 15B--Light in back storage room is not shielded, light above 3 bay sink is not shielded, and light in kitchen has a shield but is missing the end cap to the shield.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 03/10/2010Inspection8E--Deli cooler thermometer is not reading properly. It was at the max temp. when it is actually 42 degrees in the cooler. 8E--2 door cooler in prep room is missing an interior thermometer and coolers in back room are also missing interior thermometers. 15B--Lights in back room are missing shields. 15B--Duct covers on ceiling above stove and avove deli cooler have dust build-up.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • 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
  • Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
 03/16/2009Inspection15B - Light in the back storage room is not shielded. 16 - No CPR poster or kit available at this time.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 03/18/2008Inspection11B+C - Wiping bucket not madeup at this time. When it was madeup there was soap in with the bleach. Told them they had to have a separate bucket for bleach(sanitizer) and soap ( cleaner).As they didnot
  • Single service items reused, improperly stored, dispensed, not used when required
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 03/04/2008Inspection8D--Single Serve cups and lids found stored on server line uncovered. 11B--Sanitizer cloth found on server line counter, not stored in sanitizer between uses.
  • 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
 11/19/2007Re-Inspection10B- Two shelves in the back of the walkin cooler are bare wood, not smooth, easily cleanable surfaces. 15B- Light shields in the prep area- end caps missing.
  • 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
 04/12/2007Re-Inspection10B- Storage shelves throughout establishment- bare wood surfaces- not easily cleanable surfaces- Note: Operator working on this violation at this time. Some shelves are completed at this time. 15A- Some wall surfaces throughout establishment - not smooth, easily cleanable surfaces. Note: Some wall surfaces completed - operator working on full completion.
  • 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)
  • 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
 03/13/2007Inspection8A--Squeeze bottles of clear liquid by cook station are not labeled for content. (Corrected) 10B--2 Shelves in back of walk-in cooler are bare wood, not smooth and easily cleanable. 12C--Sink designated for vegetable washing is not indirectly drained. 15B--Light shields in prep area missing end caps.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
  • 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)
  • Hair is improperly restrained
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 03/08/2007Inspection9C- Female employees assembling subs- hair pulled back -no hair restraints worn. 8A- Bread crumbs stored on the floor. 8A- Cardboard boxes used to store rolls for bread crumbs- reviewed the use of food grade plastic or containers for this process. 10B- Storage shelves throughout establishment- bare wood surfaces- not easily cleanable surfaces. 11D- Shelves in Howard cooler- food buildup noted. 10B- Bottom of Howard cooler in disrepair- surface not smooth, easily cleanable surface. 11A- 3 bay sink use- technique incorrect- wash/ rinse / sanitize / air dry- reviewed. 15A- Some wall surfaces throughout establishment - not smooth, easily cleanable surfaces, some food stains, buildup viewed. 13A- Covered container not available in the restroom. (ladies)
No violation noted during this evaluation. 04/27/2006Re-Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Hair is improperly restrained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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)
  • 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)
 03/28/2006Inspection2C--Raw Eggs stored above ready to eat lunch meat in walk in cooler. Eggs moved to bottom shelf at this time. Corrected. 8A--Food product found stored on floor in dry storage area. 9C--Hair restraints not being used by workers preparing food at this time. 10B--Shelves in back room storage area are wood surface making not smooth and easy to clean. 15A--Floor in back room storage area is wood surface making not smooth and easy to clean. 15B--Lights in back room are not shielded. Repeat. 16--Choking poster, hand wash signs, and no smoking signs are not present. Signage provided to establishment at this time by inspector. Corrected.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Hair is improperly restrained
 03/20/2006Inspection9C: Two female food prep workers had hair pulled back but no proper restraints were being worn. 11B: Wiping cloths were being stored in just water and soap. There was no Cl- reading. Sanitizer concentrations were reviewed and a new bucket of sanitizer (bleach and water) was made. Instructions were given re: wash, rinse and sanitize food service areas. Corrected

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