Yubb's, 2546 Niagara Falls Boulevard, Niagara Falls, NY 14304 - Restaurant/Catering Operation inspection findings and violations

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Business Info

Restaurant name: YUBB'S
Address: 2546 Niagara Falls Boulevard, Niagara Falls, NY 14304
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant/Catering Operation
Total inspections: 31
Last inspection: 01/06/2016
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Inspection findings

Inspection date

Type

Comments
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Insects, rodents present
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Hot, cold running water not provided, pressure inadequate
 01/06/2016InspectionDish machine ok sanitizer ok
  • Non food contact surfaces of equipment not clean
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 08/10/2015Inspection
  • 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
 02/09/2015Inspection5 A - 4 SLICES SOFT CHEESE IN FLIP TOP COOLER AT 60F IN KITCHEN, VOLUNTARILY DISCARDED, CORRECTED 11 B - WIPING CLOTH CHLORINE SANITIZER TOO STRONG, CORRECTED
  • 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
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 09/10/2014Inspection10B - Shelves in 3 door stand up cooler starting to show signs of rust. Not a smooth and easily cleanable surface. 12C - Condenser in walk-in cooler is leaking into a bucket on the floor 15A - Floor by 3 bay sink and back door entrance into the kitchen has broken and missing tiles 15B - Lights in ceiling fan by 3 bay sink are not shielded or shatterproof
No violation noted during this evaluation. 03/20/2014Re-Inspection
  • Improper thawing procedures used
  • 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.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 02/14/2014Inspection5A--Raw fish filets found in a metal pan on the cook line measuring 60 degrees F using the inspector's calibrated food testing thermometer. According to worker, the pan was put out ~1 hour ago to prepare for a busy lunch. Inspector allowed for product to be put back in cooler to bring down to <= 45 degrees. Corrected 8F--Box of frozen meat found on edge of 3 bay sink thawing. 11A--Dish machine sanitizer step is only measuring ~ 100ppm Quat. on inspector's & establishments test strips. 14B--Door leading from basement to outside has a large gap at the bottom. 15B--Vent hood covers above cook line have grease build-up.
No violation noted during this evaluation. 09/27/2013Re-Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact 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
 09/12/2013Re-Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 08/27/2013Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 07/02/2013Re-Inspection15 A - MANY SURFACES WITH EXCESS DEBRIS
No violation noted during this evaluation. 01/28/2013Re-Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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 of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 01/23/2013Inspection8A Plastic jars of liquids are improperly labeled 10B Chest freezer lid in kitchen is in disrepair 11D Equipment, plastic bottles, scales, utensils, glass bottles, toaster, cardboard boxes, microwave oven & plastic containers are dirty 15A Floors, walls & ceiling in kitchen are dark in color. Shelves in kitchen are dark in color - Repeat 15A 5 foot candles of light provided at sub prep area 15B Lights on kitchen ceiling are not working and some shields are broken 15C Unnecessary articles/ clutter present in kitchen
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 08/23/2012Re-Inspection15A - Wall behind grill in kitchen has grease buildup (repeat). Floors, walls and shelving are dark colored in kitchen. Surfaces should be light colored, so employees can observe when cleaning is needed.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Non food contact surfaces of equipment not clean
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 08/08/2012Inspection4A - Sanitizing solution found at approximately 400 ppm chlorine using inspectors test strips - corrected. 11D - Surface of shelving has debris buildup in kitchen. 15A - Wall behind grill in kitchen has grease buildup. Floor in kitchen throughout has grease/debris buildup. 15B - Lighting in kitchen is not sufficient to see beneath prep areas in order to clean surfaces adequetely.
  • 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
  • Hair is improperly restrained
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/07/2012Inspection8A Food uncovered in glass door cooler in kitchen 9C Cook not wearing hair restraint 11B Wipe cloths stored out on countertops, not in sanitizing solution 15A Wall behind grill is covered in grease 15B Lights above island in kitchen are not working
  • Non food contact surfaces of equipment not clean
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 11/28/2011Inspection11D Some equipment had food debris on bottom 12C Mop sink is inaccessible with washed gallon jugs filling it.
  • 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
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/31/2011Inspection6A Soup on stove actual temp 134F in steam table temp is 170 F Turned burner on to reheat to 165F corrected 10B Handles sticky on equipment 15A Rug is sticky and threadbare in areas.
No violation noted during this evaluation. 08/21/2011Inspection
No violation noted during this evaluation. 03/01/2011Re-Inspection
  • 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
  • Single service items reused, improperly stored, dispensed, not used when required
  • 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)
  • Improper use and storage of clean, sanitized equipment and utensils
  • Non food contact surfaces of equipment not clean
  • 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
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 02/17/2011Inspection1B Ice scoop stored with handle in cubes in bin behind bar. Corrected, scoop was removed and surrounding ice discarded 8A Glass bottles containing various liquids are improperly marked for content 8C Plastic bin on shelf in kitchen containing spatulas, tongs ... is dirty 8D Styrofoam take out containers stored face up on shelf in kitchen 10B Pallets in walk-in cooler in basement are bare woode 10B Walls, cabinets, shelves..., in kitchen are not clean 11D Microwave oven on shelf in kitchen has dirty exterior 12E Paper towel dispenser at hand wash sink in kitchen is empty 15A Floor in front of ice machine in basement/ banquet room has broken tiles 15B Hood above fryers is dirty
No violation noted during this evaluation. 08/28/2010Inspection
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
 08/25/2010Re-Inspection9b- employees drinking in food prep area
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot 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.
  • Insects, rodents present
 08/12/2010Inspection3c- upon entering kitchen this inspector saw food prep worker handle toasted roll with bare hand. Food prep worker put roll back in oven and put gloves on and corrected 14a- fruit flies present at bar and in kitchen by 3 bay sink corrected 6a- 2 chicken breasts on counter temped at 113dF and 128dF. Were part of the special of the day. Had cook reheat to 165dF and corrected. 9b- employees drinking in food prep areas 5a- cheese in top of sandwich unit temped at 53dF in unit about an hour per cook. Allowed to put cheese in bottom of cooler where it temped at 42dF and corrected. Advised keeping top of unit shut when not in use
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Hair is improperly restrained
  • 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.
  • Single service items reused, improperly stored, dispensed, not used when required
 03/16/2010Inspection5A Individual cups of bleu cheese stored on counter top were 70 dF. Owner voluntarily discarded, corrected 8D Styrofoam take out boxes are stored out of protective sleeve, face up 9C Cook's hair is not restrained 11B Wipe cloths stored on countertop 11C Slicer contains food debris from proir use 12E Paper towel dispenser in women's room doesn't work
No violation noted during this evaluation. 02/25/2010Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Improper thawing procedures used
  • Non food contact surfaces of equipment not clean
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/31/2009Inspection3C Upon entering kitchen inspector observed cook cutting meatball sub for service to customer with bare hands. Sub was voluntarily discarded and gloves were put on CORRECTED 6A At time of inspection cooked chicken breasts in pan on grill 112-120 dF. According to owner chicken had been cooked approx 1/2 hour ago. Chicken had been stacked too high-bottom pieces were 140 dF. Owner placed chicken in shallow pan to rapidly cool. CORRECTED 8F Boxes of chicken wings found thawing under prep table in kitchen, bottom wings still frozen, top wings 47 dF. Top wings were placed in cooler, bottom wings were removed to sink to thaw under running water CORRECTED 11D Area around dishmachine has grime accumulation 11D Shelving in kitchen, coolers have food debris accumulation 15A Floors under/around equipment have grime accumulation
No violation noted during this evaluation. 08/25/2009Re-Inspection
  • 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)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • 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
  • 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.
 08/04/2009Inspection1B Ice scoops stored in ice with handles in cubes 5A Mayonaise on top of cold hold unit in kitchen was 64 dF @ 1:00 PM. Corrected, closed lid to unit. (opened @ 11:45 AM) 9C Improper hair restraints on food workers 8A Plastic squeeze bottles of various liquids are not labeled for content 10B Deluxe freezer in basement has a broken lid and gasket 10B Hood above fryer, cabinet below pizza prep counter & black upright are not clean 10B McCray 3-door cooler has a torn gasket and broken door frame sides 10A Cutting board next to slicer is not smooth and easily cleanable 14B Screen door in back of kitchen has a torn screen 12E Paper towel dispensers @ handwash sik in kitchen and in upstairs women's room are empty
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Insects, rodents present
 08/11/2008Inspection5c- raw steaks on counter in container temped at 62dF out less than 2 hours per owner and steaks were put back in cooler and corrected 1d- two #10 cans one baked beans and one black olives found dented on rims. Owner will return for credit and corrected 14a- fruit flies present
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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)
  • Non food contact surfaces of equipment not clean
 08/10/2007Inspection6A Gravy on stove found to be at 133 dF at time of inspection. According to owner gravy has been out less than 2 hours, gravy reheated to 165 dF - CORRECTED 10B Some surfaces of kitchen-prep counter, inside drawers, black cabinet shelves, not smooth and easily cleanable 11D Some shelving and inside of coolers have food debris accumulation 15A Floor of walkin cooler not smooth and easily cleanable
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Non food contact surfaces of equipment not clean
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 08/10/2006Inspection10B Floor of walk-in cooler is bare cement, not easily cleanable 11D Oil/grease build up on one end of overhead utensil rack where oil spray bottles are stored 14B 1"" gap above screen door that opens to the outside from the kitchen 15B Some lights in the basement above dry storage areas are not shielded

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