Niagara Gazette

Features

September 23, 2013

Restaurant inspections published Sunday, Sept. 22

LEWISTON

St. Jude Shrine, 975 Ridge Road

• CRITICAL VIOLATIONS: None.

• NON-CRITICAL VIOLATIONS: Single-use towels missing in men’s restroom, corrected.

• DATE: July 30

Town Hall, 453 Center St.

• CRITICAL VIOLATIONS: Three-door cooler on wall not holding temperature, cook voluntarily discarded items in cooler, repairman will be called.

• NON-CRITICAL VIOLATIONS: Bread heals kept for bread crumbs not stored properly to avoid contamination, corrected; squeeze bottles throughout kitchen not labeled for contents; ceiling in walk-in beer cooler missing tile and leaking water; hand-wash sink in kitchen has leaking faucet; hot water handle on three-bay sink broken.

• DATE: July 19

••• 

There were no violations at the following establishments:

• Jane’s Cafe Express, 103 Portage Rd.

• Lewiston Assembly of God, 4754 Creek Road

• Lewiston Public Library, 305 S. 8th St.

• Melloni’s Catering, 555 Center St. 

• Orange Cat Coffee Company, 703 Center St.

 

NIAGARA FALLS

Como Restaurant, 2220 Pine Ave.

• CRITICAL VIOLATIONS: No backflow device on mop sinks.

• NON-CRITICAL VIOLATIONS: None.

• DATE: July 25

Dave’s Last Chance Saloon, 4900 Saunders Settlement Road

• CRITICAL VIOLATIONS: None.

• NON-CRITICAL VIOLATIONS: Fan grate in walk-in cooler dusty.

• DATE: July 17

Day’s Inn Banquet Kitchen, 443 Main St.

• CRITICAL VIOLATIONS: None.

• NON-CRITICAL VIOLATIONS: Dishwasher not sanitizing properly, not up to temperature, repairman called.

• DATE: July 21

Divine Mercy Roman Catholic Parish, 2437 Niagara St.

• CRITICAL VIOLATIONS: None.

• NON-CRITICAL VIOLATIONS: Thermometer missing for refrigerator in kitchen; two faucets in men’s room don’t turn on.

• DATE: July 17

Hard Rock Cafe, 333 Prospect St.

• CRITICAL VIOLATIONS: None.

• NON-CRITICAL VIOLATIONS: Cup of sanitizer missing for shake machine, machine has old splatter, machine cleaned.

• DATE: July 18

Maharaja Restaurant, 128 3rd St.

• CRITICAL VIOLATIONS: All but two items in buffet table hot hold well below required 140 degrees, cook said product was at 165 degrees 1 1/2 hours prior, all product reheated to 165 and will be held at temperature higher than 140 degrees until served.

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