Bella Asian Cuisine, 360 Rainbow Boulevard, Niagara Falls, NY 14303 - Restaurant inspection findings and violations

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Business Info

Restaurant name: BELLA ASIAN CUISINE
Address: 360 Rainbow Boulevard, Niagara Falls, NY 14303
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant
Total inspections: 10
Last inspection: 08/31/2015
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Inspection findings

Inspection date

Type

Comments
  • 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)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 08/31/2015Inspection
No violation noted during this evaluation. 05/26/2015Inspection
No violation noted during this evaluation. 09/05/2014Re-Inspection
  • 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.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • 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.
 08/22/2014Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • In use food dispensing utensils improperly stored
 05/08/2014Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 07/24/2013Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 05/08/2013Inspection8 E - THERMOMETER MISSING FROM COLD DRINK FRIG HOLDING FOOD
  • Improper thawing procedures used
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
 09/06/2012Inspection5B 8 legs of chicken setting on countertemp116 degrees, cook discarded, mustard greens temp 116 deg F on counter put in cooler due to low pH. chicken temped at 108 deg F cook stayed he had boiled them and took them out of hot water and put in cold water and they had only been on counter 30 min. Removed to cooler. 8F Two steaks on counter thawing. Partially frozen. Cooked. ok
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • 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: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Improper thawing procedures used
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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
 07/30/2012Inspection5C - At 2:45, inspector found approximately 10 lbs. of raw chicken in metal bowl on counter at room temp.. Chicken temped at 71F using inspectors digital thermometer. Cook voluntarily discarded chicken. Corrected 5B - Cooked vegetables and spare ribs were found in metal container on counter, and temped at 98F, using inspectors digital termometer, cook stated that the ribs and vegetables had been sitting out for 30 min. Ribs and vegetables were placed in walk-in cooler. Corrected 2A Knives and cutting boards not washed, rinsed and sanitized after any use where contamination may have occurred. Cook stated that no utensils are washed until closing. Reviewed proper wash,rinse and sanitize procedure Corrected 8A - Metal container of processed ginger found stored directly on floor. Removed from floor. Corrected 8A - Single-use utensils stored facing different directions 8F - Raw shrimp,frozen, was found thawing at room temperature,reviewed proper thawing procedures 12E - Paper towels are missing at handwash station in bar area
  • 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: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 06/04/2012Inspection4A- Toxic chemical (windex) not labeled for contents in a spray bottle. Corrected. 5B- Ground pork/vegetables - one stainless pan in walkin cooler at 83 degrees- cooked at 11:00 am, in the walkin cooler at about 12:30 pm- now 2:45 pm- not cooled properly, due to time/temperature the product was discarded at this time. 6A- Cooked chicken 130 degrees in hot hold unit; rice in rice hot hold unit at 120 degrees, due to time factor of < 2 hours, all products reheated to 165 degrees/ hot held at 140 degrees. 8A- Some food boxes stored on the floor of the walkin cooler/ freezer. 10B- Cardboard lining bottom shelves of food prep table, floor. 11A- Three bay sink procedure not correct. 11B- Sanitizer not made up at this time. 12C- Hot water faucet at the handwash sink does not shut off adequately.

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