El Cubilete, 9400 Niagara Falls Boulevard, Niagara Falls, NY 14304 - Restaurant inspection findings and violations

Business Info

Restaurant name: EL CUBILETE
Address: 9400 Niagara Falls Boulevard, Niagara Falls, NY 14304
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant
Total inspections: 7
Last inspection: 03/03/2016

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Inspection findings	Inspection date	Type	Comments
Non food contact surfaces of equipment not clean 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. Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above. Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 Hot, cold running water not provided, pressure inadequate 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 Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. Garbage storage areas not properly constructed or maintained, creating a nuisance 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) Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two 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)	03/03/2016	Inspection	gloves and hats ok, coolers< 45dF, cold holds <45dF, bleach sanitizer, chem dish machine ok, trained Ross Johnston for his FSIO training. Recheck in 3 weeks. Will do HACCP training with staff. cpr kit ok, have choke poster in kitchen but need one for dining area.
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	11/18/2015	Re-Inspection	All other violations have been corrected.
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. 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) Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained	11/04/2015	Inspection	All coolers140 food testing thermometer OK, gloves used, hair restraints OK, bleach sanitizer OK, dishwasher OK, restrooms OK, choke poster OK, CPR kit OK, discussed cooling procedures with owner and left green brochure. Reminder: renewal application, fee, worker's comp and disability info due by end of month to avoid late fee Recheck 2 weeks
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	06/23/2015	Re-Inspection	10B - Several clean pots and pans stored on bare wood surface above and behind 3 bay sink. Surface needs to be smooth and easily cleanable. Repeat
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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)	05/29/2015	Inspection	2C - Raw shrimp and scallops stored over mayo, sour cream and whipped cream. Shrimp and scallops moved to lower shelf in 2 door stand up cooler in prep area. Corrected 5C - At 1:15 inspector temped chile rileno that was on a sheet tray and found it to be 92 degrees. As per owner product had been cooked 1 hour before and was cooling. Product placed in walk-in cooler. Corrected 8A - Some vegetables and large bag of rice stored on floor in kitchen area 10B - Several clean pots and pans stored on bare wood surface above and behind 3 bay sink. Surface needs to be smooth and easily cleanable 11A - No sanitizer available at beginning of inspection. Sanitizer bucket of 100 ppm made up. Corrected 15B - Light in basement in front of walk in cooler is not shielded or shatterproof
Miscellaneous, Economic Violation, Choking Poster, Training.	12/31/2014	Inspection
No violation noted during this evaluation.	12/01/2014	Inspection	Handwash sink added Dishwasher okay Mop sink added Food temp thermometer available Lights shielded BeverageAir cooler needs to be less than 45 degrees F when in use- 3 door cooler black Cold hold less than 45 degrees F Walk in cooler- cover up the small hole in the siding that exposes insulation Walk in cooler- floor needs to be smooth and easily cleanable- needs painiting Walk in cooler- need shield or shatterproof lightbulb Walk in cooler- shelves need to be 6 inches off the ground- need to raise shelves to clean under Mens bathroom- need some type of paper towel dispenser Choking poster need, CPR kot- we will get choke poster Thermometer needed in cooler behind bar area Make sure raw products stored on bottom- keep surrounding areas clear

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