25 Restaurants In Niagara County With Health Code Violations

These 25 restaurants in Niagara County had multiple or critical health inspection violations last month. Dining out can be convenient and even a treat for a special occasion, but we often don't know what's happening in the kitchen. Is it clean? Are there pests? Are employees following hygiene rules? Thankfully, Niagara County has published a list of restaurants that had multiple or critical health code violations during their latest inspections in December.

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. 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. 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). 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).

Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained. Improper use and storage of clean, sanitized equipment and utensils. 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.

Garbage storage areas not properly constructed or maintained, creating a nuisance. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans. Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises. 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). 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. Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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. 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).

Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained. Non food contact surfaces of equipment not clean. Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.

Critical Violation [RED] Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Improper thawing procedures used. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions.

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. Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained.

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. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions.

Improperly functioning on site sewage disposal system, improper. 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).

Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions. Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred. Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

Critical Violation [RED] Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self closing doors, missing hand wash signs.

Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions. Non food contact surfaces of equipment not clean. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces. Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.

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).

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). Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained.

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing. 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 Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Non food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish).

Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self closing doors, missing hand wash signs. 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).

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