BURGER PALACE IMPERIAL SNACK BAR (Health Operation# 546629) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is June 18, 2010.
| NYS Health Operation ID | 546629 |
| Operation Name | BURGER PALACE IMPERIAL SNACK BAR/Inactive |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
360 Rainbow Boulevard Niagara Falls NY 14303 |
| Municipality | NIAGARA FALLS |
| County | NIAGARA |
| Permitted Corporation Name | BURGER PALACE IMPERIAL SNACK BAR |
| Permitted Operator Name | FRANK PARLATO |
| Local Health Department | Niagara County |
| NYSDOH Gazetteer | 310200 |
| Date: 2010-06-18 | Type: Re-Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 5E (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 45°F as required. Item 5A (Critical): 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. Item 8B: In use food dispensing utensils improperly stored Comments: 5A- Cooked spaghetti -actual temperature is 62 degrees in metal bowl on the coujnter > 2 hours- discarded. 5E- Small stainless cooler operating at 62 degrees. 8B- In use pizza cutters stored in the drawer- food debris present. |
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| Date: 2010-06-11 | Type: Inspection |
Violations:
4 critical,
4 noncritical |
|
Item 5E (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 45°F as required. Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 5A (Critical): 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. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8B: In use food dispensing utensils improperly stored Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: 1B- Green, non food grade hose at the three bay sink, end stored in the bottom of the sink. Hose removed 2E- Food testing thermometer not available. 5A- Two packages of American Cheese at 62 degrees (> 2hours)- discarded. 5E- Small, stainless cooler at 62 degrees- all phf's due to their temperature discarded or removed, chicken, hot dogs < 45 degrees- removed to another cooler. 8B- In use utensils- pizza tongs, sauce spoons stored on the counter, hanging on the warmer handle- food debris present. 8D- Single service cups stored on the counter. 8E- Thermometer not visible/avaialable for glass cooler. 12E- Handwash sink- single service towels not available, s/s soap not available. |
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| Date: 2009-06-16 | Type: Re-Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: 6A- Pizzas- cheese, cheese/pepperoni, cheese, tomatoes,veggies, hot held at 92 degrees. Due to < 2 hours, all slices reheated at 165 degrees prior to service, hot held at 140 degrees. 6B- Ambient temperature of pizza warmer at 92 degrees. 8D- Single service paper towels not dispensed at the handwash sinks- ice cream area and Burger Palace. |
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| Date: 2009-06-10 | Type: Inspection |
Violations:
6 critical,
7 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 5B (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. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8A: 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) Item 9C: Hair is improperly restrained Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: 2C- Lettuce stored under Garlic Portabella Burgers, frozen Hot Dogs- no contamination noted. 2E- Food testing thermometer not being used to evaluate potentially hazardous food temps during cooking, cooling, hot holding procedures. 5B- Cooked spaghetti (1 pan) found at 52 degrees in the refrigerator- spaghetti cooked on 6/9/09- not cooled properly - 120 degrees-70 degrees w/in 2 hours, 70 degrees-45 degrees in additional 4 hours, stored with another pan on it. Discarded at this time. 5C- Potentially hazardous foods, (5 chicken breasts at 58 degrees), (spaghetti at 66 degrees), Hot dogs- 52 degrees, Hamburgers- < 45 degrees; Hot dogs, hamburgers stored on the table < 30 minutes placed back in the cooler; chicken breasts stored on the table since 10 am, spaghetti stored on the table since 9:30 am- both discarded. 6A- Pizzas- cheese, cheese/pepperoni, cheese/peppers/onions hot held at 81 degrees- due to < 2 hours, all slices reheated to 165 degrees prior to service , hot held at 140 degrees. 6B- Ambient temperature of pizza warmer at 85 degrees, unshielded, incorrect bulb in the warmer. 8A- Food stored on the floor- boxes- hard to clean floor surface. 8A- Food products double stacked in the cooler units. 8D- Single service plasticware improperl stored. 8E- Cooler thermometer not visible in the refrigerator. 9C- Hair of food service worker not properl restrained. 10B- Cardboard found under the pizza oven; bare wood found below/under the counter- not smooth. easily cleanable surfaces. |
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| Date: 2008-07-11 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2008-05-28 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 2D (Critical): Unwrapped/potentially hazardous foods are reserved. Comments: 2C - Flat of raw eggs stored on top of an previously cooked lazagna. corrected eggs moved to bottom of cooler. 2D -Uncovered plastic pitcher of pooled eggs found in cooler - left over from breakfast rush. Discarded voluntarily. |
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| Date: 2007-05-21 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2006-09-01 | Type: Re-Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 14A: Insects, rodents present Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: 8D- Single service towels not dispensed properly. Single service cups not dispensed properly. 12C- Raetone Supreme refrigerator not draining properly- excess water in the bottom. 14A- Flies present. 14B- No effective measures used to control insect/rodent entrance- doors open at this time. 15A- Floor, ceiling in dry food storage and cooler room - tiles missing. (basement) 15B- Light fixtures- basement cooler. dry food storage room- basement- shields missing- Note: Per operator - shields have been ordered at this time. |
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| Date: 2006-08-11 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2006-08-08 | Type: Re-Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 5A (Critical): 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. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Street Address | 360 RAINBOW BOULEVARD |
| City | NIAGARA FALLS |
| State | NY |
| Zip | 14303 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| LITTLE ITALY | James Parlato | 360 Rainbow Boulevard, Niagara Falls, NY 14303 | 2018-10-16 |
| CHINATOWN ASIAN RESTAURANT | Jun Huang Liu | 360 Rainbow Boulevard, Niagara Falls, NY 14303 | 2018-08-27 |
| INDIAN SPICE CAFE, LLC | Ts At 360 Operation, LLC | 360 Rainbow Boulevard, Niagara Falls, NY 14303 | 2018-08-22 |
| MR TERIYAKI INC | Jacky Liu | 360 Rainbow Boulevard, Niagara Falls, NY 14303 | 2018-08-02 |
| THE DOG HOUSE/PITA PALACE | Kristie and Santinas Palace | 360 Rainbow Boulevard, Niagara Falls, NY 14301 | 2018-06-21 |
| MIA'S DELI INC | Steven Fournier | 360 Rainbow Boulevard, Niagara Falls, NY 14303 | 2018-05-29 |
| Mia's Deli Inc | Steve Fournier | 360 Rainbow Boulevard, Niagara Falls, NY 14303 | 2018-05-17 |
| PITA STOP | Buddies Bistro, Inc. | 360 Rainbow Boulevard, Niagara Falls, NY 14303 | 2015-05-08 |
| NY BBQ | Ts At 360 Operation, LLC | 360 Rainbow Boulevard, Niagara Falls, NY 14303 | 2018-08-02 |
| Mobile Mountain | Aviation Attractions Inc | 360 Rainbow Boulevard, Niagara Falls, NY 14303 | 2018-06-14 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BELLA ASIAN CUISINE | Bella Asian Cuisine, Inc.. | 360 Rainbow Boulevard, Niagara Falls, NY 14303 | 2017-08-07 |
| BOLLYWOOD BISTRO | Sushil David Relan | 310 Rainbow Blvd., Niagara Falls, NY 14303 | 2015-07-28 |
| INDIA KITCHEN | Arsh Preet, Inc. | 360 Rainbow Boulevard, Niagara Falls, NY 14303 | 2015-06-05 |
| FLIGHT OF ANGELS COMMISSARY | Caam Catering | 310 Rainbow Blvd., Niagara Falls, NY 14303 | 2009-07-03 |
| MAHARAJA RESTAURANT | Five Bro Xpress Corp. | 295 Rainbow Boulevard, Niagara Falls, NY 14303 | 2018-10-03 |
| KOHINOOR FINE INDIAN CUISINE | Kohinoor Restaurant Corp. | 200 Rainbow Boulevard, Niagara Falls, NY 14303 | 2018-09-21 |
| HAMPTON INN-NIAGARA FALLS/FSE | Rehc 1 | 501 Rainbow Boulevard, Niagara Falls, NY 14303 | 2018-08-22 |
| RAINBOW PLAZA | Rupal Corporation | 200 Rainbow Boulevard, Niagara Falls, NY 14303 | 2018-06-12 |
| THIRD STREET RETREAT, LLC | Emory Weber | 250 Rainbow Boulevard, Niagara Falls, NY 14303 | 2018-03-16 |
| MURPHY'S CAFE ON THIRD | Michael Murphy | 250 Rainbow Boulevard, Niagara Falls, NY 14303 | 2014-11-06 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).