LOCKPORT LOCKS & ERIE CANAL CRUISES
Michael & Sharon Murphy


Address: 210 Market Street, Lockport, NY 14094

LOCKPORT LOCKS & ERIE CANAL CRUISES (Health Operation# 286450) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 27, 2018.

Business Overview

NYS Health Operation ID 286450
Operation Name LOCKPORT LOCKS & ERIE CANAL CRUISES
Food Service Description Food Service Establishment - Restaurant
Facility Address 210 Market Street
Lockport
NY 14094
Municipality LOCKPORT
County NIAGARA
Permitted Operator Name MICHAEL & SHARON MURPHY
Permit Expiration Date 08/31/2019
Local Health Department Niagara County
NYSDOH Gazetteer 310100

Inspection Results

Date: 2018-08-27 Type: Inspection Violations: 0 critical, 1 noncritical
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: Food testing thermometer ok, bleach available for sanitizing, gloves available, handwash sink ok, mop sink ok, coolers <45°, choking ok, cpr ok, restrooms ok, upstairs storage ok, walk in cooler and freezer ok, chem dish machine ok Non operational inspection today
Date: 2018-06-01 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Note: All hot holds >140 degrees F, all coolers <45 degrees F, food thermometers accurate/used, handwash stations ok, restrooms ok, storage ok, chlorine bleach sanitizer 100 ppm/strips ok, chemical dishwasher ok, gloves and hand barriers ok, storage ok, restrooms ok, CPR kit available, choking poster.
Date: 2017-08-09 Type: Inspection Violations: 0 critical, 2 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Food testing thermometers available, gave yellow hand wash signs, dishwasher OK, bleach available, gloves available, all coolers <45dF
Date: 2017-05-26 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Partial Operational Inspection today. Establishment was finishing up prep for later function. Sanitizer buckets at 100 ppm Cl, dishwasher at 50 ppm Cl, ftt ok, coolers ok, no hot holds, gloves available, sinks ok
Date: 2016-09-01 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2016-03-14 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Prep for next day event occurring. Not a fully operational inspection. Coolers and Cold Hold are all <45 degrees F ok, Sanitizer for wipe towels @ ~ 100ppm cl, Sanitizer in dish machine @ ~ 50ppm cl, Hand barriers ok, Hair is properly restrained ok, 3-bay sink, mop sink, food rinse sink all ok, Hand wash stations ok, Restrooms ok, Dry storage ok, CPR sign, Choke poster, Permit all posted publicly ok.
Date: 2015-08-28 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-08-12 Type: Inspection Violations: 1 critical, 0 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Date: 2014-02-07 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-08-15 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-08-10 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: 15B Light fixtures on ceiling of dry storage area are not shielded
Date: 2011-08-31 Type: Inspection Violations: 2 critical, 1 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: 1B Backflow device missing on mop sink hose. removed 4A Bug spray on upstairs shelf in dry storage, not allowed on premises removed 12C Vegetable sink in floor plan has been reconnected to sewer line - has to be indirect
Date: 2011-01-28 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-08-13 Type: Re-Inspection Violations: critical, noncritical
Date: 2010-08-05 Type: Inspection Violations: 4 critical, 1 noncritical
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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Comments: 3c- at time of inspection, upon entering kitchen, this inspector witnessed a food prep worker making honeydew melon balls with bare hands . Worker voluntarily discarded melon and put on gloves and corrected 5c- at time of inspection, this inspector witnessed 110 pieces of stuffed chicken breasts sitting out on trays at room temperature. They temped between 72-75dF. Voluntarily discarded by worker and denatured and corrected. 5b- At time of inspection, this inspector found 5 lbs of mashed potaoes temped at 98dF, Also found 1/2 gallon of spaghetti sauce at 89dF sitting on counter top. All had been out for 45 minutes per cook- they were leftovers from lunch. Allowed to put in cooler and corrected. 2e- At time of inspection, this inspector found a food testing thermometer and in an ice bath found it to be 41dF. Inspector calibrated and corrected 9b- employees drinking on food prep line. Drinks thrown out and corrected
Date: 2009-08-10 Type: Inspection Violations: 0 critical, 2 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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)
Comments: 12E Paper towel dispenser in back of the kitchen is empty 8A Plastic squeeze bottles with various oils /dressings are not labeled for content
Date: 2009-05-29 Type: Inspection Violations: 0 critical, 4 noncritical
Item 8B: In use food dispensing utensils improperly stored
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Comments: 9b- prep workers are not wearing a hair restraint 9b- employees are drinking in food prep area 16- Cpr kit is not available 8b- in use utensils are being improperly stored out on paper at room temp
Date: 2008-08-15 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: 15B Lightshield missing rom fixture at far end of dry storage area (upstairs)
Date: 2008-01-31 Type: Inspection Violations: 0 critical, 1 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: 12E Handwash sink on far wall across from kitchen entrance does not have a paper towel dispenser
Date: 2007-08-21 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2006-09-05 Type: Re-Inspection Violations: critical, noncritical
Date: 2006-08-21 Type: Inspection Violations: 2 critical, 1 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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)

Office Location

Street Address 210 MARKET STREET
City LOCKPORT
State NY
Zip 14094

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Lockport Locks & Erie Canal Cruises (Froz Asha Sanctuary 210 Market Street, Lockport, NY 14094 2007-08-21

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Dataset Information

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).

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