LOTUS EXPRESS (Health Operation# 605498) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 21, 2018.
NYS Health Operation ID | 605498 |
Operation Name | LOTUS EXPRESS |
Food Service Description | Food Service Establishment - Restaurant |
Facility Address |
1938 Military Road - #58 Niagara Falls NY 14304 |
Municipality | NIAGARA |
County | NIAGARA |
Permitted Corporation Name | T S PIONEER INC |
Permitted Operator Name | CHEUNG SIU |
Permit Expiration Date | 02/28/2019 |
Local Health Department | Niagara County |
NYSDOH Gazetteer | 315500 |
Date: 2019-02-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
Comments: All hot holds >=140dF All cold holds <=45dF All coolers <= 45dF with accurate thermometers FTT (digital) ok All sinks ok Gloves and hair restraints in use Proper cooling in cooler (chicken temped at 92 dF, has been in cooler, uncovered for 30 minutes) All other items in cooler have cooled to 45 or lower and have been covered. | ||
Date: 2018-08-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
Comments: Hot holds are all >140°F and food thermometer is accurate. Cold holds are all <45°F and thermomters are in all coolers. Sanitizer is ~ 100 ppm chlorine in wipe towel buckets and ~50 ppm chlorine in 3-bay sink. 3-bay sink, hand wash stations ok. Food rinse sink has indirect drain. Mops sink has back flow device. Hair is restrained, hand barriers are used. Restrooms are the mall's responsibility. Choking poster, cpr kit sign, and permit are all in public view. Cooling procedures witnessed today. Chicken in walk in cooler was @ ~78 °F approx 1 hour and 10 minutes into cooling phase 1. Discussed 120 °F to 70 °F in 2 hours and then 70°F to <= 45° in additional 4 hours. | ||
Date: 2018-02-28 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Comments: Notes: All violations have been corrected and are not continuing. | ||
Date: 2018-02-01 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11D: Non food contact surfaces of equipment not clean Item 14A: Insects, rodents present Comments: Notes: *Renewal application, fee, workers comp and disability are due 2/28/18 to avoid late fee.* Discussed steam table settings with employee and monitoring temps. Employee stated temps are taken every 30-45 minutes and if the temp is found to be below 140F for a period of less than 2 hurs, it is sent back to the kitchen to be reheated to 165F. Digital food testing thermometer ok. Reviewed cooling procedures and gave pamphlet. Current cooling procedures are adequate today-foods are cooked to proper minimum temp, sit out to cool to 120F, then placed in cooler not fully covered and less than 4" deep to continue cooling to 45F. Once cooled to 45F all foods are covered. All coolers <45F-ok. 3 bay sink ok-wash, rinse, sanitize 50ppm bleach, air dry. Bleach 100ppm in wiping bucket-ok. Hair restraints ok. Hand barriers/utensils ok. Gave and discussed Food Workers Sick Policy. Gave and discussed Basic Food Safety Course schedule. |
||
Date: 2017-09-19 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Comments: Note: All violations CORRECTED from previous inspection. | ||
Date: 2017-08-31 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Note: Food Thermometer OK (digital), chlorine bleach buckets 100 ppm OK (strips available), Coolers <45 degrees F, Freezers OK, single use items OK, hand barriers OK, handwash sinks OK, choking poster and CPR kit available, permit posted |
||
Date: 2017-02-23 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Comments: Violations from previous inspection have been corrected | ||
Date: 2017-02-08 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Food testing thermometer OK, gloves OK, hair restraints OK, sanitizer OK, handwash station OK, 3-bay sink setup OK, All coolers and cold holds <45 dF, All other hot holds >140 dF, Choking poster OK, CPR kit OK, **application, fee, worker's comp and disability info due by end of month to avoid late fee |
||
Date: 2016-12-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
Comments: Food testing thermometer ok, hot holds >140°, coolers <45°, cooking temps ok, gloves ok, bleach sanitizer at 100 ppm ok, 3 bay sink ok, handwash ok, choking ok, cpr ok, restrooms ok | ||
Date: 2016-02-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
Comments: All temps in front holding line above 165o f. According to operator, temps are taken with digital thermometer every two hours. If temp is below 140o f, food is reheated to 165o f or replaced. Reviewed proper cooling proceedure: 120o f - 70o f in 2 hours and 70o f - 45o f in additional 4 hours. Reviewed food being uncovered during cooling; needing to be covered during storage. Cooking temps: >165o f on all foods. Coolers/Cold Holds: <45o f Cooler Theremometers: OK/accurate Storage: OK Bleach Sanitizer: 100 ppm (wipe cloths) & 50 ppm (3-Bay Sink) . Test strips available and used. Food Testing Thermometer: OK/In Use Choke Poster/CPR Kit/Permit: Posted All required paperwork/fees submitted and received in office. Reviewed previous inspections dated 5/27/2015, 2/9/2015, 5/8/2014 - all violations remain corrected. | ||
Date: 2015-05-27 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
||
Date: 2015-02-17 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Date: 2015-02-09 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
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) Comments: 6A - At 1:40 pm inspector temped chicken with black bean sauce and Kung Pao chicken in hot hold unit and found them to be 118 degrees and 111 degrees respectively. As per employee product had been cooked about 30 minutes before. Product was reheated to 165 degrees. Corrected 8A - Scoops stored in flour and sugar containers. Containers are also not labeled for content |
||
Date: 2014-05-09 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Date: 2014-05-08 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11D: Non food contact surfaces of equipment not clean |
||
Date: 2014-02-03 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: 15 B - LEFT LIGHT IN HOOD NOT WORKING, REPLACED IMMEDIATELY, CORRECTED |
||
Date: 2013-05-31 | Type: Inspection |
Violations:
1 critical,
0 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. |
||
Date: 2013-02-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
Date: 2012-09-06 | 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 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 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: 4A Can of Raid found in food prep area of kitchen. Voluntariy discarded 5B Inspector found 3 bins of fried chicken setting at room temp actual temp 81 deg F voluntarily discarded 8A food containers thoughout kitchen are not covered to prevent contamination |
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Date: 2012-02-01 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
Item 9C: Hair is improperly restrained Comments: 9C--Cook was not wearing a hair restraint. Corrected. |
||
Date: 2011-06-14 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Date: 2011-06-07 | Type: Inspection |
Violations:
2 critical,
3 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 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: 5B- Approximately three pounds of cooked chicken not cooled properly, chicken cooked on 6/6/11 in the afternoon, temperature of chicken- 52 degrees. Chicken discarded at this time. 5E- Leader prep cooler- ambient temperature of 52 degrees, all phf's removed due to time factor and see 5B above. 11C- Food contact surfaces not washed/rinsed/sanitized properly. 8D- Single service plates, bowls stored on the counter without covering. 10B- Cardboard used to line bottom shelf of work table. |
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Date: 2011-02-17 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
Date: 2010-09-30 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
Street Address | 1938 MILITARY ROAD - #58 |
City | NIAGARA FALLS |
State | NY |
Zip | 14304 |
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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).