NIAGARA UNIVERSITY - THE COMMONS

Order for delivery

Inspection history

1. Jul 21, 2026

   ✓
   3 violations

   • 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)
   • Insects, rodents present

2. Jul 21, 2025

   ✓
   4 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Insects, rodents present
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Improper use and storage of clean, sanitized equipment and utensils

3. Jan 27, 2025

   ✕
   2 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

4. Jul 17, 2024

   ✓
   1 violation

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

5. Jan 25, 2024

   ✓

6. Jan 22, 2024

   ✓
   1 violation

   • Raw foods not properly washing prior to serving

7. Aug 24, 2023

   ✓

8. Jul 25, 2023

   ✕
   7 violations

   • 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
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Insects, rodents present
   • Improper use and storage of clean, sanitized equipment and utensils
   • 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.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

9. Mar 9, 2023

   ✓

10. Feb 17, 2023

    ✓
    1 violation

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

11. Jan 26, 2023

    ✓
    1 violation

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

12. Jul 19, 2022

    ✓
    1 violation

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

13. Mar 31, 2022

    ✓
    1 violation

    • Insects, rodents present

14. Jan 28, 2022

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Water/ice: unsafe, unapproved sources, cross connections
    • Critical:Foods or food area/public area contamination by sewage or drippage from waste lines.

15. Aug 19, 2021

    ✓
    3 violations

    • Insects, rodents present
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • 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)

16. Jul 26, 2021

    ✕
    6 violations

    • Insects, rodents present
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • 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.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • 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)
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

17. Jan 25, 2021

    ✓

18. Sep 10, 2020

    ✓
    1 violation

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

19. Dec 9, 2019

    ✓

20. Dec 2, 2019

    ✕
    2 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • 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.

21. Jul 16, 2019

    ✓
    1 violation

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

22. Jul 19, 2018

    ✓

23. Jul 18, 2018

    ✕
    1 violation

    • 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.

24. Feb 12, 2018

    ✓

25. Jan 24, 2018

    ✕
    4 violations

    • 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.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • 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)