SYROS RESTAURANT
Cobti's Restaurant Inc.

Address: 869 Cayuga Street, Lewiston, NY 14092

SYROS RESTAURANT (Health Operation# 744883) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 26, 2018.

Business Overview

NYS Health Operation ID 744883
Operation Name SYROS RESTAURANT
Food Service Description Food Service Establishment - Restaurant
Facility Address 869 Cayuga Street
Lewiston
NY 14092
Municipality LEWISTON
County NIAGARA
Permitted Corporation Name COBTI'S RESTAURANT INC.
Permitted Operator Name BECHARA COBTI
Permit Expiration Date 09/30/2019
Local Health Department Niagara County
NYSDOH Gazetteer 312100

Inspection Results

Date: 2019-02-12 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Note: All violations are CORRECTED from previous inspection and are not continuing.
Date: 2019-02-07 Type: Inspection Violations: 3 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 8B: In use food dispensing utensils improperly stored
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: Note: All coolers <45 degrees F/thermometers OK, Freezers OK, food thermometers accurate, chlorine buckets 100 ppm OK (strips available), chlorine dishwasher OK, hand barriers & hair restraints/hats OK, handwash station OK, Permit posted, CPR kit OK.
Date: 2018-10-26 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: All previous violations corrected
Date: 2018-09-18 Type: Inspection Violations: 1 critical, 2 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8F: Improper thawing procedures used
Comments: Gave training sheet because appears improper cooling is a problem. All hot hold greater than 140dF. Coolers ok. hr ok. San 100ppm cl- Dish machine- ok Occupancy?
Date: 2018-02-28 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: All violations on report dated 2/21/2018 are corrected today. Dish machine now sanitizing to 50 ppm Cl- as required. Exhaust fan covers are now cleaned/sanitized. Food to remain covered and off floor during storage.
Date: 2018-02-21 Type: Inspection Violations: 0 critical, 4 noncritical
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: Restrooms: OK Handwash Station: OK Mop Sink: OK Indirectly Drained Sink: OK 3-Bay Sink (wash>rinse>sanitize [50 ppm Cl-]>air dry): OK Cl- Based Dish Machine (50 ppm Cl-): see violation Wipe Cloth Bucket (100 ppm Cl-): OK Food Testing Thermometer: OK/Calibrated/Used Properly Cold Holds/Coolers: <45oF Hot Holds: >140oF Cooking Temps: OK Cooling Procedure (120-70oF in two hours; 70-45oF in additional four hours): OK Reheating Procedure (>165oF in less than two hour): OK Waitress Stations: OK Storage Practices: OK Hand Barriers: OK Hair Restraints: OK Choke Poster: OK CPR Kit: OK Permit Posted: OK
Date: 2017-10-05 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Notes: All violations have been corrected and are not continuing. Inspector witnessed proper cooling being done today-mashed potatoes transferred to shallow pan and placed uncovered in walk-in cooler.
Date: 2017-09-25 Type: Inspection Violations: 2 critical, 2 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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: Notes: Food testing thermometer ok. All hot holds >140F, all cold holds and coolers <45F. Glove use pamphlet given. Hair restraints ok. Cooling pamphlet given and discussed. Discussed order of stacking raw meats in coolers by highest cooking temp on bottom-using temperature cooking chart. Food worker sick policy discussed. Gave 4 new handwash signs. Gave basic food safety course schedule and strongly recommends all kitchen employees attend. Discussed proper reheating to 165F. Restrooms ok. Choking poster and CPR kit ok. Discussed wiping cloths must be stored in sanitizer (100ppm bleach).
Date: 2017-02-01 Type: Inspection Violations: 0 critical, 4 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: Food testing thermometer ok, coolers <45°, hold holds >140°, gloves ok, hair restraints ok, sinks ok, choking ok, cpr ok, restrooms ok
Date: 2016-10-26 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Violations written 9/27/16 have been and remain corrected
Date: 2016-09-27 Type: Inspection Violations: 2 critical, 6 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 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
Item 11D: Non food contact surfaces of equipment not clean
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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: ftt ok, hot holds ok, cold holds ok, sanitizer ok, 3 bay sink and mop sink ok
Date: 2016-03-16 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: All previous violationns have been corrected
Date: 2016-02-17 Type: Inspection Violations: 4 critical, 5 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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)
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Date: 2015-09-15 Type: Re-Inspection Violations: 0 critical, 0 noncritical

Office Location

Street Address 869 CAYUGA STREET
City LEWISTON
State NY
Zip 14092

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
CLARK'S BURGER HOUSE Clark's Burger House, LLC 869 Cayuga Street, Lewiston, NY 14092 2006-06-08
SYROS RESTAURANT Joe Paradowski 869 Cayuga Street, Lewiston, NY 14092 2009-07-25
SYROS GREEK & AMERICAN RESTAURANT Syros Greek & American Restaurant., Inc. 869 Cayuga Street, Lewiston, NY 14092 2010-02-18

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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).