Virgil I. Grissom School #. 7, 31 Bryan Street, Rochester, NY 14613 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: VIRGIL I. GRISSOM SCHOOL #. 7
Address: 31 Bryan Street, Rochester, NY 14613
County: Monroe
Local health department: Monroe County
Restaurant type: School K-12 Food Service
Total inspections: 11
Last inspection: 06/22/2015
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Inspection findings

Inspection date

Type

Comments
  • 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)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 06/22/2015Inspection
No violation noted during this evaluation. 04/30/2014Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 10/07/2013Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
 10/01/2012Inspection
No violation noted during this evaluation. 10/05/2011Inspection
No violation noted during this evaluation. 10/01/2010Re-Inspection
No violation noted during this evaluation. 09/16/2010Inspection
No violation noted during this evaluation. 10/16/2009Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 09/30/2009Re-Inspection
  • Non food contact surfaces of equipment not clean
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 09/15/2009Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 10/14/2008Inspection

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