No violation noted during this evaluation. | 03/09/2015 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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10/15/2014 | Inspection | |
No violation noted during this evaluation. | 05/30/2014 | Inspection | |
No violation noted during this evaluation. | 11/12/2013 | Inspection | |
No violation noted during this evaluation. | 05/03/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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10/23/2012 | Inspection | |
No violation noted during this evaluation. | 03/02/2012 | Inspection | |
No violation noted during this evaluation. | 11/14/2011 | Re-Inspection | |
No violation noted during this evaluation. | 10/31/2011 | Inspection | |
No violation noted during this evaluation. | 04/04/2011 | Inspection | |
No violation noted during this evaluation. | 10/15/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/29/2010 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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10/26/2009 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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03/25/2009 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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11/07/2008 | Re-Inspection | |
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