- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions (2,046 penalty points)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
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05/06/2013 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
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06/19/2012 | Inspection | |
No violation noted during this evaluation. | 07/12/2011 | Inspection | |
No violation noted during this evaluation. | 04/22/2010 | Re-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. (2,046 penalty points)
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04/08/2010 | Inspection | |
No violation noted during this evaluation. | 06/11/2009 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
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06/09/2009 | Inspection | |
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