- Wiping cloths dirty, not stored properly in sanitizing solutions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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07/16/2014 | 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.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Insects, rodents present
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06/05/2014 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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07/16/2013 | Re-Inspection | |
- 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 45oF as required.
- Non food contact surfaces of equipment not clean
- Single service items reused, improperly stored, dispensed, not used when required
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06/13/2013 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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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05/18/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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05/06/2011 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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06/01/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/18/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Non food contact surfaces of equipment not clean
- Insects, rodents present
- 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
- 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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08/26/2009 | Inspection | |
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