- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Wiping cloths dirty, not stored properly in sanitizing solutions
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01/20/2016 | Inspection | Cook/Director stated she's using the mechanical dish washer instead of the 3 bay manual wash, rinse, sanitize and air dry method. Mechanical dishwasher verified to be operating according manufacturers faceplate (High temp final rinse 180 F). Reviewed cooking temperatures with cook who agreed to cook ground turkey that is being prepared for service today to 165 F. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/07/2015 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Improper use and storage of clean, sanitized equipment and utensils
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Single service items reused, improperly stored, dispensed, not used when required
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/17/2015 | Inspection | |
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