- Critical: Water/ice: unsafe, unapproved sources, cross connections
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10/16/2015 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- Single service items reused, improperly stored, dispensed, not used when required
- Improper use and storage of clean, sanitized equipment and utensils
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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08/26/2015 | Inspection | Leonel Rosario and Zachary McKenna were present during inspection. They both have ServSafe training certificates. Waiting on workers' compensation, disability insurance paperwork. Current permit expires on 08/31/15. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/18/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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08/20/2014 | Inspection | waiting for WC/DB documentation for permit issuance. |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/26/2013 | Inspection | Cook has lower level food worker training. Owner is mailing or dropping off certificate to HD |
- 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.
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07/26/2013 | Inspection | |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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08/17/2012 | Inspection | |
No violation noted during this evaluation. | 04/17/2012 | Inspection | |
No violation noted during this evaluation. | 10/07/2011 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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09/27/2011 | Inspection | |
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