No violation noted during this evaluation. | 11/06/2014 | 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.
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11/22/2013 | 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.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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10/30/2013 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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.
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10/08/2013 | Inspection | |
No violation noted during this evaluation. | 09/19/2012 | Re-Inspection | |
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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08/15/2012 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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07/30/2012 | Inspection | |
No violation noted during this evaluation. | 04/19/2011 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
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03/28/2011 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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02/04/2010 | Inspection | |
No violation noted during this evaluation. | 01/26/2009 | Inspection | |
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