No violation noted during this evaluation. | 09/17/2015 | Inspection | Bobbie Arnett and Heidi Taylor have manager's certification |
- Non food contact surfaces of equipment not clean
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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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05/29/2015 | Inspection | Maria Heagerty and Bobbie Arnett were present during inspection. Copy of ServSafe manager certification for Bobbie Arnett provided at the time of inspection. |
No violation noted during this evaluation. | 09/18/2014 | Inspection | Bobbie Arnett, Debra Murray, Heidi Taylor have servsafe manager's certification. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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04/02/2014 | Inspection | Maevonne Luckman was present at the time of inspection. She is ServSafe manager. Bobbie Arnett also has servsafe managers. |
No violation noted during this evaluation. | 09/17/2013 | Inspection | All food workers have servsafe food handler. Sodexo took all certifications. Food Service Director is working with servsafe ton replace certificates |
No violation noted during this evaluation. | 03/22/2013 | Inspection | |
No violation noted during this evaluation. | 09/07/2012 | Inspection | |
No violation noted during this evaluation. | 05/11/2012 | Re-Inspection | |
No violation noted during this evaluation. | 12/05/2011 | Inspection | |
No violation noted during this evaluation. | 05/06/2011 | Inspection | |
No violation noted during this evaluation. | 12/06/2010 | 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.
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05/27/2010 | Inspection | |
No violation noted during this evaluation. | 12/14/2009 | Inspection | |
No violation noted during this evaluation. | 05/26/2009 | 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.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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12/09/2008 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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06/02/2008 | Re-Inspection | |
No violation noted during this evaluation. | 12/12/2007 | Inspection | |
- 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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04/18/2007 | Re-Inspection | |
No violation noted during this evaluation. | 12/19/2006 | Inspection | |
No violation noted during this evaluation. | 12/22/2005 | Inspection | |
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