- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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06/04/2015 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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04/29/2014 | Inspection | |
No violation noted during this evaluation. | 04/16/2013 | Inspection | |
No violation noted during this evaluation. | 05/22/2012 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.
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04/10/2012 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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05/24/2011 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Improper use and storage of clean, sanitized equipment and utensils
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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04/14/2011 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- In use food dispensing utensils improperly stored
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04/28/2010 | Inspection | |
No violation noted during this evaluation. | 06/25/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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06/09/2009 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
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05/28/2009 | Inspection | |
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