- Wiping cloths dirty, not stored properly in sanitizing solutions
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08/13/2015 | 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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08/04/2014 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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08/15/2013 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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07/09/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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07/28/2011 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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08/11/2010 | Inspection | |
- Non food contact surfaces of equipment not clean
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08/10/2009 | Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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07/08/2008 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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06/28/2007 | Inspection | |
No violation noted during this evaluation. | 07/27/2006 | Inspection | |
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