- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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08/25/2015 | Inspection | Tristan Wilson has serv-safe manager's certificate. Richard Sarrero has food worker training and was present for inspection. Waiting for application, fee, WC/DB. Due by August 31, 2015 or late fees will be assessed. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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.
- 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Wiping cloths dirty, not stored properly in sanitizing solutions
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08/18/2014 | Inspection | Facility meets food worker requirements. Waiting for renewal application, fee and. WC/DB needed for permit renewal. |
No violation noted during this evaluation. | 08/29/2013 | Inspection | |
No violation noted during this evaluation. | 07/26/2013 | Inspection | |
No violation noted during this evaluation. | 08/20/2012 | Inspection | |
No violation noted during this evaluation. | 09/07/2011 | Re-Inspection | |
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
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08/10/2011 | Inspection | |
No violation noted during this evaluation. | 08/06/2010 | Inspection | |
No violation noted during this evaluation. | 08/14/2009 | Inspection | |
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
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08/21/2008 | 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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08/08/2007 | Inspection | |
No violation noted during this evaluation. | 05/01/2007 | Inspection | |
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