restaurant inspection database code violations

Restaurant Name
Date Inspected
Inspection Type
Violations
NORTHERN AIR TECHNOLOGIES DBA SMOKING HOT BBQ INC.
6/26/2009
FULL INSPECTION (NON INITIAL)
4
Potentially hazardous foods are not kept at or above 140oF during hot holding. (corrected immediately)
Single service items reused, improperly stored, dispensed, not used when required (corrected immediately)
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (corrected immediately)
Miscellaneous, Permits, Application submittal,Economic Violation, Choking Poster, Training.
RED WINGS ATM HOT DOG CART
6/25/2009
INITIAL- ANNUAL
1
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. (corrected immediately)
BELLA PASTA
6/25/2009
INITIAL- ANNUAL
2
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. (corrected immediately)
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
FRONTIER FIELD MAIN COMMISSARY
6/25/2009
2nd REINSPECTION
4
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. (corrected immediately)
Single service items reused, improperly stored, dispensed, not used when required
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Non food contact surfaces of equipment not clean
THAI TASTE
6/25/2009
1st REINSPECTION
2
Non food contact surfaces of equipment not clean
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
POP 'N' HOTS
6/25/2009
2nd REINSPECTION
0
RED WINGS - HOME PLATE #269
6/25/2009
2nd REINSPECTION
0
WALK OF FAME PICNIC AREA
6/25/2009
1st REINSPECTION
0
THE NEST PICNIC AREA
6/25/2009
INITIAL- ANNUAL
1
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (corrected immediately)
HARRO EAST THEATRE AND BALLROOM & CATERING
6/25/2009
1st REINSPECTION
3
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Non food contact surfaces of equipment not clean
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
MAMA MITTSY'S PIZZA KITCHEN
6/25/2009
1st REINSPECTION
0
SUPER WING 2
6/25/2009
1st REINSPECTION
4
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Single service items reused, improperly stored, dispensed, not used when required
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Garbage storage areas not properly constructed or maintained, creating a nuisance
NV
6/25/2009
INITIAL- ANNUAL
6
Foods or food area/public area contamination by sewage or drippage from waste lines.
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
POWER ALLEY GRILLE
6/25/2009
INITIAL- ANNUAL
0
JERKERS ORIGINAL TAKE OUT RESTAURANT
6/25/2009
INITIAL- ANNUAL
5
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Non food contact surfaces of equipment not clean
Insects, rodents present
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
ON THE ROCKS
6/25/2009
1st REINSPECTION
2
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
BRUEGGER'S BAGEL BAKERY
6/25/2009
COMPLAINT
0
BRUEGGERS BAGEL BAKERY
6/25/2009
COMPLAINT
0
SWEET CREATIONS
6/25/2009
INITIAL- ANNUAL
0
CHRISTOPHER'S TIME SQUARE TRAILER
6/24/2009
INITIAL- ANNUAL
8
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. (corrected immediately)
Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. (corrected immediately)
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). (corrected immediately)
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. (corrected immediately)
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. (corrected immediately)
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Miscellaneous, Permits, Application submittal,Economic Violation, Choking Poster, Training.
DAVE'S SIDEWALK CAFE' & CATERING II
6/24/2009
2nd REINSPECTION
0
HYATT REGENCY ROCHESTER/CATERING
6/24/2009
COMPLAINT
4
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). (corrected immediately)
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. (corrected immediately)
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
M & T PLACE
6/24/2009
2nd FULL (HIGH RISK)
3
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (corrected immediately)
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Non food contact surfaces of equipment not clean
GALLERIA PIZZA OF MONROE COUNTY
6/24/2009
INITIAL- ANNUAL
11
Cooked or prepared foods are subject to cross-contamination from raw foods. (corrected immediately)
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. (corrected immediately)
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Non food contact surfaces of equipment not clean
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
AMICI
6/24/2009
INITIAL- ANNUAL 3
Restaurant Name
Date Inspected
Inspection Type
Violations
PERLO'S
6/24/2009
1st REINSPECTION
3
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Non food contact surfaces of equipment not clean
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
HO-HO GRAND BUFFET, INC.
6/24/2009
COMPLAINT
0
HO-HO GRAND BUFFET, INC.
6/24/2009
HACCP
0
FLOYD'S & CATERING
6/24/2009
HACCP
0
KFC
6/24/2009
1st REINSPECTION
2
Potentially hazardous foods are not kept at or above 140oF during hot holding. (corrected immediately)
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
NICK'S IMPORTS, INC.
6/24/2009
INITIAL- ANNUAL
6
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. (corrected immediately)
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. (corrected immediately)
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Non food contact surfaces of equipment not clean
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
SALVATORE'S OLD FASHIONED PIZZERIA
6/24/2009
1st REINSPECTION
0
BARNARD CARNIVAL GROUNDS
6/24/2009
INITIAL- ANNUAL
7
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (corrected immediately)
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. (corrected immediately)
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
In use food dispensing utensils improperly stored
Improper use and storage of clean, sanitized equipment and utensils
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Non food contact surfaces of equipment not clean
STARBUCK'S COFFEE COMPANY 10972
6/24/2009
INITIAL- ANNUAL
1
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
MIKE'S NEW YORK DINER
6/24/2009
1st REINSPECTION
6
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. (corrected immediately)
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. (corrected immediately)
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. (corrected immediately)
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
SEA BREEZE PARK STAND
6/24/2009
INITIAL- ANNUAL
5
Food from unapproved source, spoiled, adulterated on premises. (corrected immediately)
Potentially hazardous foods are not kept at or above 140oF during hot holding. (corrected immediately)
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Non food contact surfaces of equipment not clean
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
SEA BREEZE WAFFLE STAND
6/24/2009
INITIAL- ANNUAL
5
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Non food contact surfaces of equipment not clean
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
SEABREEZE PARK (PIZZA STAND)
6/24/2009
INITIAL- ANNUAL
1
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
SEABREEZE PARK (CALIFORNIA CAFE')
6/24/2009
INITIAL- ANNUAL
5
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. (corrected immediately)
Potentially hazardous foods are not kept at or above 140oF during hot holding. (corrected immediately)
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
SEABREEZE PARK (SOFT ICE CREAM)
6/24/2009
INITIAL- ANNUAL
0
SEABREEZE PARK (COOK SHELTER ONE)
6/24/2009
INITIAL- ANNUAL
5
Food from unapproved source, spoiled, adulterated on premises. (corrected immediately)
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Non food contact surfaces of equipment not clean
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
SEABREEZE PARK (COOK SHELTER TWO)
6/24/2009
INITIAL- ANNUAL
7
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Single service items reused, improperly stored, dispensed, not used when required
Improper use and storage of clean, sanitized equipment and utensils
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Non food contact surfaces of equipment not clean
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
SEABREEZE PARK (FRENCH FRIES)
6/24/2009
INITIAL- ANNUAL
3
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
SEABREEZE PARK- DIPPIN DOTS A & B
6/24/2009
INITIAL- ANNUAL
3
Single service items reused, improperly stored, dispensed, not used when required
Wiping cloths dirty, not stored properly in sanitizing solutions
Hot, cold running water not provided, pressure inadequate
SEABREEZE PARK- SUB CART
6/24/2009
INITIAL- ANNUAL
1
Wiping cloths dirty, not stored properly in sanitizing solutions
LIGHTHOUSE HOTS
6/24/2009
INITIAL- ANNUAL
0
EAT OUT CAFÉ
6/24/2009
1st REINSPECTION
0
SNACKERS
6/23/2009
INITIAL- ANNUAL
0
TASTEFUL EVENTS, INC.
6/23/2009
2nd FULL (HIGH RISK)
4
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Non food contact surfaces of equipment not clean
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
ECLECTIC CAFÉ
6/23/2009
INITIAL- ANNUAL
3
Non food contact surfaces of equipment not clean
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

Restaurant Name
Date Inspected
Inspection Type
Violations
MR. DOMINIC AT THE LAKE/CATERING
6/23/2009
1st REINSPECTION
2
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
BBQ PIT BOYS, INC. DBA STICKY LIPS BBQ
6/23/2009
1st REINSPECTION
0
THE PITA PIT
6/23/2009
INITIAL- ANNUAL
3
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Non food contact surfaces of equipment not clean
MERCHANTS GRILL
6/23/2009
INITIAL- ANNUAL
6
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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
HIGHLAND DINER
6/23/2009
HACCP
0
SCOTT II
6/23/2009
1st REINSPECTION
1
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
CLUB NETWORK
6/23/2009
INITIAL- ANNUAL
7
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Single service items reused, improperly stored, dispensed, not used when required
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Miscellaneous, Permits, Application submittal,Economic Violation, Choking Poster, Training.
TIM HORTONS
6/23/2009
INITIAL- ANNUAL
0
STEPHANIE'S RISTORANTE & PARTY HOUSE & CATERING
6/23/2009
INITIAL- ANNUAL
9
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
In use food dispensing utensils improperly stored
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Non food contact surfaces of equipment not clean
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
MARIO'S ITALIAN STEAKHOUSE & CATERING
6/23/2009
COMPLAINT
0
FRIENDLY'S
6/23/2009
INITIAL- ANNUAL
4
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (corrected immediately)
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Hot, cold running water not provided, pressure inadequate
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
MERANTE FIELD CONCESSION STAND
6/23/2009
INITIAL- ANNUAL
0
McDONALD'S BROOKS AVE
6/23/2009
INITIAL- ANNUAL
4
All ground meat and foods containing ground meat are not heated to 158oF or above except by consumer request. (corrected immediately)
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Garbage storage areas not properly constructed or maintained, creating a nuisance
Miscellaneous, Permits, Application submittal,Economic Violation, Choking Poster, Training.
COFFEE SHOP ETC.
6/23/2009
1st REINSPECTION
0
BILL GRAY'S - GREECE
6/23/2009
COMPLAINT\S.F.B.ILLNESS
5
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. (corrected immediately)
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Non food contact surfaces of equipment not clean
Insects, rodents present
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
OLYMPIA FAMILY RESTAURANT
6/23/2009
1st REINSPECTION
4
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). (corrected immediately)
Improper thawing procedures used
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Non food contact surfaces of equipment not clean
TULLY'S GOOD TIMES
6/23/2009
2nd REINSPECTION
0
BRUSTER'S REAL ICE CREAM
6/23/2009
INITIAL- ANNUAL
2
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (corrected immediately)
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
MENDON RACQUET & POOL CLUB
6/23/2009
INITIAL- ANNUAL
2
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (corrected immediately)
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
SENTRY GROUP
6/23/2009
INITIAL- ANNUAL
1
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. (corrected immediately)
MACGREGORS GRILL & TAP ROOM
6/23/2009
INITIAL- ANNUAL
4
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (corrected immediately)
Potentially hazardous foods are not kept at or above 140oF during hot holding. (corrected immediately)
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
EASTSIDE CAFÉ PIZZA, PASTA AND MORE
6/23/2009
INITIAL- ANNUAL
2
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (corrected immediately)
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
EAGLES LANDING @ SENECA PARK ZOO/CATERING
6/22/2009
INITIAL- ANNUAL
5
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. (corrected immediately)
Potentially hazardous foods are not kept at or above 140oF during hot holding. (corrected immediately)
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Non food contact surfaces of equipment not clean
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
THE PIZZA STOP
6/22/2009
INITIAL- ANNUAL
4
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

Restaurant Name
Date Inspected
Inspection Type
Violations
CALIFORNIA ROLLIN II/CATERING
6/22/2009
FIELD CONFERENCE
0
NEW YORK GRILL & GREENS, INC.
6/22/2009
INITIAL- ANNUAL
3
Cooked or prepared foods are subject to cross-contamination from raw foods. (corrected immediately)
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (corrected immediately)
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
NATHANIEL'S PUB
6/22/2009
COMPLAINT
2
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
LDR CHAR PIT
6/22/2009
FIELD CONFERENCE
0
THE STANDARD LOUNGE
6/22/2009
INITIAL- ANNUAL
1
Miscellaneous, Permits, Application submittal,Economic Violation, Choking Poster, Training.
HONEOYE FALLS MANOR SCHOOL
6/22/2009
INITIAL- ANNUAL
1
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. (corrected immediately)
CARMESTRO'S/CATERING
6/22/2009
1st REINSPECTION
5
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Non food contact surfaces of equipment not clean
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
Miscellaneous, Permits, Application submittal,Economic Violation, Choking Poster, Training.
PORTSIDE
6/22/2009
1st REINSPECTION
2
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Miscellaneous, Permits, Application submittal,Economic Violation, Choking Poster, Training.
THIRSTY'S
6/22/2009
1st REINSPECTION
1
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
TWO BROTHERS FAMILY RESTAURANT, INC.
6/22/2009
HACCP
0
MARIO'S ITALIAN STEAKHOUSE & CATERING
6/22/2009
INITIAL- ANNUAL
7
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Garbage storage areas not properly constructed or maintained, creating a nuisance
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
STONEY'S FAMILY RESTAURANT
6/22/2009
INITIAL- ANNUAL
4
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Non food contact surfaces of equipment not clean
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
PINO'S DELI & SUBS INC.
6/22/2009
INITIAL- ANNUAL
6
Potentially hazardous foods are not kept at or above 140oF during hot holding. (corrected immediately)
Improper use and storage of clean, sanitized equipment and utensils
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Single service items reused, improperly stored, dispensed, not used when required
Non food contact surfaces of equipment not clean
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
BAXTER'S - RADISSON HOTEL ROCHESTER AIRPORT
6/22/2009
2nd REINSPECTION
0
TIM HORTONS
6/22/2009
INITIAL- ANNUAL
1
Potentially hazardous foods are not kept at or above 140oF during hot holding. (corrected immediately)
MONTE ALBAN MEXICAN GRILL
6/22/2009
INITIAL- ANNUAL
2
Home canned goods, or canned goods from unapproved processor found on premises (corrected immediately)
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. (corrected immediately)
PIZZA SHACK I
6/22/2009
1st REINSPECTION
0
T.P'S IRISH RESTAURANT & SPORTS PUB
6/22/2009
INITIAL- ANNUAL
6
Cooked or prepared foods are subject to cross-contamination from raw foods. (corrected immediately)
Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. (corrected immediately)
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (corrected immediately)
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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
TOM WAHL'S
6/22/2009
1st REINSPECTION
0
SANIBEL COTTAGE
6/22/2009
INITIAL- ANNUAL
15
In use food dispensing utensils improperly stored
Single service items reused, improperly stored, dispensed, not used when required
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Improper use and storage of clean, sanitized equipment and utensils
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Non food contact surfaces of equipment not clean
Wiping cloths dirty, not stored properly in sanitizing solutions
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Non food contact surfaces of equipment not clean
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Garbage storage areas not properly constructed or maintained, creating a nuisance
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
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Miscellaneous, Permits, Application submittal,Economic Violation, Choking Poster, Training.
LA BELLA VITA
6/22/2009
INITIAL- ANNUAL
7
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. (corrected immediately)
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Single service items reused, improperly stored, dispensed, not used when required
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
SENECA PARK ZOO SOCIETY
6/22/2009
INITIAL- ANNUAL
5
Single service items reused, improperly stored, dispensed, not used when required
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
EVENING REPORTING CTR.
6/19/2009
INITIAL- ANNUAL
2
Food from unapproved source, spoiled, adulterated on premises. (corrected immediately)
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. (corrected immediately)
DAVE'S SIDEWALK CAFE' & CATERING II
6/19/2009
1st REINSPECTION
2
Cooked or prepared foods are subject to cross-contamination from raw foods. (corrected immediately)
Miscellaneous, Permits, Application submittal,Economic Violation, Choking Poster, Training.
SONNY'S CATERING
6/19/2009
INITIAL- ANNUAL
1
Miscellaneous, Permits, Application submittal,Economic Violation, Choking Poster, Training.

Restaurant Name
Date Inspected
Inspection Type
Violations
NAZARETH HALL
6/19/2009
HACCP
0
GREGORIO'S MOBILE FOOD SERV/CATERING
6/19/2009
1st REINSPECTION
2
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
NINO'S PIZZERIA
6/19/2009
1st REINSPECTION
0
HARRO EAST THEATRE AND BALLROOM & CATERING
6/19/2009
INITIAL- ANNUAL
8
Cooked or prepared foods are subject to cross-contamination from raw foods. (corrected immediately)
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Non food contact surfaces of equipment not clean
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
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Miscellaneous, Permits, Application submittal,Economic Violation, Choking Poster, Training.
EQUAL GROUNDS
6/19/2009
INITIAL- ANNUAL
4
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
JEREMIAH'S TAVERN INC & CATERING
6/19/2009
INITIAL- ANNUAL
5
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (corrected immediately)
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Non food contact surfaces of equipment not clean
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
GRANNY'S ICE CREAM PARLOR
6/19/2009
INITIAL- ANNUAL
1
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
SOUTHEAST ASIAN RESTAURANT & CATERING
6/19/2009
INITIAL- ANNUAL
2
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
HARBOR VIEW CAFÉ
6/19/2009
INITIAL- ANNUAL
1
Miscellaneous, Permits, Application submittal,Economic Violation, Choking Poster, Training.
Sully's
6/19/2009
1st REINSPECTION
3
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
CRAIG HILL SCHOOL
6/19/2009
HACCP
0
THE ROOST
6/19/2009
INITIAL- ANNUAL
4
Improper use and storage of clean, sanitized equipment and utensils
Non food contact surfaces of equipment not clean
Insects, rodents present
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
3 SISTERS ICE CREAM
6/19/2009
INITIAL- ANNUAL
1
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (corrected immediately)
LOCUST HILL COUNTRY CLUB INC.
6/19/2009
2nd FULL (HIGH RISK)
3
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Non food contact surfaces of equipment not clean
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
JULIEN FOOD SERVICES INC., DBA LITTLE CAESARS
6/19/2009
INITIAL- ANNUAL
2
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Miscellaneous, Permits, Application submittal,Economic Violation, Choking Poster, Training.
GREAT LAKES ITALIAN FLAVORED ICES
6/19/2009
INITIAL- ANNUAL
0
BOWSER'S HOTS
6/19/2009
INITIAL- ANNUAL
0
2 GUYS AND A GRILL, LLC
6/19/2009
INITIAL- ANNUAL
0
EVENING REPORTING CTR.
6/18/2009
INITIAL- ANNUAL
0
VENDIES CART & GRILL
6/18/2009
INITIAL- ANNUAL
0
KODAK HAWKEYE CAFETERIA
6/18/2009
1st REINSPECTION
1
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (corrected immediately)
GRACE URBAN MINISTRIES
6/18/2009
INITIAL- ANNUAL
3
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Insects, rodents present
SWALLOWS
6/18/2009
2nd FULL (HIGH RISK)
4
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Non food contact surfaces of equipment not clean
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
SUPER WING 2
6/18/2009
INITIAL- ANNUAL
7
Cooked or prepared foods are subject to cross-contamination from raw foods. (corrected immediately)
Single service items reused, improperly stored, dispensed, not used when required
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Garbage storage areas not properly constructed or maintained, creating a nuisance
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
CATHOLIC FAMILY CENTER, RESTART
6/18/2009
INITIAL- ANNUAL
4
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans