Inspection
Jul 31, 2026
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 31, 2026 · Original Source
Catering Operation · Ontario County, NY
197 North Main Street
Last inspected Jul 31, 2026 · View Map ↗ · Compare ↗
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Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 31, 2026 · Original Source
Inspection
2 recorded violations
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.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureNon food contact surfaces of equipment not clean
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from New York State Department of Health, Oct 24, 2025 · Original Source
Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jun 20, 2025 · Original Source
Inspection
1 recorded violation
Potentially hazardous foods are not kept at or above 140�F during hot holding.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from New York State Department of Health, Apr 4, 2024 · Original Source
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