EAST ROCHESTER YOUTH FOOTBALL & CHEE

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Inspection history

1. Oct 30, 2025

   ✓

2. Sep 6, 2024

   ✓
   2 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Single service items reused, improperly stored, dispensed, not used when required

3. Oct 19, 2023

   ✓

4. Oct 15, 2023

   ✕
   4 violations

   • In use food dispensing utensils improperly stored
   • Non food contact surfaces of equipment not clean
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

5. Sep 30, 2022

   ✓
   2 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Single service items reused, improperly stored, dispensed, not used when required

6. Oct 8, 2021

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

7. Sep 8, 2019

   ✓
   1 violation

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

8. Sep 12, 2016

   ✕
   3 violations

   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • In use food dispensing utensils improperly stored

9. Sep 21, 2014

   ✕
   3 violations

   • In use food dispensing utensils improperly stored
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

10. Sep 30, 2012

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

11. Dec 15, 2010

    ✓

12. Nov 18, 2009

    ✓
    2 violations

    • In use food dispensing utensils improperly stored
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

13. Nov 18, 2008

    ✓