RIT-MARGARET'S HOUSE

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Inspection history

1. Mar 18, 2025

   ✓

2. Mar 20, 2024

   ✓

3. Feb 22, 2023

   ✓

4. Sep 21, 2022

   ✓

5. May 19, 2021

   ✓
   4 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • 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)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

6. May 6, 2019

   ✓

7. Apr 23, 2018

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

8. Dec 7, 2017

   ✓

9. Nov 17, 2017

   ✕
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.

10. Nov 3, 2016

    ✓
    2 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

11. Dec 9, 2015

    ✓

12. Sep 17, 2015

    ✓

13. Aug 27, 2015

    ✓
    2 violations

    • In use food dispensing utensils improperly stored
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

14. Aug 13, 2015

    ✓
    11 violations

    • 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
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Single service items reused, improperly stored, dispensed, not used when required
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Insects, rodents present
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • In use food dispensing utensils improperly stored
    • Non food contact surfaces of equipment not clean