RCSD-HOLY CROSS SCHOOL

4488 LAKE AVENUE, ROCHESTER, NY 14612 · Restaurant (School K-12 Food Service)

19 inspections

1. InspectionMay 12, 2026

   0 infractions

2. InspectionOct 21, 2025

   0 infractions

3. InspectionFeb 14, 2025

   0 infractions

4. InspectionMay 28, 2024

   2 infractions

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 14A: Insects, rodents present
     • Not Critical Violation
5. InspectionOct 27, 2023

   0 infractions

6. InspectionOct 26, 2022

   0 infractions

7. InspectionSep 29, 2021

   0 infractions

8. InspectionSep 24, 2020

   0 infractions

9. InspectionJun 10, 2019

   1 infraction

   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
10. InspectionNov 14, 2018

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
11. InspectionDec 4, 2017

    0 infractions

12. InspectionSep 22, 2016

    0 infractions

13. InspectionOct 2, 2015

    0 infractions

14. InspectionOct 2, 2014

    1 infraction

    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
15. InspectionSep 20, 2013

    0 infractions

16. InspectionSep 17, 2012

    0 infractions

17. Re-InspectionSep 30, 2011

    0 infractions

18. InspectionSep 12, 2011

    4 infractions

    • 5A: 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.
      • Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
      • Critical Violation
19. InspectionAug 26, 2011

    0 infractions