These 16 restaurants in Monroe County had multiple critical health inspection violations in May.

** (The list includes non-restaurants - such as schools and country clubs, which are also inspected and reported to the New York State Department of Health.)

1. NEW CHINATOWN ASIAN RESTAURANT
4413 DEWEY AVENUE, ROCHESTER

Item 5B- Critical Violation [RED] 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.
Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 5E- Critical Violation [RED] 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.
Item 14A- Insects, rodents present.

2. DELMONICO'S ITALIAN STEAKHOUSE
125 WHITE SPRUCE BOULEVARD, ROCHESTER

Item 5B- Critical Violation [RED] 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.
Item 5E- Critical Violation [RED] 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.

3. SALENA'S MEXICAN RESTAURANT
302 NORTH GOODMAN STREET, ROCHESTER

Item 6B- Critical Violation [RED] Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Item 7F- Critical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
Item 14A- Insects, rodents present.

4. GRANDPA SAM'S ITALIAN KITCHEN/CATER
138 SOUTH UNION STREET, SPENCERPORT

Item 3C- Critical Violation [RED] Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 5A- Critical Violation [RED] 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.
Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

5. PLUM GARDEN JAPANESE RESTAURANT
3349 MONROE AVENUE, ROCHESTER

Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 14A- Insects, rodents present.

6. NEW EAST STAR
115 PATTONWOOD DRIVE, ROCHESTER

Item 1H- Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.
Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

7. PIXLEY'S RESTAURANT & CATERING
2235 BUFFALO ROAD, ROCHESTER

Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 6B- Critical Violation [RED] Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Item 14A- Insects, rodents present.

8. TEXAS BAR-B-Q JOINT
122 SOUTH UNION STREET, SPENCERPORT

Item 7F- Critical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.

READ MORE: Rochester Police Offering Rewards For 8 Most Wanted Suspects

9. McSHACK JERK HOUSE RESTAURANT
400 ROUTE 17M SUITE 7, MONROE

Item 5B- Critical Violation [RED] 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.
Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.

10. CENTRAL PARK FAMILY DINER
271 CENTRAL PARK, ROCHESTER

Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 14A- Insects, rodents present.

11. WOODCLIFF HOTEL & SPA & CATERING
199 WOODCLIFF DRIVE, FAIRPORT

Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 7A- Critical Violation [RED] All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.

12. SALMON CREEK COUNTRY CLUB & CATERING
355 WASHINGTON STREET, SPENCERPORT

Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.

13. HOSE 22 FIREHOUSE GRILL & CATERING
56 STUTSON STREET, ROCHESTER

Item 1H- Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.
Item 5A- Critical Violation [RED] 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.

14. TIN TIN II TAKE OUT
475 ROUTE 17M, MONROE

Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).
Item 4C- Critical Violation [RED] Foods or food area/public area contamination by sewage or drippage from waste lines.
Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

15. 58 MAIN BBQ & BREW
58 NORTH MAIN STREET, BROCKPORT

Item 5E- Critical Violation [RED] 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.
Item 7F- Critical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.

16. SAKURA HOME
2775 MONROE AVENUE, ROCHESTER

Item 3C- Critical Violation [RED] Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 5A- Critical Violation [RED] 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.
Item 5B- Critical Violation [RED] 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.
Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 14A- Insects, rodents present.

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