Restaurants Exposed: Temperature findings lead to improvements at Amiel's

June 30, 2017 07:37 PM

Amiel’s Subs and Roast Beef boasts that it’s the stuff legends are made of.  The first store opened on Main Street in Rochester in 1963, and today the restaurants still have the nostalgic look of yesteryear.  But while the look may reflect times of old, many appliances are brand new.  

That’s because health inspectors cited it with five critical violations at its last inspection including two for food that wasn’t cold enough.

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Amiel Mokhiber, Jr., the owner of the restaurant wrote, “We immediately made improvements including purchasing all new refrigerated deli units to ensure the best compliance for temperature possible. We will continue to offer the quality of food and service our patrons have come to expect and have received over the last fifty years.”

But no one was talking at Chef King despite News10 NBC’s repeated phone calls to the restaurant.  It was cited with two critical violations for food that wasn’t cold enough.  

The Monroe County Health Commissioner, Dr. Michael Mendoza, says food temperature is very important.  Cold foods that aren’t being kept below 45 degrees could provide the perfect environment for the growth of bacteria that can make you sick.

 “We want to make sure that we have the food at the right temperature so we can do everything we possibly can to make sure that we reduce the chance that we have any kind of germs entering the food that people eat,” said Dr. Mendoza.

Food temperature was also a problem at Monroe High School’s cafeteria.  The school is being housed at The John Marshall Campus while Monroe’s building is being renovated.  

Inspectors found the salads weren’t cold enough and the tater tots weren’t hot enough.  Carlos Garcia, a spokesperson for the Rochester School District, says the solutions were simple. “Salads were returned to the refrigerator.  Tater tots were returned to the oven.”  He went on to say, “We strive to give the best service we can to our students, and if there are service corrections that need to be made we make said corrections as quickly as we can.”

At the McDonalds on East Henrietta, inspectors cited two critical violations including the potential for cross contamination of raw and cooked food.  A manager, Jesse Knerr, says that’s because raw eggs were on the wrong shelf in the fridge. “Everything that was brought up has been fixed at this point.”

If you want to know what inspector’s found at your favorite restaurant, you can find out.

Here's Deanna's do list.

1. Check the restaurants inspection record. 

2. If you see a problem, report it. 


Deanna Dewberry

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