Pop 'n' Hots, 1 Morrie Silver Way, Rochester, NY 14608 - Restaurant inspection findings and violations

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Business Info

Restaurant name: POP 'N' HOTS
Address: 1 Morrie Silver Way, Rochester, NY 14608
County: Monroe
Local health department: Monroe County
Restaurant type: Restaurant
Total inspections: 18
Last inspection: 06/19/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 06/19/2015Re-Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 06/04/2015Inspection
  • Non food contact surfaces of equipment not clean
 06/16/2014Re-Inspection
  • Non food contact surfaces of equipment not clean
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 06/03/2014Inspection
No violation noted during this evaluation. 08/20/2013Re-Inspection
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
 07/25/2013Re-Inspection
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Non food contact surfaces of equipment not clean
 06/19/2013Inspection
No violation noted during this evaluation. 08/15/2012Re-Inspection
  • Hot, cold running water not provided, pressure inadequate
 05/22/2012Re-Inspection
  • Hot, cold running water not provided, pressure inadequate
  • In use food dispensing utensils improperly stored
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
 04/10/2012Inspection
No violation noted during this evaluation. 05/24/2011Re-Inspection
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
 04/14/2011Inspection
No violation noted during this evaluation. 08/11/2010Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 06/24/2010Re-Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • In use food dispensing utensils improperly stored
  • Critical: 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.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 04/28/2010Inspection
No violation noted during this evaluation. 06/25/2009Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 06/09/2009Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
 04/16/2009Inspection

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