Smokin' Hots, 41 Niagara Street, Canandaigua, NY 14424 - Restaurant inspection findings and violations

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Business Info

Restaurant name: SMOKIN' HOTS
Address: 41 Niagara Street, Canandaigua, NY 14424
County: Ontario
Local health department: Geneva District Office
Restaurant type: Restaurant
Total inspections: 4
Last inspection: 02/26/2016
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Inspection findings

Inspection date

Type

Comments
  • 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.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 02/26/2016InspectionDue to the above red violations the Department may take an Enforcement Action against the facility. Discussed proper re-heating to 165F before placing in hot holding at 140F or above for potentially hazardous foods. And discussed proper cooling from 120F- 70F within 2 hrs and from 70F to 45F or below within an additional 4 hours.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 09/16/2015InspectionNote: All temps are adequate.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 03/30/2015InspectionThe following items were discussed at the time of inspection: - When reheating baked beans and any other potentially hazardous food items, they must be reheated from below 45F to 165F or above, before hot holding at or above 140F as stated in State Sanitary Code 14-1.83 Reheating. - Any sink that will be used for food preparation must have an indirect drain. It is also highly recommended that any food prep does not have a sink full of dirty dishes and water in the next bay to prevent potential contamination. - The operator noted that meats that are not use the first day are cooled and use for second day items such as baked beans. Due to the above noted red violation the Department may take an Enforcement Action against the facility.
No violation noted during this evaluation. 09/08/2014InspectionPre-operational inspection. All items from 9/3/14 inspection have been completed. Permit to be issued. Facility may open as of 9/8/14.

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