Ken's Charcoal Pits
City Slickers


Address: 59 Main Street, Batavia, NY 14020

Ken's Charcoal Pits (Health Operation# 733108) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 18, 2018.

Business Overview

NYS Health Operation ID 733108
Operation Name Ken's Charcoal Pits
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 59 Main Street
Batavia
NY 14020
Municipality BATAVIA
County GENESEE
Permitted Corporation Name City Slickers
Permitted Operator Name Kenneth Mistler
Permit Expiration Date 07/31/2019
Local Health Department Genesee County
NYSDOH Gazetteer 180100

Inspection Results

Date: 2019-02-20 Type: Inspection Violations: 1 critical, 8 noncritical
Item 5B (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.
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 8F: Improper thawing procedures used
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Reminder employees drinking in food prep areas are to have covered containers with straws - foods are not to be double stacked without barriers between - all foods and single serve items are to be 6 inches off the floor - Coolers were well organized - gloves in use
Date: 2018-07-18 Type: Inspection Violations: 3 critical, 1 noncritical
Item 1C (Critical): Home canned goods, or canned goods from unapproved processor found on premises
Item 5B (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.
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Comments: Education and pamphlet regarding critical violations was provided during inspection. Training recommended for all employees. 2
Date: 2018-02-13 Type: Inspection Violations: 0 critical, 3 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Left copy of ill food worker policy with Ken and discussed same.
Date: 2017-11-30 Type: Inspection Violations: 1 critical, 3 noncritical
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2017-04-27 Type: Inspection Violations: 3 critical, 1 noncritical
Item 5B (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.
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Cooling & Reheating Guide and Glove Use Guide left at time of inspection - in process of adding a wood fired pizza oven on west side of building - along with more seating - party room bar was not inspected at this time - Plans need to be submitted to the Health Department for the new pizza oven addition
Date: 2016-11-30 Type: Inspection Violations: 1 critical, 4 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2016-04-05 Type: Inspection Violations: 0 critical, 4 noncritical
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 12A: Hot, cold running water not provided, pressure inadequate
Item 8B: In use food dispensing utensils improperly stored
Comments: Head chef has 28 years experience, OSHA certified , mostly on the job training - Other cook has even more experience Chef makes a home made BBQ sauce which he cans - ketchup, sugar and spices - Will store under refrigeration until it is determined if it is shelf stable - all hot and cold holding temperatures were good
Date: 2015-09-30 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Nancy Kelly-Schicker performed inspection
Date: 2015-06-10 Type: Inspection Violations: 0 critical, 5 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 8B: In use food dispensing utensils improperly stored
Date: 2014-12-11 Type: Inspection Violations: 2 critical, 2 noncritical
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

Office Location

Street Address 59 Main STREET
City Batavia
State NY
Zip 14020

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).