CHINA HOUSE RESTAURANT
Yan Hing Cheng


Address: 298 Hooker Avenue, Poughkeepsie, NY 12603

CHINA HOUSE RESTAURANT (Health Operation# 274013) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 4, 2018.

Business Overview

NYS Health Operation ID 274013
Operation Name CHINA HOUSE RESTAURANT
Food Service Description Food Service Establishment - Restaurant
Facility Address 298 Hooker Avenue
Poughkeepsie
NY 12603
Municipality POUGHKEEPSIE
County DUTCHESS
Permitted Operator Name YAN HING CHENG
Permit Expiration Date 09/30/2019
Local Health Department Dutchess County
NYSDOH Gazetteer 136300

Inspection Results

Date: 2018-09-14 Type: Inspection Violations: 0 critical, 3 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Walk in cooler 42 degrees ambient with sliced chicken in cornstarch 40 degrees. Bain marie at cookline with sliced chicken and scliced beef both 44 degrees. Therefore please monitor and respond as needed to assure
Date: 2018-05-10 Type: Re-Inspection Violations: 0 critical, 2 noncritical
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: reinspection concerning inappropriate air cooling of cooked food which continues to be air cooled once it has reached 120 degrees. Today cooked, breaded chicken chunks, ("General Tsao") at fryer 40 degrees air cooling tubs of brown gravy 171, 169 and 158 degrees. Discussed practice of leaving probe thermometer within air cooling food to assure timing with which to refrigerate.......once food approaches 120 degrees. Air cooling food observed at 119 degrees or less is a red violation and can result in discard of that food item and trigger a required reinspection.
Date: 2018-04-26 Type: Inspection Violations: 1 critical, 5 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11D: Non food contact surfaces of equipment not clean
Comments: Walk in cooler cooked pork cubed 43, sliced chicken in cornstarch slurry 43, raw shrimp 51 degrees and counter prep ~ 30 minutes prior Steam table chicken broth 171 degrees Grill prep bain marie sliced chicken 43, sliced beef 43 degrees and both in cornstarch slurry Both front and rear doors do not have screen doors. Rear door is typical and so is installation as discussed today with owner. Front door, which also has been propped open for ventilation, is greater than 3 feet wide and does present challenge to provide typical screen door solution. Open doors may lead to flying insect infestations (flies) which is not acceptable. Observe and respond as needed to prevent
Date: 2017-12-18 Type: Inspection Violations: 0 critical, 4 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 9D: Dressing rooms dirty, not provided, improperly located
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Walk in cooler 36 degrees ambient with : cooked, battered, chicken chunks at 50 degrees and completing rapid cooling from earlier cooking , as discussed. : raw sliced chicken in cornstarch 48 degrees : sliced strips of raw pork 40 degrees Steam table egg drop soup 165 degrees Grill prep bain marie with: sliced chicken in cornstarch 40 degrees and raw shrimp in cornstarch 40 degrees
Date: 2017-10-13 Type: Inspection Violations: 0 critical, 2 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Discussed sick food workers, hand contact, sanitizer use and rapid cooling where once cooked food has cooled to 120 degrees air cooling is not allowed. Therefore air cooling, cooked food observed at 119 degrees is a red violation and may result in discard of that food item. Observed improved cleanliness at floor, wall and grill exhaust hood. Wall mounted fan ,although improved , still has grease. Also discussed regular cleaning to gas pipe at cook line which can accumulate food debris and grease if not maintained. Walk in cooler battered, cooked, chicken chunks ("General Tsao's") 68 degrees. Discussion with owner reveals this batch was finished cooking ~1 hour prior and placed into cooler ~ 30 minutes ago. Walk in cooler 37 degrees ambient with raw sliced chicken within 36 degrees. Grill prep bain marie sliced chicken in cornstarch 43 degrees, cooked shrimp 44 degrees. Please monitor and respond as needed to assure
Date: 2017-04-06 Type: Inspection Violations: 1 critical, 2 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 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
Date: 2016-12-12 Type: Inspection Violations: 2 critical, 2 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Date: 2016-08-26 Type: Inspection Violations: 0 critical, 5 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 11D: Non food contact surfaces of equipment not clean
Date: 2016-02-17 Type: Inspection Violations: 0 critical, 6 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11D: Non food contact surfaces of equipment not clean
Date: 2015-08-20 Type: Inspection Violations: 0 critical, 4 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 14A: Insects, rodents present
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2015-04-10 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2015-04-08 Type: Re-Inspection Violations: 0 critical, 5 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11D: Non food contact surfaces of equipment not clean

Services with the same operation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
CHINA HOUSE RESTAURANT Sandy Hung 503 North James Street, Rome, NY 13440 2018-11-09
CHINA HOUSE RESTAURANT China House 298 Inc. 298 Hooker Avenue, Poughkeepsie, NY 12603 2019-01-25
CHINA HOUSE RESTAURANT Golden Palace 88 Inc. 88 Main Street, Dobbs Ferry, NY 10522 2019-01-03

Office Location

Street Address 298 HOOKER AVENUE
City POUGHKEEPSIE
State NY
Zip 12603

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
CHINA HOUSE RESTAURANT China House 298 Inc. 298 Hooker Avenue, Poughkeepsie, NY 12603 2019-01-25

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Competitor

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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).