China Pavilion Restaurant (Health Operation# 292749) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 5, 2016.
| NYS Health Operation ID | 292749 |
| Operation Name | China Pavilion Restaurant |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
2318 West Genesee Street Syracuse NY 13219 |
| Municipality | GEDDES |
| County | ONONDAGA |
| Permitted Corporation Name | China Pavilion Restaurant, Inc. |
| Permit Expiration Date | 01/31/2016 |
| Local Health Department | Onondaga County |
| NYSDOH Gazetteer | 335600 |
| Date: 2017-04-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Establishment no longer in operation recommend delete file. | ||
| Date: 2016-11-03 | Type: Inspection |
Violations:
2 critical,
7 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 8C: Improper use and storage of clean, sanitized equipment and utensils Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8F: Improper thawing procedures used Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
||
| Date: 2016-06-28 | Type: Inspection |
Violations:
6 critical,
18 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 11D: Non food contact surfaces of equipment not clean Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 8D: Single service items reused, improperly stored, dispensed, not used when required 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 9C: Hair is improperly restrained Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2016-01-05 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection conducted. Met dish machine repair technician onsite. Indicator lights repaired to show two distinct (wash/rinse) cycles to demonstrate that machine functions properly at this time. Several cycles run, discussion with technician, calls to office, and inicator lights repaired during visit. Temperature settings repaired previously. Recommend abate. | ||
| Date: 2015-12-08 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: Establishment has probe/metal-stem type thermometer. Reinspection required to inspect dish machine repair. (Add email) |
||
| Date: 2014-08-27 | Type: Inspection |
Violations:
1 critical,
6 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 11D: Non food contact surfaces of equipment not clean 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 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
||
| Date: 2013-12-13 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2013-11-19 | Type: Inspection |
Violations:
2 critical,
16 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 8F: Improper thawing procedures used Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 |
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| Department of State (DOS) ID | 2157344 |
| Entity Name | CHINA PAVILION RESTAURANT, INC. |
| Initial DOS Filing Date | 1997-06-26 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | CHINA PAVILION RESTAURANT, INC. |
| DOS Process Address |
C/o Hoa Ai Ta 2318 W Genesee St Syracuse NEW YORK 13219 |
| Location Name | HOA AI TA |
| Location Address |
2318 W Genesee St Syracuse NEW YORK 13219 |
| Street Address | 2318 WEST Genesee STREET |
| City | Syracuse |
| State | NY |
| Zip | 13219 |
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| 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).