HUDSON BUFFET (Health Operation# 427565) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 15, 2007.
| NYS Health Operation ID | 427565 |
| Operation Name | HUDSON BUFFET/Inactive |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
18 Westage Drive Fishkill NY 12524 |
| Municipality | FISHKILL |
| County | DUTCHESS |
| Permitted Corporation Name | HUDSON INTERNATIONAL BUFFET INC |
| Permitted Operator Name | KAM TAI KONG |
| Permit Expiration Date | 02/28/2008 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 135500 |
| Date: 2007-10-15 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-10-01 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-09-24 | Type: Inspection |
Violations:
7 critical,
12 noncritical |
|
Item 3B (Critical): Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Comments: 2C: Salad prep cooler: raw oysters stored directly over cut melon (ready to eat). WIC: raw marinating chicken stored directly over crab salad (ready to eat). CDI: both times, no sign of contamination, foods shifted. 3B. Handsink by ice machine: no towels, no soap. CDI: stocked. Handsink by back door: no hot water. CDI: employee turned hot water supply knob on. Women's bathroom: right sink does not have a knob to turn on hot water. Did not observe employees washing hands with soap, paper towels, hot water.CDI: repair made. 5C. 3 lbs chicken on tray next to prep counter, 79F. Owner said it was there "30 minutes, twice-baked chicken." CDI: put in oven for 2nd cooking step, observed temps above 165F. 5C. Observed 10 lbs cooked brown rice on shelf below prep counter, 77F. Owner said it was there "1.5 hrs." CDI: voluntarily discarded. 5C. Sushi counter: 1 lb Krab meat on counter, 71F. 1 lb marinated yam, 56F. Owner did not know how long it had been out. CDI: voluntarily discarded. 5C. 5 lbs cooked boneless pork on counter, 74F. Owner did not know how long it was out. CDI: voluntarily discarded. 6A. Dim sum at steamer, 96F. Owner did not know when it was cooked. CDI: voluntarily discarded. |
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| Date: 2007-07-17 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2007-06-07 | Type: Inspection |
Violations:
4 critical,
5 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Comments: Raw food stored over ready to eat food in wic Can of Soy sauce had dent involving seams Cooler at 50 degrees. PHF at 49 & 52 degrees |
||
| Date: 2007-03-23 | Type: Re-Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 3B (Critical): Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. Comments: 3B. Observed food worker cutting melon for salad bar, no gloves. CDI: melon discarded, gloves put on. |
||
| Date: 2007-02-23 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2007-02-16 | Type: Re-Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. Comments: 2B. Employee wearing disposable gloves handled chicken with his gloved hand as a scoop. Next he rinsed gloved hands as a scoop. Next he rinsed his gloved hands at a sink directly using space to thaw frozen, uncooked shrimp- dedicated handwash sink not used. CDI: educated worker, washed hands at dedicated. |
||
| Date: 2007-02-13 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-02-09 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2007-02-06 | Type: Re-Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Comments: 2B. Worker handling fresh grapes for buffet, no gloves. CDI: voluntarily discarded. 2C. WIC: tub of raw teriyaki chicken stored directly over bowl of green salad (no contamination seen). CDI: items shifted. |
||
| Date: 2007-01-31 | Type: Inspection |
Violations:
2 critical,
8 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 3B (Critical): Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. Comments: 2C. cooler: raw oysters stored directly over uncovered grapes; WIC: marinating raw chicken stored directly over cooked boneless pork. Both times, no contamination seen. CDI: items moved. |
||
| Date: 2006-10-31 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2006-10-24 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2006-09-22 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2006-07-25 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2006-07-24 | Type: Re-Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Comments: 5A. Sushi rolls at counter, 70F. Chef said it was made 15 min prior. CDI: pieces unconsumed in 1 hr to be discarded, ice put below sushi tray. |
||
| Date: 2006-07-21 | Type: Inspection |
Violations:
7 critical,
5 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 3B (Critical): Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. Item 2A (Critical): Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination Comments: 2A. Observed wooden board as prep table to clean live crabs, board not w/r/sanit after use. CDI: voluntarily discarded. 2A. Observed box of raw chicken on ground next to crate of fresh corn, puddle of common liquid touching both. CDI: corn shucked, rinsed, steamed. 2c: wic: raw clams with red liquid on it. Interview of mgr: clams for raw bar, red liquid from marinating pork ribs being prepped in kitchen. CDI: clams voluntarily discarded. 2C. 2 pallets shell eggs, some cracked and dripping, stored directly over uncovered container of ginger sauce. CDI; sauce voluntarily discarded. 2C: glass cooler: raw pork stuffing for dumplings stored directly over uncovered, trimmed kiwi. Interview: kiwi for fruit bar. CDI: kiwi voluntarily discarded. 3B. Handsink in kitchen: no hot water, no soap, obstructed w trash can, crab and veggies in sink. CDI: all items stocked, food debris removed, all workers washed hands. 5A. Box of raw chicken on ground, 60F. interview: delivered 30 min prior, CDI- put in WIC until ready to prep. |
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| Date: 2006-04-27 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Comments: Handling raw veggies for salad w/ bare hands. Vol discarded and gloves put on. |
||
| Date: 2006-01-18 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2005-12-30 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HUDSON BUFFET | Hudson River International Rest. Corp. | 10 Westage Business Center Drive, Fishkill, NY 12524 | 2015-11-25 |
| HUDSON BUFFET | Hudson Chinese Family Buffet Corp. | 18 Westage Drive, Fishkill, NY 12524 | 2013-08-06 |
| Street Address | 18 WESTAGE DRIVE |
| City | FISHKILL |
| State | NY |
| Zip | 12524 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CHIPOTLE MEXICAN GRILL #2904 | Chipotle Mexican Grille of Colorado, LLC | 18 Westage Drive, Fishkill, NY 12524 | 2019-01-04 |
| REGAL CINEMA 10 | Hoyt's Cinemas (ny) Corp | 18 Westage Drive, Fishkill, NY 12524 | 2018-05-10 |
| HUDSON BUFFET | Hudson Chinese Family Buffet Corp. | 18 Westage Drive, Fishkill, NY 12524 | 2013-08-06 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| REDLINE DINER | Redline Diner LLC | 588 Route 9, Fishkill, NY 12524 | 2018-12-11 |
| LABYS | Laby's Inc | 73 Old Glenham Road, Fishkill, NY 12524 | 2018-12-07 |
| CILANTRO MEXICAN RESTAURANT | Aguila Restaurant Corp | 986 Main Street, Fishkill, NY 12524 | 2018-12-07 |
| MAYA CAFE AND CANTINA | Maya Cafe & Cantina Inc | 448 Route 9, Fishkill, NY 12524 | 2018-12-07 |
| RAMADA CONFERENCE CENTER FOOD SERVICE | 542 Route 9, Fishkill, NY 12524 | 2018-12-06 | |
| ATHENIAN I-84 DINER | Athenian I-84 Diner Corp | 853 Route 52, Fishkill, NY 12524 | 2018-12-06 |
| IL BARILOTTO | Eduardo Lauria | 1113 Main Street, Fishkill, NY 12524 | 2018-12-05 |
| SAPORE | Sapore LLC | 1108 Main Street, Fishkill, NY 12524 | 2018-12-05 |
| ELEVEN - 11 GRILLE & SPIRTS | Fishkill Food Art Inc | 1111 Main Street, Fishkill, NY 12524 | 2018-11-29 |
| COURTYARD BY MARRIOTT FISHKILL FOOD SERVICE | 17 Westage Drive, Fishkill, NY 12524 | 2018-11-29 |
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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).