NEW WAN BO BUFFET INC. (Health Operation# 499954) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 17, 2018.
| NYS Health Operation ID | 499954 |
| Operation Name | NEW WAN BO BUFFET INC. |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
36 Forestburgh Road Monticello NY 12701 |
| Municipality | THOMPSON |
| County | SULLIVAN |
| Permitted Corporation Name | Wan Bo, Inc. |
| Permitted Operator Name | Hua Yang |
| Permit Expiration Date | 04/30/2019 |
| Local Health Department | Monticello District Office |
| NYSDOH Gazetteer | 522200 |
| Date: 2018-04-17 | Type: Inspection |
Violations:
2 critical,
9 noncritical |
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Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 |
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| Date: 2017-04-03 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Temped food items on buffet line, all hot foods above 140 degrees Fahrenheit. All cold held foods (sushi) held below 45 degrees Fahrenheit. |
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| Date: 2016-11-17 | Type: Inspection |
Violations:
1 critical,
15 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 11D: Non food contact surfaces of equipment not clean 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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Comments: Manager/operator: Annie Yang. Head cook: Rickie. // Discussed/offered the application for Time as a Public Health Control Waiver for sushi rice with operator; however, offer was declined (operator indicated that she preferred to properly cool and store sushi rice in the walk-in cooler. // All foods properly hot and cold-held on buffet line: pudding 44F, sushi 44F, shrimp stir fry 142F, white rice in warmer 146F, yams 163F, shrimp dumplings 175F; kitchen temperatures: rice warmers - white rice 156F, brown rice 158F; foods properly cold-held in warmers: jello 44F, sushi 45F, raw chicken (open-top cooler) 40F. // Observed product thermometer, sanitizing solution test strips, shell fish tags and proper food handling. // Discussed that used breadcrumbs are either discarded after use, or are hot-held at 140F or higher or refrigerator at 45F or lower. |
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| Date: 2016-02-03 | 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8B: In use food dispensing utensils improperly stored 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Buffet - baked clam - 146F. General Tso's chicken - 145F. Cooked shrimp on ice - 37F. Sushi - 44F. // Rice warmer in counter opposite wok bay - white rice - 152F. |
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| Date: 2015-09-25 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 8D: Single service items reused, improperly stored, dispensed, not used when required |
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| Date: 2015-03-23 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: beef in Bain Marie 38oF, chicken 39oF, Lo Mein on buffet 148oF, Baked shrimp 141oF, spare ribs 151oF, wanton soup 171oF, California sushi roll 41oF |
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| Date: 2014-11-14 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 1F (Critical): Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. |
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| Street Address | 36 Forestburgh ROAD |
| City | Monticello |
| State | NY |
| Zip | 12701 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| JUST CORNED BEEF | Just Corned Beef Inc | 36 Forestburgh Road, Monticello, NY 12701 | 2010-05-12 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| RANCHO DEL GORDO | Rinconcito Colombiano, Inc. | 29 Forestburg Road, Monticello, NY 12701 | 2015-03-02 |
| RANCHO DEL GORDO-old | Rinconcito Colombiano, Inc. | 29 Forestburg Road, Monticello, NY 12701 | 2008-01-31 |
| PEGAO RESTAURANT | Harry Mangual | 46 Forestburgh Road, Monticello, NY 12701 | 2018-11-30 |
| CIAO-BELLA RISTAURANTE LLC | Ciao Bella Risorante LLC | 46 Forestburgh Road, Monticello, NY 12701 | 2018-11-14 |
| SABOR LATINO RESTAURANT | Cesar Pina | 46 Forestburgh Road, Monticello, NY 12701 | 2017-03-09 |
| SHELOZ HALAL CUISINE | Selma Kolenovic | 46 Forestburgh Road, Monticello, NY 12701 | 2015-11-20 |
| Buona Fortuna/ Toni's Pizza | Arton Gashi | 46 Forestburgh Road, Monticello, NY 12701 | 2013-10-29 |
| BUONA FORTUNA RESTAURANTE, LLC | Buona Fortuna Restaurante LLC | 46 Forestburgh Road, Monticello, NY 12701 | 2013-10-29 |
| BUONA FORTUNA PIZZA | Besnik Bajraktari | 46 Forestburgh Road, Monticello, NY 12701 | 2011-12-16 |
| MONTICELLO NUTRITION SITE | Sc Office for The Aging | 2 Jefferson Street, Monticello, NY 12701 | 2018-08-31 |
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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).