SUSHI VILLAGE RESTAURANT
Sushi Village 8, Inc


Address: 8 Raymond Avenue, Poughkeepsie, NY 12603

SUSHI VILLAGE RESTAURANT (Health Operation# 510709) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 11, 2018.

Business Overview

NYS Health Operation ID 510709
Operation Name SUSHI VILLAGE RESTAURANT
Food Service Description Food Service Establishment - Restaurant
Facility Address 8 Raymond Avenue
Poughkeepsie
NY 12603
Municipality POUGHKEEPSIE
County DUTCHESS
Permitted Corporation Name SUSHI VILLAGE 8, INC
Permitted Operator Name LING JING LIN
Permit Expiration Date 11/30/2019
Local Health Department Dutchess County
NYSDOH Gazetteer 136300

Inspection Results

Date: 2019-02-01 Type: Inspection Violations: 0 critical, 8 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 8F: Improper thawing procedures used
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2018-12-13 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: reinspection due to continued bare hand contact during sushi prep, "ready to eat" (RTE). Gloves in use today. reinspection due to continued failure to keep food actively in prep as it exceeds proper cold hold (45 degrees or less). Shrimp in strainer within sink 44 degrees today and placed into cooler until prep continues for this food.
Date: 2018-12-11 Type: Re-Inspection Violations: 2 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).
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Comments: Reinspection of bare hand contact and food not kept cold during kitchen preparation. There is no bare hand contact allowed for sushi/ready to eat foods. Food must be actively in prep if it is not kept in proper cold hold (45 degrees or less), such as the fresh shrimp awaiting cleaning Another occurence can trigger enforcement action including hearings, fines and penalties. Be advised
Date: 2018-12-04 Type: Inspection Violations: 2 critical, 11 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 14A: Insects, rodents present
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
Comments: Reinspection required due to bare hand contact with ready to eat (sushi cucumber slicing with bare hands) and shrimp exceeds 45 degrees (observed 53 degrees) during unattended prep. Walk in cooler 40 degrees ambient sushi below counter reach in cooler spicey tuna 43 degrees a salmon within sushi display cooler 44 degrees and tuna 43 degrees. Discussed options to keep colder to prevent >45 degrees food temperatures
Date: 2018-09-26 Type: Inspection Violations: 0 critical, 5 noncritical
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
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
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)
Comments: Reviewed daily log to assure rice not hot held, for sushi, is discarded after 4 hours from time cooked. Discussed available option to maintain a board (ie. dry erase) to replace paper chart version. Also acceptable to have a pre determined daily schedule of rice cook and discard times for this daily required cooking. Discussed sick food workers, hand contact, norovirus, sanitizer use and recipe, and rapid cooling where once cooked food has cooled to 120 degrees air cooling is not allowed. Therefore air cooling food observed at 119 degrees or less is a red violation and may result in discard of that food item. Walk in cooler 38 degrees ambient with raw chicken within 40 degrees upright reach in freezer 3 degrees ambient below counter reach in cooler raw chicken 36 degrees sushi case coolers with salmon 43 degrees counter prep spicey tuna 44 degrees
Date: 2018-04-25 Type: Inspection Violations: 0 critical, 11 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Walk in cooler 38 degrees ambient Medium size bowl of squid observed in sink at 53 degrees. According to chef squid was in prep at room temp for less than 90 minutes. Squid placed into 38 degree walk in cooler immediately Kitchen bain marie reach in cooler with fresh tuna at 36 degrees Counter display cooler with fresh salmon 42 degrees Hot hold white rice 178 degrees
Date: 2018-01-03 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2017-12-28 Type: Inspection Violations: 2 critical, 13 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 11D: Non food contact surfaces of equipment not clean

Office Location

Street Address 8 RAYMOND AVENUE
City POUGHKEEPSIE
State NY
Zip 12603

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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).