Daishin Japanese Restaurant (Health Operation# 669340) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 29, 2013.
| NYS Health Operation ID | 669340 |
| Operation Name | Daishin Japanese Restaurant/Inactive |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
532 Towne Drive Fayetteville NY 13066 |
| Municipality | MANLIUS |
| County | ONONDAGA |
| Permitted Corporation Name | Hyo Sung, Inc. |
| Permitted Operator Name | Hyo Soo Han |
| Local Health Department | Onondaga County |
| NYSDOH Gazetteer | 335900 |
| Date: 2013-03-29 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
||
| Date: 2013-03-06 | Type: Inspection |
Violations:
4 critical,
6 noncritical |
|
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 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8F: Improper thawing procedures used Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
||
| Date: 2012-04-17 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
||
| Date: 2011-10-19 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2011-04-22 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
||
| Date: 2011-03-29 | Type: Inspection |
Violations:
4 critical,
11 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 9C: Hair is improperly restrained |
||
| Date: 2010-04-08 | Type: Re-Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 9C: Hair is improperly restrained 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) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
||
| Date: 2010-03-22 | Type: Re-Inspection |
Violations:
5 critical,
4 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
||
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Namu | Hyo Sung, Inc. | 215 Walton Street, Syracuse, NY 13202 | 2012-07-05 |
| Department of State (DOS) ID | 3585254 |
| Entity Name | HYO SUNG, INC. |
| Initial DOS Filing Date | 2007-10-25 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | DONG S PARK |
| DOS Process Address |
523 Towne Drive Fayetteville NEW YORK 13066 |
| Location Name | DONG S PARK |
| Location Address |
523 Towne Drive Fayetteville NEW YORK 13066 |
| Street Address | 532 Towne DRIVE |
| City | Fayetteville |
| State | NY |
| Zip | 13066 |
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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).