GREAT WALL - POK
Great Wall Zheng's, Inc.


Address: 517 Main Street, Poughkeepsie, NY 12601

GREAT WALL - POK (Health Operation# 669690) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 21, 2018.

Business Overview

NYS Health Operation ID 669690
Operation Name GREAT WALL - POK
Food Service Description Food Service Establishment - Restaurant
Facility Address 517 Main Street
Poughkeepsie
NY 12601
Municipality POUGHKEEPSIE
County DUTCHESS
Permitted Corporation Name GREAT WALL ZHENG'S, INC.
Permitted Operator Name SHUI ZHENG
Permit Expiration Date 09/30/2019
Local Health Department Dutchess County
NYSDOH Gazetteer 130200

Inspection Results

Date: 2019-01-18 Type: Inspection Violations: 0 critical, 3 noncritical
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
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2018-11-21 Type: Inspection Violations: 0 critical, 3 noncritical
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
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Facility is clean and appropriate. fryer basket cooked chicken wings 178 degrees walk in cooler, large bowls of cooked chicken wings 114, 107, 128 degrees and 39 degrees ambient NICELY DONE! grill prep bain marie sliced chicken 37 degrees and cooked (small) shrimp 36 degrees refrigerator (across from fryer) cooked, breaded, chicken chunks ("Gen Tsao" style) 38 degrees Once again discussed rapid cooling where once cooked food cools to 120 degrees air cooling is not allowed. Thank you again.
Date: 2018-08-16 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: All previous violations resolved. No violations observed as facility is clean and properly organized including dilute bleach sanitizer and knowledge/practice of rapid cooling where once cooked food has cooled to 120 degrees (typical temperature of "hot water") air cooling is not allowed. Walk in cooler 40 degrees ambient with cooked chicken wings 41 degrees and sliced chicken within 40 degrees Bain marie with sliced chicken 40 degrees and below counter cooler cooked diced pork 37 degrees within steam table chicken broth 168 degrees
Date: 2018-04-24 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: reinspection for out of temperature fried chicken, observed at room temperature near fryer. Large bowl of fried chicken wings 44 degrees at fryer and informed it was taken from cooler earlier while preparing for todays lunch
Date: 2018-04-19 Type: Inspection Violations: 1 critical, 3 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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Walk in cooler cooked chicken wings 42 degrees and 42 degrees ambient hot hold white rice (cooker)160 degrees, stove top chicken broth 171 degrees Bain marie sliced chicken 39 degrees reach in cooler at fryer cooked chicken wings 40 degrees
Date: 2017-12-12 Type: Inspection Violations: 2 critical, 7 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 11D: Non food contact surfaces of equipment not clean
Item 8F: Improper thawing procedures used
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8B: In use food dispensing utensils improperly stored
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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
Comments: Prep-cooler - cooked chicken 42F, Rice holder - white 160F, yellow 174F, walk-in cooler - cooked pork 43F.
Date: 2017-09-05 Type: Inspection Violations: 0 critical, 2 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 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: Prep-cooler – cubed cooked pork 42F, hot holding Yellow rice 162F –white rice 161F, Walk-in cooler – cooked chicken 40F.
Date: 2017-03-13 Type: Inspection Violations: 0 critical, 3 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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)
Comments: Prep-cooler – chicken 41F, Hot holding rice – white 161F, Yellow 164F, walk-in cooler – cooked chicken 39F.
Date: 2016-12-20 Type: Inspection Violations: 0 critical, 3 noncritical
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Comments: all hot and cold temps up to code
Date: 2016-09-27 Type: Inspection Violations: 0 critical, 2 noncritical
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Item 8B: In use food dispensing utensils improperly stored
Comments: Walk-in cooler - cooked chicken 43F, prep-cooler - cooked ribs 40F, hot holding rice - yellow 160F, White 161F
Date: 2016-05-02 Type: Inspection Violations: 0 critical, 6 noncritical
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11D: Non food contact surfaces of equipment not clean
Comments: Upright fridge - pork wonton 41F, 2 Rice cookers - Yellow rice 167F, White 161, Walk-in cooler 37F
Date: 2016-01-06 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2015-11-17 Type: Inspection Violations: 1 critical, 8 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

Office Location

Street Address 517 MAIN STREET
City POUGHKEEPSIE
State NY
Zip 12601

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
GREAT WALL CHINESE RESTAURANT Shuk Ying Cheng 517 Main Street, Poughkeepsie, NY 12601 2008-01-04

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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).