NEW CHINA RESTAURANT
Sheng Wang Wang


Address: 1148 State Route 52, Loch Sheldrake, NY 12759

NEW CHINA RESTAURANT (Health Operation# 733026) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 21, 2019.

Business Overview

NYS Health Operation ID 733026
Operation Name NEW CHINA RESTAURANT
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 1148 State Route 52
Loch Sheldrake
NY 12759
Municipality FALLSBURG
County SULLIVAN
Permitted Corporation Name Sheng Wang Wang
Permitted Operator Name Wang Sheng Wang
Permit Expiration Date 09/30/2019
Local Health Department Monticello District Office
NYSDOH Gazetteer 525400

Inspection Results

Date: 2019-02-21 Type: Inspection Violations: 0 critical, 10 noncritical
Item 8F: Improper thawing procedures used
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Could not find product thermometer at beging of inspection, found towards end of inspection. Temperature checks breaded chicken 41 degrees Fahrenheit, egg drop soup 175 degrees Fahrenheit, and rice 157 degrees. Chlorine test strips available. I thought I smelled cigarette smoke , but found no evidence
Date: 2018-12-11 Type: Re-Inspection Violations: 1 critical, 8 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11D: Non food contact surfaces of equipment not clean
Comments: All other violations observed during September 19, 2018 inspection were either found to be corrected or were not observed to be in violation. No other foods were observed to be stored at ambient air temperature, and all foods properly hot-held at over 140F.
Date: 2018-09-19 Type: Inspection Violations: 3 critical, 19 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
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
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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 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 14A: Insects, rodents present
Item 11D: Non food contact surfaces of equipment not clean
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Comments: Hot and cold-holding temperatures: Spare ribs (walk-in cooler) 37F, White rice (warmer) 167F, Egg drop soup 170F, wonton soup 200F, celery 39F and oil and garlic 42F (open-top prep cooler), fresh yellow rice (warmer) 198F, shrimp egg rolls (held over deep fryer to cool) 200+F.
Date: 2017-12-08 Type: Inspection Violations: 0 critical, 7 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 11D: Non food contact surfaces of equipment not clean
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Steam table: wonton soup 200+F, egg drop soup: 165F, white rice 168F, fried rice 165F. Open-top cooler: tofu 36F. Walk-in cooler 35F. Containers of sauce in walk-in cooler: 35F. Proper cooling procedures observed to be implemented. Test strips readily available for evaluating concentration of sanitizing solution (prepared with bleach), although bleach not available on-site at time of inspection. Small quantity of oil and garlic observed (less than 1 cup) on push cart next to cook-line, and observed to be under active use during inspection. Kitchen staff stated that oil and garlic are returned to cooler when not in use. Ansul (fire suppression) system tagged August 2017 - ok. // Facility observed to be well maintained.
Date: 2016-11-08 Type: Inspection Violations: 1 critical, 8 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: All violations from 9/20/2016 inspection have been corrected, except for kitchen hand-wash sink lacking soap and ansul system not being serviced. // Foods properly hot and cold-held: egg drop soup 185F, white rice 158F, fried rice 150F, shrimp 37F (open-top food prep cooler). Discussed and observed that foods were broken down into smaller containers for proper cooling, before being placed into walk-in cooler. // Minimal amount of food out at ambient air temperature, and all under active preparation during inspection. // Discussed dishwashing and sanitizing methods, as well as required strength of sanitizing solution (100 to 200 ppm).
Date: 2016-09-20 Type: Inspection Violations: 2 critical, 8 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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Office Location

Street Address 1148 State Route 52
City Loch Sheldrake
State NY
Zip 12759

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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).