ASIAN BUFFET HIBACHI & SUSHI (Health Operation# 741411) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 21, 2015.
| NYS Health Operation ID | 741411 |
| Operation Name | ASIAN BUFFET HIBACHI & SUSHI |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
542 Lake Flower Avenue Saranac Lake NY 12983 |
| Municipality | N. ELBA & ST. ARMAND |
| County | ESSEX |
| Permitted Corporation Name | GOLDEN EAGLE GOURMET, INC. |
| Permitted Operator Name | LINDA LI-ZHENG |
| Permit Expiration Date | 08/31/2016 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 152400 |
| Date: 2016-07-18 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
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Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 11D: Non food contact surfaces of equipment not clean Comments: Food temperatures measured: cooked rice 154 degrees F., cooked chicken 41 degrees F., pizza sauce 36 degrees F., pork wonton 41 degrees F., watermelon 39 degrees F. Facility uses Time as a Public Health Control for sushi, appetizer and meal buffets. |
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| Date: 2015-12-21 | Type: Inspection |
Violations:
4 critical,
12 noncritical |
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Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 11D: Non food contact surfaces of equipment not clean Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 Comments: All dishes and cookware washed in the mechanical dishwasher must be sanitized in one bay of the three bay sink until the dishwasher is repaired. Temperatures measured: crab = 142 deg. F, fish = 142 deg. F, fried dumplings = 153 deg. F, chicken teriyaki = 145 deg. F, chicken and broccoli = 145 deg. F, cut melons = 42 deg. F, shrimp = 42 deg. F, crab = 43 deg. F. |
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| Date: 2015-01-13 | Type: Inspection |
Violations:
4 critical,
12 noncritical |
|
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 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 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 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 8B: In use food dispensing utensils improperly stored 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 Comments: The dishwasher was operating properly at the time of inspection (50 ppm). please contact our office if you wish to use time as a public health control at the sushi cook line/buffet. cold holding temperatures within kitchen refrigeration held the internal temperatures of food at or below 45 degrees F (fish filet - 29 degrees F, cooked noodles - 37 degrees F). Hot held items at the buffet, other than those noted as violations, were held at or above 140 degrees F (steamed clams - 153 degrees F, sweet and sour chicke -168 degrees F, baked crab - 157 degrees F) The ice cream dip well was running at the time of inspection. |
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| Date: 2014-09-10 | Type: Inspection |
Violations:
3 critical,
17 noncritical |
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Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 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 8B: In use food dispensing utensils improperly stored Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ASIAN BUFFET HIBACHI & SUSHI | Rainbow Lake Restaurant, Inc | 542 Lake Flower Avenue, Saranac Lake, NY 12983 | 2018-11-15 |
| Department of State (DOS) ID | 3205999 |
| Entity Name | GOLDEN EAGLE GOURMET, INC. |
| Initial DOS Filing Date | 2005-05-17 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | GOLDEN EAGLE GOURMET, INC. |
| DOS Process Address |
30 Court Street Canton NEW YORK 13617 |
| Location Name | ZHONG QING ZHU |
| Location Address |
175 Market St Potsdam NEW YORK 13676 |
| Street Address | 542 LAKE FLOWER AVENUE |
| City | SARANAC LAKE |
| State | NY |
| Zip | 12983 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ASIAN BUFFET HIBACHI & SUSHI | Rainbow Lake Restaurant, Inc | 542 Lake Flower Avenue, Saranac Lake, NY 12983 | 2018-11-15 |
| PIZZA HUT | Daland Corp. Cash Mgmt | 554 Lake Flower Avenue, Saranac Lake, NY 12983 | 2018-09-19 |
| MCKENZIE'S GRILLE | Hari Krushna Inc | 477 Lake Flower Avenue, Saranac Lake, NY 12983 | 2018-11-30 |
| DUNKIN' DONUTS | M&w Foods Inc | 600 Lake Flower Avenue, Saranac Lake, NY 12983 | 2018-09-19 |
| CASA DEL SOL | Mcwigger, LLC | 513 Lake Flower Avenue, Saranac Lake, NY 12983 | 2018-06-14 |
| LA BELLA | 175 Lake Flower Ave. Corp. | 564 Lake Flower Avenue, Saranac Lake, NY 12983 | 2018-05-17 |
| MCKENZIE'S GRILLE | Murnane Hospitality LLC | 477 Lake Flower Avenue, Saranac Lake, NY 12983 | 2018-03-12 |
| CASA DEL SOL | Bryan Morgan | 513 Lake Flower Avenue, Saranac Lake, NY 12983 | 2012-11-07 |
| COAKLEY HIGH PEAKS ACE HARDWARE | Robert Bayruns | 622 Lake Flower Avenue, Saranac Lake, NY 12983 | 2018-05-25 |
| MOUNTAIN MIST | Fogarty's Lake Flower Marina, LLC | 260 Lake Flower Avenue, Saranac Lake, NY 12983 | 2018-08-14 |
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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).