Peking Buffet INC (Health Operation# 795415) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 24, 2018.
| NYS Health Operation ID | 795415 |
| Operation Name | Peking Buffet INC |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
8324 Lewiston Road Batavia NY 14020 |
| Municipality | BATAVIA |
| County | GENESEE |
| Permitted Corporation Name | Peking Buffet INC |
| Permitted Operator Name | Ming Jiang |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Genesee County |
| NYSDOH Gazetteer | 185200 |
| Date: 2018-10-24 | Type: Inspection |
Violations:
1 critical,
4 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8F: Improper thawing procedures used 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 Comments: Sushi rice pH measuring 4.58 at time of inspection. Reviewed pH documentation and sushi rice recipe with owner at time of inspection. Discussed frequent glove change and proper glove use with owner at time of inspection. Discussed hair restraint policy with owner. Discussed approved method for cooling potentially hazardous food items. Inspectors present: L. Carney and J. Zaremski 3 |
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| Date: 2018-03-07 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Reviewed sushi rice pH log book. Daily pH levels of rice being recorded in log. Discussed proper storage of wet wiping cloths in sanitizing solution. Discussed cooling methods and storage of potentially hazardous foods on the counter, such as the cooked egg rolls and won tons, during necessary preparation only. Potentially hazardous food items shall be stored under refrigeration at or below 45 degrees F when not in use. Provided hand wash stickers at time of inspection. Inspectors present: J. Zaremski, D. Brodie. 2 |
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| Date: 2017-07-31 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Discussed sushi rice recipe and required rice acidity. Owner maintaining daily pH log. pH meter available along with pH buffer 4 and 7. Recommend purchasing another 0-220 degree F probe thermometer; both probes on site are being used to monitor temperatures of raw meats in sandwich unit at wok area. Provided hand wash stickers at time of inspection. Inspectors present: J. Zaremski, D. Brodie. 2 |
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| Date: 2017-03-14 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All violations corrected from previous inspection. Instructed owner on proper usage of pH meter. pH buffer 7 not available; owner states he will purchase some. pH log and recipe available at time of inspection. Provided owner with cook cool reheat pamphlets, hand wash stickers, and sick food worker sticker (all in Chinese). Inspectors present: J. Zaremski, D. Brodie, L. Carney. (1.5) | ||
| Date: 2017-02-28 | Type: Inspection |
Violations:
8 critical,
12 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 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 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8B: In use food dispensing utensils improperly stored 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11D: Non food contact surfaces of equipment not clean 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: Re-inspection required in 14 days to verify proper cooling practices, maintenance of cold hold buffet lines and food temperatures, and correction of all other violations. pH meter operation training will be provided at re-inspection. Present: J. Zaremski, D. Brodie, L. Carney. 3.0 |
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| Date: 2016-03-02 | Type: Inspection |
Violations:
1 critical,
2 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 8B: In use food dispensing utensils improperly stored 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: Sushi rice pH 4.45 at time of inspection. Discussed required records (sushi rice recipe and monitoring records). Hand wash signs provided. All violations corrected from previous inspection. (1.5) |
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| Date: 2015-03-04 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: All hot hold temperatures >140 F. All cold hold temperatures <45 F. Facility has purchased an infrared thermometer and an additional refrigerator for maintenance and operation of the buffet area food items. Flooring throughout facility to include dining area, restrooms, kitchen, and walk in cooler replaced with composite floor tiles. Analysis of sushi rice recipe and pH to be conducted at next inspection. Discussed food worker sick policy with Manager John and provided poster. Manager John states that all violations will be corrected right away. (2) |
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| Date: 2014-03-05 | Type: Inspection |
Violations:
1 critical,
1 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2013-02-06 | Type: Inspection |
Violations:
2 critical,
1 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 14C: Pesticide application not supervised by a certified applicator |
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| Date: 2012-11-28 | Type: Inspection |
Violations:
5 critical,
1 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 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. |
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| Street Address | 8324 LEWISTON ROAD |
| City | BATAVIA |
| State | NY |
| Zip | 14020 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| dormant/Peking Buffet | Peking House Restaurant, Inc | 8324 Lewiston Road, Batavia, NY 14020 | 2012-03-14 |
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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).