ASIAN TEMPTATION FUSION & SUSHI (Health Operation# 843581) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 3, 2018.
| NYS Health Operation ID | 843581 |
| Operation Name | ASIAN TEMPTATION FUSION & SUSHI |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
718 Dutchess Turnpike Poughkeepsie NY 12603 |
| Municipality | POUGHKEEPSIE |
| County | DUTCHESS |
| Permitted Corporation Name | ABACUS ASIAN INC. |
| Permitted Operator Name | KUNG WONG |
| Permit Expiration Date | 08/31/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136300 |
| Date: 2018-12-03 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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 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 display cooler with fresh salmon 40 degrees walk in cooler with sliced raw chicken in cornstarch slurry 41 degrees and 42 degrees ambient side of grill bain marie with sliced chicken in cornstarch slurry 36 degrees steam table broth 180 degrees below counter reach in cooler (with ice) chicken breast 41 degrees Note: walk in cooler has temporary fan installed in cooling housing unit and grill prep bain marie is out of order but in use with ice for cold hold |
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| Date: 2018-09-13 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: walk in cooler with raw sliced beef 39 degrees and 42 degrees ambient sushi display cooler with smoked salmon 38 degrees, please monitor and respond to assure |
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| Date: 2018-04-19 | Type: Inspection |
Violations:
0 critical,
6 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 11D: Non food contact surfaces of equipment not clean Comments: Walk in cooler 36 degrees ambient with sliced chicken within 36 degrees hot hold rice 165 degrees grill prep bain marie has ice baths in use with sliced chicken within 34 degrees bain marie aside cookline with sliced chicken 38 degrees sushi bar display coolers, salmon 31 degrees tuna 39 degrees and 41 degrees ambient, shrimp 40 degrees and 40 degrees ambient |
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| Date: 2017-12-04 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11D: Non food contact surfaces of equipment not clean Comments: Discussed sick food workers, hand contact, sanitizer use, norovirus and rapid cooling where onced cooked food has cooled to 120 degrees air cooling is not allowed, therefore air cooling food observed at 119 degrees or less is a red violaiton and may result in discard of that food item. Walk in cooler 38 degrees ambient with sliced chicken within 36 degrees Counter prep chicken breasts 29 degrees Upright reach in freezer 10 degrees ambient cookline bain marie with ice bath cold hold fresh fish 41 degrees bain marie asided cookline raw sliced beef 36 degrees and raw sliced chicken 41 degrees Hot hold miso soup 188 degrees sushi dsplay cooler salmon 39 degrees and smoked salmon 37 degrees within small reach in cooler at grill with breaded shrimp 36 degrees |
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| Date: 2017-05-12 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: re-inspection of kitchen cookline cleanliness and charred, carbonized, bottoms of saute pans. The pans which are stacked upon each other and on shelf directly above stove top where some of this hard char may have made its way into a customers food and has generated a complaint. Observed several new sautee pans now in use at grill and 5 (or so) "used" ones, still with char at bottoms even though owner indicated attempt to clean (unsuccessfully). He also indicated he has intention to replace remaining units in the near future. | ||
| Date: 2017-04-26 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: Responded to complaint of black hard object in food (mango chicken) which they believe to be char from the bottom of cookware as they observed in kitchen after indicating this to owner. Discussed TPHC (Time as a Publlic Health Control) waiver and observed log Walk in cooler 40 degrees ambient with raw chicken within 38 and 37 degrees Reach in freezer -9 degrees ambient Sushi counter display cooler 40 degrees ambient with fresh salmon within 38 degrees |
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| Date: 2017-03-31 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 15D: Improper storage of cleaning equipment, linens, laundry unacceptable 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 14A: Insects, rodents present Item 11D: Non food contact surfaces of equipment not clean Comments: Discussed sick food workers, hand contact, sanitizer use and rapid cooling where: air cooling is not allowed once cooked food has reached 120 degrees, therefore air cooling food observed at 119 degrees is a red violation and may result in discard of that food. Walk in cooler 38 degrees ambient and raw shrimp within 36 degrees reach in cooler with glass door 39 degrees ambient reach in freezer -3 degrees ambient steam table miso soup 184 degrees Display case cooler for sushi tuna 37 degrees |
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| Date: 2016-12-30 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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: Tofu in reach-in cooler at 38 F; rice in steamer at 158 F; shrimp in prep cooler at 38 F; raw chicken in walk-in cooler at 40; |
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| Date: 2016-12-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2016-11-07 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection of red violation only where sushi display case was not cold enough as it was likely to have not been turned on in time. This cooler was 38 degrees ambient today with tuna degrees within | ||
| Date: 2016-10-20 | Type: Re-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 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 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: Discussed sick food workers, hand contact eliminated with all ready to eat, sanitizer use, and rapid cooling. Note:air cooling is not approved once food has reached 120 degrees, therefore air cooling food observed at 119 degrees is a red violation and may result in discard of that food. Walk in cooler 40 degrees ambient with sliced beef within 38. Counter prep raw shrimp 38 degrees. Grill prep bain marie raw shrimp 36 degrees. Bain marie at end of cookline using trays of ice to assure less than/equal to 45 degrees such as raw indivdual plastic wrapped chicken breast at 41 degrees. Discussed immersing containers in ice to the level of the food within to assure proper cold hold. Observed improved cleanliness with items previously indicated. Thank you. |
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| Date: 2016-06-21 | Type: Inspection |
Violations:
2 critical,
7 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 Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11D: Non food contact surfaces of equipment not clean 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 Comments: Discussed: Rapid cooling where 120-70 degrees within 2 hours followed by 70-45 degrees within next 4 hours. Once food hass reached 120 degrees air cooling is not approved. Therefore food observed at 119degrees is a red violation and may result in discard of that food. Sanitizer use, bleach recipe including air drying/contact time. Sick food worker policy Hand contact Sushi rice prepared fresh for each mealtime as it is not hot held |
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| Date: 2015-12-01 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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) |
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| Street Address | 718 DUTCHESS TURNPIKE |
| City | POUGHKEEPSIE |
| State | NY |
| Zip | 12603 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BACCO RESTAURANT | Bacco Restaurant Group LLC | 718 Dutchess Turnpike, Poughkeepsie, NY 12603 | 2012-01-10 |
| THE MARCH HARE RESTAURANT | Braised LLC | 718 Dutchess Turnpike, Poughkeepsie, NY 12603 | 2009-04-01 |
| HAYMAKER RESTAURANT | Bennett Chinn | 718 Dutchess Turnpike, Poughkeepsie, NY 12603 | 2007-01-05 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SUSHI VILLAGE RESTAURANT | Sushi Village 8, Inc | 8 Raymond Avenue, Poughkeepsie, NY 12603 | 2018-12-11 |
| ACROPOLIS DINER | Jd Hunter Restaurant Inc | 829 Main Street, Poughkeepsie, NY 12603 | 2018-12-11 |
| DCOA ST SIMEON II | Dc Office for The Aging | 24 Beechwood Avenue, Poughkeepsie, NY 12603 | 2018-12-06 |
| JUNIORS LOUNGE | Louis Rossi | 503 Salt Point Turnpike, Poughkeepsie, NY 12603 | 2018-12-06 |
| PC'S PADDOCK | D&r's PC's Paddock Inc. | 273 Titusville Road, Poughkeepsie, NY 12603 | 2018-12-05 |
| MOLE GRILL | Rosa Ortiz | 357 Hooker Avenue, Poughkeepsie, NY 12603 | 2018-12-04 |
| CHINA HOUSE RESTAURANT | Yan Hing Cheng | 298 Hooker Avenue, Poughkeepsie, NY 12603 | 2018-12-04 |
| POUGHKEEPSIE MIDDLE SCHOOL | Poughkeepsie City School | 55 College Avenue, Poughkeepsie, NY 12603 | 2018-12-04 |
| TONYS PIZZA PIT | Angelo Balbo | 786 Main Street, Poughkeepsie, NY 12603 | 2018-12-03 |
| PIZZERIA BACIO | Carino Bacio Corp | 7 College View Avenue, Poughkeepsie, NY 12603 | 2018-11-30 |
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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).