SAKURA BUFFET FSE
Yun Jiaohuang


Address: 318 East Fairmount Avenue, Lakewood, NY 14757

SAKURA BUFFET FSE (Health Operation# 852906) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 26, 2018.

Business Overview

NYS Health Operation ID 852906
Operation Name SAKURA BUFFET FSE
Food Service Description Food Service Establishment - Restaurant
Facility Address 318 East Fairmount Avenue
Lakewood
NY 14757
Municipality BUSTI
County CHAUTAUQUA
Permitted Operator Name YUN JIAOHUANG
Permit Expiration Date 12/31/2019
Local Health Department Chautauqua County
NYSDOH Gazetteer 065100

Inspection Results

Date: 2018-10-26 Type: Inspection Violations: 2 critical, 5 noncritical
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 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Comments: chicken wings in hot sauce = 170 degs; fried rice = 165 degs; pork = 170 degs; chicken = 171 degs; shrimp at sushi bar = 39 degs. Please correct the above items in a timely manner. A second inspection or a HACCP inspection will be scheduled at a later date.
Date: 2017-05-08 Type: Inspection Violations: 1 critical, 3 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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
Date: 2016-05-11 Type: Inspection Violations: 1 critical, 2 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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 8B: In use food dispensing utensils improperly stored
Comments: Dishwasher sanitizer was 50 ppm chlorine -OK; sausage link on carving station was 155 degs; spicy chicken wings = 143 degs; crab meat casserole = 167 degs; cold beef slice at sushi station = 44 degs; restrooms were clean and stocked
Date: 2016-04-08 Type: Inspection Violations: 3 critical, 4 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 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 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
Comments: Hot temp of fried rice 148F, Ham 143F, Potatoes 156F, GenTsao chicken 150F, Salmon 150F. Cold temps Peeled shrimp 36F, mussels 37F, pears 43F, ice cream 13F. Chicken salad 49F and sliced beef 50F not held below 45F on buffet and out for service longer than 2 hrs. Corrected by voluntarily discarding and replacing with foods below 45F. Pork dumplings found in walkin cooler covered-not proper cooling. Temp was 60F and manager uncovered to allow cooling in required time. Dishmachine has no sanitizer due to tubing issue. Corrected by temporarily using rinse aid tubing until repairman can come. Boxes on floor of freezer-corrected by placing on shelf. Handtowels missing in ladies restroom. Corrected by placing towels in restroom. Ice scoop stored with handle in ice. Corrected by sanitizing and placing handle up or out of ice. Manager states there has been no sick workers.Sushi rice was 135F (remade every 2-3hrs) and sushi on bar was 52F (replaced every 2 hrs).
Date: 2015-12-18 Type: Inspection Violations: 0 critical, 3 noncritical
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: hot and cold holding temperatures on buffet and sushi bar were satisfactory; sushi rice = 122 degs and documented a 3 hour hold and discard for sushi rice and a 2 hour hold and discard for sush
Date: 2015-02-19 Type: Inspection Violations: 1 critical, 5 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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
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 8F: Improper thawing procedures used
Comments: Spoke to managers about using sanitary gloves only one time and that sushi rice must be labeled with a discard time: no more than 4 hours at temperature sushi rice is held (approx. 112 Degs)
Date: 2014-09-04 Type: Inspection Violations: 0 critical, 2 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Hot and cold food temps were satisfactory; white rice = 157 deg; chicken wings in sauce = 155 degs; rice pudding = 44 degs; this counts as 2nd inspection for calendar year for High Risk food permit; A complaint was received about raw, uncooked chicken. Inspector discussed cooking all chicken and raw meats thoroughly to the required temps: chicken must be cooked to 165 degs before service and verified with thermometer
Date: 2014-03-03 Type: Re-Inspection Violations: 0 critical, 3 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 8F: Improper thawing procedures used
Comments: Temps on buffet were good hot and cold. Foods in cooler were good. Soups are being cooled in shallow pans and temps were good. Probe thermometer-ok. No raw foods over ready to eat foods. All foods are to be cooked. Custard rolls are now being made fresh for each batch. Shrimp was being thawed improperly-corrected. Wiping cloths were not stored in sanitizer-corrected. Three bay sink sanitizer was inadequate-corrected. Discussed ill food worker policy. All red criticals from previous inspection were corrected.
Date: 2014-01-07 Type: Inspection Violations: 4 critical, 1 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions

Office Location

Street Address 318 EAST FAIRMOUNT AVENUE
City LAKEWOOD
State NY
Zip 14757

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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).