Flaming Grill & Buffet
Newburgh Group, Inc.


Address: 1399 Route 300, Newburgh, NY 12550

Flaming Grill & Buffet (Health Operation# 872350) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is June 28, 2016.

Business Overview

NYS Health Operation ID 872350
Operation Name Flaming Grill & Buffet/Dormant
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 1399 Route 300
Newburgh
NY 12550
Municipality NEWBURGH
County ORANGE
Permitted Corporation Name Newburgh Group, Inc.
Permitted Operator Name Xiuhua Tian
Permit Expiration Date 10/31/2016
Local Health Department Orange County
NYSDOH Gazetteer 356300

Inspection Results

Date: 2016-06-28 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2016-03-09 Type: Inspection Violations: 4 critical, 6 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Facility received more than 20 Public Health Hazard violations in 2015.
Date: 2016-01-19 Type: Inspection Violations: 4 critical, 4 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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
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: No foul odors were observed from shellfish.
Date: 2015-12-22 Type: Inspection Violations: 2 critical, 0 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.
Date: 2015-11-23 Type: Inspection Violations: 6 critical, 5 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 3B (Critical): Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
Item 1G (Critical): Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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 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)
Item 8F: Improper thawing procedures used
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 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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11D: Non food contact surfaces of equipment not clean
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)
Date: 2015-09-16 Type: Inspection Violations: 6 critical, 10 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

Services with the same operation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
FLAMING GRILL & BUFFET Universal Grill Inc 1773 Grand Avenue, Baldwin, NY 11510 2015-03-24

NYS Corporation Registration

Department of State (DOS) ID 4418892
Entity Name NEWBURGH GROUP, INC.
Initial DOS Filing Date 2013-06-17
Entity Type DOMESTIC BUSINESS CORPORATION
DOS Process Name XIUHUA TIAN
DOS Process Address 1399 Route 300
Newburgh
NEW YORK 12550

Office Location

Street Address 1399 ROUTE 300
City NEWBURGH
State NY
Zip 12550

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
Flaming Grill & Buffet Newburgh Jin Inc. 1399 Route 300, Newburgh, NY 12550 2018-12-05

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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).