New Fuji Restaurant (Health Operation# 884490) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 12, 2016.
NYS Health Operation ID | 884490 |
Operation Name | New Fuji Restaurant/Inactive |
Food Service Description | Food Service Establishment - Restaurant |
Facility Address |
2960 Erie Boulevard East Syracuse NY 13224 |
Municipality | SYRACUSE |
County | ONONDAGA |
Permitted Corporation Name | Chung Xing Inc. |
Permitted Operator Name | Qiu Hua Chen |
Permit Expiration Date | 01/31/2017 |
Local Health Department | Onondaga County |
NYSDOH Gazetteer | 330100 |
Date: 2016-10-12 | Type: Re-Inspection |
Violations:
1 critical,
3 noncritical |
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11D: Non food contact surfaces of equipment not clean Comments: Reinspection notes the majority of violations from the September 14, 2016 inspection have been corrected. The stipulation agreement can be accepted. Payment and stipulation agreement was given to us at this time. |
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Date: 2016-09-14 | Type: Inspection |
Violations:
8 critical,
13 noncritical |
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 1F (Critical): Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11D: Non food contact surfaces of equipment not clean Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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) |
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Date: 2015-11-09 | Type: Re-Inspection |
Violations:
1 critical,
3 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 Item 14A: Insects, rodents present Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Comments: Reinspection notes the majority of violations from the previous inspections have been corrected. Stipulation agreement/hearing order stipulations can be accepted. Recommend abate. |
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Date: 2015-10-13 | Type: Re-Inspection |
Violations:
4 critical,
6 noncritical |
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 14A: Insects, rodents present |
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Date: 2015-10-06 | Type: Re-Inspection |
Violations:
6 critical,
11 noncritical |
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 14A: Insects, rodents present |
Department of State (DOS) ID | 4636146 |
Entity Name | CHUNG XING INC. |
Initial DOS Filing Date | 2014-09-15 |
Entity Type | DOMESTIC BUSINESS CORPORATION |
DOS Process Name | CHUNG XING INC. |
DOS Process Address |
2960 Erie Boulevard E. Syracuse NEW YORK 13224 |
Street Address | 2960 Erie Boulevard East |
City | Syracuse |
State | NY |
Zip | 13224 |
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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).