New Fuji Restaurant
Chung Xing Inc.


Address: 2960 Erie Boulevard East, Syracuse, NY 13224

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.

Business Overview

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

Inspection Results

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.
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)
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.
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
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

NYS Corporation Registration

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

Office Location

Street Address 2960 Erie Boulevard East
City Syracuse
State NY
Zip 13224

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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).