CHAN'S PEKING (Health Operation# 884791) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 22, 2019.
| NYS Health Operation ID | 884791 |
| Operation Name | CHAN'S PEKING |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
26 Raymond Avenue Poughkeepsie NY 12603 |
| Municipality | POUGHKEEPSIE |
| County | DUTCHESS |
| Permitted Corporation Name | CHAN'S PEKING, INC. |
| Permitted Operator Name | QIANFAN LIU |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136300 |
| Date: 2019-02-22 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 Comments: Food temperatures were checked in all cold and hot holding and all temperatures were code compliant. |
||
| Date: 2018-12-28 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2018-12-21 | Type: Inspection |
Violations:
1 critical,
1 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: raw pork as used within Moo shu pork 38 degrees within below counter cooler at grill upright fridge with gen tsao (battered cooked chicken) 41 degrees and 40 degrees ambient steam table chicken broth 177 degrees reach in cooler with glass door at end of cookline with raw chicken wings 41 degrees upright reach in freezer 3 degrees ambient |
||
| Date: 2018-09-26 | 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 8F: Improper thawing procedures used Item 14A: Insects, rodents present Comments: walk in cooler with cooked pork loins 39 degrees and 40 degrees ambient grill prep bain marie with raw chicken 40 degrees and cooked shrimp 42 degrees upright reach in cooler at cookline with chicken wings 42 degrees Discussed sick food workers, hand contact, sanitizer use , and rapid cooling where once 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 violation and can result in discard |
||
| Date: 2018-04-18 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8F: Improper thawing procedures used Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: reach in cooler at grill with marinating chicken 36 degrees Walk in cooler "bus" trays of marinating pork loins 42, 42, 48, and 52 degrees. Discussed 45 degree cold hold max including prep time. Tray of ribs 42 degrees also. Chopped garlic in oil 43 degrees. Discussed requirement to cold hold fresh garlic in oil (only) |
||
| Date: 2017-12-14 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: 3 door reach in freezer 6 degrees, upright reach in cooler 3 degrees ambient Bain marie raw sliced chicken in cornstarch slurry 40 degrees and cooked shrimp 38 degrees within steam table chicken broth 158 degrees trays of cooked food at cooling rack in dry goods: battered chicken chunks 148 and 128 degrees wontons 142 and 122 degrees. each tray placed into cooler during visit Discussed rapid cooling (including chart) where once cooked food has cooled to 120 degrees air cooling is no longer allowed, therefore air cooling food observed at 119 degrees or less is a red violation and may result in discard of that food. |
||
| Date: 2017-10-30 | Type: Inspection |
Violations:
0 critical,
2 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 |
||
| Date: 2017-05-05 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Discussed sick food workers, hand contact, sanitizer use and rapid cooling including: Once 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 violation and may result in discard of that food. Walk in cooler 37 degrees ambient with sliced raw chicken 38 degrees within cookline bain marie is out of service and being repaired today reach in freezer -7 degrees ambient reach in cooler cooked cubes of pork 40 degrees steam table chicken broth 174 degrees |
||
| Date: 2016-12-22 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Walk in cooler 41 degrees ambient with pork ribs within 41degrees steam table egg drop soup 168 degrees Reach in freezer -3 degrees ambient running water bath defrosting shrimp 40 degrees grill prep bain marie cooked shrimp 38 degrees |
||
| Date: 2016-11-10 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Discussed sick food workers, hand contact, sanitizer use and rapid cooling where air cooling is not approved once food has reached 120°. Air cooling food observed at 119° is a red violation and may result in discard of that food. Steam table chicken broth 169°, counter prep raw shrimp 40°, sliced chicken breast 43°, cooked pork loins, 38°, grill prep bain marie raw chicken 34°. |
||
| Date: 2016-05-03 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Discussd: sick food worker policy, no sick staff observed hand contact sanitizer use, observed sanitizer with wiping rag at the ready rapid cooling: where 120 degrees to 70 degrees within 2 hours (or less) followed by 70 to 45 degrees in 4 hours (or less). Air cooling is not an approved cooling method and once food has reached the 120 degree temp it is expected to be within refrigeration (or ice bath, ice wand). Air cooling food observed at 119 degrees is a critical (red) violation and MAY result in discarding of food item. |
||
| Date: 2015-12-30 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2015-10-13 | Type: Inspection |
Violations:
1 critical,
2 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 14C: Pesticide application not supervised by a certified applicator |
||
| Date: 2015-06-30 | Type: Inspection |
Violations:
0 critical,
2 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) |
||
| Date: 2015-02-20 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 26 RAYMOND AVENUE |
| City | POUGHKEEPSIE |
| State | NY |
| Zip | 12603 |
| 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).