New China Chef, Inc. (Health Operation# 893709) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 30, 2018.
| NYS Health Operation ID | 893709 |
| Operation Name | New China Chef, Inc. |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
4152 West Main Street Batavia NY 14020 |
| Municipality | BATAVIA |
| County | GENESEE |
| Permitted Corporation Name | China Chef Lin Inc. |
| Permitted Operator Name | Qiu Lin |
| Permit Expiration Date | 05/31/2019 |
| Local Health Department | Genesee County |
| NYSDOH Gazetteer | 180100 |
| Date: 2018-10-30 | 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 8D: Single service items reused, improperly stored, dispensed, not used when required Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 |
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| Date: 2018-06-04 | Type: Re-Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: Re-inspection conducted following 5/14/18 inspection. Cooked food items including chicken wings, fried chicken, egg rolls, and rice found stored in shallow fish tubs in the walk-in cooler at time of re-inspection. Chicken wings, fried chicken, egg rolls, and rice measuring 38 degrees F at time of re-inspection. No cardboard boxes observed being used to store cooked food items at time of re-inspection. Owner states fish tubs and hotel pans are now being used to store food items. Raw shell eggs observed stored in walk-in cooler. Chicken salad found stored in the cold hold unit at the buffet measuring 44 degrees F at time of re-inspection (additional food items including macaroni salad and potato salad found stored in the same cold hold unit also measuring 44 degrees F). Frigidaire oven has been replaced with a new operating GE oven. A bucket of sanitizing solution observed near the prep table and a second bucket of sanitizing solution found stored at the Wok station in the kitchen (solutions adequately measuring 200 ppm when tested with chemical test strips). Floor beneath fryers and wok station adequately clean. No grease or food debris observed on cardboard lining the floor beneath the wok station. Owner states cardboard on floor beneath the wok station is changed daily. Floor beneath the fryers and wok station are cleaned twice per week. Plumbing beneath hand wash sink repaired by Toal's plumbing, no leaks observed at time of re-inspection. Discussed cook-cool-reheat methods of potentially hazardous food items. Discussed hot hold and cold hold methods for potentially hazardous food items. (2) |
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| Date: 2018-05-14 | Type: Inspection |
Violations:
5 critical,
11 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 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) Comments: Owner states floors beneath the equipment and surfaces throughout kitchen will be cleaned within 14 days of inspection. As per interview with owner; floors beneath the equipment are cleaned once per month, however, she will ensure floors are cleaned more frequently. Discussed required hot hold and cold hold temperatures of potentially hazardous food items. Discussed cook-cool-reheat methods of potentially hazardous foods. Provided cook-cool-reheat brochure at time of inspection. Re-inspection required in 14 days of inspection. Inspectors present: L. Carney and J. Zaremski (3.5) |
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| Date: 2018-02-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Kitchen surfaces appear adequately clean and free of unnecessary items. Most water-stained ceiling panels i dining are have been replaced, owner states that there does not seem to be any additional roof leaks. Gap beneath rear kitchen door has been corrected, gap beneath exit near bathrooms has been improved. Dripping condensation at steam table has been corrected. 1 | ||
| Date: 2018-01-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection completed, see inspection #1002228150. Equipment and surfaces throughout kitchen have been cleaned, further cleaning required. Fryer and fryer vents have been cleaned. Personal and miscellaneous items have been relocated. Lightbulbs in kitchen have been replaced. Per owner, roof leak has been repaired and drop panels will be replaced. Door gaps still present on exit doors in kitchen and near bathrooms, condensation at steam table next to ice cream has not been corrected; explained violations to owners son. All remaining violations and cleaning to be corrected/completed by February 16th, 2018. Re-inspection required. 1.5 | ||
| Date: 2017-12-20 | Type: Inspection |
Violations:
0 critical,
20 noncritical |
|
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 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded 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 8B: In use food dispensing utensils improperly stored Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 14A: Insects, rodents present Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Owner states that all kitchen surfaces and all equipment will be cleaned and that a regular cleaning schedule will be implemented. Facility will be re-inspected in approximately 2 weeks to gauge progress and to determine a completion date for all remaining cleaning and maintenance violation corrections. 3 |
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| Date: 2017-07-31 | Type: Inspection |
Violations:
1 critical,
13 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Street Address | 4152 WEST Main STREET |
| City | Batavia |
| State | NY |
| Zip | 14020 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| New China Chef, Inc | Wei Cong Ni | 4152 West Main Street, Batavia, NY 14020 | 2014-06-23 |
| Kraving's Kafe' | Scott Garlock | 4152 West Main Street, Batavia, NY 14020 | 2012-02-07 |
| China Chef Buffet inc. | Ya Bin Ni | 4152 West Main Street, Batavia, NY 14020 | 2011-09-27 |
| Matty's Pizzeria | Matty's Pizzeria Inc. | 4152 West Main Street, Batavia, NY 14020 | 2011-04-11 |
| Quiznos Sub | Mackey Dimick Development | 4152 West Main Street, Batavia, NY 14020 | 2006-08-22 |
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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).