SUSHI HOUSE (Health Operation# 966212) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 15, 2019.
| NYS Health Operation ID | 966212 |
| Operation Name | SUSHI HOUSE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
406 Manchester Road Poughkeepsie NY 12603 |
| Municipality | LAGRANGE |
| County | DUTCHESS |
| Permitted Corporation Name | SHUSHI HOUSE ZHANG'S, INC. |
| Permitted Operator Name | WEN "KEVIN ZHANG |
| Permit Expiration Date | 07/31/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 135700 |
| Date: 2019-02-15 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Sushi rice: 124F. Observed sushi rice tracting sheet with Date, time start (after cooking), and discard time (4 hours after start time) included for today's rice as well for the days since the last inspection, February 8, 2018. Discussed with staff their procedure for the sushi rice: Rice is cooked then a small amount, approx. three quarts of the cooked rice (1-2 pounds) is placed into a rice container which is not turned on, rice is then used to prepare sushi as ordered. Discussed various ways that date, time start and discard time may be recorded. Delivered waiver for 'Time as a Public Health Control' (TPHC), and explained o staff how to complete the form. | ||
| Date: 2019-02-07 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Kitchen: Rice warmer: white rice 176F. Two door counter height brown prep cooler: kimchi 44F. Small side room across from sushi station: soup warmer: broth 185F. Household reach in cooler: mustard 44F. Sushi bar: counter height prep cooler: tuna 44F. Display reach in: crab meat 41F. Sushi rice: see violation. Dishwasher final rinse: 185F. Observed that the following violations from 11/21/18 inspection have been addressed: Kitchen and equipment has been cleaned, soap and paper towels are at hand wash sinks, thermometers are in coolers. |
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| Date: 2018-11-21 | Type: Inspection |
Violations:
1 critical,
6 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11D: Non food contact surfaces of equipment not clean Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Kitchen: Rice warmer: white rice 169F. Two door counter height brown prep cooler: bean sprouts 41F. Small side room across from sushi station: soup warmer: broth 167F. Household reach in cooler: cream sauce 43F. Sushi bar: counter height prep cooler: eel 43F. Display reach in: raw salmon 40F. Sushi rice 133F, observed labeled with time cooked. Dishwasher final rinse: 185F. |
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| Date: 2018-02-21 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: rice for sushi chart actively maintained to assure sushi rice is discarded no more than 4 hours after cooking. Discussed sick food workers, hand contact, norovirus, sanitizer use and bleach recipe including air drying. Also discussed rapid cooling where once cooked food has cooled to 120 degrees air cooling is not allowed. Therefore cooked food air cooling observed at 119 degrees or less is a red violation and may result in discard of that food item. Food is to be put in to cooler before it cools below 120 degrees. counter display case cooler 41 degrees ambient with raw salmon 45 and crab 40 degrees within grill prep bain marie with large shrimp within 42 degrees upright reach in freezer 10 degrees ambient. |
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| Date: 2017-10-23 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: observed improved cleanliness in kitchen, behind cookline, floor and backsplash to cookline. However the inside corner where the floor and wall meet, behind cookline still has grease. Discussed sick food workers, hand contact, sanitizer use, norovirus and rapid cooling where once cooked food has cooled to 120 degrees air cooling is not allowed. Therefore air cooling, cooked food observed at 119 degrees (or less) is a red violation and can result in discard of that food item. Also reviewed use of hot held rice for sushi as single portions of hot rice is taken from hot hold as needed and allowed to cool upon prep surface while chef then prepares remainer of sushi recipe thus allowing rice several minutes for this single portion of rice to air cool cooked tempora shrimp 179 degrees sushi cooler case 39 degrees ambient with salmon within 40 degrees upright reach in at wait station 42 degrees ambient grill prep bain marie large shrimp 38 degrees counter prep raw chicken breast 53 degrees and taken from cooler ~ 1 hour prior for prep. Put into cooler immediately |
||
| Date: 2017-07-25 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
||
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SUSHI HOUSE | New Hong Tai Inc | 402 Merrick Road, Oceanside, NY 11572 | 2017-11-29 |
| SUSHI HOUSE | Sushi House Ren, Inc. | 406 Manchester Road, Poughkeepsie, NY 12603 | 2017-04-06 |
| Street Address | 406 MANCHESTER ROAD |
| 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).