Empire Buffet (Health Operation# 968246) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 8, 2019.
| NYS Health Operation ID | 968246 |
| Operation Name | Empire Buffet |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
882 State Route 11 Champlain NY 12919 |
| Municipality | CHAMPLAIN |
| County | CLINTON |
| Permitted Corporation Name | Empire Buffet Inc. |
| Permitted Operator Name | Qiu Xu |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 092100 |
| Date: 2019-02-08 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 8F: Improper thawing procedures used Comments: Comment: Original inspection written up last week was lost as a result of technical issues with inspector's tablet. Facility kitchen was observed to be very clean and well organized. It was apparent cleaning occurs routinely. The buffet operates only on Friday and Saturdays at lunch time. It is recommended that the operator apply for a waiver to use "time as a public health control" with certain food items on the hot buffet. Inspector will schedule a field visit to the food service with waiver paper work to facilitate application. |
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| Date: 2018-10-02 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Comment: Despite there being no sanitizer for wiping cloths made up while food was being prepard, the facility kitchen dd look clean and well organized. Inspector discussed the possibility of using "time" as a public health control for food items that are difficult to maintain proper hot holding with manager. Inspector will discuss issuing a waiver for certain food items with program supervisor. |
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| Date: 2018-03-21 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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) Comments: Comment: Although the food prep and cooking for the buffet had occured prior to inspection, the Facility kitchen looked clean and organized. It looked like routine cleaning does occur. All food items stored in he walkin cooler were covered. A large tub of ice water found in cooler on the line is used for cooling. Inspector did leave Chinese Food Safety literature. Items checked during inspection included: Accuracy of food probe thermometer, proper hot holding on Buffet, proper cold holding on desert buffet and line cooler, availability of handwashing in food prep area, proper concentration of sanitizer for wiping cloths, proper sanitizing by dishwasher, (Dishwasher had to be run several times before sanitizing residual was observed). Also checked for proper food storage and general sanitation. Operator did say business had been slow over the winter but, it appeared if they were not preparing food, they were cleaning. |
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| Date: 2017-12-21 | Type: Inspection |
Violations:
1 critical,
3 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 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) Comments: Comment: Discussed monitoring cooling with food workers using food probe thermometer and documenting the time and temperature so the cooling progress of those particular food items can be tracked and ensure the process is proper (120F to 70F in 2 hours; 70F to 45F in 4 hours). Breaded chicken was observed cooling on the stacked multi sheet rack before being placed in plastic tubs and moved to the cooler. This should occur when food item temperature cools down to 120F. Items checked during inspection included: accuracy of food probe thermometer, proper hot and cold holding on buffet, availability of sanitizer for wiping cloths, proper concentration of sanitizer for wiping cloths, proper sanitizing by dishwasher, proper food storage and general sanitaton. Sanitizer for wiping cloths should be available at the start of food preparation activity. |
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| Date: 2017-10-24 | Type: Inspection |
Violations:
0 critical,
11 noncritical |
|
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 Item 8B: In use food dispensing utensils improperly stored 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Comment: Food probe thermometers were found to be accurate. Food in upper storage bins in prep cooler on line was properly cold held below 45F. Also, hot and cold food were properly held on buffet. Operator stated she intends to acquire digital food probe thermometers for quick, easy and convenient use. Inspector will send Chinese Temperature Guide to operator. Equipment in kitchen still looks new and clean. Inspector encouraged operator to stay on top of routine cleaning to maintain sanitary food prep setting. Eleven sanitary violations were cited which equates to a "C" rating. Instruction and education was provided during inspection. A re-inspection will occur betweenp 60 and 90 days, if no significant improvement enforcement action will be taken. |
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| Date: 2017-09-26 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Empire Buffet | East Dewitt Restaurant Inc. | 3179 Erie Boulevard East, Syracuse, NY 13214 | 2015-12-11 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| EMPIRE BUFFET/DORMANT | Empire Buffet Inc. | 3560 Palisades Center Drive, West Nyack, NY 10994 | 2008-01-04 |
| Street Address | 882 State Route 11 |
| City | Champlain |
| State | NY |
| Zip | 12919 |
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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).