Hong Kong Jade (Health Operation# 269075) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 29, 2018.
| NYS Health Operation ID | 269075 |
| Operation Name | Hong Kong Jade |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
One Plattsburgh Plaza Plattsburgh NY 12901 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted DBA | Hong Kong Jade |
| Permitted Corporation Name | Hong Kong Jade, Inc. |
| Permitted Operator Name | Hong Kong Jade, Inc. |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 090101 |
| Date: 2018-10-29 | Type: Re-Inspection |
Violations:
0 critical,
3 noncritical |
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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: The operation has made noticable improvements since September 25, 2018 inspection. Operator was told to have routine complete cleaning to avoid violations. Operator was told to reduce cold inventory so that the dirty walk-in could be completely cleaned without storing food on counters while cleaning. This will allow the time needed to clean completely. Operator had cooling foods records, but the observations logged did not show times with correlated temperatures below 45°F. |
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| Date: 2018-09-25 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
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 11D: Non food contact surfaces of equipment not clean Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas 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 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 8F: Improper thawing procedures used Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: This is the second 2018 routine inspection. A lack of cleaning and repeat violations requIre a reinspection. A reinspection will be done after 1 month allowing the operator to have sufficient time to clean and correct employee behavior. FORMAL ENFORCEMENT WITH FINES AND POSSIBLE CLOSURE WILL BE AT RISK IF THE REINSPECTION IS WITHOUT SIGNIFICANT IMPROVEMENT! |
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| Date: 2018-01-08 | Type: Inspection |
Violations:
1 critical,
9 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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 8B: In use food dispensing utensils improperly stored Item 11D: Non food contact surfaces of equipment not clean 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Comments: The Critical Control Points of Sushi HACCP agreement were being achieved. Slightly deformed cans of food were used as examples to establish a dented can policy and procedure. Operator agreed to teach employees who stock shelves to place all cans with any noticeable deformity in a labelled area seperate from cans for use, with the intention to return them to supplier. If this policy is properly implemented, severly dented cans will be kept from being used, and a critical violation will be avoided. The operator was told the value of constant cleaning, and complete cleaning cycles for all kitchen surfaces. Operator agreed to use the winter months decreased food production time to do extreme intensive cleaning of neglected surfaces. Operator was told to use the intense cleaning as an opportnity to recognize and correct surfaces that are not smooth, sealed, and easily cleanable. |
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| Date: 2017-01-10 | Type: Inspection |
Violations:
1 critical,
6 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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: The staff had 20 or more accurate internal food probe thermometers available for use! |
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| Date: 2016-10-12 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 7E (Critical): Other potentially hazardous foods requiring cooking are not heated to 140°F or above. Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: This is the second 2016 routine inspection. Improvements in procedures to avoid critical violations were observed at this inspection. Today's observations allowed the inspector to have a better understanding of raw meat marinating, cooling of fried coated chicken, cooling of eggrolls, and cooked pork cube cutting within the cooling time requirerments. Thin layers on metal trays with placement in the freezer indicates proper cooling of egg rolls and pork cubes! |
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| Date: 2016-03-31 | Type: Re-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 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: Managements efforts to make corrections were obvious. Handwash stations were accessible and seen used before staff returned to food handlng. Twenty or more probe thermometers were present, with many in use monitoring cooling, hot and cold holding. Staff other than management were able to read thermometers and know safe hot and cold holding temperatures. Sanitizer test strips were being used to check wiping cloth sanitizer strength. Proper cooling procedures were being used, but the staff need more training in the recognition of the actual time/temperature requirements.Continuing management monitoring and training is needed to avoid violations.Operator was given warning that repeat violations can lead to formal enforcement with the risk of fines. |
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| Date: 2016-01-25 | Type: Inspection |
Violations:
4 critical,
3 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 3B (Critical): Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Hong Kong Jade Frozen Desserts | Hong Kong Jade, Inc. | One Plattsburgh Plaza, Plattsburgh, NY 12901 | 2012-05-10 |
| Department of State (DOS) ID | 2063853 |
| Entity Name | HONG KONG JADE, INC. |
| Initial DOS Filing Date | 1996-09-09 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | HONG KONG JADE, INC. |
| DOS Process Address |
1 Plattsburgh Plaza Plattsburgh NY 12901 |
| Street Address | One Plattsburgh Plaza |
| City | Plattsburgh |
| State | NY |
| Zip | 12901 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Hong Kong Jade Frozen Desserts | Hong Kong Jade, Inc. | One Plattsburgh Plaza, Plattsburgh, NY 12901 | 2012-05-10 |
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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).