FUSION BUFFET (Health Operation# 273838) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 17, 2010.
| NYS Health Operation ID | 273838 |
| Operation Name | FUSION BUFFET/Inactive |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
986 Main Street Fishkill NY 12524 |
| Municipality | FISHKILL |
| County | DUTCHESS |
| Permitted Corporation Name | TAI HAO BUFFET INC |
| Permitted Operator Name | KAI FUNG CHAN |
| Permit Expiration Date | 09/30/2011 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 135500 |
| Date: 2010-09-17 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-09-10 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Comments: 2C. Vertical cooler: raw salmon over uncovered oranges; raw oysters over uncovered lettuce. CDI: foods moved, no sign of contamination seen. |
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| Date: 2010-02-04 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-01-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-11-09 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-10-28 | Type: Re-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 9A: Inadequate personal cleanliness Comments: Observed 3 collanders on counter as follows: cooked chicken, about 2-3 pounds, at 72 degrees F.; 2 containers of cooked noodles, 1 about 10 pounds at 87 and the other about 2-3 pounds at 79. Chef states all foods were cooked about 15 minutes ago, then placed under cold running water. To test, chef made small batch of chicken in wok, then placed under running water as normally does. Chicken cooled to ~115. Upon arrival into kitchen by inspector, chef was performing another task as above 3 foods sat on counter. - All foods moved to walk-in cooler to continue to cool. Note: Chef was also going to cover foods until instructed not to by inspector |
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| Date: 2009-10-23 | Type: Re-Inspection |
Violations:
3 critical,
2 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 7E (Critical): Other potentially hazardous foods requiring cooking are not heated to 140°F or above. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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: About 1/3 pound raw shrimp pieces in top of bain marie, double stacked, at 58 degrees F. - Shrimp moved to bottom of unit (Chicken in top, single stacked, at 43) Foods out since lunch, on counter or just moved to cooler, as follows: flat of raw eggs 61; cooked noodles 57, about 1 pound; about 8 pounds cooked yellow rice 61. Owner states items were all in and out of cooler for meal preparations. - All foods kept in cooler About a 5-pound piece of roast beef on buffet at 95 in center. Chef states beef was cooked 15 minutes ago. Beef sitting on plastic cutting board. - Beef returned to oven to continue cooking process |
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| Date: 2009-10-13 | Type: Re-Inspection |
Violations:
5 critical,
6 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Facility has 2 stem thermometers: 1 is broken, 1 does not start at 0 degrees F. - New one purchased by end of inspection Top of bain marie not keeping foods 45 or less: cubed pork 51, raw chicken and beef 48. - Temperature of unit decreased Again, fried foods on buffet between 110-121, including shrimp, chicken wings, and egg rolls. Foods on buffet ~ 1 hour according to workers. - Fried foods discarded |
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| Date: 2009-10-07 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-09-29 | Type: Inspection |
Violations:
3 critical,
14 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8F: Improper thawing procedures used Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 14A: Insects, rodents present Item 15D: Improper storage of cleaning equipment, linens, laundry unacceptable Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Observed collanders with approximately 2 pounds each cooked noodles and cooked rice on counter; noodles at 72 degrees F., rice 74, out from cooler <30 minutes according to chef. - Foods relocated to cooler Fried foods on buffet between 115-120, including chicken wings and shrimp. On buffet for whole inspection, getting cooler, for >1 1/2 hours. - Foods discarded; discussed other hot holding options |
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| Date: 2009-09-22 | Type: Inspection |
Violations:
3 critical,
7 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Comments: 2C. Raw pork over uncovered cantalope, cooked rice in WIC. CDI: foods moved (no sign of contamination) 5C. Raw eggs stored at ambient temperature, shelf by wok. Didn't know how long they were out. CDI: Voluntarily discarded. 4A. First aid spray stored on shelf over sushi prep cutting board--CDI moved. |
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| Date: 2009-02-20 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-01-22 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-01-15 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Comments: 2C. WIC: raw mussels stored over cooked noodles. Prep cooler: raw sausage stored over peaches. CDI: items moved, no sign of cotnamination seen. |
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| Date: 2008-05-27 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-05-16 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 986 MAIN STREET |
| City | FISHKILL |
| State | NY |
| Zip | 12524 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CILANTRO MEXICAN RESTAURANT | Aguila Restaurant Corp | 986 Main Street, Fishkill, NY 12524 | 2018-12-07 |
| GREEN GARDEN II | Main Street Green Garden Inc | 986 Main Street, Fishkill, NY 12524 | 2018-11-14 |
| FOX'S PIZZA DEN | Nasta Foods Inc | 986 Main Street, Fishkill, NY 12524 | 2010-01-19 |
| BABALU BOB'S CUBAN CAFE | Robert Ramos | 986 Main Street, Fishkill, NY 12524 | 2009-07-16 |
| DOMINO'S PIZZA #3351 | Fallon Enterprises Inc | 986 Main Street, Fishkill, NY 12524 | 2008-09-16 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| REDLINE DINER | Redline Diner LLC | 588 Route 9, Fishkill, NY 12524 | 2018-12-11 |
| LABYS | Laby's Inc | 73 Old Glenham Road, Fishkill, NY 12524 | 2018-12-07 |
| CILANTRO MEXICAN RESTAURANT | Aguila Restaurant Corp | 986 Main Street, Fishkill, NY 12524 | 2018-12-07 |
| MAYA CAFE AND CANTINA | Maya Cafe & Cantina Inc | 448 Route 9, Fishkill, NY 12524 | 2018-12-07 |
| RAMADA CONFERENCE CENTER FOOD SERVICE | 542 Route 9, Fishkill, NY 12524 | 2018-12-06 | |
| ATHENIAN I-84 DINER | Athenian I-84 Diner Corp | 853 Route 52, Fishkill, NY 12524 | 2018-12-06 |
| IL BARILOTTO | Eduardo Lauria | 1113 Main Street, Fishkill, NY 12524 | 2018-12-05 |
| SAPORE | Sapore LLC | 1108 Main Street, Fishkill, NY 12524 | 2018-12-05 |
| ELEVEN - 11 GRILLE & SPIRTS | Fishkill Food Art Inc | 1111 Main Street, Fishkill, NY 12524 | 2018-11-29 |
| COURTYARD BY MARRIOTT FISHKILL FOOD SERVICE | 17 Westage Drive, Fishkill, NY 12524 | 2018-11-29 |
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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).