TERIYAKI DELIGHT, INC.
Bud Zheng


Address: 1948 Military Road - #56a, Niagara Falls, NY 14304

TERIYAKI DELIGHT, INC. (Health Operation# 456235) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 26, 2013.

Business Overview

NYS Health Operation ID 456235
Operation Name TERIYAKI DELIGHT, INC./Inactive
Food Service Description Food Service Establishment - Restaurant
Facility Address 1948 Military Road - #56a
Niagara Falls
NY 14304
Municipality NIAGARA
County NIAGARA
Permitted Corporation Name TERIYAKI DELIGHT, INC.
Permitted Operator Name BUD ZHENG
Local Health Department Niagara County
NYSDOH Gazetteer 315500

Inspection Results

Date: 2013-03-26 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2013-03-24 Type: Inspection Violations: 2 critical, 4 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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 8D: Single service items reused, improperly stored, dispensed, not used when required
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 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: 6A: At 11:10 am, inspector foud teriyaki sauce on hot hold unity at 120F with digital thermometer. According to cook, sauce had been on stove and placed in unit 30 minutes prior. Due to time factor of < 2 hrs, allowed to reheat to 165F and place back in unit. UNity temperature increased to better maintain heat. Corrected. 5C: At 11:30 am, inspector found 1 pan of shrimp and one pan of vegetable soup on counter. Shrimp was found to be 45F according to inspector's digital thermometer, but had been removed from cooler 30 minutes prior. Vegetable stock was found to be 75F. Cook was not aware how long it had been out of cooler. Both items were intended to be cooked/reheated soon. Shrimp returned to cooler due to temperature. Vegetable stock voluntarily discarded by worker. Corrected. 10A: Mold buildup on inside of ice container 10B: Food debris accumulated on bottom of True Freezer and Cooler. 8D: Beverage lids stored directly on machine surface. Advised storing in sleeve or dispenser. 8A: Bags of rice stored directly on floor. Moved to shelving. Corrected.
Date: 2012-05-01 Type: Re-Inspection Violations: 0 critical, 5 noncritical
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 8D: Single service items reused, improperly stored, dispensed, not used when required
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: 8A - Large plastic container with clear top in rear room unlabeled. Cook labeled rice. Corrected 8D - Single service towels available, not dispensed. Cook filled dispenser. Corrected 10B - Gaskets on door of stainless upright cooler in dis-repair. 11B - Sanitizer(Bleach) > 100ppm, instructed how to properly dilute, need test strips, Corrected 15A - Build-up on floors especiall under equipment and shelving.
Date: 2012-03-20 Type: Inspection Violations: 1 critical, 7 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 8F: Improper thawing procedures used
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: 2E- Accurate food testing thermometer not available or used for cooking temperatures. Thermometer reading 25 degrees in ice/water when actual temperature of ice/water = 35 degrees with NCHD thermapen. Thermometer recalibrated at this time. 8A- Large plastic container with a clear top in the rear of the kitchen not labeled for contents. 8A- Pan of beef products stored on the floor. 8F- Improper thawing of beef, temperature= 34 degrees, placed back in the cooler. 10B- Gaskets (door) in disrepair on upright cooler. 11B- Sanitizer (bleach) > 100 ppm. 8D- Single service towels available, not dispensed properly. 15A- Buildup noted on the floors- especially under equipment, floor edges. 15B- Ventilation grates- ceiling - dust buildup noted. 10B- Rear shelf under table - buildup noted.
Date: 2011-03-08 Type: Inspection Violations: 2 critical, 1 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections
Item 8B: In use food dispensing utensils improperly stored
Comments: 4A- at time of inspectio, inspector found two spray bottles not labeled, found to containdisinfectant cleaner and glass cleaner. Worker put labels on spray bottles and corrected. 1B-At time of inspection ice scoop stored inside ice machine was noted by this inspector handle in contact with ice, ice and scoop removed and corrected. 8B-Rice scoops inproperly stored, handle in contact with uncooked rice corrected
Date: 2010-03-04 Type: Inspection Violations: 0 critical, 2 noncritical
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
Comments: 8B - Rice scoops found stored in standing water next to rice cooker. 10B - Bare wood used as shelving in dry storage room - not easily cleanable.
Date: 2009-04-09 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2009-03-19 Type: Inspection Violations: 2 critical, 2 noncritical
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
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 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 8B: In use food dispensing utensils improperly stored
Comments: 5B: Approx. 5 gallons of freshly made teriyaki sauce was found cooling in a large plastic container on a work table in the rear kitchen area. After speaking with the owner, it was determined that it was out of temp for greater than 2 hours. Owner voluntarily discarded product. Inspector reviewed proper cooling procedure: 120oF to 70oF in 2 hours and 70oF to 45oF in an additional 4 hours. Do not cover until products is 45oF or less. 7F: Approx. 3 pints of teriyaki sauce was found in the steam unit at a temp of 98oF. It was determined to be out of temp for less than 2 hours so owner was allowed to reheat sauce to 165oF and then hot held at 140oF or higher. Reviewed reheating any previously cooked item to a temp of 165oF or higher. 8B: Rice scoops stored in water next to rice cooker. Instructed food service workers to wash, rinse and sanitize scoops frequently and to store in a dry cup and sanitize between uses. 8D: Plasticware not stored properly. Handles must face in same direction.
Date: 2008-03-12 Type: Inspection Violations: 1 critical, 3 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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 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: 4A - Ant spray found with cleaning supplies. Removed from restaurant immediately. Corrected 8A - Unlabled containers on grill area - water,soy sauce, lemon juice. Container of Gingersauce lable still on somewhat. Having trouble keeping lables on containers during washing. Trying to correct. 8B - Rice scoops stored in standing water. Correction.They are washed every hour or two and water changed at same time. 10B - Hood in back kitchen area has much dust and debris buildup on it.
Date: 2007-04-12 Type: Re-Inspection Violations: critical, noncritical
Date: 2007-03-06 Type: Inspection Violations: 2 critical, 4 noncritical
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 8B: In use food dispensing utensils improperly stored
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8F: Improper thawing procedures used

Office Location

Street Address 1948 MILITARY ROAD - #56A
City NIAGARA FALLS
State NY
Zip 14304

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Dataset Information

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).