BEST KITCHEN (Health Operation# 513555) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 24, 2017.
| NYS Health Operation ID | 513555 |
| Operation Name | BEST KITCHEN |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
615 West Third Street Jamestown NY 14701 |
| Municipality | JAMESTOWN |
| County | CHAUTAUQUA |
| Permitted Operator Name | YU CHEUNG |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Chautauqua County |
| NYSDOH Gazetteer | 060200 |
| Date: 2018-12-20 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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: Hot hold temps satisfactory: Pork fried rice = 165 degs; white rice = 158 degs; sweet sour = 150 degs; egg drop = 165 degs. |
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| Date: 2017-08-24 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
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| Date: 2016-01-26 | Type: Inspection |
Violations:
4 critical,
0 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Comments: Hot holding food temps were satisfactory, white rice = 165 defs. Inspector discussed the complaint received on 26 January regarding shrimp that was alledgedly picked up with hands. The cooks showed how they use utensils for handling ready to eat foods. Gloves were available. |
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| Date: 2015-01-14 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 8F: Improper thawing procedures used 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Hot and cold food temperatures were satisfactory; white rice = 170 degs; egg drop soup= 180 degs; sweet and sour = 145 degs |
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| Date: 2014-01-31 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8B: In use food dispensing utensils improperly stored Comments: Food was stored on floor of cooler. Corrected by placing on shelves. Thermometer missing in cooler. Corrected by placing a new thermometer in cooler. In use serving utensils were stored improperly in a bucket of water. Corrected by placing in food being served with handle up. Shrimp and chicken were being thawed at room temp. Corrected by placing in cooler. Wiping cloths were not stored in sanitizer. Corrected by placing them into solution. |
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| Date: 2013-02-20 | Type: Inspection |
Violations:
1 critical,
4 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Soy sauce thrown out. Hot temps ok. Cold temps ok. |
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| Date: 2012-01-11 | Type: Inspection |
Violations:
3 critical,
3 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 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 11D: Non food contact surfaces of equipment not clean |
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| Date: 2011-02-02 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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) Item 8F: Improper thawing procedures used |
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| Date: 2010-02-04 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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) 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) Item 11D: Non food contact surfaces of equipment not clean |
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| Department of State (DOS) ID | 6770529 |
| Initial DOS Filing Date | 2022-12-22 |
| Entity Type | FOREIGN LIMITED LIABILITY COMPANY |
| DOS Process Address |
10th Ave N Suite 400 Lake Worth FL 33461 |
| Street Address | 615 WEST THIRD STREET |
| City | JAMESTOWN |
| State | NY |
| Zip | 14701 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| TASTE OF INDIA FSE | Taste of India I LLC | 718 West Third Street, Jamestown, NY 14701 | 2018-10-30 |
| FISHERS FAMILY RESTAURANT | Mark Fisher | 711 West Third Street, Jamestown, NY 14701 | 2018-04-27 |
| RUDYZ FSE | John Noe | 709 West 3rd Street, Jamestown, NY 14701 | 2018-02-01 |
| HOMETOWN GRILL FSE | Johnny's Lunch Jmst LLC | 718 West Third Street, Jamestown, NY 14701 | 2015-12-02 |
| PAPA JOHN'S FSE | Taylor Bennett | 709 West 3rd Street, Jamestown, NY 14701 | 2015-10-16 |
| PAPA JOHN'S PIZZA #4194 FSE | Bajco New York LLC | 709 West 3rd Street, Jamestown, NY 14701 | 2015-01-23 |
| ALDO'S RESTAURANT | Tony Miele | 718 West Third Street, Jamestown, NY 14701 | 2008-10-20 |
| LINCOLN ELEMENTARY SCHOOL | Jamestown Public Schools | 301 Front Street, Jamestown, NY 14701 | 2018-03-13 |
| THE OAKS B AND B HOTEL FSE | 1103 West Third Street, Jamestown, NY 14701 | 2017-12-22 | |
| PACE'S PIZZA | Dino Pace | 549 West Third Street, Jamestown, NY 14701 | 2017-03-03 |
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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).