SUSHI VILLAGE RESTAURANT (Health Operation# 510709) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 11, 2018.
| NYS Health Operation ID | 510709 |
| Operation Name | SUSHI VILLAGE RESTAURANT |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
8 Raymond Avenue Poughkeepsie NY 12603 |
| Municipality | POUGHKEEPSIE |
| County | DUTCHESS |
| Permitted Corporation Name | SUSHI VILLAGE 8, INC |
| Permitted Operator Name | LING JING LIN |
| Permit Expiration Date | 11/30/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136300 |
| Date: 2019-02-01 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 8F: Improper thawing procedures used Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2018-12-13 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: reinspection due to continued bare hand contact during sushi prep, "ready to eat" (RTE). Gloves in use today. reinspection due to continued failure to keep food actively in prep as it exceeds proper cold hold (45 degrees or less). Shrimp in strainer within sink 44 degrees today and placed into cooler until prep continues for this food. | ||
| Date: 2018-12-11 | Type: Re-Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Comments: Reinspection of bare hand contact and food not kept cold during kitchen preparation. There is no bare hand contact allowed for sushi/ready to eat foods. Food must be actively in prep if it is not kept in proper cold hold (45 degrees or less), such as the fresh shrimp awaiting cleaning Another occurence can trigger enforcement action including hearings, fines and penalties. Be advised |
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| Date: 2018-12-04 | Type: Inspection |
Violations:
2 critical,
11 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 14A: Insects, rodents present Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 11D: Non food contact surfaces of equipment not clean Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Comments: Reinspection required due to bare hand contact with ready to eat (sushi cucumber slicing with bare hands) and shrimp exceeds 45 degrees (observed 53 degrees) during unattended prep. Walk in cooler 40 degrees ambient sushi below counter reach in cooler spicey tuna 43 degrees a salmon within sushi display cooler 44 degrees and tuna 43 degrees. Discussed options to keep colder to prevent >45 degrees food temperatures |
||
| Date: 2018-09-26 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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: Reviewed daily log to assure rice not hot held, for sushi, is discarded after 4 hours from time cooked. Discussed available option to maintain a board (ie. dry erase) to replace paper chart version. Also acceptable to have a pre determined daily schedule of rice cook and discard times for this daily required cooking. Discussed sick food workers, hand contact, norovirus, sanitizer use and recipe, and rapid cooling where once cooked food has cooled to 120 degrees air cooling is not allowed. Therefore air cooling food observed at 119 degrees or less is a red violation and may result in discard of that food item. Walk in cooler 38 degrees ambient with raw chicken within 40 degrees upright reach in freezer 3 degrees ambient below counter reach in cooler raw chicken 36 degrees sushi case coolers with salmon 43 degrees counter prep spicey tuna 44 degrees |
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| Date: 2018-04-25 | Type: Inspection |
Violations:
0 critical,
11 noncritical |
|
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 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 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Walk in cooler 38 degrees ambient Medium size bowl of squid observed in sink at 53 degrees. According to chef squid was in prep at room temp for less than 90 minutes. Squid placed into 38 degree walk in cooler immediately Kitchen bain marie reach in cooler with fresh tuna at 36 degrees Counter display cooler with fresh salmon 42 degrees Hot hold white rice 178 degrees |
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| Date: 2018-01-03 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2017-12-28 | Type: Inspection |
Violations:
2 critical,
13 noncritical |
|
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. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11D: Non food contact surfaces of equipment not clean |
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| Street Address | 8 RAYMOND AVENUE |
| City | POUGHKEEPSIE |
| State | NY |
| Zip | 12603 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THAI SPICE | Darren Chan | 28 Raymond Avenue, Poughkeepsie, NY 12603 | 2018-09-26 |
| ARLINGTON ELEMENTARY SCHOOL | Suzanne Harris | 25 Raymond Avenue, Poughkeepsie, NY 12603 | 2014-02-26 |
| MARCO'S PIZZA | Marco's Pzza Inc | 34 Raymond Avenue, Poughkeepsie, NY 12603 | 2013-12-06 |
| TONYS PIZZA PIT | Angelo Balbo | 786 Main Street, Poughkeepsie, NY 12603 | 2018-12-03 |
| ALL SHOOK UP! | Retronow Fm Inc | 44 Raymond Avenue, Poughkeepsie, NY 12603 | 2018-10-30 |
| TOKYO EXPRESS | Upstate Tokyo Japanese Rest Inc | 8 La Grange Avenue, Poughkeepsie, NY 12603 | 2018-10-19 |
| SAIGON CAFE | Hung Truong | 6a Lagrange Avenue, Poughkeepsie, NY 12603 | 2018-09-18 |
| JULIES RESTAURANT | Julies Restaurant & Catering Inc | 49 Raymond Avenue, Poughkeepsie, NY 12603 | 2018-09-18 |
| TWISTED SOUL | Twisted Soul, Inc. | 47 Raymond Avenue, Poughkeepsie, NY 12603 | 2018-05-03 |
| KU YAH RESTAURANT | Ku Yah Restaurant Inc | 6 Raymond Avenue, Poughkeepsie, NY 12603 | 2015-09-11 |
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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).