H&K Chinese Restaurant (Health Operation# 559767) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 13, 2018.
| NYS Health Operation ID | 559767 |
| Operation Name | H&K Chinese Restaurant |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
7252 State Fair Boulevard Syracuse NY 13209 |
| Municipality | VAN BUREN |
| County | ONONDAGA |
| Permitted Operator Name | Aaron Ni |
| Permit Expiration Date | 01/31/2019 |
| Local Health Department | Onondaga County |
| NYSDOH Gazetteer | 336800 |
| Date: 2018-04-13 | 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 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 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 11D: Non food contact surfaces of equipment not clean Comments: Establishement has probe/metal-stem type thermometer onsite s required. Inspectors RA/AD. |
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| Date: 2017-01-10 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11D: Non food contact surfaces of equipment not clean Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2016-04-07 | Type: 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Ensure that operators and employees consume food only in designated areas separate from food preparation and food storage areas. Ensure that employees wash hands after eating, drinking, smoking, using restroom, and before returning to work -- as well as whenever they are soiled. Add email ehips: [email protected] |
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| Date: 2015-07-01 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 9C: Hair is improperly restrained Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11D: Non food contact surfaces of equipment not clean Item 8C: Improper use and storage of clean, sanitized equipment and utensils |
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| Date: 2014-10-27 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 9C: Hair is improperly restrained Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
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| Date: 2014-04-28 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2014-04-08 | Type: Inspection |
Violations:
5 critical,
8 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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11D: Non food contact surfaces of equipment not clean |
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| Date: 2013-10-07 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11D: Non food contact surfaces of equipment not clean 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) |
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| Date: 2013-04-26 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-03-27 | Type: Inspection |
Violations:
6 critical,
13 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
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| Street Address | 7252 State Fair BOULEVARD |
| City | Syracuse |
| State | NY |
| Zip | 13209 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Thunderbird Lanes | M.r. Bowling Entertainment Inc. | 7252 State Fair Boulevard, Syracuse, NY 13209 | 2015-06-30 |
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| H & K Restaurant | Rui Rui Qin Lin | 7252 State Fair Boulevard, NY | 2006-03-06 |
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| Food Bank of Central New York | Karen Belcher | 7066 Interstate Island Road, Syracuse, NY 13209 | 2018-06-20 |
| Seneca Golf Course | Tse Ent. Inc. | 7360 State Fair Boulevard, Baldwinsville, NY 13027 | 2018-06-07 |
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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).