East Dynasty Buffet, Center Street, New Hartford, NY 13413 - Food Service Establishment inspection findings and violations

Inspection findings	Inspection date	Type	Comments
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	02/17/2016	Inspection	Satisfactory.
No violation noted during this evaluation.	06/23/2015	Re-Inspection	Satisfactory. Violations are specifically listed above and violations not listed, but which are contained in the same category of the indicated violation, are not present. PLEASE NOTE* - Your 2016 permit renewal application will be due, no later than, December 31, 2015. All application renewals received or postmarked after December 31, 2015 will be subject to Formal Enforcement Action including assessment of a fine.
Non food contact surfaces of equipment not clean Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	06/11/2015	Inspection	Unsatisfactory. Violations are specifically listed above and violations not listed, but which are contained in the same category of the indicated violation, are not present. PLEASE NOTE* - Your 2016 permit renewal application will be due, no later than, December 31, 2015. All application renewals received or postmarked after December 31, 2015 will be subject to Formal Enforcement Action including assessment of a fine.
No violation noted during this evaluation.	12/12/2014	Re-Inspection	Satisfactory
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	03/28/2014	Inspection	Satisfactory. Violations are specifically listed within each inspection and violations not listed, but which are contained in the same category of the indicated violation, are not present.
No violation noted during this evaluation.	12/23/2013	Re-Inspection	Satisfactory. Spoke to manager about the complaint and found no violations.
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Non food contact surfaces of equipment not clean	05/02/2013	Inspection
No violation noted during this evaluation.	02/11/2013	Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	01/28/2013	Re-Inspection	* General Tso's chicken on buffet table #2 was found to be 110 F. Food was on the buffet for 30 minutes. Corrected: Chicken was reheated t and held at 140 F. Water was added to the steam table. *Potatoes and corn dogs on buffet table #3 were found to be 100 F. Food was on buffet for 30 minutes. Corrected: Both dishes were reheated and held at 140 F. Water was added to the steam table.
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) Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Non food contact surfaces of equipment not clean Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	01/14/2013	Inspection	* Buffet Table 1: -Chicken tenders = 90 F -Fried chicken wings = 90 F - Vege egg fou young = 80 F Buffet Table 2: -Hong Kong style pork chop = 80 F Buffet Table 3: - Whiting fish = 100 F Corrected: All foods were out for 30 minutes or less. All foods were reheated and held at 140 F or above. Hot water was added to all three steam tables. * Boxes of seafood are stored on the floor of the walk-in freezer. * The Pepsi cooler in the kitchen, near the 3 bay sink, is missing a thermometer. Cooler temp = 40 F * The small Pepsi cooler in the beverage fountain area in the middle of the restaurant is missing a thermometer. The cooler is holding milk and cream. Temp of cooler = 44 F. * The metal wire shelves in the walk-in cooler holding all meats needs to be cleaned. * The tiles on the wall behind the dry goods near the vegetable/produce walk-in cooler needs to be cleaned.
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Non food contact surfaces of equipment not clean	07/24/2012	Inspection	* Chicken skewers, boneless ribs and egg rolls in the Pepsi cooler located in front of the fryers in the kitchen were found to be 52 F. All food in the cooler was out of temperature for one hour or less. Corrected: All food in the cooler was moved to the walk-in cooler. * The ceiling vents, the ceiling panels surrounding the ceiling vents located near the stove need to be cleaned. The sides of the fryers and oven need to be cleaned. * The ventilation hoods and the ceiling vents need to be cleaned.
No violation noted during this evaluation.	12/09/2011	Inspection
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)	08/25/2011	Inspection	Trays of shrimp, bacon wrapped crab, and egg rolls in the stainless steel refrigerator, near the 3-bay sink, are uncovered. Trays of chicken, fish, and squid in the cooler below the cutting board, near the fryers, are also uncovered. Boxes of imitation crab and other foods in the walk-in freezer are triple and quadruple stacked. (Beef and shrimp also) Some boxes are stacked seven high. Shrimp = 42 F Raw Beef = 44 F
Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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)	05/17/2011	Inspection	Food worker was handling prepared crab meat with bare hands. Corrected: The crab meat was discarded in the garbage at the time of inspection. Trays of raw seafood and meats are uncovered in the Pepsi cooler near the fryers. Corrected: All trays were covered at the time of inspection. Crabmeat Salad on buffet = 39 F Crabmeat Salad in the kitchen cooler = 40F
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	11/09/2010	Inspection
No violation noted during this evaluation.	08/30/2010	Inspection
No violation noted during this evaluation.	02/22/2010	Inspection
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) Non food contact surfaces of equipment not clean	09/15/2009	Inspection	fly strips found in kitchen hanging over food prep and food storage areas. corrected shelf used to store canned goods needs to be cleaned.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non food contact surfaces of equipment not clean Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	02/06/2008	Inspection
No violation noted during this evaluation.	07/03/2007	Re-Inspection
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Non food contact surfaces of equipment not clean Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.	04/23/2007	Inspection
No violation noted during this evaluation.	05/24/2006	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	12/19/2005	Inspection
Insects, rodents present	11/29/2005	Inspection

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East Dynasty Buffet, Center Street, New Hartford, NY 13413 - Food Service Establishment inspection findings and violations

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