TOKYO SUSHI & CHA, INC.
Kyungja Kim


Address: 117 Main Street, New Paltz, NY 12561

TOKYO SUSHI & CHA, INC. (Health Operation# 420917) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 15, 2018.

Business Overview

NYS Health Operation ID 420917
Operation Name TOKYO SUSHI & CHA, INC.
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 117 Main Street
New Paltz
NY 12561
Municipality NEW PALTZ
County ULSTER
Permitted Corporation Name TOKYO SUSHI & CHA, INC.
Permitted Operator Name KYUNGJA KIM
Permit Expiration Date 02/28/2019
Local Health Department Ulster County
NYSDOH Gazetteer 555900

Inspection Results

Date: 2018-10-15 Type: Inspection Violations: 0 critical, 2 noncritical
Item 8B: In use food dispensing utensils improperly stored
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Gloves, probe thermometer, 2 door coolers@43,43,43, miso soup2186, white rice@177, line cooler@44, brown rice@169, sushi cooler@41,41, chest freezer@12, All basement chest freezers@9-15 degrees. Discussed remodel of the f.s.e.
Date: 2018-10-01 Type: Inspection Violations: 0 critical, 1 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Gloves, probe thermometers, feeezers<45 degrees, spoke to owner about maaking the f.s.e. half the size including ada restrooms. glass door coolers@41,44, miso soup@191, rice@164, steam table onion@144, sushi cooler@43,44, bott0m [email protected], gloves worn during sushi producton. Discussed glove use and sick workers.
Date: 2017-09-26 Type: Inspection Violations: 0 critical, 1 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)
Comments: Gloves, digital thermometer, glass door cooler@44,41, metal cooler@39, chest freezer@14, rice@145, sushi rice@142, cooked nions in the steamtable@141, discussed reheating/hot holding with the owner, also discussed proper glove use with the staff, sushi coolers@40, 42, sushi line cooler@40.
Date: 2017-09-06 Type: Inspection Violations: 1 critical, 2 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: left hand washing & gloves pamphlet. left choking poster. left 3 bay sink pamphlet. left cooling & reheating chart. observed proper glove use in kitchen - prepping lettuce. no styro. sushi - small batches, new batch every 4 hours, any left overs discarded, new batch preped. sushi rice @ 150f. display case @ 40f. display case #2 @ 39f. hand wash sinks okay, soap & paper towels onsite. 2 door cooler @ 36f. white rice @ 148f. sanitizer onsite. pepsi cooler @ 38f. turbo air @ 42f. dish machine @ 50 ppm. turbo air # 2 @ 39f. white rice @ 145f. green world @ 40f.
Date: 2016-04-27 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Sushi Rice - Max hold time 4 hours, If any left overs, Discarded, New batch preped, Gloves onsite, Soap & Papaer Towels onsite, Hood Filters cleaned, Light Cover Repaired, Sushi Display Case @ 37f, Observed proper glove use in kitchen.
Date: 2016-03-17 Type: Inspection Violations: 0 critical, 4 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 8B: In use food dispensing utensils improperly stored
Comments: All cold holding below 45 f walk in 38 f, three door 36 f pepsi cooler 40 f. All hot holding above 140 f, rice at 151 f,proper reheat to 165 f, miso soup 190 f. Reviewed proper cooling 4 " or less shallow container, left pamphlet. Reviewed proper handwashing and glove/barrier use, left pamphlet. Left self inspection checklist. Discussed sick food worker practice
Date: 2015-09-23 Type: Inspection Violations: 0 critical, 1 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)
Date: 2015-08-24 Type: Inspection Violations: 0 critical, 3 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Date: 2014-03-25 Type: Inspection Violations: 0 critical, 2 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Date: 2014-02-19 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8B: In use food dispensing utensils improperly stored
Date: 2013-12-03 Type: Inspection Violations: 2 critical, 2 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 8F: Improper thawing procedures used
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Date: 2013-11-20 Type: Inspection Violations: 2 critical, 3 noncritical
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)
Date: 2012-10-05 Type: Inspection Violations: 0 critical, 4 noncritical
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 14A: Insects, rodents present
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Date: 2012-08-21 Type: Inspection Violations: 2 critical, 2 noncritical
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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
Date: 2011-04-27 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2011-04-21 Type: Inspection Violations: 0 critical, 3 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 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
Date: 2011-03-28 Type: Inspection Violations: 1 critical, 2 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 8F: Improper thawing procedures used
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Date: 2011-01-27 Type: Inspection Violations: 0 critical, 1 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)
Date: 2010-06-24 Type: Inspection Violations: 0 critical, 1 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)
Date: 2010-05-21 Type: Inspection Violations: 1 critical, 6 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

Office Location

Street Address 117 MAIN STREET
City NEW PALTZ
State NY
Zip 12561

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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).

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