GLOBAL BUFFET
Qui Jiang


Address: 189-191 West First Street, Oswego, NY 13126

GLOBAL BUFFET (Health Operation# 449886) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 26, 2008.

Business Overview

NYS Health Operation ID 449886
Operation Name GLOBAL BUFFET/Inactive
Food Service Description Food Service Establishment - Restaurant
Facility Address 189-191 West First Street
Oswego
NY 13126
Municipality OSWEGO
County OSWEGO
Permitted DBA GLOBAL BUFFET
Permitted Corporation Name QUI JIANG
Permitted Operator Name QUI JIANG
Permit Expiration Date 01/01/2000
Local Health Department Oswego County
NYSDOH Gazetteer 370200

Inspection Results

Date: 2008-11-26 Type: Inspection Violations: 4 critical, 5 noncritical
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 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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
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 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 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
Comments: 11/26/2008 5C - APPROXIMATELY 1.5 POUNDS OF PORK EGGROLLS, 2 POUNDS OF CHICKEN PIECES. 1 POUND CHICKEN WINGS, 1/2 POUND SHRIMP - SITTING OUT UNDER TABLE IN FRONT OF GRILL. TEMPERATURES VARYING FROM 47-54. ALL WERE TAKEN OUT OF FREEZER AN HOUR TO 1 1/2 HOURS AGO. TIME OF INSPECTION 1:45 PM. REMOVED TO FREEZER FOR RAPID COOL. 8B - ICE SCOOP STORED ON TOP OF MACHINE NOT IN A CONTAINER. 11C - KNIVES AND OTHER UTENSILS ON MAGNETIC STRIP ARE DIRTY. 13A - TRASHCANS UNCOVERED IN KITCHEN. 8A - SAUCE STORED ON FLOOR NEAR GRILL. 11C - CAN OPENER AND MEAT SLICER HAS DRIED BITS OF FOOD. 4A - WD40 (2 CANS) IN KITCHEN ON TOP OF GREASE TRAP. REMOVED FROM FACILITY. 15B - UNSHIELDED LIGHTS IN WALK-IN COOLER 8A - FOOD STORED ON FLOOR IN WALK-IN COOLER AND FREEZER (CLAMS, SAUCE) 8A - FOOD IS STORED UNCOVERED IN WALK-IN COOLER AND FREEZER (CHICKEN, SHRIMP) 8A - ONIONS IN BACK HALLWAY WERE STORED ON THE FLOOR. 5A - COOKED RICE WITH SHRIMP (SUSHI) AND COOKED RICE WITH SALMON APPROX 55, 1 OZ PIECES ON SERVICE LINE RANGED IN TEMPERATURE FROM 59 DEGREES TO 62 DEGREES - HAD BEEN ON SERVICE LINE FOR MORE THAN 2 HOURS. (CORRECTED - VOLUNTARILY DISCAREDED BY OWNER) 6A - SUSHI RICE COOKER WITH 4 QUARTS OF RICE COOKED IN THE MORNING. 67 DEGREES. OUT OF TEMPERARTURE GREATED THAN 2 HOURS. (CORRECTED - COLUNTARILY DISCARDED BY OWNER) 6A - ABOUT 1/2 POUND OF KULUT CHICKEN AT 113 DEGREES ON SERVICE LINE - REMOVED AND REHEATED.
Date: 2008-04-24 Type: Inspection Violations: 1 critical, 6 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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 11D: Non food contact surfaces of equipment not clean
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 8B: In use food dispensing utensils improperly stored
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: 4/24/08 6A ON HOT HOLD SERVICE LINE CHICKEN ON THE STICK ABOUT 20 PIECES 1176F RETURNED AND REHEATED ON STOVE - CRAB MEAT WITH BACON 110F 15 PIECES 1.5 INCHES LONG RETURNED AND REHEATED ON STOVE AND STUFFED NOODLE IN STEAMER ON SERVICE LINE 118F ABOUT 20 PIECES RETURNED AND REHEATED ON STOVE - ALL PRODUCTS REHEATED TO OVER 165F HAD BEEN ON SERVICE LINE LESS THAN 1/2 HOUR. 11C DIPPER WELL NOT WORKING - ICE CREAM SCOOPS IN STANDING WATER 8A TEA LOOSE LEAF UNCOVERED UNDER COUNTER 12E 2 HAND WASH SINKS IN KITCHEN AREA HAD NO PAPER TOWELS AND HAD ITEMS STORED IN SINK. CORECTED 8A 1 BAG OF SUGAR WAS STORED ON FLOOR - CORRECTED 8A EGGS STORED ON FLOOR OF WALKIN COOLER 11C CAN OPENER HAS GREASE AND DIRT ON BLADE AND OTHER PARTS 11C SLICER HAS FOD BOILED UP NEAR BLADE 11C UTENSILS STORED ON MAGNETIC STRIP IN COOKING AREA ARE NOT CLEAN 8B ICE SCOOP IS STORED ON TOP OF ICE MACHINE - NOT IN CLEAN CONTAINER 12C THERE IS A WATER LEAK INSIDE THE PEPSI COOLER - FOOD IS STORED VERY CLOSE TO LEAKING WATER 12C DRAIN LINE OF MOP SINK IS PLUGGED 8A SAUCES ARE STORED IN OPEN CONTAINERS ON FLOOR IN GRILL AREA 11D SIDE OF MAIN GRILL HAS EXCESSIVE ACCUMULATION OF FOOD AND GREASE.
Date: 2007-12-04 Type: Inspection Violations: 3 critical, 8 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
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 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
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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 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 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Item 8F: Improper thawing procedures used
Comments: 12/4/07 5A FOODS IN SELF-SERVICE AREA WERE FOUND AT THE FOLLOWING TEMPERATURES: 10 PIECES OF SUSHI (57F), 1/2 POUND OF TOFU (50F) AND 2 QTS OF SPAGHETTI (51F). ALL ITEMS WERE OUT FOR LESS THAN 1 HOUR AND SENT TO THE COOLER FOR QUICK COOL DOWN. CORRECTED 8A SPRAY BOTTLE (OIL) WAS NOT LABELED 6A TERIAKI CHICKEN WAS FOUND 113F. SEVEN PIECES WERE OUT FOR LESS THAN 1 HOUR AND VOLUNTARILY DISCARDED - CORRECTED 15B THE LIGHT IN THE COOLER BY THE MONOGOLIAN BAR IS UNSHIELDED. 10A COFFEE POT TOP IS BROKENA AND HELD TOGETHER BY TAPE 8A B ROCCOLI AND TERIAKI SAUCE WERE STORED IN KITCHEN AREA IN OPEN CONTAINERS WHILE COOKING WAS NOT B EING DONE. 8F SHRIMP WAS THAWING IN BUCKETS OF COLE WATER IN THE KITCHEN AREA. NOTE: SHRIMP WAS PARTIALLY FROZEN AT INSPECTION TIME. 10B HOODS AND VENTS OVER COOKING AREA AND SIDES OF DEEP FRYERS AND OVENS HAVE EXCESSIVE ACCUMULATION OF GREASE AND DUST. 11C UTENSILS ON KITCHEN RACK AND UNDER PREP TABLE HAVE FOOD PARTICLES AND DIRT ON THEM - CORRECTED 11C CAN OPENER BLADE HAS EXCESSIVE DIRT AND SOIL ON IT. 12D MENS ROOM HAS ONE SINK WITH NO WATER AND ANOTHER SINK WITH ONLY HOT WATER. ONE SINK IN LADIES ROOM HAS NO COLD WATER. CORRECTED 12C WATER EMPTYING OUT OF SINK BACKED UP ONTO FLOOR THROUGH THE INDIRECT DRAIN. 1H A 25 POUND FLOUR BAG WAS STORED NEXT TO SEWAGE CLEANING DEVICE (SNAKE) AND HAD SEWAGE SPOTS ON THE BAG. FLOUR WAS VOLUNTARILY DISCARDED - CORRECTED.
Date: 2007-06-14 Type: Re-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)
Comments: 6/14/07 8A PART OF A BAG OF SUGAR ON FLOOR
Date: 2007-06-08 Type: Re-Inspection Violations: 2 critical, 8 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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 11D: Non food contact surfaces of equipment not clean
Item 8F: Improper thawing procedures used
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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 12A: Hot, cold running water not provided, pressure inadequate
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: 6/8/07 12A 2 HANDWASH SINKS IN KITCHEN HAVE NO SOAP OR RUNNING WATER 8F SHRIMP THAWING IN BUCKET OF WATER ON FLOOR OF KITHCEN - MOVED TO WALKIN COOLER 8A EGGS STORED ON FLOOR OF WALKIN COOLER 8A SUGAR (AT LEAST 100 LB) STORED ON FLOOR OF DRY STORAGE 11C SLICER HAS DRIED FOOD ON IT 11D PEPSI COOLER IN KITCHEN HAS EXCESSIVE OIL BUILD UP AND FOOD DEBRIS INSIDE AND OUT 5A SEAFOOD CASSEROL IN COOLER BY FRYERS - AT 64F APPROXIMATELY 2 POUNDS DISCARDED 15B EXCESSIVE GREASE ACCUMULATION (DRIPPING) OVER WOK AREA. EXHAUST FAN THICKLY COATED WITH GREASE 15B DEEP FRY AREA HAS EXXCESSIVE ACCUMULATION OF GREASE AND FOOD PARTICLES. 6A GRILLED CHICKEN 110F APPROXIMATELY 2 POUNDS, PINEAPPLE HAM APPROXIMATELY 1 POUND 107F, BAKED SALMON 1 POUND 114F, 8 CHICKEN WINGS 117F, PRODUCT REMOVED FROM HOT HOLDING TO BE REHEATED IN KITCHEN TO 165F. HAD BEEN ON SERVICE LINE ABOUT 1/2 HOUR. 11A ICE CREAM DIPPER WELL WATER NOT FLOWING - DRAIN PLUGGED ALSO. 5A SUSHI THAT WAS ON DISPLAY COUNTER AND REMOVED DURING BEGINNING OF INSPECTION TEMP AT 67 - 69F. PRODUCT WAS PUT INTO FREEZER FOR RAPID COOL DOWN - HAD BEEN OUT ABOUT 1/2 HOUR ON COLD SERVICE LINE. 15B OVEN HEAD HAS EXCESSIVE ACCUMULATION OF GREASE AND FOOD PARTICLES 12C HAND WASH SINKS IN KITCHEN LEAKS.
Date: 2007-04-11 Type: Inspection Violations: 3 critical, 6 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

Office Location

Street Address 189-191 WEST FIRST STREET
City OSWEGO
State NY
Zip 13126

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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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