HINODE JAPANESE RESTAURANT
In-suk Lee


Address: 55 Route 9w, Piermont, NY 10968

HINODE JAPANESE RESTAURANT (Health Operation# 515149) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 14, 2018.

Business Overview

NYS Health Operation ID 515149
Operation Name HINODE JAPANESE RESTAURANT
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 55 Route 9w
Piermont
NY 10968
Municipality ORANGETOWN
County ROCKLAND
Permitted Operator Name IN-SUK LEE
Permit Expiration Date 09/30/2019
Local Health Department Rockland County
NYSDOH Gazetteer 435200

Inspection Results

Date: 2019-02-25 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations observed.
Date: 2018-09-14 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations observed.
Date: 2018-02-15 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations observed
Date: 2017-08-18 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: All violations observed.
Date: 2017-05-04 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations observed.
Date: 2016-08-30 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations observed.
Date: 2016-03-03 Type: Inspection Violations: 0 critical, 2 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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: 2015-09-22 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2015-02-27 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-10-03 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-05-06 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2014-02-27 Type: Inspection Violations: 1 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).
Date: 2013-09-24 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-06-12 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-05-17 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2013-02-22 Type: Inspection Violations: 1 critical, 0 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Date: 2013-01-04 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2012-12-11 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2012-11-05 Type: Inspection Violations: 2 critical, 0 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Date: 2012-02-23 Type: Inspection Violations: 1 critical, 0 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Date: 2011-08-12 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-03-04 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-09-17 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-03-17 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2009-09-15 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2009-02-20 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2008-09-24 Type: Re-Inspection Violations: critical, noncritical
Date: 2008-09-12 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 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Date: 2008-03-04 Type: Inspection Violations: critical, noncritical
Date: 2007-09-28 Type: Re-Inspection Violations: critical, noncritical
Date: 2007-09-18 Type: Inspection Violations: 1 critical, 1 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Date: 2007-02-23 Type: Inspection Violations: critical, noncritical
Date: 2006-09-27 Type: Inspection Violations: critical, noncritical
Date: 2006-03-03 Type: Re-Inspection Violations: critical, noncritical
Date: 2006-02-15 Type: Inspection Violations: 1 critical, 4 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

Office Location

Street Address 55 ROUTE 9W
City PIERMONT
State NY
Zip 10968

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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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