ORIENT BUFFET
Poughkeepsie Buffet Inc


Address: 2600 South Road, Poughkeepsie, NY 12601

ORIENT BUFFET (Health Operation# 589701) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 29, 2013.

Business Overview

NYS Health Operation ID 589701
Operation Name ORIENT BUFFET/Inactive
Food Service Description Food Service Establishment - Restaurant
Facility Address 2600 South Road
Poughkeepsie
NY 12601
Municipality POUGHKEEPSIE
County DUTCHESS
Permitted Corporation Name POUGHKEEPSIE BUFFET INC
Permitted Operator Name YU HYI REN
Permit Expiration Date 10/31/2013
Local Health Department Dutchess County
NYSDOH Gazetteer 136300

Inspection Results

Date: 2013-08-29 Type: Inspection Violations: 1 critical, 5 noncritical
Item 1F (Critical): Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
Item 8B: In use food dispensing utensils improperly stored
Item 11D: Non food contact surfaces of equipment not clean
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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 8C: Improper use and storage of clean, sanitized equipment and utensils
Comments: when asked for seafood tage, the only tags present were the ones presently on currently used seafood bags. if there were others, the person in charge did not know where they were. Advised to keep subsequent tags for 90 days. Many boxes stored on the floor of the WI freezer. Can opener, not presently in use was dirty. Ice machine was filthy, layer with dust. Rice and other dry goods stored uncovered. Knives and spatula stored in space between prep tables. Much foood debris could be seen in this slot. Both knife and spatula were dirty. Many surfaces, cooler handles, table sides, cooler shelving were all encrusted with food debris.
Date: 2013-02-22 Type: Inspection Violations: 1 critical, 0 noncritical
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.
Comments: Sushi rolls already made up at sushi station were out of temperature. Per manager they were made an hour ago, doubtful if they were at temperature to begin with. These were tosssed. Dumpling filling not under fefrigeration. Someone was making dumplings but was called to do something else, fiklling still out. Temperature 66F
Date: 2012-12-07 Type: Inspection Violations: 1 critical, 2 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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)
Comments: Yellow powdered soap , resembling corn meal, stored in an open unmarked container in the same area as bins of rice flour, potato starch and rice. Asked that this be moved into the room where other cleaning products and equipment was stored. Many food items stored on the floor in the WIC, WI freezer and storeroom. Many bins of foods like flour, rice, and sugar were stored uncovered. Many surfaces, refrigerator doors and handles, shelving, prep areas were dirty, and/or greasy.
Date: 2012-08-07 Type: Inspection Violations: 4 critical, 3 noncritical
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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 11D: Non food contact surfaces of equipment not clean
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)
Comments: Severely dented cans found on shelves with canned items that were in good shape. These were removed and placed in a back room with other dented cans. There were no probe thermometers at this facility. Sushi was prepared and was not under refrigeration or on ice. Temperature 60F. Voluntarily discarded. Numerous dished at the steam table were under temperature (<140F) Gen Cho's chicken, steamed crab, fried shrimp, fried fish,baby back ribs were all under temperature. Ribs and fried shrimp were reheated. Fried shrimp, Gen Cho's and crab were thrown out. Numerous housecleaning issues were cited, stored food uncovered, food stored on the floor of both the WIC and freezer, containers double stacked in WIC, no wiping cloths observed, many kitchen surfaces greasy, sticky, dirty.
Date: 2012-03-06 Type: Inspection Violations: 1 critical, 0 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Comments: Many food items on steam table not held at 140F. These include: Pot stickers, 90F, Battered chicken for sweet and sour chicken, 125F, Chicken wings, 90F, Chicken sticks, 90F. The bok choy, and some chicken wings thrown out. The battered chicken, chicken sticks, some of the wings, were reheated. The bok choy was in a pan set in another pan, something this establishment was warned against doing twice before.
Date: 2011-12-21 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Previous violations corrected.
Date: 2011-11-18 Type: Inspection Violations: 1 critical, 3 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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: 2011-07-27 Type: Inspection Violations: 1 critical, 1 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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)
Comments: Steam tabes at buffet service food was double panned, so food was not keeping hot enough. Second pans removed. The other table heat was turned down asked that heat be turned up. This was done. Onions and bags of rice were being stored on the floor. These were moved and placed up on pallets.
Date: 2011-02-09 Type: Re-Inspection Violations: 0 critical, 6 noncritical
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 14C: Pesticide application not supervised by a certified applicator
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11D: Non food contact surfaces of equipment not clean
Date: 2011-02-03 Type: Re-Inspection Violations: 3 critical, 1 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
Comments: 6A- Apx 2lb piece of roast pork on tray in buffet steam table at 84 F at 3:00pm. Corrected- roast pork voluntarily discarded. 5A- Apx 3lbs of crab meat salad in buffet cold (ice) table at 55 F at 3:00 pm. Pan product within not in contact with the ice. Corrected- crab meat salad voluntarily discarded and additional ice added to cold table for proper cold holding of foods. 5A- Apx 2 dozen muscles in buffet cold table at 58 F at 3:00 pm. Per staff muscles were cooked about 1 hour ago and placed in cold table following the cooking process. Corrected- additional ice added below ice and ice place over product. Muscles at 41 F at 3:30pm.
Date: 2011-01-20 Type: Inspection Violations: 1 critical, 7 noncritical
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 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
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: 5C- Bus pan of fried chicken pieces on undercounter shelf at cook line at 78 F. Per staff product was cooked and placed on shelf less than 2 hours ago. Corrected- Chicken moved to walk-in cooler.
Date: 2010-09-23 Type: Inspection Violations: 0 critical, 5 noncritical
Item 11D: Non food contact surfaces of equipment not clean

Office Location

Street Address 2600 SOUTH ROAD
City POUGHKEEPSIE
State NY
Zip 12601

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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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