New Ling Ling Restaurant Inc., 348 West Morris Street, Bath, NY 14810 - Restaurant inspection findings and violations

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Business Info

Restaurant name: NEW LING LING RESTAURANT INC.
Address: 348 West Morris Street, Bath, NY 14810
County: Steuben
Local health department: Hornell District Office
Restaurant type: Restaurant
Total inspections: 10
Last inspection: 02/11/2016
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Inspection findings

Inspection date

Type

Comments
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 02/11/2016Inspectionkitchen area smelled strongly of cigarette smoke, however no smoking or ashtrays were observed. Reminded kitchen staff that smoking was not allowed in the kitchen. All cold holding adequate, not hot holding (besides rice) at the time of the inspection.
No violation noted during this evaluation. 10/29/2015Inspectionone pan of egg rolls found near fryer, however several egg rolls were being actively prepared for an order, the egg rolls in the basket were still below 45 degrees and were promptly returned to the cooler. I discussed that it would be better to remove the needed portion rather than the whole container.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
 09/03/2015Inspection
No violation noted during this evaluation. 02/26/2015Inspectiongalvanized buckets have been replaced with stainless steamer inserts. the cleanliness is much better than was previously observed. discussed need for ongoing cleaning and prompt refrigeration of pre-fried chicken and egg rolls.
  • Improper thawing procedures used
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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)
 02/12/2015Re-Inspectionre inspection to be conducted to ensure replacement of galvanized buckets. hot holding and cold holding adequate at the time of the inspection.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • 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
  • 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/29/2015Inspectionsee inspection notes
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 11/05/2014Inspectionobserved preparation and cooking of egg rolls. after fried kept at room temperature for no more than one half hour, must label with time to go into walk in and ensure temperature does not go below 120 prior to putting in wal in. ensure egg rolls cool from 120 to 70 in two hours and then 70 to 40 in another 4 hours
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non food contact surfaces of equipment not clean
 02/10/2014Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 10/08/2013Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 07/17/2013Inspection

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