- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- In use food dispensing utensils improperly stored
- Non food contact surfaces of equipment not clean
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Improper use and storage of clean, sanitized equipment and utensils
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Improper thawing procedures used
- Hot, cold running water not provided, pressure inadequate
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02/18/2016 | Inspection | rating E. Xiao Fang Hu food manager training course certificate expires November 2017. 64 seats |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
12/07/2015 | Re-Inspection | |
- Hot, cold running water not provided, pressure inadequate
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Insects, rodents present
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
- In use food dispensing utensils improperly stored
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11/30/2015 | Inspection | Priority inspection score ""B""
FMTC Xiao Fang Hu exp 11/17
60 seats
Gam Extermination serviced 11/15 every 2 weeks |
- Non food contact surfaces of equipment not clean
|
09/28/2015 | Re-Inspection | establishment email address listed |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
09/04/2015 | Re-Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Insects, rodents present
- Non food contact surfaces of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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)
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
08/11/2015 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- In use food dispensing utensils improperly stored
- 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
|
06/17/2015 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- In use food dispensing utensils improperly stored
- Pesticide application not supervised by a certified applicator
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05/26/2015 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- In use food dispensing utensils improperly stored
- 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)
|
03/03/2015 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- In use food dispensing utensils improperly stored
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Improper use and storage of clean, sanitized equipment and utensils
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
02/19/2015 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
12/01/2014 | Re-Inspection | |
- Improper thawing procedures used
- Insects, rodents present
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Hot, cold running water not provided, pressure inadequate
|
11/13/2014 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Insects, rodents present
- Non food contact surfaces of equipment not clean
- 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)
|
08/06/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
05/28/2014 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
05/16/2014 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
|
05/08/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
10/16/2013 | Re-Inspection | |
- 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)
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Insects, rodents present
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
10/07/2013 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
11/16/2012 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Insects, rodents present
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Pesticide application not supervised by a certified applicator
|
10/17/2012 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
01/25/2012 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
01/03/2012 | Re-Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Insects, rodents present
|
11/30/2011 | Inspection | |
Restaurant representatives - add corrected or new information about Aki Japanese Cuisine, 46 Main Street, Port Washington, NY 11050 »