Hibachi House Buffet, 4879 State Hwy 30n, Amsterdam, NY 12010 - Restaurant inspection findings and violations

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Business Info

Restaurant name: HIBACHI HOUSE BUFFET
Address: 4879 State Hwy 30n, Amsterdam, NY 12010
County: Montgomery
Local health department: Herkimer District Office
Restaurant type: Restaurant
Total inspections: 9
Last inspection: 10/01/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 10/01/2015Inspection
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
 09/30/2015InspectionWalk-in cooler/freezer ok. restroom, sanitizer,temperatures of hot holding (buffet) and sushi bar ok. dishwasher ok. 180 degrees F. Instructed operator to discontinue use of cooler until repaired. Contact HDO phone (315)866-6879 when repair completed for ok to re-stock for usage.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Insects, rodents present
 05/12/2015InspectionSushi plan in effect. Times being recorded in daily log. Walk-in cooler and freezer ok. Dishwasher ok. Remaining hot holding appropriately held. Glove usage noted in sushi preparation.
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • 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)
 09/25/2014Inspection
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
  • Insects, rodents present
  • 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)
 03/07/2014Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
 07/11/2013Inspection
  • Non food contact surfaces of equipment not clean
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/25/2013Inspection
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
 09/17/2012Re-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
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • 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: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
 08/24/2012Inspection

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