Sho Chiku Sushi Ii, 14 Thiells Mount Ivy Road, Pomona, NY 10970 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: SHO CHIKU SUSHI II
Address: 14 Thiells Mount Ivy Road, Pomona, NY 10970
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 30
Last inspection: 04/01/2015
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Inspection findings

Inspection date

Type

Comments
  • Non food contact surfaces of equipment not clean
 04/01/2015Inspection
No violation noted during this evaluation. 11/07/2014Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 04/10/2014Inspection
No violation noted during this evaluation. 10/03/2013Re-Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/30/2013Inspection
No violation noted during this evaluation. 04/22/2013Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 04/16/2013Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 04/01/2013Inspection
No violation noted during this evaluation. 08/28/2012Inspection
No violation noted during this evaluation. 04/26/2012Re-Inspection
No violation noted during this evaluation. 04/13/2012Inspection
No violation noted during this evaluation. 08/24/2011Inspection
No violation noted during this evaluation. 04/05/2011Inspection
No violation noted during this evaluation. 09/08/2010Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 08/25/2010Inspection
No violation noted during this evaluation. 04/02/2010Inspection
No violation noted during this evaluation. 01/28/2010Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/17/2009Inspection
No violation noted during this evaluation. 04/08/2009Inspection
No violation noted during this evaluation. 01/02/2009Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 12/16/2008Inspection
No violation noted during this evaluation. 04/14/2008Inspection
No violation noted during this evaluation. 09/11/2007Re-Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/06/2007Inspection
No violation noted during this evaluation. 04/09/2007Inspection
No violation noted during this evaluation. 01/08/2007Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 09/21/2006Re-Inspection
No violation noted during this evaluation. 08/21/2006Inspection
No violation noted during this evaluation. 06/21/2006Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
 03/31/2006Inspection

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