Tokoharu Japanese & Chinese Bistro, 415 Route 376 Suite 3, Hopewell Junction, NY 12533 - Restaurant inspection findings and violations

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Business Info

Restaurant name: TOKOHARU JAPANESE & CHINESE BISTRO
Address: 415 Route 376 Suite 3, Hopewell Junction, NY 12533
County: Dutchess
Local health department: Dutchess County
Restaurant type: Restaurant
Total inspections: 34
Last inspection: 10/26/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 10/26/2015Inspection
No violation noted during this evaluation. 06/10/2015Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • 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)
 04/02/2015Inspection
No violation noted during this evaluation. 02/09/2015Inspection
No violation noted during this evaluation. 11/24/2014Inspection
No violation noted during this evaluation. 09/09/2014Inspection
No violation noted during this evaluation. 03/19/2014Inspection
No violation noted during this evaluation. 12/03/2013Inspection
  • Improper use and storage of clean, sanitized equipment and utensils
  • Non food contact surfaces of equipment not clean
 08/13/2013Inspection
No violation noted during this evaluation. 03/04/2013Inspection
No violation noted during this evaluation. 12/19/2012Inspection
No violation noted during this evaluation. 10/01/2012Inspection
No violation noted during this evaluation. 04/03/2012Re-Inspection
  • 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)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 02/21/2012Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 12/06/2011Inspection
No violation noted during this evaluation. 10/04/2011Inspection
  • 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
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 04/11/2011Inspection
No violation noted during this evaluation. 11/29/2010Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • 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: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Pesticide application not supervised by a certified applicator
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 11/23/2010Inspection3C Observed food service worker slicing vegetables with bare hands for salad. Vegetables discarded, worker washed hands and donned gloves. 4A 1 can of raid flying insect killer stored in kitchen next to food. Can removed from facility. 5C Approx 4lbs of sweet and sour chicken stored at room temp at side of grill (57F). Staff states that chicken has been in place of 45 minute. Chicken placed in reach in cooler for rapid chill procedure.
No violation noted during this evaluation. 08/11/2010Re-Inspection
  • 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).
  • In use food dispensing utensils improperly stored
 08/04/2010InspectionApprox 2lbs of General Tso chicken stored on counter top at 58F. Staff states chicken place on counter 1 hour prior to my arrival. Chicken placed in WIC (less than 2 inches in depth) to rapid chill and be held <45F. Approx 20 egg rolls stored on counter top at 55F. Staff states chicken place on counter 1 hour prior to my arrival. Egg rolls placed in WIC (on tray) to rapid chill and be held <45F.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 04/05/2010Inspection
No violation noted during this evaluation. 11/23/2009Re-Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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
  • Improper thawing procedures used
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 11/20/2009InspectionApprox 20lbs of spare ribs marinating at room temp. Staff states that ribs have been marinating for 1 hour (temp 55F). Ribs placed in Alto Sham to being cooking process.
No violation noted during this evaluation. 08/24/2009Re-Inspection
  • 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)
  • Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
  • Non food contact surfaces of equipment not clean
 08/17/2009InspectionObserved food service worker prepare raw chicken with tongs and handle rte vegetables with same tongs (no proper cleaning). Vegetables discarded, worker educated raw/ready to eat food handling. W/R/S untensils after handling raw foods/before handling rte foods
No violation noted during this evaluation. 04/07/2009Inspection
No violation noted during this evaluation. 12/02/2008Inspection
No violation noted during this evaluation. 08/06/2008Inspection
No violation noted during this evaluation. 04/02/2008Inspection
No violation noted during this evaluation. 12/14/2007Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 12/07/2007Inspection1lb bowl of cooked chicken uncovered stored directly on top of chemical cleaners. Potential fr cross contamination exists. Chicken voluntarily discarded. Staff directed not to store food items in the manner listed above. Bowl of ready to eat salad stored under raw meats in WIC. Did not observe cross contamination. Salad relocated to an approved location. Approx. 10lbs of raw ribs stored in kitchen @ 52F. Cook states ribs were removed from WIC to process but kitchen became busy and ribs were forgotten. Ribs out for 30 minutes. Ribs placed in oven to be cooked.
No violation noted during this evaluation. 08/20/2007Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/15/2007InspectionA plate of Frozen raw chicken left thawing at room temp was placed next to cooked ready to eat foods. Chicken was place in WIC to thaw properly. No cross contamination observed. A bowl of rice 120F was placed near dishwasher, Staff was unsure of time rice was left out. Voluntarily discarded.

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