Tung Ying, 2646 East Main Street, Wappingers Falls, NY 12590 - Restaurant inspection findings and violations

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Business Info

Restaurant name: TUNG YING
Address: 2646 East Main Street, Wappingers Falls, NY 12590
County: Dutchess
Local health department: Dutchess County
Restaurant type: Restaurant
Total inspections: 44
Last inspection: 03/01/2016
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Inspection findings

Inspection date

Type

Comments
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • 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)
 03/01/2016Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 11/18/2015Re-Inspection
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
 11/02/2015Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 07/22/2015Re-Inspection
  • 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.
 07/15/2015Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
 03/09/2015Inspection
  • 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)
  • Single service items reused, improperly stored, dispensed, not used when required
 11/17/2014Inspection
No violation noted during this evaluation. 08/19/2014Re-Inspection
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 07/29/2014Inspection
  • 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)
 03/04/2014Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
 11/08/2013Inspection
  • 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)
 07/09/2013Inspection
No violation noted during this evaluation. 04/03/2013Re-Inspection
No violation noted during this evaluation. 03/07/2013Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • In use food dispensing utensils improperly stored
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 12/17/2012Inspection
  • Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
 08/07/2012Inspection
No violation noted during this evaluation. 03/19/2012Inspection
No violation noted during this evaluation. 11/21/2011Inspection
No violation noted during this evaluation. 08/25/2011Inspection
No violation noted during this evaluation. 04/11/2011Inspection
No violation noted during this evaluation. 12/01/2010Inspection
No violation noted during this evaluation. 10/25/2010Re-Inspection
No violation noted during this evaluation. 09/07/2010Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 04/13/2010Inspection
No violation noted during this evaluation. 01/25/2010Re-Inspection
  • 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.
 11/19/2009Re-Inspection2 stainless steel collanders of yellow rice (each bowl reportedly contained 15 pounds of rice) were found in kitchen by back sink (not under refrigeration) at 96 degrees F and 99 degrees F, respectively. Rice was in proces of cooling. BOI, rice was in state less than 2 hours. PHF was not being cooled by an approved method/process that would ensure food temp was reduced from 120 degrees F to 70 degrees F w/in 2 hours and 70 degrees F to 45 degrees F within 4 more hours. Rice was rapidly reheated to 165 degrees F at time of inspection.
  • 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.
 10/28/2009Re-InspectionTwo aluminum containers (take-out sized) of General Tso's chicken were found during room temperature storage (on stainless steel counter in kitchen) at 64 degrees F and 63 degree F respectively. BOI, chicken was cooked several hourss earlier and was cooling. Process would not ensure rapid cooling of phf. Reheated to 165 degrees & cooling process reviewed.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 09/22/2009InspectionSten thermometer not available on premises to monitor food temperatures -- operator instructed to correct immediately
No violation noted during this evaluation. 08/27/2009Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 03/25/2009Inspectionyellow rice out at room temp + 63*
No violation noted during this evaluation. 12/03/2008Inspection
No violation noted during this evaluation. 08/04/2008Re-Inspection
No violation noted during this evaluation. 06/23/2008Re-Inspection
No violation noted during this evaluation. 06/16/2008Inspection
No violation noted during this evaluation. 04/01/2008Inspection
No violation noted during this evaluation. 12/04/2007Inspection
No violation noted during this evaluation. 07/31/2007Re-Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 07/24/2007Inspection1D. 2 cans with dents involving seams. Cans removed from inventory;all other canned goods appear OK 5C. 2 tubs of raw pork out, T=51 & 60 degrees. Placed under refigeration 5C. Bowl yellow rice out, T= 68*, rice discarded
No violation noted during this evaluation. 03/20/2007Re-Inspection
No violation noted during this evaluation. 12/06/2006Inspection
No violation noted during this evaluation. 09/21/2006Re-Inspection
No violation noted during this evaluation. 09/06/2006Inspection
No violation noted during this evaluation. 02/03/2006Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 12/05/2005Inspectionfried chicken wings out of temp. 107-109 degr; <1 hr; removed to refrigeration bowl of cooked yellow rice out of temp. 61 degrees; from refrig; < 2 hrs.returned to refrig

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