BONSAI II JAPANESE & THAI RESTAURANT
Bonsai Japanese Restaurant II, Inc

Address: 1955 South Road, Poughkeepsie, NY 12601

BONSAI II JAPANESE & THAI RESTAURANT (Health Operation# 766105) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 12, 2018.

Business Overview

NYS Health Operation ID 766105
Operation Name BONSAI II JAPANESE & THAI RESTAURANT
Food Service Description Food Service Establishment - Restaurant
Facility Address 1955 South Road
Poughkeepsie
NY 12601
Municipality POUGHKEEPSIE
County DUTCHESS
Permitted Corporation Name BONSAI JAPANESE RESTAURANT II, INC
Permitted Operator Name YAU KUT CHUNG
Permit Expiration Date 05/31/2019
Local Health Department Dutchess County
NYSDOH Gazetteer 136300

Inspection Results

Date: 2018-12-12 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2018-10-29 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Facility has corrected both red violations, relocated cutting boards and have obtained chlorine test strips. All other violations are still pending.
Date: 2018-10-11 Type: Inspection Violations: 2 critical, 8 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 5B (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.
Item 8A: 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)
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 8B: In use food dispensing utensils improperly stored
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Comments: Facility does not have a TPHC (Time as a Public Health Control) waiver for the sushi rice.
Date: 2018-02-08 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8A: 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)
Comments: Adequate temperatures observed: hot held miso soup 178F, prep cooler cooked shrimp 40F, grill line lowboy cooler raw shrimp 40F, two-door reach-in cooler raw salmon 35F, hoshizaki sushi cooler tuna 38F, sushi lowboy salmon 36F.
Date: 2017-11-20 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8A: 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)
Comments: Adequate temperatures observed: hot held white rice 160F, grill prep cooler cooked shrimp 40F, sushi bar lowboy raw salmon 44F, Hoshizaki cooler raw salmon 42F.
Date: 2017-08-30 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations observed during inspection. Adequate temperatures observed during inspection: sushi bar lowboy salmon 36F, sushi cooler 38F, hot held white rice 158F, reach-in cooler raw pork 43F, prep cooler cooked chicken 40F, hot held miso broth 189F.
Date: 2017-05-04 Type: Inspection Violations: 0 critical, 1 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: prep cooler cooked shrimp 43F, sushi bar cooked shrimp 37F, hot held miso brothee 168F, ginger dressing 42F.
Date: 2017-01-04 Type: Inspection Violations: 1 critical, 0 noncritical
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
Comments: Sushi food worker used tissue on nose, then returned to sushi bar to begin food prep without washing hands, picked up bowl to begin. CDI: hands were washed, bowl was sent to washing machine.
Date: 2016-08-15 Type: Inspection Violations: 1 critical, 3 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 8A: 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)
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Approx 15 lbs. raw chicken breast in water and corn starch in bin on prep table at 61 degrees not being processed. Per chef, it has been out about an hour. CDI: chicken moved to cooler.
Date: 2016-04-25 Type: Inspection Violations: 0 critical, 2 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8A: 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)
Date: 2016-01-21 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8A: 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)
Comments: staff instructed to not reuse gloves.
Date: 2015-07-29 Type: Inspection Violations: 1 critical, 1 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Raw shell eggs over mangos for sushi rolls. CDI: Mangos moved above eggs.
Date: 2015-03-23 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8A: 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)
Date: 2015-01-29 Type: Inspection Violations: 0 critical, 3 noncritical
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Date: 2014-09-04 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8A: 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)
Date: 2014-05-01 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Date: 2014-02-04 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2014-01-27 Type: Inspection Violations: 1 critical, 2 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 8A: 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)
Date: 2013-09-19 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-05-06 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-01-15 Type: Inspection Violations: 0 critical, 2 noncritical
Item 8A: 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)
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2012-09-19 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-05-07 Type: Inspection Violations: 0 critical, 2 noncritical
Item 8A: 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)

Office Location

Street Address 1955 SOUTH ROAD
City POUGHKEEPSIE
State NY
Zip 12601

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).