China Buffet King At Oasis · Iron Chef Buffet, Inc.

340 Chestnut STREET, Oneonta, NY 13820

Overview

China Buffet King At Oasis (NYS Health Operation #355378) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 340 Chestnut STREET, Oneonta, NY 13820. The food service type is Food Service Establishment - Restaurant. The last inspection date is June 13, 2019.

Facility Overview

NYS Health Operation ID355378
NYSDOH Gazetteer380100
Facility NameCHINA BUFFET KING AT OASIS
Operation NameCHINA BUFFET KING AT OASIS
Facility Address340 Chestnut STREET, Oneonta
Permitted DBACHINA BUFFET KING AT OASIS
Permitted Corporation NameIron Chef Buffet, Inc.
Permitted Operator NameXiAo Dan Chen
Address340 Chestnut STREET
Oneonta
NY 13820
MunicipalityONEONTA
CountyOTSEGO
Local Health DepartmentOneonta District Office
Food Service DescriptionFood Service Establishment - Restaurant
Permit Expiration Date2020-07-31

Last Inspection Results

Inspection Date2019-06-13
Inspection TypeInspection
Total Critical Violations3
Total Noncritical Violations13
ViolationsItem 5A- Critical Violation [RED] Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.; Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.; 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 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish); Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained; Item 12D- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;
Inspection CommentsAll violations must be corrected and violations may result in enforcement. Air gap corrected during time of inspection. Recommended that operator keep Cold Holding food items on ice, and check the operational functionality of cooler. Setting on unit thermometer is at 35 degrees F, but air temperature is maintaining at 43 degrees F. Sushi roll display plates are recommended to be kept in direct contact with ice, not kept above ice, which will help sushi rolls on display maintain proper cooling temperatures of 45 degrees F or lower. Time as a Public Health Control waiver forms requested for sushi rolls on display. Report emailed.

Inspection Results

Inspection DateInspection TypeViolations
2019-06-13InspectionCritical: 3, Noncritical: 13, Violation Items: 10B; 11B; 12C; 12D; 15A; 5A; 6A; 8A; 8E
All violations must be corrected and violations may result in enforcement. Air gap corrected during time of inspection. Recommended that operator keep Cold Holding food items on ice, and check the operational functionality of cooler. Setting on unit thermometer is at 35 degrees F, but air temperature is maintaining at 43 degrees F. Sushi roll display plates are recommended to be kept in direct contact with ice, not kept above ice, which will help sushi rolls on display maintain proper cooling temperatures of 45 degrees F or lower. Time as a Public Health Control waiver forms requested for sushi rolls on display. Report emailed.
2018-06-20InspectionCritical: 8, Noncritical: 18, Violation Items: 10B; 11A; 11B; 11D; 12C; 12E; 1B; 1H; 3B; 5A; 5C; 5E; 8A; 8E
Please mail report
2017-09-20InspectionCritical: 2, Noncritical: 10, Violation Items: 10B; 11A; 11B; 11D; 12E; 15A; 5A; 5E; 8A; 8D
Temperatures taken of food items and in refrigeration were found to be acceptable. Please mail copy of the report to facility address, 340 Chestnut St Oneonta, Ny 13820
2016-03-10InspectionCritical: 6, Noncritical: 10, Violation Items: 10B; 11C; 11D; 15A; 1G; 3B; 5A; 5C; 8A; 8B; 8E; 8F
Routine cleaning to be organized throughout kitchen. Sushi rice log properly maintained. Please mail report.
2015-09-11InspectionCritical: 1, Noncritical: 20, Violation Items: 10B; 11B; 11C; 11D; 12D; 14B; 15A; 15B; 15C; 2C; 8A; 8D; 8E; 8F
At time of inspection temperatures taken at the buffet find hot food is at or above 150F and cold food is at or below 44 F. Food quantities are small and food has fresh appearence. |The Sushi log is found to be in order. Small amount of rice is being held at counter in insulated container, rice temperature is 116 F and has a pH of 3.5 at 3:15. Rice was voluntarily discarded and new batch prepared for dinner, pH maintained between 4.1 to 4.6.|Temperatures taken in refrigeration found several trays of raw shrimp in different refrigerators at 53- 58 F. Employee explains these were out for preparation and recently put back into refrigerators, within last half hour. Shrimp trays were moved to walk in to rapidly cool. trays were checked in one half hour temperatures decreased 4 degrees. Other items in same refrigerators where shrimp had been kept were of acceptable temperatures. |Reinspection in second week of October, thirty days, of to correct items including cleaning, plumbing, and food storage. |Please mail paper report to facility address.
2015-01-09InspectionCritical: 0, Noncritical: 4, Violation Items: 10B; 8A; 8F
Extensive food temperatures taken at hot and cold buffet lines. All food items within proper holding temperatures. Sushi rice log indicated rice was cooked at 11:45am with a PH of 4.36. At 1:30 sushi rice PH was at 4.15. All critical items during last inspection have been properly addressed. Mechanical dishwasher found to have CL2 residual. Floor of walk in freezer needs to fixed so that floor is easy cleanable and free of all gaps.
2014-10-30InspectionCritical: 4, Noncritical: 7, Violation Items: 11A; 15A; 16; 2B; 5A; 5E; 6A; 8A; 8E
All red items at time of inspection were corrected at time of inspection. Sushi rice control process is needed to be submitted to DOH for review. Sushi logs are to be maintain properly, and held on to for review by DOH. Freezer floor is in need of resurfacing. Additional discussion with owner about proper hand washing techniques/ methods.
2014-02-04InspectionCritical: 1, Noncritical: 7, Violation Items: 11D; 6A; 8A; 8B; 8E; 8F
Sushi rice is to be held at 140 degrees. Sushi is not to be controlled by Ph until approved by DOH. Call for approval at 432-3911.
2013-01-30InspectionCritical: 0, Noncritical: 3, Violation Items: 10B; 11A; 8A
2011-04-26Re-InspectionCritical: 0, Noncritical: 0, Violation Items: None
2011-03-02InspectionCritical: 2 (2 not corrected), Noncritical: 3, Violation Items: 13B; 5A; 6A; 8A; 8F
2010-07-26InspectionCritical: 0, Noncritical: 0, Violation Items: None
2010-01-19Re-InspectionCritical: 0, Noncritical: 0, Violation Items: None
2010-01-05InspectionCritical: 2, Noncritical: 4, Violation Items: 10B; 11D; 15A; 1H; 5C; 8A
1H- Food being used that was not prepared in compliance with approved scheduled process.|5C- Sushi rice being stored at room temperature for an extended time period without ph or time/temperature monitoring by staff. Rice was discarded and sushi was removed from the menu.
2009-08-21Re-InspectionCritical: 0, Noncritical: 2, Violation Items: 15B; 16
2009-07-01InspectionCritical: 0, Noncritical: 6, Violation Items: 10B; 11A; 11D; 15A; 8A; 8E
2008-09-30InspectionCritical: 1, Noncritical: 2, Violation Items: 10B; 2E; 8C
2008-03-20InspectionCritical: 3 (3 not corrected), Noncritical: 10, Violation Items: 10B; 11B; 11C; 11D; 12C; 15A; 2E; 5C; 5E; 8A
2007-12-14InspectionCritical: 0, Noncritical: 0, Violation Items: None
2007-02-27InspectionCritical: 3, Noncritical: 5, Violation Items: 10B; 11B; 15A; 1D; 5A; 5B; 8A; 8F
2006-08-25Re-InspectionCritical: 1, Noncritical: 5, Violation Items: 10B; 11C; 15A; 1D; 8A; 8F
2006-07-24InspectionCritical: 4, Noncritical: 14, Violation Items: 1D; 2C; 2E; 5C
2005-12-19Re-InspectionCritical: , Noncritical: , Violation Items: None
2005-12-07InspectionCritical: , Noncritical: , Violation Items: None
2005-08-17Re-InspectionCritical: , Noncritical: , Violation Items: None
2005-04-19InspectionCritical: , Noncritical: , Violation Items: None
2004-11-09InspectionCritical: , Noncritical: , Violation Items: None
2004-04-05InspectionCritical: , Noncritical: , Violation Items: None
2003-10-22InspectionCritical: , Noncritical: , Violation Items: None
2003-02-08Re-InspectionCritical: , Noncritical: , Violation Items: None
2003-02-07InspectionCritical: , Noncritical: , Violation Items: None
2003-01-22InspectionCritical: , Noncritical: , Violation Items: None
2002-12-20InspectionCritical: , Noncritical: , Violation Items: None
2002-06-03InspectionCritical: , Noncritical: , Violation Items: None
2001-04-09Re-InspectionCritical: , Noncritical: , Violation Items: None
2001-04-05InspectionCritical: , Noncritical: , Violation Items: None
2000-06-05InspectionCritical: , Noncritical: , Violation Items: None
2000-03-23InspectionCritical: , Noncritical: , Violation Items: None
1999-11-29Re-InspectionCritical: , Noncritical: , Violation Items: None
1999-02-22InspectionCritical: , Noncritical: , Violation Items: None
1998-11-19Re-InspectionCritical: , Noncritical: , Violation Items: None
1998-04-20InspectionCritical: , Noncritical: , Violation Items: None

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
1BCritical ViolationWater/ice: unsafe, unapproved sources, cross connections
1DCritical ViolationCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
1GCritical ViolationCracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
1HCritical ViolationFood from unapproved source, spoiled, adulterated on premises.
2BCritical ViolationFood workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
2CCritical ViolationCooked or prepared foods are subject to cross-contamination from raw foods.
2ECritical ViolationAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
3BCritical ViolationFood workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
5ACritical ViolationPotentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
5BCritical ViolationPotentially 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.
5CCritical ViolationPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
5ECritical ViolationEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
6ACritical ViolationPotentially hazardous foods are not kept at or above 140°F during hot holding.
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
11ANot Critical ViolationManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
11BNot Critical ViolationWiping cloths dirty, not stored properly in sanitizing solutions
11CNot Critical ViolationFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
11DNot Critical ViolationNon food contact surfaces of equipment not clean
12CNot Critical ViolationPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
12DNot Critical ViolationToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
12ENot Critical ViolationHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
13BNot Critical ViolationGarbage storage areas not properly constructed or maintained, creating a nuisance
14BNot Critical ViolationEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
15CNot Critical ViolationPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
16Not Critical ViolationMiscellaneous, Economic Violation, Choking Poster, Training.
8ANot Critical ViolationFood 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)
8BNot Critical ViolationIn use food dispensing utensils improperly stored
8CNot Critical ViolationImproper use and storage of clean, sanitized equipment and utensils
8DNot Critical ViolationSingle service items reused, improperly stored, dispensed, not used when required
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
8FNot Critical ViolationImproper thawing procedures used

Location Information

Street Address 340 Chestnut STREET
CityOneonta
StateNY
Zip Code13820

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Dataset Information

This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.

SubjectBusiness and Economy
JurisdictionState of New York
Data ProviderNew York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection
Sourcedata.ny.gov

Dataset Details

The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.

There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.

To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.