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.
NYS Health Operation ID | 355378 |
NYSDOH Gazetteer | 380100 |
Facility Name | CHINA BUFFET KING AT OASIS |
Operation Name | CHINA BUFFET KING AT OASIS |
Facility Address | 340 Chestnut STREET, Oneonta |
Permitted DBA | CHINA BUFFET KING AT OASIS |
Permitted Corporation Name | Iron Chef Buffet, Inc. |
Permitted Operator Name | XiAo Dan Chen |
Address | 340 Chestnut STREET Oneonta NY 13820 |
Municipality | ONEONTA |
County | OTSEGO |
Local Health Department | Oneonta District Office |
Food Service Description | Food Service Establishment - Restaurant |
Permit Expiration Date | 2020-07-31 |
Inspection Date | 2019-06-13 |
Inspection Type | Inspection |
Total Critical Violations | 3 |
Total Noncritical Violations | 13 |
Violations | Item 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 Comments | 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. |
Inspection Date | Inspection Type | Violations |
---|---|---|
2019-06-13 | Inspection | Critical: 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. |
2018-06-20 | Inspection | Critical: 8, Noncritical: 18, Violation Items: 10B; 11A; 11B; 11D; 12C; 12E; 1B; 1H; 3B; 5A; 5C; 5E; 8A; 8E Please mail report |
2017-09-20 | Inspection | Critical: 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 |
2016-03-10 | Inspection | Critical: 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. |
2015-09-11 | Inspection | Critical: 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. |
2015-01-09 | Inspection | Critical: 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. |
2014-10-30 | Inspection | Critical: 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. |
2014-02-04 | Inspection | Critical: 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. |
2013-01-30 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 10B; 11A; 8A |
2011-04-26 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
2011-03-02 | Inspection | Critical: 2 (2 not corrected), Noncritical: 3, Violation Items: 13B; 5A; 6A; 8A; 8F |
2010-07-26 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
2010-01-19 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
2010-01-05 | Inspection | Critical: 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. |
2009-08-21 | Re-Inspection | Critical: 0, Noncritical: 2, Violation Items: 15B; 16 |
2009-07-01 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 10B; 11A; 11D; 15A; 8A; 8E |
2008-09-30 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 10B; 2E; 8C |
2008-03-20 | Inspection | Critical: 3 (3 not corrected), Noncritical: 10, Violation Items: 10B; 11B; 11C; 11D; 12C; 15A; 2E; 5C; 5E; 8A |
2007-12-14 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
2007-02-27 | Inspection | Critical: 3, Noncritical: 5, Violation Items: 10B; 11B; 15A; 1D; 5A; 5B; 8A; 8F |
2006-08-25 | Re-Inspection | Critical: 1, Noncritical: 5, Violation Items: 10B; 11C; 15A; 1D; 8A; 8F |
2006-07-24 | Inspection | Critical: 4, Noncritical: 14, Violation Items: 1D; 2C; 2E; 5C |
2005-12-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: None |
2005-12-07 | Inspection | Critical: , Noncritical: , Violation Items: None |
2005-08-17 | Re-Inspection | Critical: , Noncritical: , Violation Items: None |
2005-04-19 | Inspection | Critical: , Noncritical: , Violation Items: None |
2004-11-09 | Inspection | Critical: , Noncritical: , Violation Items: None |
2004-04-05 | Inspection | Critical: , Noncritical: , Violation Items: None |
2003-10-22 | Inspection | Critical: , Noncritical: , Violation Items: None |
2003-02-08 | Re-Inspection | Critical: , Noncritical: , Violation Items: None |
2003-02-07 | Inspection | Critical: , Noncritical: , Violation Items: None |
2003-01-22 | Inspection | Critical: , Noncritical: , Violation Items: None |
2002-12-20 | Inspection | Critical: , Noncritical: , Violation Items: None |
2002-06-03 | Inspection | Critical: , Noncritical: , Violation Items: None |
2001-04-09 | Re-Inspection | Critical: , Noncritical: , Violation Items: None |
2001-04-05 | Inspection | Critical: , Noncritical: , Violation Items: None |
2000-06-05 | Inspection | Critical: , Noncritical: , Violation Items: None |
2000-03-23 | Inspection | Critical: , Noncritical: , Violation Items: None |
1999-11-29 | Re-Inspection | Critical: , Noncritical: , Violation Items: None |
1999-02-22 | Inspection | Critical: , Noncritical: , Violation Items: None |
1998-11-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: None |
1998-04-20 | Inspection | Critical: , Noncritical: , Violation Items: None |
Violation Item | Critical Violation | Violation Description |
---|---|---|
1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
1G | Critical Violation | Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. |
1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
2B | Critical Violation | Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. |
2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
3B | Critical Violation | Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. |
5A | Critical Violation | 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. |
5B | Critical Violation | 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. |
5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
5E | Critical Violation | Enough 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. |
6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
13B | Not Critical Violation | Garbage storage areas not properly constructed or maintained, creating a nuisance |
14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
15C | Not Critical Violation | Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
8A | Not Critical Violation | 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) |
8B | Not Critical Violation | In use food dispensing utensils improperly stored |
8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
8F | Not Critical Violation | Improper thawing procedures used |
Street Address |
340 Chestnut STREET |
City | Oneonta |
State | NY |
Zip Code | 13820 |
Address: 60 West End Avenue, Oneonta, NY 13820 Food Service Description: School K-12 Food Service Inspection Date: 2008-02-28 |
Address: 381 Chestnut Street, Oneonta, NY 13820 Food Service Description: Restaurant Inspection Date: 2009-09-09 |
Address: 381 Chestnut Street, Oneonta, NY 13820 Food Service Description: Restaurant Inspection Date: 2014-08-07 |
Address: 381 Chestnut Street, Oneonta, NY 13820 Food Service Description: Restaurant Inspection Date: 2014-02-11 |
Address: 60 West End Avenue, Oneonta, NY 13820 Food Service Description: School K-12 Food Service Inspection Date: 2022-12-20 |
Address: 381 Chestnut Street, Oneonta, NY 13820 Food Service Description: Restaurant Inspection Date: 2015-08-21 |
Address: 379 Chestnut Street, Oneonta, NY 13820 Food Service Description: Restaurant Inspection Date: 2023-10-26 |
Address: 379 Chestnut Street, Oneonta, NY 13820 Food Service Description: Restaurant Inspection Date: 2011-02-11 |
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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.
Subject | Business and Economy |
Jurisdiction | State of New York |
Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
Source | data.ny.gov |
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.