FALLSBURG MING MOON RESTAURANT
Fallsburg Ming Moon Restaurant Inc

Address: 370 Main Street, South Fallsburg, NY 12779

FALLSBURG MING MOON RESTAURANT (Health Operation# 554920) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 17, 2018.

Business Overview

NYS Health Operation ID 554920
Operation Name FALLSBURG MING MOON RESTAURANT
Facility FALLSBURG MING MOON RESTAURANT
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 370 Main Street
South Fallsburg
NY 12779
Municipality FALLSBURG
County SULLIVAN
Permitted Corporation Name Fallsburg Ming Moon Restaurant Inc
Permitted Operator Name Zhen Hui Li
Permit Expiration Date 09/30/2019
Local Health Department Monticello District Office
NYSDOH Gazetteer 525400

Inspection Results

Date: 2018-09-17 Type: Inspection
Violations: 0 critical , 13 noncritical
- 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)
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 11C : Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 14A : Insects, rodents present
- 10A : Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 11D : Non food contact surfaces of equipment not clean
- 14B : Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Steam table: wanton soup base 164+F, wontons 164F, white rice 160+F, yellow rice 165F. Open-top reach-in cooler: chopped pork 36F. Sanitizing solution properly prepared with stored wiping cloths, measured to be 150ppm. Ansul system tagged July 2018. Soy curd in walk-in cooler 38F.
Date: 2017-12-12 Type: Inspection
Violations: 0 critical , 11 noncritical
- 11D : Non food contact surfaces of equipment not clean
- 8E : Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 11C : Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Front reach-in coolers (Snapple and coca-cola): 35F (all foods properly covered/protected). Hot-holding: white rice 167F, fried rice 140F, egg drop soup 177F, wonton soup 177F, wontons 158F. // Open-top prep table cooler: oil & garlic 43F and wontons 42F (both located in lower compartment; upper compartment: baby corn and mushrooms 44F, tofu 42F. // Test strips and product thermometer available for use; sanitizing solution (3 containers) properly prepared; hand-wash stations, restroom and dishwashing acceptable. Ansul (fire suppression) system tagged June 2017.
Date: 2017-03-30 Type: Re-Inspection
Violations: 0 critical , 1 noncritical
- 11A : Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: All other violations have been corrected.
Date: 2017-02-03 Type: Inspection
Violations: 1 critical , 7 noncritical
- 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.
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 11D : Non food contact surfaces of equipment not clean
- 11C : Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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)
- 11A : Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: Wiping cloths observed to be stored in sanitizing solution. Rice properly held: white rice 162F, brown rice 165F. Foods properly held in open-top food prep cooler: pork 43F.
Date: 2016-11-23 Type: Re-Inspection
Violations: 0 critical , 0 noncritical
- None
Comments: All violations from 11/3/2016 inspection have been corrected. Facility observed to be clean and well maintained. Operator demonstrated proper use of product thermometer and hand-wash stations, garlic and oil stored under refrigeration (measured to be 40F), sanitizing solution and test strips properly maintained/used, and all surfaces kept clean. Hot-holding temperatures: fried rice 150F, wanton soup 160F, egg drop soup 150F.
Date: 2016-11-03 Type: Inspection
Violations: 3 critical , 6 noncritical
- 5C(Critical) : Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 2E(Critical) : Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 3B(Critical) : Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 11A : Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 11D : Non food contact surfaces of equipment not clean
- 11C : Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 12E : Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: All foods properly hot and cold held: white rice 170F, fried rice 160F, wantons 150F, egg drop soup 150F, marinated shrimp 45F (within open-top food prep cooler). Discussed dishwashing method (operator explained how dishes are washed, rinsed and sanitized - ok) and also discussed cooling procedures in that foods are stored in shallow pans (at four inches in depth or less) and uncovered until completely cooled to 45F or less (within coolers).
Date: 2016-05-16 Type: Re-Inspection
Violations: 0 critical , 1 noncritical
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: All other violations from initial inspection have been corrected. Wontons no longer hot-held, but are now cold-held and cooked per order. All foods properly hot and cold held in warmers, steam table and open-top food prep cooler.
Date: 2016-04-29 Type: Inspection
Violations: 1 critical , 10 noncritical
- 6A(Critical) : Potentially hazardous foods are not kept at or above 140°F during hot holding.
- 11A : Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 11C : Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 11D : Non food contact surfaces of equipment not clean
- 12D : Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Hot-holding: white rice 168F, pork fried rice 141F, egg drop soup 150F, broth 170 dF. Cold-holding (within open top food prep table, which was just open for food prep): beef slices 45F, water chestnuts 45. Discussed keeping the lid open for less time. Ansul system tagged April 2015 - operator stated that he would contact servicing company for another inspection. Discussed dishwashing (wash, rinse and SANITIZE methods), food storage and cooking, cooling, reheating, and holding methods.
Date: 2015-09-15 Type: Inspection
Violations: 0 critical , 6 noncritical
- 8C : Improper use and storage of clean, sanitized equipment and utensils
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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 370 Main STREET
City South Fallsburg
State NY
Zip 12779

Entities with the same location

Operation Name Facility Address Last Inspection
MING MOON RESTAURANT-old 370 Main Street, South Fallsburg, NY 12779 2006-03-29

Competitor

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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).