Fu Xing House Improves its Sanitary Rating
3335 FULTON STREET
New York, NY 11208
Health Inspection Reports
8/27/2015 | 2 Violations | Rating 4.75/5
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
8/11/2015 | 3 Violations | Rating 4.25/5
Hot food item not held at or above 140º F.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
3/16/2015 | 3 Violations | Rating 5/5
Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
Thawing procedures improper.
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
2/25/2015 | 3 Violations | Rating 4.75/5
Wiping cloths soiled or not stored in sanitizing solution.
Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
8/28/2014 | 3 Violations | Rating 5/5
Canned food product observed dented and not segregated from other consumable food items.
Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
8/8/2014 | 3 Violations | Rating 4.25/5
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
Wiping cloths soiled or not stored in sanitizing solution.
5/1/2014 | 4 Violations | Rating 4.25/5
Hot food item not held at or above 140º F.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Wiping cloths soiled or not stored in sanitizing solution.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
4/4/2014 | 1 Violations | Rating 5/5
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
4/1/2014 | 4 Violations | Rating 4.5/5
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10/24/2013 | 4 Violations | Rating 4/5
Hot food item not held at or above 140º F.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Live roaches present in facility's food and/or non-food areas.
10/3/2013 | 5 Violations | Rating 4/5
Evidence of mice or live mice present in facility's food and/or non-food areas.
Live roaches present in facility's food and/or non-food areas.
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
5/22/2013 | 3 Violations | Rating 4.75/5
Evidence of mice or live mice present in facility's food and/or non-food areas.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
5/2/2013 | 3 Violations | Rating 4.5/5
Hot food item not held at or above 140º F.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
9/6/2012 | 2 Violations | Rating 4.5/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Live roaches present in facility's food and/or non-food areas.
8/23/2012 | 1 Violations | Rating 5/5
The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
8/23/2012 | 2 Violations | Rating 4.5/5
Evidence of mice or live mice present in facility's food and/or non-food areas.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
8/4/2012 | 1 Violations | Rating 5/5
No violations were recorded at the time of this inspection.
5/21/2012 | 1 Violations | Rating 5/5
The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
4/4/2012 | 1 Violations | Rating 5/5
The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
4/4/2012 | 3 Violations | Rating 4.75/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Thawing procedures improper.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
3/26/2012 | 4 Violations | Rating 4.25/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
11/14/2011 | 7 Violations | Rating 4/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Evidence of rats or live rats present in facility's food and/or non-food areas.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Thawing procedures improper.
Proper sanitization not provided for utensil ware washing operation.
10/5/2011 | 7 Violations | Rating 3.5/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Evidence of rats or live rats present in facility's food and/or non-food areas.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
7/25/2011 | 7 Violations | Rating 3.75/5
Hot food item not held at or above 140º F.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Evidence of rats or live rats present in facility's food and/or non-food areas.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.