CHINA BUFFET

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic with oil (76F - Cold Holding) at room temperature at cook line. As per employee, for 2 hours. Employee placed product inside reach in cooler. **Corrective Action Taken**

High Priority

Toxic substance/chemical improperly stored.

High Priority - Toxic substance/chemical improperly stored. Observed container of chlorine stored next to clean glasses at dish area. Manager removed clean glasses. **Corrected On-Site**

High Priority

Container of medicine improperly stored.

High Priority - Container of medicine improperly stored. Observed employee medicine stored on shelves with food containers at back storage area.

High Priority

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee begin food preparation in the hibachi kitchen without first washing their hands. Discussed proper handwashing procedures with the operator and provided coaching on the required methods.

High Priority

Nonfood-grade bags used in direct contact with food.

High Priority - Nonfood-grade bags used in direct contact with food. Observed bittermelon stored inside non food grade bag. Manager removed product from bag. **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over cooked ribs at reach in cooler near kitchen entrance.**Corrected On-Site**Observed mushrooms stuffed with raw chicken stored over raw fish at reach in cooler near fryer. Employee rearranged products. **Corrected On-Site**

High Priority

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at preparation cooler. Observed mushrooms stuffed with raw chicken stored over raw fish at reach in cooler near fryer.

High Priority

Floor soiled at walk in cooler and walk in freezers.

Basic - Floor soiled at walk in cooler and walk in freezers.

Basic

Food stored on floor.

Basic - Food stored on floor. Observed plastic containers of bbq sauce and soy sauce stored on floor at cook line.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of food storage containers soiled with black substance. Observed preparation cooler gaskets and side of exterior soiled.

Basic

16-21-4

Basic - Observed dish racks soiled with black substance.

Basic

Reach-in cooler shelves at hibachi station have accumulation of soil residues.

Basic - Reach-in cooler shelves at hibachi station have accumulation of soil residues.

Basic

Standing water in bottom of reach-in-cooler.

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler near kitchen entrance. **Repeat Violation**

Basic

Stored food not covered.

Basic - Stored food not covered. Observed cooked pork and chicken not covered at reach in cooler near kitchen entrance.

Basic

Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic

Unclean building components, attachments or fixtures.

Basic - Unclean building components, attachments or fixtures. Observed hood at hibachi station soiled with grease.

Basic

Wall soiled near ice machines at back area and near soda syrup area.

Basic - Wall soiled near ice machines at back area and near soda syrup area. Observed wall near electrical out let at hibachi station heavily soiled with grease.

Basic

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with old food debris. Observed ice scoop soiled. Observed flour and corn starch scoops heavily soiled with old food debris. Observed stored baking sheets heavily soiled with old food debris.

Intermediate

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside hand sink near fryer station.

Intermediate

No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Discussed and coached employee, and emailed form.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Discussed and coached employee, and emailed form.

Intermediate

Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of probe thermometer calibration temperatures. Coached person in charge and demonstrated how to calibrate. **Corrected On-Site**

Intermediate

Ceiling tiles and vents soiled throughout kitchen, dish and storage areas.

Basic - Ceiling tiles and vents soiled throughout kitchen, dish and storage areas.

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef soup, cooked pork, cooked chicken and stuffed mushrooms at walk in cooler not date marked. As per employee, products prepared on the previous day.

Intermediate

Equipment in poor repair.

Basic - Equipment in poor repair. Observed meat grinder in disrepair near walk in freezer.

Basic

Accumulation of lime scale on the inside of the dishmachine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic

Bowl or other container with no handle used to dispense food.

Basic - Bowl or other container with no handle used to dispense food. Observed metal bowl stored inside of raw chicken container at preparation cooler.

Basic

Establishment using metal sponges on cleaned and sanitized, or in-use food-contact surface at wok station.

Basic - Establishment using metal sponges on cleaned and sanitized, or in-use food-contact surface at wok station.

Basic

Exterior door has a gap at the threshold that opens to the outside.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap between double doors at dry storage area.

Basic

Floor at walk in cooler and dish area covered with standing water.

Basic - Floor at walk in cooler and dish area covered with standing water.

Basic