China City Super Buffet

MFC 3-101.11

Observed cans with dents along the seam on can rack. CORRECTED. (Cans were moved to separate area in establishment and marked for return).

MFC 3-501.14

Containers of rice cooling in the walk-in cooler had an internal temperature of 68-85*F. Rice had been cooling for 2 hours and was discarded. CORRECTED. (Inspector provided education to cool product from 135*F to 70*F in 2 hours and then from 70*F to 41*F in the next 4 hours. Inspector discussed cooling methods).

MFC 3-501.16

Fajita mix and the ribs in green sauce on the hot buffet line had internal temperatures of 111-149*F. Unit was at 171*F and surrounding products were observed above 135*F. CORRECTED. (Products were cooked less than 2 hours previous and were reheated to 171-176*F. Person-in-charge stated that the ribs are cooked from frozen and the fajita chicken cooked from raw. Inspector discussed ensuring final cooking temperatures are taken with a probe thermometer and discussed ensuring products are brought immediately to the hot buffet line after cooking).

MFC 3-501.16

1. Products in the walk-in cooler had internal temperatures ranging from 41-47*F. Ambient temperature ranged from 40-48*F. Products that were at 41*F or below and produce that had just been chopped were moved to the walk-in freezer. All remaining potentially hazardous products out of temperature were discarded. Inspector discussed using the walk-in cooler for shelf stable products only. RE-INSPECTION REQUIRED. 2. Product in the right make-table reach-in cooler had internal temperatures of 41-49*F. Products at 41*F or below were moved to a working reach-in cooler. Products out of temperature were discarded. RE-INSPECTION REQUIRED. 3. Products (pudding/fruit) in the far end side of the cold buffet line had internal temperatures of 47-48*F. Staff stated product had been placed in unit less than 2 hours previous. Products were placed in an ice bath. RE-INSPECTION REQUIRED.

MFC 3-501.17

1. Observed containers of cooked chicken in the reach-in cooler with dates of when product was cooked/frozen (07/26), but no date marks to indicate when the product was pulled from the freezer. Cook stated chicken had been removed from the freezer the previous day and date-marked the containers of chicken. Inspector discussed date-marking product when first cooked, when frozen, and also when removed from the freezer so that the preparation and the thaw date are both visible). REPEAT. RE-INSPECTION REQUIRED. 2. Observed multiple containers of prepared foods in the reach-in coolers without date-marking. Products were date-marked. CORRECTED.

MFC 3-501.19

(A), (B)(2), (D) Broth with onion and garlic at the hot buffet line did not have time stamps for the 4-hour time control. CORRECTED. (Product was labeled with prep and discard time).

MFC 3-501.11

Walk-in freezer had an ambient temperature of 25-30*F. Products in walk-in freezer were at 28*F and showing signs of defrost. Inspector discussed close monitoring of walk-in freezer.

MFC 5-403.12

There was standing water on the floor underneath the wok station.