- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, walk in cooler and above dish wash area **Warning**
- Intermediate - Walk -in cooler shelves soiled with food debris, vegetable cooler **Warning**
|
09/25/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelves. Shelf under hibachi area. **Warning**
- Basic - Leaking pipe at plumbing fixture. Under 2 compartment prep sink. **Warning**
- Basic - Light out, dish area. Where dirty dishes are stored, lights out and no light cover. **Warning**
- Basic - Standing water in handsink draining very slowly. Near backdoor **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handsink when entering kitchen **Warning**
- Intermediate - Hot water not provided/shut off for establishment. Per operator, hot water heater being replaced. Hot water not provided/shut off at handsink in dish area. Knob turns but water doesn't run. **Warning**
|
09/08/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. Dead fly, debris on top of dish machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Floating in soy sauce. In rice cooker. In several dry items (sugar, rice, flour) **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelves. Shelf under hibachi area. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over cookline. **Corrected On-Site** **Warning**
- Basic - Food not stored properly: Food stored on floor. Storage area: onions, boxes of soda. Walk in freezer, back of freezer and under shelving. Food containers of sugar, rice, salt, corn starch uncovered in dry storage. **Warning**
- Basic - Heavy grease accumulated under fryers/debris under cookline equipment. Several ceiling tiles removed or askew throughout kitchen. Standing water on floor outside walk in cooler where old floor drain is. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi area spatula. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture. Under 2 compartment prep sink. **Warning**
- Basic - Light out, dish area. Where dirty dishes are stored, lights out and no light cover. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza cool **Corrected On-Site** **Warning**
- Basic - Standing water in handsink draining very slowly. Near backdoor **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar, cookline and next to iced tea machine, **Corrected On-Site** **Warning**
- High Priority - Employee improperly washed hands. Employee placed hands in rinse basin of three compartment sink set up to wash, rinse and sanitize and rubbed hands together. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon received fresh from Harvest Valley served raw per operator. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In right cookline cooler: overfilled raw chicken 43-47F. Shrimp in container above top of cooler at 63F. In pizza cooler, shredded cheese 49F, sauce 47F, beef 45F, beef 43F. Water and cornstarch on cookline at 84F. In vegetable walk in cooler, cooked rice 52F, cream cheese 47F, white sauce 49F, crayfish 47F raw chicken 52F, cut cabbage 49F, raw sausage 48F. Advised that all TCS food must be 41F or below and may not be stored in this cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice, krab in hibachi area. Pork, pizza, krab, other buffet items. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cooked noodles, walk in cooler. in glass cooler, raw fish over onions. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Trays of raw food sitting on top of open containers of ice cream. Dumpling in ice cream. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over seafood. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black mold like substance on exterior of bus tub containers used for food. **Warning**
- Intermediate - Buffet does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At sushi area, raw rolls vs RTE rolls not identified. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handsink when entering kitchen **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Handwashing sinks lacking proper provisions. No paper towels or mechanical hand drying device provided at handwash sink. Several in kitchen. No handwashing sign provided at a hand sink used by food employees. Kitchen near back door. No soap provided at a handsink used by employees. Several in kitchen. **Warning**
- Intermediate - Hot water not provided/shut off for establishment. Per operator, hot water heater being replaced. Hot water not provided/shut off at handsink in dish area. Knob turns but water doesn't run. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pizza cooler. Vegetable walk in cooler. **Warning**
|
09/05/2014 | Complaint Full | Warning Issued |
- Basic - Ceiling tile missing, two in kitchen **Repeat Violation** **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Food stored on floor, bag in box in back corner room buckets in front of cookline **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, walk in cooler and above dish wash area **Warning**
- Basic - Reuse of single-use articles, styrofoam cup used for scooping reach in cooler **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets, middle one across from cookline **Warning**
- Intermediate - Accumulation of brown debris in the interior of the ice machine. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The certificates shown at time of inspection were not complete and expired. Operator stated he couldn't find the new certificates where he had trained the employees **Warning**
- Intermediate - Walk -in cooler shelves soiled with food debris, vegetable cooler **Warning**
|
07/25/2014 | Complaint Full | Warning Issued |
- Basic - Ceiling tile missing. Several in kitchen
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish area, lights not functioning and missing cover. In storage area over soda boxes and server station.
- Basic - Soiled Cardboard used to line nonfood-contact shelves. Bottom prep table shelf.
- Basic - Standing water at floor drain in prep area.
- Basic - Water leaking from faucet/faucet handle. Outside walk in cooler under prep table.
- Basic - Working containers of food removed from original container not identified by common name. In dry storage.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In vegetable walk in cooler overnight per operator: tomatoes 48F. Shredded cheese 56F, brought from freezer earlier in the day per operator.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time not time marked. Cookline.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature. Raw chicken over raw fish, walk in cooler. In reach in cooler, Chicken over seafood. In walk in freezer, raw meats not separated from each other.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Near back door.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cookline handsink. Handsink outside walk in cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish area and end of cookline. Handsink outside walk in cooler. Server area opposite kitchen
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Vegetable walk in cooler.
|
6/11/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris in three-compartment sink. Near back door
- Basic - Bowl or other container with no handle used to dispense food. In Rice **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor. Under shelf, bus tub. In storage closet near employee bathroom, bag of onions.
- Basic - Ceiling tile missing. Several in kitchen
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish area, lights not functioning and missing cover. In storage area over soda boxes and server station.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. m3 cookline cooler
- Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork
- Basic - Soiled Cardboard used to line nonfood-contact shelves. Bottom prep table shelf.
- Basic - Standing water at floor drain in prep area.
- Basic - Water leaking from faucet/faucet handle. Outside walk in cooler under prep table.
- Basic - Working containers of food removed from original container not identified by common name. In dry storage.
- High Priority - Cooked chicken cooling directly on empty cardboard containers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In vegetable walk in cooler overnight per operator: tomatoes 48F. Shredded cheese 56F, brought from freezer earlier in the day per operator.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time not
- High Priority - Produce with mold-like growth. Lemons
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over bread cookline. Raw chicken over krab hibachi area.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature. Raw chicken over raw fish, walk in cooler. In reach in cooler, Chicken over seafood. In walk in freezer, raw meats not separated from each other.
- High Priority - Roach activity present as evidenced by live roaches found. 1 on wall, cookline handsink near dining room. 1 on floor under cookline handsink **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Near back door.
- Intermediate - Buffet does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Items at sushi bar.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cookline handsink. Handsink outside walk in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Employee restroom area, sink blocked by storage.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Dish area and end of cookline. Handsink outside walk in cooler. Server area opposite kitchen
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Pool test strips check for cl 0-10 ppm
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, three handsinks.
- Intermediate - No soap provided at handwash sink. Near back door. Dish area. End of cookline. Server area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pasta at 76F and chicken at 86F
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Vegetable walk in freezer.
|
6/10/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
6/2/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Accumulation of food debris/soil residue on handwash sink. Prep area. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over bag-in-box soda. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Buffet 50f. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 46f-48f. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Pasta salad, cole slaw, krab salad 50f. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Grill. Raw pork over produce. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw poultry over raw seafood, reach in cooler. **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. Dish wash area. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sushi bar. **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Grill. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
|
5/30/2014 | Complaint Full | Warning Issued |
Restaurant representatives - add corrected or new information about Buffet City, 1070 S Volusia Ave, Orange City, FL »