- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. **Repeat Violation**
- Intermediate - Reach-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. Reach in cooler across from woks.
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07/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in soy sauce. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored in holding unit not covered. Tea urns. **Corrected On-Site**
- Basic - Food stored on floor. In Walk-in Freezer. Bagged ice. **Repeat Violation**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Hanging on hose.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelf in back area. Chemical storage area. **Repeat Violation**
- Basic - Plastic jug cut in half and reused as scoop. On counter for rice. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef at 50°. Chicken 46° 48°. Wontons 49°. All items placed on line at opening. Corrective action. Items moved to Walk-in cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Chicken above beef.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to three compartment sink. Next to dish machine.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Egg rolls in Walk-in Freezer.
- Intermediate - Reach-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. Reach in cooler across from woks.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken. Cut cabbage. In Walk-in cooler.
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07/08/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Bowl or other container with no handle used to dispense food. In flour/ sugar/ cornstarch. **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Bucket of sauce on floor. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at buffet line not inverted or protected. **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket above hot sauce.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood In Walk-in cooler under boxed food. **Corrected On-Site**
- Basic - Plastic jug cut in half and reused as scoop. In cooked rice
- Basic - Soiled reach-in cooler gaskets. On cook line.
- Basic - Standing water in handwash sink/ handwash sink and prep sink draining very slowly. In kitchen next to Walk-in Cooler and freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter next to cook line.
- High Priority - Food stored in ice used for drinks. Lemons stored in ice bin in wait station **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Beef over shrimp in Walk-in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Beef over shrimp on rack. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. In dish area.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Throughout facility
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet line
- Basic - Dirty linens stored in improper location. Dirty apron on top of raw potatoes.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen above food prep table
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler by prep table
- Basic - Employee personal items stored in or above a food preparation area. Cell phone, cigarettes above food prep area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles missing. Kitchen area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Buffet line. Water is 79°F.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach-in cooler by prep area.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wait station area.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table _ no complete physical barrier between top and bottom. Eggs over onions
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over lettuce in walk-in cooler.
- High Priority - Vacuum breaker missing at hose bibb. By wok station
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Buffet line items, noodles
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Heavy on PVC pipe under sushi bar.
- Basic - Ceiling tile missing. In hot water closet.
- Basic - Exterior door has a gap at the threshold that opens to the outside. By hot water closet.
- Basic - Open dumpster lid.
- Basic - Wood food-contact surface not properly sealed. Under sushi bar
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink.
- High Priority - Toxic substance/chemical improperly stored. Near hand wash sink, rear.
- High Priority - Vacuum breaker missing at hose bibb. At wok grill.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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2/22/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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