- Basic - Dry storage shelves and table supports with rust that has pitted the surface. Under tables at cook line. **Warning**
- Basic - Floor area(s) covered with standing water. Kitchen area near dish machine.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. At hibachi line. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler gasket and door frame soiled with slimy/mold-like build-up. **Warning**
- Basic - Wall in disrepair. At mop sink. **Warning**
- Intermediate - Cutting board(s) stained/soiled with old food residue. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Multiple items, beef, chicken, soup, pork, left to cool at room temperature. **Warning**
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08/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of dead flies in glue traps installed over cook line prep tables. **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bowl or other container with no handle provided to dispense food. Cornstarch. **Warning**
- Basic - Dry storage shelves and table supports with rust that has pitted the surface. Under tables at cook line. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door in kitchen and door in back hall by restrooms. **Warning**
- Basic - Floor area(s) covered with standing water. Kitchen area near ice machine. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Buckets, bags of food in walk in cooler and storage shed. **Warning**
- Basic - Food stored in dry storage area not covered. Barrels of sugar, flour, starch. **Warning**
- Basic - Food stored in undrained ice. Raw shrimp at buffet line. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. At hibachi line. **Corrected On-Site** **Warning**
- Basic - Plastic jugs cut in half and reused as scoops for food. **Corrected On-Site** **Warning**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Rice stored in front of handsink at back of kitchen. **Warning**
- Basic - Walk-in cooler gasket and door frame soiled with slimy/mold-like build-up. **Warning**
- Basic - Wall in disrepair. At mop sink. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Cornstarch, sugar. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw Chicken, 56 F; cooked chicken, 60 F; cooked pork, 54 F; cooked chicken, 55 F; all foods have been in unit less than 2 hours. corrective action taken: product taken to walk in cooler to chill. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Puddings, cut tomatoes, cut melon, salad greens. 54-67 F; less than 2 hours. Advised to,use Time or add enough ice to bottom of unit so product pans will be in contact with ice bath. **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. **Warning**
- High Priority - Displayed food not properly protected from contamination. Bread, cut tomatoes, ginger, wasabi, fried noodles. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At hibachi, surimi, 52 F; noodles, 54 F; less than 1 hour. Advised to use Time or keep ice bath below product. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork, 89 F; chicken, 122 F; in kitchen, sitting out a room temperature. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over cream cheese, raw beef liver over margarine, raw chicken over soups. **Warning**
- Intermediate - Buffet line refrigeration unit 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**
- Intermediate - Cutting board(s) stained/soiled with old food residue. **Warning**
- Intermediate - Employee used handwash sink in wait station as an ice dump sink. **Warning**
- Intermediate - Handwash sink in wait station does not have any water pressure. Water turned off. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils and scrubbing pads. Handsink near ice machine. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Multiple items, beef, chicken, soup, pork, left to cool at room temperature. **Warning**
- 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. Double door cooler at end of cookline. **Warning**
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08/05/2014 | Routine - Food | Warning Issued |
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