Hong Kong Buffet, 2624 W Tennessee St, Tallahassee, FL - Restaurant inspection findings and violations

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Business Info

Name: HONG KONG BUFFET
Type: Permanent Food Service
Address: 2624 W Tennessee St, Tallahassee, FL 32304
License #: 4701989
Total inspections: 3
Last inspection: 11/03/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Hood soiled with accumulated grease. **Warning** Upon callback observed hood soiled with grease. Upon callback observed hood soiled with grease.
 11/03/2014Routine - FoodCall Back - Complied
  • Basic - Hood soiled with accumulated grease. **Warning** Upon callback observed hood soiled with grease.
  • Intermediate - Cutting board(s) stained/soiled- make station. **Warning** Upon callback observed the cutting board at the make station soiled.
  • Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning** Upon callback observed no Certified Food Manager certificate for the manager. This violation must be corrected by 11/03/2014.
  • 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** Upon callback observed no employee training certificates present for any employees. This violation must be corrected by 11/03/2014.
 09/02/2014Routine - FoodCall Back - Extension given, pending
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. 3 buckets of vegetables stored on walk-in cooler floor. **Warning**
  • Basic - Hood soiled with accumulated grease. **Warning**
  • Basic - No copy of latest inspection report available. **Warning**
  • Basic - Water draining onto floor surface- kitchen hand wash sink. Pipes reattached. **Corrected On-Site** **Warning**
  • High Priority - Nonfood-grade containers used for food storage - direct contact with food- cooked chicken stored in cardboard box on counter. **Warning**
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Make station: raw chicken 60°f, raw beef 57°f, see stop sale. Cooked pork 55°f, held less than 4 hours per manager, product moved to walk-in freezer and brought to 41°f, **Warning**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Make station: raw chicken 60°f, raw beef 57°f, see stop sale. Product held from 11:00 am to 3:30 pm per manager, held more than 4 hours. **Warning**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
  • Intermediate - Cutting board(s) stained/soiled- make station. **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink- spoon and pair of scissors stored in hand wash sink in the kitchen. **Warning**
  • Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- kitchen hand wash sink. **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- kitchen hand wash sink. **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. Make station: raw chicken 60°f, raw beef 57°f, see stop sale. Cooked pork 55°f, held less than 4 hours per manager, product moved to walk-in freezer and brought to 41°f, **Warning**
 08/29/2014Routine - FoodWarning Issued

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