China Star Buffet, 3120 Gentilly Boulevard, New Orleans, LA - Restaurant inspection findings and violations



Business Info

Restaurant name: CHINA STAR BUFFET
Address: 3120 Gentilly Boulevard, New Orleans, LA
Parish: Orleans
Restaurant type: Restaurant
Total inspections: 7
Last inspection: 09/16/2010

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Inspection findings

Inspection date

Type

  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Employee did not use least possible hand contact while preparing food.
  • Critical: Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • Food scoop is constructed without a handle.
  • The ware-washing sink is used as a hand sink and/or a mop sink.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • The hand wash lavatory is used for purpose other than hand washing.
  • Outside waste receptacles were not kept closed.
  • The insect control device is located above a food preparation area.
  • Walls/ceilings or attached equipment are not clean.
  • Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
  • A valid permit to operate was not obtained prior to opening of the food establishment and/or the permit is not valid due to non-payment of fees/penalties.
09/16/2010Routine
  • Critical: Employee did not dispense ice for consumption with tongs, scoops or other ice self dispensing utensils.
  • Critical: Food contact surfaces and utensils are not clean to sight and touch.
  • Critical: Ice scoop was not used.
  • Food is not stored in a clean, covered container.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Food scoop is constructed without a handle.
  • Walls/ceilings or attached equipment are not clean.
03/31/2010Reinspection
  • Critical: Food for hot holding and service was held at a temperature of less than 135°F.
  • Critical: Cutting board, food preparation or other food contact surface was not washed, rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
  • Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
  • Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
  • Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
  • Critical: Working containers of chemicals are not labeled.
  • Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
  • Bulk containers are not properly labeled.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • Food scoop is constructed without a handle.
  • Single-service and single-use articles are reused
  • Water under pressure is not provided to all fixtures or equipment that is required to use water.
  • A current state food safety certificate is not conspicuously posted.
  • Plumbing is not maintained.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • The hand wash lavatory is used for purpose other than hand washing.
  • The toilet room fixtures are not clean.
  • Outside waste receptacles were not kept closed.
  • Walls/ceilings or attached equipment are not clean.
03/26/2010Complaint
  • Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
  • Bulk containers are not properly labeled.
  • Food is not stored in a clean, covered container.
  • Food is not stored six (6) inches off the floor.
  • Food scoop is constructed without a handle.
  • Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • A current state food safety certificate is not conspicuously posted.
  • Outside waste receptacles were not kept closed.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Maintenance cleaning tools are not stored properly.
  • Mops are not hung and/or stored to facilitate air drying.
  • Food handlers are not wearing proper hair restraints.
11/12/2009Complaint
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Bulk containers are not properly labeled.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • In use food utensils are stored in water that is not maintained at a minimum of 135°F.
  • Floors are not clean.
  • Walls/ceilings or attached equipment are not clean.
  • Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
05/08/2009Complaint
  • Bulk containers are not properly labeled.
  • Potentially hazardous foods are not properly thawed.
  • Food is not stored in a clean, covered container.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
  • Outdoor premises used for garbage storage is not maintained clean and free of litter.
04/02/2009Reinspection
  • Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
  • Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
  • Critical: Flies are present in the establishment.
  • Food is not stored six (6) inches off the floor.
  • Food is stored where it is exposed to splash, dust, or other contamination
  • Food scoop is constructed without a handle.
  • Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
  • Soap and/or paper towels are not provided for use at the hand wash lavatory.
  • The hand wash lavatory and/or soap and paper towel dispensers are not clean.
  • The hand wash lavatory is used for purpose other than hand washing.
  • Garbage, rubbish or refuse was not handled in accordance with Part XXVII of the State Sanitary Code.
  • Outside waste receptacles were not kept closed.
  • Outdoor premises used for garbage storage is not maintained clean and free of litter.
  • Openings are not protected against the entry of rodents or insects.
  • Floors are not clean.
  • Employee's outer clothes are not clean.
03/24/2009Routine

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