- Basic - Build-up of grease on nonfood-contact surface. Hood and filters.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Mussels in tub of standing water near prep sink. Moved to walk in cooler. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over unwashed cabbage in walk in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- 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 and the time removed from temperature control cannot be determined. Sushi rice that is held below 135° F, must be time marked for 4 hours and discarded at that time. Sushi rice on top of microwave cooked at 10:30, time now is 11:30.
- High Priority - Raw animal food stored over cooked food. Raw frog legs over cooked pasta in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken stored over shredded cheese in table top reach in cooler at cook line. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen.
- 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 pasta, marinated meats, cooked shrimp, beef, and chicken. No date marking observed in walk in cooler.
|
3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line reach in cooler.
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks. **Corrected On-Site**
- Basic - Equipment in poor repair. Table top reach in cooler at cook line unable to maintain product temperature at 41° F or below.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use knife/knives stored in crack between equipment and wall. Knife stored between table and cook line reach in cooler.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Multiple scoop handles laying in product, sugar, rice, flour.
- Basic - Stored food not covered in walk-in freezer. Pans of breaded shrimp.
- Basic - Walk-in cooler gaskets, door frame, and interior of door soiled with slimy/mold-like build-up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All products in table top reach in cooler at cook line above 53° F for more than 4 hours. See temperature section for details. See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All items in table top reach in cooler at cook line.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen.
- Intermediate - Interior and shelves of reach-in cooler soiled with accumulation of food residue. Table top reach in cooler at cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All items in walk in cooler, cooked chicken, cooked noodles, krab salad, marinated raw meats, etc.
|
11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Food cart. **Corrected On-Site** **Warning**
|
9/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Food cart. **Corrected On-Site** **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**
|
6/18/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use rice scoop/spoon not stored in water greater than 135 degrees Fahrenheit. Rice
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mellon at buffet 47? 1/2 hour.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
|
3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/27/2013 | Routine - Food | Call Back - Complied |
- Critical - No proof of required employee training provided. This violation must be corrected by : 11-11-12.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. WALL OF WALKIN COOLER
|
11/20/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Insecticide/rodenticide use not in compliance with regulations. HOT SHOT BED BUG and FLEA SPRAY
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No cleaning agent provided in first compartment of sink.
- Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN
- Critical - No proof of required employee training provided. This violation must be corrected by : 11-11-12.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. WALL OF WALKIN COOLER
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener.
- Critical - Observed equipment and utensils not rinsed between washing and sanitizing.
- Critical - Observed food stored on floor in walkin freezer. VARIOUS FOODS
- Critical - Observed hand wash sink used for purpose other than washing hands. STORING PANS
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. RICE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE
- Critical - Observed obstructed exits, hallways or egress. For reporting purposes only.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. PLATES AT BUFFET
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. DRY NOODLES AT BUFFET
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/11/2012 | Routine - Food | Warning Issued |
Report review
Restaurant representatives - add corrected or new information about New China Buffet, 23 E Azalea Dr, Crawfordville, FL »