NEW CHINA BUFFET, 710 BROADWAY, MARYSVILLE, KS - Restaurant inspection findings and violations

Business Info

Name: NEW CHINA BUFFET
Type: Restaurant
Address: 710 BROADWAY, MARYSVILLE, KS 66508
Phone: 785-562-5600
Total inspections: 4
Last inspection: Jan 25, 2016

Restaurant representatives - add corrected or new information about NEW CHINA BUFFET, 710 BROADWAY, MARYSVILLE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
2-301.14(E) - --The dishwasher did not wash his hands after handling soiled dishes and before handling clean dishes. (corrected on site (cos)-educated employee and employee handwashed hands) 4-102.11(B)(1) - --In the reach in freezer, ready to eat peas & carrots and wonton wrappers were stored in a non-food grade grocery bag. Located by the frying station, there were egg rolls stored on a non-food grade paper bag used to soak up the grease from the egg rolls that were just fried. In the walk in cooler, there was three heads of cabbage stored on a non-food grade cardboard box. (cos-food items moved into a food grade container) KDA_3_30211A1b - --In the walk in cooler, there was one container of raw shrimp stored above a bucket of ready to eat broccoli sauce. (corrected on site (cos)-shrimp moved to the bottom shelf away from sauce) KDA_3_30212 - --Located next to the wok station, there was no labeling on three containers that held a white substance. The owner said they were sugar, salt, and MSG. KDA_3_30412B - --In the kitchen across from the handsink, there was a scoop handle stored in direct contact with flour. KDA_3_30412C - --There were two knives stored in between the make table and food preparation table. KDA_3_30413 - --In the walk in cooler, there was a cloth apron covering (direct contact) cooked chicken. KDA_3_30414B1 - --In the kitchen below the two compartment sink, there was >200 parts per million chlorine in the wiping cloth bucket. (cos-sanitizer re-made to 100 parts per million chlorine) KDA_3_30611 - --Located at the buffet, there was one container of crispy noodles on display with no protection from contamination. (cos-moved behind the sneeze guard) KDA_3_50113B - --In the kitchen, there was one pan of chicken submerged in water during the thawing process. KDA_3_50115A - --In the kitchen next to the make table, there were two large plastic containers of chicken cooling at room temperature. (cos-chicken moved into metal bowls and the chicken was spread out and placed into the walk in cooler) KDA_3_50116A2 - --Located on the floor by the walk in cooler, there was one bucket of sprouts at 43.6F. The owner said they were taken out of the walk in cooler 20 minutes ago. (cos-sprouts moved to the walk in cooler) Located on the drain board of the two compartment sink, there was a container of cut cabbage with carrots at 58.6F. The employee said they have been out of the cooler for 2 hours. (cos-cut cabbage mixture moved to the walk in cooler). KDA_3_50118A2 - --In the Kenmore reach in cooler, there was no date marking on an opened container of milk. The employee said the milk was opened on (1/24) at 11am. (cos-milk dated) KDA_4_10111A - --In the walk in cooler, there was crab rangoon mixture stored in a non-food grade plastic container. Located on the drain board of the two compartment sink, there was cut cabbage with carrots stored in a non-food grade Sterilite container. In the Kenmore reach in cooler, there was ready to eat egg rolls and chicken stored in non-food grade containers. In the make table, there was one container of raw chicken stored in a non-food grade container. KDA_4_60111A - --In the kitchen across from the handsink, there was one metal food container stored as clean with dried food debris on the outside of the container and there were knives stored as clean with dried food debris on the blades. Located next to the make table, there was a food peeler, measuring spoons, and wire whisk stored as clean with dried food debris. (cos-employee moved items to the dishmachine area) KDA_5_40211 - --The food preparation sink is directly plumbed to the sewage system. There was raw chicken thawing below the flood rim of the two compartment sink. KDA_6_20215A2 - --In the kitchen, there is an approximately 1/4 inch gap on the north window at the top left side. KDA_6_20215A3 - --In the main seating area, there is a 1/4 inch gap on the bottom side of the south exterior door. KDA_6_50112A - --In the kitchen behind the reach in freezer, there are 10-15 old rodent droppings on the floor. KDA_7_20111B - --Located on the equipment storage rack across from the handsink, there was a jug of motor oil stored next clean pans with no separation. (cos-motor oil discarded in trash can) KDA_Defacto - --Buffet/honey chicken 141.1F --Commercial dishmachine: 50 parts per million chlorine Chlorine test strips available --Food in freezer-frozen --Kenmore reach in cooler/chicken 41.2F make table/peas & carrots 41.7F walk in cooler/chicken 41.4F salad bar/cut lettuce 43F	01/25/2016	21	Regular	Out
Details not available.	03/18/2015
Details not available.	09/27/2013
Details not available.	09/09/2013

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after handling soiled EQUIPMENT or UTENSILS
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30412C - In-use utensil storage (Cleaned/sanitized surface) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at the required frequency.
KDA_3_30413 - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_30611 - FOOD protected - Except for nuts IN the Shell and Whole, Raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER Before consumption, FOOD on display shall be protected from contamination by the use of packaging- counter, service line, or salad bar FOOD guards- display cases- or other effective means.
KDA_3_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21�°C (70�°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5�°C (41�°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5�°C (41�°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5�°C (41�°F).
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_5_40211 - Except for floor drains that originate IN refrigerated spaces that are constructed as an integral part of the building, a direct connection may not exist between the SEWAGE system and a drain originating from equipment IN which FOOD is placed.
KDA_6_20215A2 - Outer openings (Windows) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by closed, tight-fitting windows.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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NEW CHINA BUFFET, 710 BROADWAY, MARYSVILLE, KS - Restaurant inspection findings and violations

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