- Basic - Bowl or other container with no handle used to dispense food. Plastic deli container inside bulk rice bin
- Basic - In-use knife stored in standing water less than 135 degrees Fahrenheit. Water measured at 73°, sushi bar
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line
- Basic - Working containers of food removed from original container not identified by common name. Bulk ingredient bins containing white powder ingredients : corn starch, flour, salt, sugar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pans of raw vegetables, cook line 47° Corrective action taken: placed into ice bath
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait station
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatloaf, walk in cooler
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water measured at 72°, sushi bar
- Basic - Walk-in cooler/walk-in freezer floor soiled. Under racks
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Container of medicine improperly stored. N shelf Above prep table.
- 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 Time as control implemented **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs above cream cheese , walk in cooler
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Hood filters in disrepair.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.(ice cream scoop for customer self service)
- Basic - Insect control device installed over food preparation area.(fly strips in kitchen over food prep areas) **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(reach in cooler on cooks line)
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.(shrimp)
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wood food-contact surface not properly sealed. (Storage shelving)
- Basic - Working containers of food removed from original container not identified by common name.(bulk food bins)
- High Priority - Displayed food not properly protected from contamination.(customer self scooped ice cream needs a sneeze guard to be in compliance with division policy)
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.(egg rolls stored on menus)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(sushi rolls on buffet line at 49°f-55°f, all made this morning, gave operator time as a public health control. Sushi is discarded at 2 when buffet shuts down)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(seafood bake, cooked Brussel sprouts, stuffed mushrooms on buffet line at 127°f all reheated in kitchen ) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.(in walk in cooler)
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.(blocked by different items throughout)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(back kitchen)
- Intermediate - Nonfood-grade basting brush used in food.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On buffet line
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces under coffee maker
- Basic - Open dumpster lid.
- High Priority - License expired within 30 days after expiration date. Expired 2/1/13
- High Priority - Displayed food not properly protected from contamination. Croutons on buffet line
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 52? stored on cooks line note item placed in freezer
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese and spinach dish on buffet 122? note item reheated **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sushi rice at sushi bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Several items. Egg rolls-cooked chicken-stuffed potatoes
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. near ice machine
- Critical - Hand wash sink lacking proper hand drying provisions. and soap at employee hand sink in service area
- Critical - No handwashing sign provided at a handsink used by food employees.missing at several employee hand sinks
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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7/31/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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