China Buffet

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices

Multiple fly sticky tape installed on ceiling hanging with approximately 50 dead flies throughout kitchen area and some over food preparation area. Repeat Violation Warning

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first

Card board on floor in walk in cooler and walk in Freezer soiled

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Walk in cooler Ambient thermometer reading at 40F in disrepair. Inspector ambient thermometer reading at 46F. Walk in cooler door with gasket in disrepair and door showing insulation in disrepair. Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Multiple employees open drink cups stored on prep tables in kitchen Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee raw pan of prep fish stored over restaurant cooked foods on shelf in walk In cooler. Moved by manager. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employees aprons stored on dry storage shelf next to food

Basic – Employee with no hair restraint while engaging in food preparation

Multiple employees preparing food with no hair restraint. Manager provided hair nets Corrective Action Taken

Basic – Equipment in poor repair

Walk in cooler Ambient thermometer reading at 40F in disrepair. Inspector ambient thermometer reading at 46F. Walk in cooler door with gasket in disrepair and door showing insulation in disrepair.

Basic – Equipment or utensils not designed or constructed in a durable manner

Operator using non food grade drill to prepare food in bucket with spindle attached

Basic – Floor soiled/has accumulation of debris

Floor under cooking equipments and prep table soiled with food debrisnFloor in walk in cooler soiled Repeat Violation

Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment

Multiple fly sticky tape installed on ceiling hanging with approximately 50 dead flies throughout kitchen area and some over food preparation area. Repeat Violation Warning

Basic – Food stored in a prohibited area

Fresh uncut whole watermelon stored in box inside employees restroom in kitchen area.

Basic – Hood filter missing from automatic fire suppression/exhaust system

Multiple hood filters missing Repeat Violation

Basic – In-use wet wiping cloth/towel used under cutting board

Multiple towels stored under cutting boards Repeat Violation

Basic – Insect control device installed over food preparation area

Bag zapper installed next to clean cups on wall at wait station

Multiple fly sticky tape installed on ceiling hanging with approximately 50 dead flies throughout kitchen area and some over food preparation area. Warning

Basic – No handwashing sign provided at a hand sink used by food employees

At employees restroom in kitchen area. Provided operator with hand wash sign Corrective Action Taken

Basic – Open dumpster lid

In back parking lot area

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Walk in cooler shelves soiled with encrusted food debris

Basic – Stored food not covered

Multiple foods in walk in cooler not covered

Basic – Time/temperature control for safety food thawed in an improper manner

Case of raw chicken stored on kitchen floor thawing. Employee place in walk in cooler Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

3 trays cooked egg rolls, 2 pans cooked chicken and 10 pans cooked stuff chicken mushrooms (46-50F – Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Ambient thermometer reading at 40F in disrepair. Inspector ambient thermometer reading at 46F. Walk in cooler door with gasket in disrepair and door showing insulation in disrepair. Stop sale issued. nn 2 pans of roast cooked pork butt (46-47F – Cooling)m stored in pan in make table reach in cooler on cook line and stored overnight with no additional prep as per manager. Huge pork butt still in tact and not cut for proper cooling. Stop sale issued Warning

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Observed employee start working after coming from outside back door and go straight to prepare food without washing hands. Reviewed with manager. Warning

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands

Observed employee wash hands for less than 10 seconds after coming from lunch break and go to prep food Warning

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed touching ear bud in ear and continue to prepare and cut produce with bare hands to be stored for later use at sushi prep area in kitchen Warning

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Observed touching ear bud in ear and continue to prepare and cut produce with bare hands to be stored for later use at sushi prep area in kitchen Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed 4 total live flying insects in following area of establishment:nOne live flying insect on in use non food grade drill in kitchen nThree live flying insect near corner shelves by walk in Freezer Repeat Violation Admin Complaint

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw beef stored over raw fish in walk in cooler on shelf Repeat Violation Admin Complaint

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

Multiple prep frozen raw chicken stored over frozen food wanton and krab mix in walk in Freezer Warning

High Priority – Spray hose at dish sink lower than flood rim of sink

At prep sink Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

3 trays cooked egg rolls, 2 pans cooked chicken and 10 pans cooked stuff chicken mushrooms (46-50F – Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Ambient thermometer reading at 40F in disrepair. Inspector ambient thermometer reading at 46F. Walk in cooler door with gasket in disrepair and door showing insulation in disrepair. Stop sale issued. nn1 pan cream cheese (48F – Cold Holding); 2 tubs krab mix (49F – Cold Holding); 1 case raw shell eggs, 15 bags shredded cheese, 4 bags cut lettuce and 3 tubs of raw prep chicken – ambient temperature (46F – Cold Holding), stored in walk in cooler from overnight with no additional preparation today as per manager. Ambient thermometer reading at 40F in disrepair. Inspector ambient thermometer reading at 46F. Walk in cooler door with gasket in disrepair and door showing insulation in disrepair. Stop sale issued. nn2 pans of roast cooked pork butt (46-47F – Cooling)m stored in pan in make table reach in cooler on cook line and stored overnight with no additional prep as per manager. Huge pork butt still in tact and not cut for proper cooling. Stop sale issued Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

1 pan cream cheese (48F – Cold Holding); 2 tubs krab mix (49F – Cold Holding); 1 case raw shell eggs, 15 bags shredded cheese, 4 bags cut lettuce and 3 tubs of raw prep chicken – ambient temperature (46F – Cold Holding), stored in walk in cooler from overnight with no additional preparation today as per manager. Ambient thermometer reading at 40F in disrepair. Inspector ambient thermometer reading at 46F. Walk in cooler door with gasket in disrepair and door showing insulation in disrepair. Stop sale issued. nncooked chicken, cooked pork cooked stuff chicken mushrooms and krab stuff mix mushrooms (46-48F – Cold Holding), all stored in upright glass double door reach in cooler on cook line, place there from main walk in cooler approximately 2 hours ago as per manager. Manager moving items to another cooler Repeat Violation Admin Complaint

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

2 pans of roast cooked pork butt (46-47F – Cooling)m stored in pan in make table reach in cooler on cook line and stored overnight with no additional prep as per manager. Huge pork butt still in tact and not cut for proper cooling. Stop sale issued Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Multiple cutting board stained Repeat Violation

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash sink in employee restroom in kitchen blocked with multiple container

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nObserved over 6 food handler employees working and no certified manager present in establishment. Manager Brad Huang arrive 20 minutes later into the inspection Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At sushi hibachi stationnAt employees restroom in kitchen area Repeat Violation

Intermediate – No soap provided at handwash sink

At employees restroom in kitchen area

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Cooked egg rolls in walk in cooler not date marked. Manager stated prepared 2 days ago

Intermediate – Spray bottle containing toxic substance not labeled

Purple and orange spray bottle not labeled at ware washing area. Manager stated it's cleaner Repeat Violation