China Lee Buffet

Basic – Accumulation of debris inside warewashing machine

Dish machine in dish area.

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

Employee drinks on prep table across from cook line. Manager removed employee drinks. Corrected On-Site Repeat Violation

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

Employee phone and cigarettes on shelf above reach-in cooler across from cook line.

Basic – Equipment and utensils not properly air-dried – wet nesting

Pans stored on shelf in front of kitchen. Repeat Violation

Basic – Food stored on floor

Case of cooking oil and food coloring stored on cook line floor. Employee placed items on shelf. Corrected On-Site

Basic – In-use ice scoop stored on soiled surface between uses

Ice scoop stored on top of kitchen ice machine next to office.

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container

Spoon handle in cooked noodles stored in reach-in cooler across from cook line. Manager placed spoon in noodles correctly. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Shelf across from cook line.

Basic – Open dumpster lid

Dumpster behind building. Manager had employee close lids. Corrected On-Site

Basic – Stored food not covered

Chicken stored on shelf in walk-in cooler. Manager had employee place cover on chicken. Corrected On-Site Repeat Violation

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

Shrimp thawing in standing water in kitchen hand washing sink. Manager placed shrimp under running water. Corrected On-Site Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet towel on cook line oven. Manager added towel to sanitizer bucket.

Basic – Wiping cloth sanitizing solution stored on the floor

Sanitizer buckets stored on cook line floor. Repeat Violation

Basic – Working containers of food removed from original container not identified by common name

Barrel of sugar in wait station. Manager placed label on container. Corrected On-Site Repeat Violation

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

Sanitizer in three compartment sink, 0 ppm. Manager added bleach to water,50 ppm. Corrected On-Site

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Pans washed in three compartment sink while there was no sanitizer water being used. Manager added bleach to water and had employee rewash dishes. Corrective Action Taken

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired on 6/1/2024.

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

Shell eggs stored over cut celery in reach-in cooler across from cook line. Manager placed eggs on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

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

Item stored in reach-in cooler across from cook line grill: krab (45F – Cold Holding). Manager stated krab placed in cooler one hour prior to temperature being taken. Manager placed krab in reach-in freezer to reduce temperature to 41F

nItem on kitchen prep table: cheese (71F – Cold Holding). Manager stated cheese placed on table 30 minutes prior to temperature being taken. Manager placed krab in reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Bottle of Mr Clean stored next to bottle of food coloring on cook line. Employee moved bottle of Mr Clean to area where chemicals are stored. Corrected On-Site Repeat Violation

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

Deflector plate in ice machine next to walk-in cooler

Cutting boards stored underneath kitchen prep table

Water nozzle of wait station tea machine. Repeat Violation

Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed

No running water at hand washing sink across from produce walk-in cooler. Warning

Intermediate – Handwash sink used for purposes other than handwashing

Pans stored in sushi area hand washing sink. Manager removed pans from hand washing sink. Corrected On-Site Repeat Violation

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

Cooked chicken in walk-in cooler. Manager stated chicken cooked the previous morning.

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle in dish area. Manager added label to bottle. Corrected On-Site Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only

Two fire extinguisher's in back of kitchen. Repeat Violation