Super Buffet

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

Observed employee coats stored above food in the back dry storage area

Operator removed the coats. Corrected On-Site

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

Observed an employee on the cook line with no hair restraint. nOperator had the employee put on a hat. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Observed a serving ladle stored in 84F degrees water

Operator emptied the container. Corrected On-Site

High Priority – Dented/rusted cans present. See stop sale

Observed 1 can of garbanzo beans, 1 can of pizza sauce, and 1 can of mushrooms dented in the back dry storage area

Operator set them aside for disposal. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Observed hand sanitizer and soap stored next to food in the right side server station and in a container above the cook line

Operator removed the cleaners. Corrected On-Site

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed

Observed the wiping cloth sanitizer at 300ppm chlorine

Operator emptied out the buckets. Corrective Action Taken

Intermediate – Food manager certification expired. 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 expired: Bin Lin 2/7/24 through ServSafe