JOY LUCK BUFFET
3813 S NOVA RD STE 101
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/16/2025
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. -several open containers of sauce in back prep area on top shelf -croutons at buffet - From follow-up inspection 2025-01-16: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -hand sink in back prep area next to 3 compartment sink **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
- 08B-01-4:High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -some food items outside of protection from sneeze guard - From follow-up inspection 2025-01-16: **Time Extended**
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -krab - From follow-up inspection 2025-01-16: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked ribs, chicken - From follow-up inspection 2025-01-16: **Time Extended**
Food safety inspection conducted on 1/16/2025 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 1/8/2025
High Priority
8
Intermediate
5
Basic
15
Total
29
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion/top surface inside small ice machine in back
- 35A-06-4:Basic - Accumulation of dead or trapped insect in/aroundcontrol devices. -wait station near back door in dining area, top shelf
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phon on top shelf next to knives, above prep station on cookline
- 36-63-4:Basic - Exhaust/ventilation hood system not preventing grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease collecting/dripping from areas of hood system **Warning**
- 08B-52-4:Basic - Food stored under dripping grease. -above grill, fire suppression lines caked in grease above equipment
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Open dumpster lid.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, significant -side of oven -hand sink at cookline across from fryers **Warning**
- 14-20-4:Basic - Ripped/worn tin foil and plastic used as shelf covering on cookline
- 08B-12-5:Basic - Stored food not covered. -several open containers of sauce in back prep area on top shelf -croutons at buffet
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind cookline
- 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hand sink in back prep area next to 3 compartment sink **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -numerous white substances in bulk containers in back without labels
- 12A-02-4:High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes/prepared food without washing hands. Server touched face/hair prior to handling panned food without washing hands **Warning**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -sticky note paper directly touching half shelled raw oysters on speed racks in walk in cooler
- 08A-16-5:High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -raw poultry stored above raw oysters inside cooler in back **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above cut/shredded carrot -raw oysters on half shell above commercially steamed crab legs inside wallk in cooler -raw shrimp stored above vegetables inside walk in cooler -raw poultry stored above raw oysters -raw poultry above cooked seafood **Warning**
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -some food items outside of protection from sneeze guard
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 56F, manager states prepped less than 2 hours ago **Warning**
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -operator pre marking times, adding newly cooked food to pans without control of 4 hour time limitation due to inadequate marking. **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -toxic concentrated detergent stored on top shelf above clean dishes in warewashing area
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -krab
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -chair holding sani bucket in front of hand sink -pipe to hand sink in back pouring water when using hand sink **Corrected On-Site** **Warning**
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked ribs, chicken
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. -fore exit obstructed by tables in back area of establishment
Food safety inspection conducted on 1/8/2025 revealed 29 total violations (8 high priority, 5 intermediate, 15 basic).
Inspection on 7/22/2024
High Priority
4
Intermediate
3
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 08B-38-4:Basic - Food stored on floor. -bag of rice on floor in back
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 08B-56-4:High Priority - Food stored in ice used for drinks. **Corrected On-Site**
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. -can of raid inside dish pit laying against clean plates, manager sent plates back to be warewashed
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef stored above raw fish **Corrected On-Site**
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -pans inside hand sink on cook line **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Food safety inspection conducted on 7/22/2024 revealed 13 total violations (4 high priority, 3 intermediate, 6 basic).