CHOW TYME GRILL & BUFFET RESTAURANT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer at dishwasher reading 0ppm. 3 compartment sink is already set up with chlorine sanitizer at 50ppm. Operator later achieved 50ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwashing employee moved silverware from dishwasher to silverware sorting area after being informed dishwasher was not sanitizing dishes, and also kept stacking cups that went through dishwasher without proper sanitization.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw pork and beef in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork at hibachi buffet at 48f for approximately 2 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken at buffet steam tables at 130f for approximately 1 hour at time of inspection. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chlorox spray bottle on shelf over reach-in cooler on cook line. Operator removed items during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in sushi area is full of dishes and inaccessible, and handwashing sink in back of kitchen has hose attached to faucet. Operators removed items during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed employees using bowls and pans without handles to scoop ice. Pot with missing handle used as scoop for shrimp at make line. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishwashing employee stacking cups with moisture trapped between them.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps along threshold of back door. Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach-in coolers at make line. Operator removed knife during inspection. Corrected On-Site

Basic - Plumbing system in disrepair. Hot water handle is loose and does not turn on water at handwashing sink by mop sink. Operator began repairing sink during inspection. Operator repaired sink during inspection. Corrected On-Site Repeat Violation

Basic - Wall in disrepair above wall for walk-in freezer with ice build-up.

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed one dead roach under hibachi grills. Operator cleaned and sanitized area during inspection. Corrected On-Site Admin Complaint - From follow-up inspection 2025-02-11: Upon inspection observed no dead roaches under Hibachi grill. Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 9 flying insects in the following locations: approximately seven flying insects observed around hand wash sink between walk-in cooler door and mop sink, across from dishwasher, and two flying insects observed on edges of can with sugar. Admin Complaint - From follow-up inspection 2024-06-20: No flying insects observed during callback. Admin Complaint - From follow-up inspection 2024-08-08: Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed employee cell phone on top of main cook line in the kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked pans on drying racks.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Upon inspection observed rusted shelves in multiple walk-in coolers and freezers.

High Priority - Toxic substance/chemical improperly stored. Fly sticky traps hanging over prep area in kitchen. Operator removed items. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Boiled Eggs 47F in walk cooler across from cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs in walk in cooler next to cook line held at 47F for more than 4 hours. Employee through food item away during inspection. No other TCS foods were located in walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool in hand wash sink at end of cook line. Employees removed item from sink during inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield in ice machine looked with mold like substance.

Basic - Ceiling tile missing. Ceiling tiles above WIC are not properly seated/missing.

Basic - Exterior door has a gap at the threshold that opens to the outside. Small gaps to outside observed at kitchen exit. Manager stated door is in the process of being replaced.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. On initial test ppm showed no reading on Inspector test strips. Chlorine supply to unit had run out. Employees replaced chlorine supply and Machine ppm showed at least 100ppm reading on Inspector and establishments test strips .

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black substance buildup on ice shield in ice machine. Employee wiped down ice machine during inspection. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Ceiling tile in kitchen missing between dish-machine area and cook line.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple sticky tape fly traps through-out kitchen over food prep areas. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup throughout middle walk in freezer. Repeat Violation

Basic - Stored food not covered. Observed crab salad in walk in cooler uncovered. Employee covered item with plastic wrap during inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above green beans in reach in cooler right side of kitchen cook line. Operator corrected storage during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Dawn stored next to cooking spray bottom shelf in hibachi cook line area. Containers of bleach located on floor in both men's and women's bathroom. Operator corrected storage during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in hibachi area with metal scrubber resting in basin and garbage can blocking access by cook line close to dining room door. Operator removed items to allow access. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed plate guards to both ice machines with dark mold like substance.

Basic - Bowl or other container with no handle used to dispense food. Multiple large containers in dry storage with bowls resting in food. Operator removed bowls during inspection. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Upon inspection observed bottom shelf of prep table with cardboard present.

Basic - Covered waste receptacle not provided in women's bathroom. 3 of the bathroom stalls.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed jacket top of cook line shelf in kitchen, cell phone on shelf above service line next to dish ware.

Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen prep area without hair restraint present.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed stacked pans above 3 compartment sink with moisture in between and moisture in between stacked cups in wait station area.

Basic - Floor area(s) covered with standing water. Dish washing area.

Basic - Floor tiles missing and/or in disrepair. In dish washing area. Floor in walk in freezer in disrepair.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple sticky fly traps hanging in kitchen food prep areas.

Basic - Food stored on floor. Upon inspection observed rice noodles in large container on floor in walk in cooler and beef on floor in walk in freezer.

Basic - Ice buildup in walk-in freezer.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Door frame to walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom without employee hand washing sign present. Operator provided hand washing sign and posted during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Grease on cook line hood fire suppression lines visible.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Upon inspection observed wrench on cook service line shelf and hammer bottom shelf of prep table close to walk in cooler.

Basic - Stored food not covered. Upon inspection observed large container of rice noodles uncovered in walk in cooler left side and cut honeydew melon on top shelf right side in walk in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Upon inspection observed multiple shelves with rusting present.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile in dining area has possible mold like substance on it. Manager stated area was leaking water after recent hurricane damage and that the landlord has had it repaired. No water observed at time of inspection.