CHINA BUFFET

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen over cook line and prep area soiled with food debris and grease.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese wontons holding at 117F less than 4 hours. Operator reheated wontons during time off inspection, new temperature 171F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade in kitchen soiled with slime.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cardboard box inside handwashing in kitchen area. Operator removed box during time of inspection. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape over food preparation area in kitchen. Operator removed sticky tape during time of inspection. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavy grease accumulation on hood filters and hood system.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp sitting in water to thaw. Operator ran water over shrimp during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning rags in hand wash sink in back of kitchen. Operator removed cleaning rags from sink during time of inspection. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Did not observe consumer advisory. Printed copy for operator and it was posted during time of inspection. Corrected On-Site

Basic - Food stored on floor. Observed box of oil sitting on floor in kitchen.

High Priority - Dented/rusted cans present. Observed one can of Hoisin sauce dented with sharp creases in storage room. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet line Cold holding: sushi 70F, honey dew 50F, boiled eggs 47F. Kitchen: lo mein 81F. Per manager all items out for less than two hours. Manager states items are used within four hours. Provided public health control form to operator. Items marked for time during inspection. Operator filled out form during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty container in hand wash sink next to cook line. Removed during inspection. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed four fly strips with approximately 20 flies each, hanging above prep area. Employee removed fly strips during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO tanks stored without chains in storage room.

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining container of egg rolls in upright reach-in cooler at cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal drink in heat lamp window over make table. Employee discarded drink during inspection. Corrected On-Site

Basic - Uncovered food stored near sink exposed to splash. Observed bucket of peeled potatoes in front of hand wash sink. Employee relocated bucket. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand washing sink located by the three compartment sink with a plastic container inside of the hand washing sink. Observed the manager remove the plastic container from inside of the hand washing sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet plastic containers above the three compartment sink stacked on top of each other not properly air-dried - wet nesting. Observed the manager remove the containers from on top of each other so they can properly air dry. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal pan inside of the hand washing sink located by the three compartment sink. Observed the manager remove the metal pan from inside of the hand washing sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed an accumulation of black/green mold-like substance in the interior of the ice machine/bin located in the dry storage area.

Basic - Bowl or other container with no handle used to dispense food. Observed a container containing sugar in the dry storage area by the ice machine being scooped with a cup with no handle. Observed the manager remove the cup and place a scoop with a handle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout the stove and cook line soiled with grease and debris.

Intermediate - Food-contact surface soiled with food debris: can opener blade. Observed employee clean can opener blade, Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting: cups at drink station.