G & L CHINA BUFFET

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: food containers. Warning - From follow-up inspection 2023-02-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2023-02-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Warning - From follow-up inspection 2023-02-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-02-02: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2023-02-02: Some progress noted . Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2023-02-02: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed at cook line, under dishwasher area. Warning - From follow-up inspection 2023-02-02: Some progress noted. Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable in dishwasher area. Warning - From follow-up inspection 2023-02-02: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Warning - From follow-up inspection 2023-02-02: Time Extended

Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. Warning - From follow-up inspection 2023-02-02: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bathroom facility not clean: female restroom.

Basic - Cardboard used to line food-contact shelves in walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment or utensils not designed or constructed in a durable manner, buffet plate cracked. Operator removed from service. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed, throughout kitchen. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container: corn starch.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 80° standing water at line. Operator removed. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom at dishwasher. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet, Cut melon 60f cut lettuce 53f on insufficient ice, less than 4 hours, more ice was added. in cook line cooler, Shrimp 49f cooked chicken 52f, ice added, temperature lowered on thermostat. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink by triple sink. Corrected On-Site

Basic - Floors not maintained smooth and durable. At dish station.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in 72f standing water. Was removed and stored dry. Corrected On-Site

Basic - Plumbing system in disrepair. Hot water handle on cook line hand sink.

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime cutting board and bulk container lids, gasket at line in reach in cooler.

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Cove molding at floor/wall juncture broken in woman's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment or utensils not designed or constructed in a durable manner. Food container not in durable condition.

Basic - Floor not cleaned when the least amount of food is exposed under dishwasher and triple sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, attached shelves soiled throughout kitchen, bottom of tables soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Single-service articles improperly stored. Operator removed bowls . Corrected On-Site

Basic - Stored food not covered in reach in freezer, shrimp not covered.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom at triple sink and dishwasher. Repeat Violation

Basic - Walk in cooler interior/shelves have accumulation of soil residues.