NO. 1 CHIBAN BUFFET LEESBURG INC

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish 119f. Operator turned up heat to reheat on buffet. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chl over 200 ppm.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at wok station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards by walk in cooler. -Handles on flour scoops. -Can opener blade. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -Handsink in wait station. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -On cookline. -Employee bathroom. Repeat Violation

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

Basic - Bathroom facility in disrepair. -Employee toilet missing seat.

Basic - Bowl or other container with no handle used to dispense food. -Sugar scoop in side wait station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee with no hair restraint while engaging in food preparation. Employee mixing chicken. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Walk in freezer.

Basic - Food stored on floor. -Cooking oil in kitchen.

Basic - Ice scoop handle in contact with ice. -In side wait station.

Basic - In-use knife/knives stored in cracks between pieces of equipment. By prep table.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Single-service articles not stored inverted or protected from contamination. Spoons at ice cream station.

Basic - Stored food not covered. -Stuffed shrimp in walk in freezer. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar in side wait station.

Basic - - From initial inspection : Basic - Single-service articles improperly stored. -Napkins on floor in wait station. - From follow-up inspection 2022-11-16: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut cabbage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 51f, Beef 48f. Less than 4 hours. Operator put on ice bath. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards by walk in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handsink blocked by trash can by fryers. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing rags in handsink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By hibachi grill at sushi station. Corrected On-Site Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Hole in container in cooler across from woks.

Basic - Food stored on floor. Cooking oil. Corrected On-Site 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. Flour scoop. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Stored food not covered. Jello in walk in cooler. Repeat Violation

Basic - Water draining onto floor surface. Water draining on shelf under rear prep table.

Basic - Water leaking from pipe and/or faucet/handle. Under 2 compartment sink in kitchen.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chl 200 ppm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. By fryers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Walk in freezer.

Basic - Food stored on floor. Onions.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Open dumpster lid.

Basic - Stored food not covered. Wontons in walk in freezer. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cooked shrimp. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took out garbage and returned to work without washing hands. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sauce in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 54f. Less than 4 hours. Advised to rapid chill.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200 ppm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. -White cutting board by walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handsink in wait station.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Employee bathroom. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soy sauce scoop.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over food served to public. Corrected On-Site

Basic - Food stored on floor. Cooking oil in kitchen.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Some hood filters.

Basic - Reuse of single-service or single-use articles. Shrimp stored in cardboard chicken box in reach in freezer.

Basic - Stored food not covered. Multiple items in walk in freezer.

Basic - Wiping cloth sanitizing solution stored on the floor.

Intermediate - - From initial inspection : Intermediate - Certified food manager unable to answer basic questions about allergens. Warning - From follow-up inspection 2021-10-07: Time Extended

Basic - - From initial inspection : Basic - Employee cups in a food preparation area. Warning - From follow-up inspection 2021-10-07: Time Extended