China Cup Buffet - Inspection Report

Inspection Information:

This facility was given a high hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
103	Critical Food Not Protected From Contamination - Other Sources Observation: Pails of red sauce are being stored under the counter and hand washing sink and are not covered. Do not store food under sinks or plumbing effective immediately. Corrective Action: Store all foods not being used in COVERED containers within one day.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: In dry storage room: Containers of opened BBQ sauce are not refrigerated even though the label says to "refrigerate after opening". Corrective Action: Correct immediately. Operator relocated during inspection.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: One of the Pepsi coolers is 6°C and must be kept at 4°C or lower. Corrective Action: Please adjust temperature within one day.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The below counter cooler that is located below to go containers and across from cook line is 6°C to 8 °C. Corrective Action: It must be adjusted to 4°C or lower within one day.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Throughout the facility door handles and frequently touched surfaces are filthy. Corrective Action: These areas must be cleaned routinely to avoid build up of sticky food/dirt/grease. Touching these surfaces will contaminate clean hands. This must be corrected within one week.
110	Food Not Protected - General Observation: Throughout the facility dry storage bins or buckets contain cups or bowls for scooping contents. These containers are left in bin between uses. There will be hand contact with the food when reaching for scoop and scoops are dirty so cross contamination between scoop and food is likely. Corrective Action: Please use proper scoops with handles and do not allow handle to touch food; clean handles when they are dirty. Correct within two week.s
110	Food Not Protected - General Observation: Walk in freezer: There is a build up of dirt on the floor. Corrective Action: Please wash the floor within two months.
110	Food Not Protected - General Observation: There are trays of breaded meat stacked one on top of another. The bottom of one tray is touching the contents of the tray below. There is cross contamination risk here. Corrective Action: Please store foods protected. Correct within one week.
110	Food Not Protected - General Observation: There is peeling paint on the door. The paint may brush off and contaminate foods (uncovered) in freezer. Corrective Action: Please correct within two months.
110	Food Not Protected - General Observation: Many food containers (reused white plastic containers and one reused hot sauce bottle with clear fluid in it) do not have any labelling to identify their contents. Corrective Action: Please label all containers within two months.
116	Repeat Improper Construction / Maintenance of Establishment Observation: The floors have a large amount of dirt and grease build up along the edges and corners. Corrective Action: Clean floors within one month.
116	Repeat Improper Construction / Maintenance of Establishment Observation: There is a lot of flour and dirt accumulation where CO2 tank is stored. Corrective Action: Clean this area within one month.
116	Improper Construction / Maintenance of Establishment Observation: Staff bathrooms: peeled paint behind sink makes it difficult to keep clean, floors are dirty, walls are dirty. Corrective Action: Correct within two months.
116	Improper Construction / Maintenance of Establishment Observation: There are many areas throughout facility where it is very difficult to clean under shelving. You must be able to clean under helves so there is not a build up of food/dirt/grease that will attract pests. Corrective Action: Please clean under shelving. Correct within one month.
116	Repeat Improper Construction / Maintenance of Establishment Observation: The vent hoods and ceilings are greasy and dusty. Please keep vent hoods free from excess grease and have them maintained on routine. Ceilings in this facility are a constant problem with dust accumulation. Corrective Action: Clean ceilings on a more frequent basis. Please correct these issues within one month.
116	Repeat Improper Construction / Maintenance of Establishment Observation: The mop pail area is completely filthy with black build up around basin and major build up from touching the walls in this area. This demonstrates complete lack of attention to cleaning and it also shows how dirty hands must be on a routine basis. Corrective Action: Please update your sanitation plan and provide a copy to my office within two months. Please educate all employees on the importance of hand washing within one week.