China Cup Buffet, China Cup Buffet - Inspection Report

Inspection Information:

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

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

Code	Description
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: The low temperature dish washing machine has a full chlorine sanitizer pail hooked up but I am not getting a chlorine residual on my test strips when dipped in rinse solution. Corrective Action: Please correct this immediately.
110	Food Not Protected - General Observation: Food protection has improved. All of the foods in walk-in coolers are covered. There are some large food bins in the main kitchen area that are not covered. Corrective Action: Cover the bins please
111	Poor Hygiene and Activities of Food Handlers Observation: The sink near the large ice cooler is being sued for hand washing, but there is no dispensed soap and paper towel there. Corrective Action: Please install.
116	Repeat Improper Construction / Maintenance of Establishment Observation: Overall sanitation has improved! The vent hoods have grease build up and need cleaning. Corrective Action: There are some hard to reach areas and frequently touched surfaces (cooler handles) that need more frequent cleaning.
118	Other (Specify) Observation: The under counter cooler near far end of kitchen ( toward ice machine where sushi is prepared) is 5°C to 6°C and should be 4°C. The sushi that is put on ice at buffet has a surface temperature of 10°C. I am told it stays there about 3 hours. This is ok as long as it is thrown away after that time. I asked about cooler temperature logs and none were found. Corrective Action: I would like to see daily logs of cooler temperatures and buffet temperatures. I also suggested that the trays the sushi is kept on be sitting directly on ice (they were about one ice above the ice at time of inspection).
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: The low temperature dish washing machine has a full chlorine sanitizer pail hooked up but I am not getting a chlorine residual on my test strips when dipped in rinse solution. Corrective Action: Please correct this immediately.
110	Food Not Protected - General Observation: Food protection has improved. All of the foods in walk-in coolers are covered. There are some large food bins in the main kitchen area that are not covered. Corrective Action: Cover the bins please
111	Poor Hygiene and Activities of Food Handlers Observation: The sink near the large ice cooler is being sued for hand washing, but there is no dispensed soap and paper towel there. Corrective Action: Please install.
116	Repeat Improper Construction / Maintenance of Establishment Observation: Overall sanitation has improved! The vent hoods have grease build up and need cleaning. Corrective Action: There are some hard to reach areas and frequently touched surfaces (cooler handles) that need more frequent cleaning.
118	Other (Specify) Observation: The under counter cooler near far end of kitchen ( toward ice machine where sushi is prepared) is 5°C to 6°C and should be 4°C. The sushi that is put on ice at buffet has a surface temperature of 10°C. I am told it stays there about 3 hours. This is ok as long as it is thrown away after that time. I asked about cooler temperature logs and none were found. Corrective Action: I would like to see daily logs of cooler temperatures and buffet temperatures. I also suggested that the trays the sushi is kept on be sitting directly on ice (they were about one ice above the ice at time of inspection).