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
102	Critical Food Not Protected From Contamination - Micro Observation: Raw meat is stored next to ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness. Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Temperature logs not maintained for all units (Public Health significance) - operator has IR gun/thermometers in most units but not all units (especially the buffet table) is monitored and recorded. Routine monitoring can identify issues with refrigeration equipment before product is spoiled and must be discarded. Your due diligence is proven by daily temperature logs. Corrective Action: Monitor and log all refrigeration and buffet unit temperatures at least twice a day.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Garlic in oil mixture, bean sprout, rice with vinegar were stored at room temperature. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Handwash station at the sushi counter does not have handsoap. Adequate handwashing is important in ensuring good hygiene, especially for foods that has increased hand to food contact. Corrective Action: Install handsoap at the sushi counter sink.
102	Critical Food Not Protected From Contamination - Micro Observation: Raw meat is stored next to ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness. Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Temperature logs not maintained for all units (Public Health significance) - operator has IR gun/thermometers in most units but not all units (especially the buffet table) is monitored and recorded. Routine monitoring can identify issues with refrigeration equipment before product is spoiled and must be discarded. Your due diligence is proven by daily temperature logs. Corrective Action: Monitor and log all refrigeration and buffet unit temperatures at least twice a day.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Garlic in oil mixture, bean sprout, rice with vinegar were stored at room temperature. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Handwash station at the sushi counter does not have handsoap. Adequate handwashing is important in ensuring good hygiene, especially for foods that has increased hand to food contact. Corrective Action: Install handsoap at the sushi counter sink.