Name: BILL WONG BUFFET
Type: Permanent Food Service
Address: 5668 International Dr, Orlando, FL 32819
License #: 5807118
Total inspections: 3
Last inspection: 10/11/2010
Critical. Observed dented/rusted cans. syrup can stored on rack Manager discard.
Critical. Working containers of food removed from original container not identified by common name. sugar and salt bulk containers stored in kitchen.
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salmon 60 degrees F. eel 59 degrees F.Manager discard products
Critical. No thermometer provided to measure temperature of food product. Observed no thermometer for checking temperatures.
Critical. Fruits/vegetables not washed prior to preparation. mushrooms observed employee preparing.
Critical. Fruits/vegetables not washed prior to preparation.
Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Corrected On Site.
Critical. Observed raw animal food stored over cooked food. raw chicken stored above bbq pork ribs
Critical. Observed food stored on floor. Bag of pototoes stored inside walk in cooler. Corrected On Site.
Critical. Observed uncovered food in holding unit/dry storage area. Observed breaded chicken stored inside walk in cooler.
Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed bulk container sugar and rice
In-use utensil not stored with handle above the top of potentially hazardous food and the container. Rice and corn starch containers
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in sushi bar area
Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed used in dishmachine area
Observed cutting board grooved/pitted and no longer cleanable.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. Observed side equiment also bottom of reach in cooler.
Critical. Observed encrusted material on can opener.
Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Observed near fryers
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Bus tubs not stored properly.
Observed utensils stored in crevices between equipment. Observed knife and utensils stored on side equiment on main cooks line.
Critical. Observed live flies in kitchen. Manager stated has current professional pest control company.
Critical. Outer openings of establishment cannot be properly sealed when not in operation. Observed back door has sunlight showing through door.
Observed food debris accumulated on kitchen floor. Throughout kitchen and walk in coolers
Observed dusty ceiling tiles and/or air conditioning vent covers. fan guard covers inside walk in cooler
Critical. Unlabeled toxic container does not bear the manufacturer's label. Sanitizing containers must be labeled
Critical. Exit signs not properly illuminated. For reporting purposes only. Observed front dining area
No copy of latest inspection report.
Critical. Employees have not received training related to their assigned duties.
10/11/2010
Routine - Food
Inspection Completed - No Further Action
14 Sushi mats not smooth and easily cleanable.
6/8/2010
Routine - Food
Call Back - Complied
Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and not properly date marked.Chicken,ham,shrimp in walk in cooler.
Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Garlic and oil held less than four hours
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sushi rice held less than four hours
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sushi held less than four hours.
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken held less than four hours transferred to another cooler.
Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Handwashing sink aa.
Critical. No thermometer provided to measure temperature of food product.
Critical. No conspicuously located thermometer in cold holding units.
Critical. Observed torn packages/bags of food exposing the contents to contamination.Mushrooms in storage shelf. Corrected On Site.
Critical. Displayed food not properly protected from contamination.Sprinkles,rice,nuts,noodles in buffet ne.
Critical. Observed raw animal food stored over ready-to-eat food.Raw shrimp stored over french fries in reach in cooler
Critical. Observed raw animal food stored over ready-to-eat food.Raw chicken next to margarine in freezer.
Critical. Observed raw animal food stored over ready-to-eat food.Raw chicken over shrimp in walk in cooler.
Critical. Observed food stored on floor.Fortune cookies by register area. Corrected On Site.
Critical. Observed food stored on floor.Shrimp in walk in freezer.
Critical. Observed uncovered food in walk in freezer.Mushrooms.
Observed in-use utensil stored in water below 135 degrees Fahrenheit.
Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
Critical. Observed an open beverage container on a food preparation table .
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Corrected On Site.
Food-contact surface not smooth and easily cleanable.Sushi mats
Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical. Observed encrusted material on can opener.
Observed build-up of mold-like substance on surface of nonfood-contact surface.Walk in cooler curtains .
Observed utensils stored in crevices between equipment.Knives in kitchen
Observed single-service items stored on floor.Cups by register area.
Critical. Vacuum breaker mising at hose bibb.Dishwashing area.
Critical. Observed handwash sink used for purposes other than handwashing.Scrub pad.
Observed holes in wall.Dishwashing area.
Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
Carbon dioxide/helium tanks not adequately secured.
Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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