Buffet City, 4551 13 Street, St. Cloud, FL - Restaurant inspection findings and violations

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Business Info

Name: BUFFET CITY
Type: Permanent Food Service
Address: 4551 13 Street, St. Cloud, FL 34769
License #: 5909291
Total inspections: 6
Last inspection: 01/19/2011

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Inspection findings

Inspection Date

Type

Disposition

  • Equipment and utensils not properly air-dried.Observed wet nesting of stainless steel pans in dish room. Corrected On Site. Repeat Violation.
  • Critical. Observed chlorine sanitizing solution exceeding the maximum concentration allowed,above 200 ppm in kitchen towet bucket. Corrected On Site.
01/19/2011Routine - FoodInspection Completed - No Further Action
  • 8. 24-08-1 NOT COMPLIED ,TIME EXTENSION TILL NEXT UNANNOUCED INSPECTION.
01/19/2011Routine - FoodAdmin. Complaint Callback Complied
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Various meats- walk in cooler
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Establishment found not follwing completed time as public health contol form : for sushi rolls and sushi rice
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream puff - 50DF Corrected On Site.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above for sushi rice holding 118 DF. Repeat Violation. Repeat Violation.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked chicken on stick 98-110 DF,dumplings and baked ham at 120 DF on buffet line. Repeat Violation. Repeat Violation.
  • Critical. Observed potentially hazardous food thawed in an improper manner. chicken in 3 compartment sink Corrected On Site.
  • Critical. Displayed food not properly protected from contamination. Icecream toppings - buffet line Corrected On Site.
  • Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Sneeze guards at Mongolian bbq,sushi self serv buffet. Repeat Violation.
  • Critical. Observed raw animal food stored over ready-to-eat food. Raw beef and shrimp stored above noodles- reach in cooler Repeat Violation.
  • Critical. Observed raw animal food stored over ready-to-eat food. Raw oyster over dressings- walk in salad cooler. Repeat Violation.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting lemons
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Lemon s- waitress station Corrected On Site.
  • Equipment or utensils not designed or constructed in a durable manner,bamboo mats used for sushi rolls. Repeat Violation.
  • Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
  • Observed nonfood-grade containers used for food storage. Garbage bags and shopping bags used to store various meats- walk in freezer Repeat Violation. Repeat Violation.
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm. Machine was run several times. Must use the 3 compartment sink to sanitize dishes until the dish machine is repaired. Repeat Violation. Repeat Violation.
  • Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
  • Observed build-up of mold-like substance on surface of nonfood-contact surface. Wall-dish machine area.
  • Equipment and utensils not properly air-dried. Pans- on the shelf. Repeat Violation.
  • Critical. Hot water not provided/shut off at employee hand wash sink. Kitchen
  • Critical. Handwash sink not accessible for employee use at all times. By the 3 compartment sink Corrected On Site.
  • Critical. Observed handwash sink used for purposes other than handwashing. Storing towels and equipment in hand sink at sushi bar. Repeat Violation.
  • Observed grease on the ground and/or pad around grease receptacle.
  • Observed wall in disrepair. Tiles missing- dish machine area.
11/05/2010Routine - FoodAdministrative complaint recommended
  • Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.womens employee restroom
  • Critical. Violation: 45-31-2 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.small portable fryer at the mongolian bar
07/12/2010Routine - FoodCall Back - Complied
  • Critical. Observed dented cans.2 can olives,1ketchup,fruit,3cheese sauce,2pudding,3pineapples
  • Critical. Working containers of food removed from original container not identified by common name.blue container in dry storage area
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.corn starch mixture 95F. Corrected On Site.operator discarded
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fresh garlic oil 90F found on cook line
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked chicken 112F. Corrected On Site.recommended to reheat to 165F.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.sushi rice 98F at the sushi bar
  • Critical. Observed raw pork thawed in standing water.
  • Critical. Fruits/vegetables not washed prior to preparation.
  • Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.dessert station,sushi and garli oil at mongolian bar,sauces at the buffett area
  • Critical. Observed pan of raw chicken stored pan of dumpling in WIF
  • Critical. Observed shell eggs being stored over sauces 9n the WIC. Corrected On Site.
  • Critical. Observed pan of raw musscles stored over jello in produce WIC
  • Critical. Observed cases of food stored on floor of WIF.
  • Critical. Observed containers of food stored on floor on cook line.
  • Critical. Observedcases of bag n box soda stored on floor in the dry storage area.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense jello in produce WIC
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense salt,sugar spices in dry storage area
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.rice spoon at buffet
  • Critical. Observed washing hands while wearing gloves. Corrected On Site.
  • Critical. Observed an open beverage containers on a food preparation table or over/next to clean equipment/utensils.cook linr Corrected On Site.
  • Observed individual cutting boards grooved/pitted and no longer cleanable.
  • Observed card board being used as a liner for cooked chicken
  • Food-contact surface not smooth and easily cleanable.bammboo mats
  • Observed plastic thank you bags and garbage bags used for food storage.WIF
  • Critical. Observed heavy accumulation of debris in warewashing machine and associated equipment.
  • Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  • Critical. Observed equipment and utensils not rinsed between washing and sanitizing. Corrected On Site.
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm
  • Wet wiping cloth not stored in sanitizing solution between uses.through out
  • Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0ppm in all area's
  • Critical. sticky paper on Food prep table located by produce walkin cooler not smooth easily cleanable.
  • Critical. Observed buildup of slime in the interior door of ice machine.
  • Critical. Observed storage rack for jello and other desserts in produce WIC heavily accumulation of food debree
  • Observed build-up of grease on hood filters
  • Equipment and utensils not properly air-dried.3 bay sink
  • Observed Suffle cups at the buffett stored without protection from contamination. Corrected On Site.
  • Critical. Vacuum breaker mising at hose bibb.mop sink
  • Critical. Observed handwash sink being used for for warewashing
  • Critical. Observed handwash sinks used for purposes other than handwashing.all employee hand sinks
  • Critical. Observed mens employee bathroom facility not clean.
  • Critical. Covered waste receptacle not provided in women's bathroom.womens employee restroom
  • Critical. No handwashing sign provided at a handsink used by food employees.all hand sinks
  • Critical. Observed live flies in kitchen.
  • Observed shirts on hangers stored with food in dry storage area.
  • Observed personal care item stored on top of dishmachine
  • Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.small portable fryer at the mongolian bar
5/12/2010Routine - FoodWarning Issued
  • Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
  • Water treatment device has not been inspected or serviced according to manufacturer's instructions. Icemachine Corrected On Site.
  • Critical. Covered waste receptacle not provided in women's bathroom. Guest.
  • Critical. Covered waste receptacle not provided in women's bathroom. Employee.
  • Critical. No handwashing sign provided at a handsink used by food employees. Front counter. Corrected On Site.
  • Observed moderate dusty ceiling tiles and/or air conditioning vent covers. Near the back/ rear door.
  • 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.
10/26/2009Food-Licensing InspectionInspection Completed - No Further Action

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