China Buffet, 12546 Hwy 301 S, Dade City, FL - Restaurant inspection findings and violations

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Business Info

Name: CHINA BUFFET
Type: Permanent Food Service
Address: 12546 Hwy 301 S, Dade City, FL 33525
License #: 6113016
Total inspections: 16
Last inspection: 07/08/2014

Restaurant representatives - add corrected or new information about China Buffet, 12546 Hwy 301 S, Dade City, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Can opener holder.
  • Basic - Carbon dioxide/helium tanks not adequately secured.
  • Basic - Cardboard used to line nonfood-contact shelves.
  • Basic - Case/container/bag of food stored on floor in kitchen.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
  • Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
  • Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  • Basic - Hood soiled with accumulated grease.
  • Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
  • Basic - No copy of latest inspection report available.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Soil/food residue build-up on nonfood-contact surface. Walk in cooler shelves/racks.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Water leaking from faucet/faucet handle. Spray hose.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Cornstarch and water cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
  • High Priority - Dented cans present. (2) put aside to return for credit. **Corrected On-Site**
  • High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
  • High Priority - Live flies in kitchen.
  • High Priority - Nonfood-grade containers used for food storage - direct contact with food.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggrolls - put food in walk in freezer to quick chill. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Non-pitting surface rust on food-contact shelves/racks. Walk in cooler.
  • Intermediate - Person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - Eggrolls
07/08/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Equipment and utensils not properly air-dried - wet nesting.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Ice scoop handle in contact with ice.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Outer openings of establishment cannot be properly sealed when not in operation.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Nonfood-grade containers used for food storage - direct contact with food.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Dairy
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg roll
1/10/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Case/container/bag of food stored on floor in kitchen.
  • Basic - Exterior door has a gap at the threshold that opens to the outside.
  • Basic - Hood soiled with accumulated grease.
  • Basic - Ice scoop handle in contact with ice.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By rice
  • Basic - Open dumpster lid.
  • Basic - Wall soiled with accumulated food debris.
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Handwash sink used for purposes other than handwashing. Beverage station
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
9/20/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Basic - Open dumpster lid.
  • Basic - Reach-in cooler gasket torn/in disrepair.
  • Basic - Stored food not covered in walk-in cooler.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Dented/rusted cans present.
  • High Priority - Small flying insects in bar area.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - No soap provided at handwash sink. **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls
3/21/2013Complaint FullInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Dusty ceiling tiles and/or air conditioning vent covers.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - Equipment and utensils not properly air-dried - wet nesting.
  • Basic - Food debris/dust/soil residue on dry storage shelves.
  • Basic - In-use knife/knives stored in crack between equipment and wall.
  • Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Open dumpster lid.
  • Basic - Outer openings of establishment cannot be properly sealed when not in operation.
  • Basic - Packaged food has no English labeling.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Dented/rusted cans present
  • High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
  • High Priority - Live flies in kitchen.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Equipment drain line draining into handwash sink.
  • Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate - Soil residue in food storage containers.
1/11/2013Routine - FoodInspection Completed - No Further Action
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Critical - No conspicuously located thermometer in holding unit.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Observed clean equipment stored on floor.
  • Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical - Observed dented/rusted cans.
  • Critical - Observed food stored on floor.
  • Observed gaskets with slimy/mold-like build-up.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed nonfood-grade containers used for food storage.
  • Critical - Observed potentially hazardous food thawed in standing water.
  • Observed reuse of single-service articles. grocery bag
  • Wet wiping cloth not stored in sanitizing solution between uses.
7/31/2012Routine - FoodInspection Completed - No Further Action
  • Critical - No conspicuously located thermometer in holding unit.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical - Observed food stored on floor.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
  • Observed grease accumulated under cooking equipment.
  • Observed grease on the ground and/or pad around grease receptacle.
  • Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
  • Observed nonfood-grade containers used for food storage.
  • Observed old labels stuck to food containers after cleaning.
  • Critical - Observed potentially hazardous food thawed in standing water.
  • Observed reuse of single-service articles. grocery bags
  • Observed single-service articles stored without protection from contamination.
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Observed utensils stored in crevices between equipment.
  • Observed wall soiled with accumulated food debris.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.
  • Wet mop not hung to dry.
  • Wet wiping cloth not stored in sanitizing solution between uses.
12/15/2011Routine - FoodInspection Completed - No Further Action
  • Equipment and utensils not properly air-dried.
  • Critical - Handwash sink not accessible for employee use at all times.
  • Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - No conspicuously located thermometer in holding unit.
  • Observed build-up of grease on nonfood-contact surface.
  • Observed ceiling paint peeling in kitchen
  • Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical - Observed dented/rusted cans.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed food stored on floor.
  • Critical - Observed hand wash sink used for purpose other than washing hands.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
  • Observed nonfood-grade containers used for food storage.
  • Observed old labels stuck to food containers after cleaning.
  • Critical - Observed potentially hazardous food thawed in standing water. shrimp Corrected On Site.
  • Critical - Observed raw animal food stored over ready-to-eat food.
  • Observed reuse of single-service articles. grocery bag
  • Critical - Observed soil residue in storage containers.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.
  • Wet wiping cloth not stored in sanitizing solution between uses.
7/20/2011Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide/helium tanks not adequately secured.
  • Equipment and utensils not properly air-dried.
  • Critical - No conspicuously located thermometer in holding unit.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical - Observed dented/rusted cans.
  • Critical - Observed food stored on floor.
  • Observed garbage on the ground and/or pad around dumpster.
  • Critical - Observed hand wash sink used for purpose other than washing hands.
  • Observed ice scoop with handle in contact with ice.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
  • Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
  • Observed nonfood-grade containers used for food storage.
  • Critical - Observed pesticide-emitting strip present in food prep area.
  • Observed reuse of single-service articles.
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.
  • Wet wiping cloth not stored in sanitizing solution between uses.
1/28/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical. Observed food stored in ice used for drinks.
  • Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
  • Observed ice scoop with handle in contact with ice.
  • Critical. Observed hand wash sink used for purpose other than washing hands.
  • Observed nonfood-grade containers used for food storage.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Equipment and utensils not properly air-dried.
  • Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
  • Observed reuse of single-service articles. grocery bags
  • Observed grease on the ground and/or pad around grease receptacle.
  • Observed floor area(s) covered with standing water.
  • Observed wall soiled with accumulated food debris.
  • Wet mop not hung to dry.
  • Carbon dioxide/helium tanks not adequately secured.
8/2/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed dented/rusted cans.
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
  • Critical. Observed food stored on floor.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed soil residue in storage containers.
  • Observed build-up of grease on nonfood-contact surface.
  • Observed single-service articles stored without protection from contamination.
  • Observed reuse of single-service articles. grocery bags
  • Observed worn, torn and/or soiled floors/carpeting.
  • Observed grease accumulated under cooking equipment.
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
  • No suitable facilities provided to store employee clothing and other possessions.
  • Carbon dioxide/helium tanks not adequately secured.
4/28/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
2/16/2010Routine - FoodAdmin. Complaint Callback Complied
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Observed ice scoop with handle in contact with ice.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed encrusted material on can opener. Corrected On Site.
  • Critical. Observed buildup of slime on soda dispensing nozzles.
  • Observed build-up of grease on nonfood-contact surface.
  • Observed gaskets with slimy/mold-like build-up.
  • Equipment and utensils not properly air-dried.
  • Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
  • Critical. Observed spray hose at dish sink with mold-like build up at the rim of spray nozzle
  • Observed open dumpster lid.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation.
  • Observed attached equipment soiled with accumulated dust.
  • Critical. Observed pesticide-emitting strip present in food prep area.
  • Wet mop not hung to dry.
  • Critical. Sprinkler head spray pattern obstructed. For reporting purposes only.
  • Observed no child labor law poster. Corrected On Site.
  • Critical. Identity of food or food product misrepresented.
11/20/2009Routine - FoodAdministrative complaint recommended
  • Critical. Observed food offered in a way that misleads/misinforms the consumer.
  • Critical. Observed dented/rusted cans.
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed potentially hazardous food thawed in an improper manner.
  • Critical. Observed food stored on floor.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Observed cloth used as a food-contact surface.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical. Observed hand wash sink used for purpose other than washing hands.
  • Observed employee with no hair restraint.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed nonfood-grade containers used for food storage.
  • Observed walk-in cooler gasket torn/in disrepair.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed interior of microwave soiled.
  • Observed gaskets with slimy/mold-like build-up.
  • Equipment and utensils not properly air-dried.
  • Observed grease on the ground and/or pad around grease receptacle.
  • Critical. Observed live flies in kitchen.
  • Critical. Observed live flies in kitchen.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation.
  • Observed grease accumulated under cooking equipment.
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
  • Critical. Identity of food or food product misrepresented.
7/17/2009Routine - FoodInspection Completed - No Further Action
No report available. 3/25/2009Routine - FoodInspection Completed - No Further Action
No report available. 10/27/2008Routine - FoodInspection Completed - No Further Action

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