Chow Time Grill & Buffet, 2345 Martin Luther King Blvd, Panama City, FL - Restaurant inspection findings and violations

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Business Info

Name: CHOW TIME GRILL & BUFFET
Type: Permanent Food Service
Address: 2345 Martin Luther King Blvd, Panama City, FL 32405
License #: 1305382
Total inspections: 23
Last inspection: 09/08/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food. Uncooked rice **Corrected On-Site** **Repeat Violation**
  • Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Krab 45° F, chicken 45° F , Kim chi 54° F . Corrected to 41° F with ice added . **Corrected On-Site** **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Broccoli 130° F . Reheated to 165° F . **Corrected On-Site**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back sink in dish area **Corrected On-Site**
09/08/2014Complaint FullInspection Completed - No Further Action
  • Basic - Floor tiles cracked, broken or in disrepair and holding water . **Warning**
  • Basic - Food stored on floor. Buckets of sauce in dry storage area **Repeat Violation** **Warning**
  • High Priority - Live, small flying insects in food preparation area. **Warning**
08/14/2014Complaint FullCall Back - Complied
  • Basic - Bowl or other container with no handle used to dispense soy sauce . **Repeat Violation** **Warning**
  • Basic - Floor tiles cracked, broken or in disrepair and holding water . **Warning**
  • Basic - Food stored on floor. Buckets of sauce in dry storage area **Repeat Violation** **Warning**
  • Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation** **Warning**
  • Basic - Missing drain plug at dumpster. **Warning**
  • Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site** **Repeat Violation** **Warning**
  • High Priority - potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Cut melons 46° F, cole slaw 46° F, potato salad 46° F, mango mouse cake 64° F. Items place on buffet less than 1 hour **Warning**
  • High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Dumplings 114° F, egg rolls 120° F, broccoli 121° F, Brussels sprouts 121° F, green beans 128° F, chicken wings 128° F. All items have been placed on buffet for less than 1 hour . **Warning**
  • High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Repeat Violation** **Warning**
  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
  • High Priority - Employee handling clean equipment without first washing hands. **Corrected On-Site** **Warning**
  • High Priority - Live, small flying insects in food preparation area. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese 44° F, krab mix 50, Kim chi 46° F in at sushi area . **Repeat Violation** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Lo mein noodles 50° F, and chicken pieces 46°F . **Repeat Violation** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking . **Corrected On-Site** **Warning**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
  • Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait station **Warning**
  • Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fried chicken pieces used for sweet and sour chicken stored in grey tubs in large quantities . **Warning**
08/13/2014Complaint FullWarning Issued
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of fish on the look. **Corrected On-Site**
  • Basic - Ice scoop handle in contact with ice in the waitress station **Corrected On-Site**
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
  • Basic - Plumbing system in disrepair. Observed the Pcp pipes completely disconnected from underneath the three compartment sink.
  • 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.plastic bottle on the grill cook line not labeled and the sugar in the waitress station.**Corrected On-Site**
  • Intermediate - Accumulation of encrusted food debris on/around mixer head.
4/2/2014Complaint FullInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. Ice and uncooked rice .
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • Basic - Food stored on floor. Boxes of oil in dry storage
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melon 52° F, sliced beef , 51° F,cole slaw 55, krab salad 55° F, potato salad 55° F on buffet line , items out of temperature less than 4 hours , manager removed items to cool and replaced on buffet line . **Corrected On-Site**
  • High Priority - Vacuum breaker missing at hose bibb.
  • Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at server station . **Corrected On-Site**
3/13/2014Complaint FullInspection Completed - No Further Action
  • Basic - Floors not maintained smooth and durable in walk in cooler . **Warning**
  • Basic - Food stored in dry storage area not covered. Dried Mushrooms **Warning**
  • High Priority - No vacuum breaker on fitting/splitter added to outside faucet. **Warning**
2/26/2014Routine - FoodCall Back - Complied
  • Basic - Bowl or other container with no handle used to dispense food. Uncooked rice . **Warning**
  • Basic - Floors not maintained smooth and durable in walk in cooler . **Warning**
  • Basic - Food stored in a room/shed that is not fully enclosed. **Warning**
  • Basic - Food stored in dry storage area not covered. Dried Mushrooms **Warning**
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
  • High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Warning**
  • High Priority - No vacuum breaker on fitting/splitter added to outside faucet. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham 45° F, chopped egg 45° F, on buffet salad station . **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Rice 46°, and baked potatoes 56° F in walk in cooler . **Warning**
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Pork dumplings stored over beans **Corrected On-Site** **Warning**
  • High Priority - Roach activity present as evidenced by 1 live roach found in women restroom . **Warning**
  • High Priority - Rodent activity present as evidenced by approximately 10 old rodent droppings found in dry storage building . **Warning**
  • Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Wait station . Battery dead . **Corrected On-Site** **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken , baked potatoes , kimchi **Warning**
2/25/2014Routine - FoodWarning Issued
  • No Violations Were Observed
11/19/2013Complaint FullCall Back - Complied
  • Basic - Bowl or other container with no handle used to dispense food. **Warning**
  • Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
9/16/2013Complaint FullCall Back - Extension given, pending
  • Basic - Bowl or other container with no handle used to dispense food. **Warning**
  • Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish for sushi **Corrected On-Site** **Warning**
  • Basic - Standing water in floor drain/floor drain draining very slowly. By restroom . **Warning**
  • Basic - Utility lines preventing proper floor cleaning under drink station . **Warning**
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0ppm **Warning**
  • Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
  • Basic - Working containers of food removed from original container not identified by common name. Sugar or flour , and types of fish not on containers . **Warning**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
  • High Priority - Live flies in kitchen. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef 47° f , cantaloupe 60° f , corn starch and water 90°f , **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi and sushi rice . **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stir fried zucchini 118° f , fried chicken 125° f , fried chicken 113°f **Warning**
  • High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over beef **Warning**
  • High Priority - Self-service bar/buffet lacking adequate sneezeguards or other proper protection from contamination . Cookies in jar with lid removed . **Warning**
  • Intermediate - Employee used handwash sink as a dump sink. Wait station **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Back line **Warning**
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Ribs at 97° f , made today for less than 1 hour . **Warning**
7/12/2013Complaint FullWarning Issued
  • Critical - Observed buildup on drink dispenser at waitress station.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed food stored in a prohibited area. Observed employee lunch, a plate of shrimp, not separated from consumer food. Plate stored on top of vegetables.
  • Observed gaskets/seals on cold holding unit in poor repair on reach in cooler on cookline in kitchen.
  • Observed in-use utensil used with moist food not stored in running water of sufficient velocity at ice cream bar. **Corrected On-Site**
  • Observed open dumpster lid.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed crawfish in reach in cooler at 46.5 held longer than 4 hours according to employee manager. Observed two tubes of beef in walk in cooler at 44.9 and at 49, held longer than 4 hours according to manager. See stop sale.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw chicken stored over raw beef in walk in freezer.
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Observed uncovered food in holding unit/dry storage area. Observed batter mix uncovered in dry storage areA.
  • Observed utensils stored in crevices between equipment. Observed knives stored in between piping on wall by food preparation area in front of walk in cooler. **Repeat Violation**
  • Salad bowls not properly protected or inverted to prevent contamination.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
11/20/2012Complaint FullInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions in the kitchen area. Corrected On Site.
  • Critical - Observed dented/rusted cans.Observed cans of loquats inside walkin cooler.
  • Critical - Observed employee improperly washing hands.
  • Critical - Observed food stored on floor.Observed A bucket sauce setting on the kitchen floor. Corrected On Site.
  • Critical - Observed food stored on floor.Observed cooking oil setting on the kitchen floor.
  • Critical - Observed hand wash sink used for purpose other than washing hands.Observed a cleaning pad inside the employee handsink.
  • Critical - Observed potentially hazardous food thawed at room temperature.Observed seafood thawed at room temperature.
  • Critical - Observed uncovered food in holding unit/dry storage area.Observed uncovered shrimps and egg rolls inside the walkin freezer.
  • Observed utensils stored in crevices between equipment.Observed a knife stored between electrical outlet.
  • Critical - Working containers of food removed from original container not identified by common name.Sauce container not labeled infront of the walkin cooler.
9/5/2012Complaint FullInspection Completed - No Further Action
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed middle walk in cooler at 48 degrees and above. Repairman called. Corrected On Site.
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Macaroni pasta observed at 48 degrees fahrenhiet. Stop sale issued.
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice at 55 degrees fahrenhiet made yesterday; stop sale issued.
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed lomein at 78 degrees 4 hours after cool down in walk in cooler. Stop sale issued.
  • Equipment and utensils not properly air-dried. Observed glassware at beverage station wet.
  • Critical - Observed establishment utilizing time as a public health control without having written procedures. Corrected On Site.
  • Critical - Observed fly strips over a food-contact surface in kitchen. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed banana pudding at 48 degrees fahrenhiet on buffet line. Not out of temperature 4 hours, manager discarded.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed white rice at 55 degrees, oysters at 50 degrees, crab stick at 48 degrees, shrimp at 49 degrees, pasta at 47 degrees fahrenhiet in walk in cooler. Observed chicken, beef at 46 degrees. (Meats) Cooler was in defrost and observed temperatures come down within 1 hour on most meats. Repairman came out during inspection and verified defrost mode. Stop sale issued on oysters, shrimp and crab stick.
  • Critical - Observed uncovered food in holding unit/dry storage area. Lemons at beverage station. Corrected On Site.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Crab stick, crabmeat cheese, lomein, pasta, shrimp, oysters, rice.
  • Critical - Working containers of food removed from original container not identified by common name. Bulk sugar in beverage station. Corrected On Site.
7/26/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
9/21/2011Routine - FoodAdmin. Complaint Callback Complied
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed cheese pizza not held at 135 degrees Fahrenheit or above on buffet line. Observed at 90 degrees fahrenhiet, voluntarily thrown out.
  • Observed cutting board grooved/pitted and no longer cleanable, front of make table cooler for vegetables.
  • Critical - Observed employee don gloves without washing hands. Corrected On Site.
  • Critical - Observed employee improperly washing hands. Not long enough with soap. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed egg yolks at 47 degrees fahrenhiet in sushi reach in cooler. Iced down.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed shrimp in sushi reach in cooler at 46 and 49 degrees fahrenhiet. Iced down.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
9/12/2011Complaint FullInspection Completed - No Further Action
  • Critical - Displayed food not properly protected from contamination. Liquid butter on buffet line not under sneezeguard at buffett line. Corrected On Site.
  • Floors not maintained smooth and durable and non absorbant in outside dry storage room.
  • Critical - Food not properly protected from contamination. Observed fly strips hanging over tables in kitchen for food preparation. Corrected On Site.
  • Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or wiping cloths sanitizer.
  • Missing drain plug at dumpster.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Baked potatoes. Corrected On Site.
  • Critical - Observed bulk oil stored on floor. Corrected On Site.
  • Observed ceiling soiled with accumulated food debris by walk in coolers.
  • Observed dust or dirt on fan blowing in kitchen cooking area.
  • Critical - Observed employee don gloves without washing hands. Corrected On Site.
  • Critical - Observed employee improperly washing hands. Corrected On Site. Repeat Violation, 6/8/11.
  • Observed food debri, dust, or dirt accumulated on floor in dry storage; outside room.
  • Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
  • Observed gaskets with slimy/mold-like build-up.
  • Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer chest type.
  • Critical - Observed handwash sink used for purposes other than handwashing. Observed food debris in basin of handsink in salad station. Corrected On Site. Repeat Violation, 6/8/11.
  • Critical - Observed improper vertical separation of ready-to-eat foods. Observed unsanitized bottom surface of sheet pan lying directly on top of cooked baked potatoes. Corrected On Site.
  • Critical - Observed live flies in kitchen.
  • Observed open dumpster lids. Corrected On Site.
  • Observed plastic container with no handle stored in bulk salt and again in bulk rice. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked Shrimp on buffet line. Iced down. Corrected On Site.Observed one hour later at 36 degrees.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mussels on buffet line at 52 degrees. Iced down. Corrected On Site. Observed one hour latervat 37 degrees.
  • Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Sushi at sushi bar was just being set up. Logs observed and have not been used since 7/3/11. Time marked for this morning as they were just setting up. Corrected On Site.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw chicken stored over raw fish in walk in cooler. Corrected On Site.
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed at way above 200ppm in hibachi station. Corrected On Site.
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloths in sushi bar observed at way above 200ppm. Corrected On Site.
  • Critical - Observed uncovered food in holding unit/dry storage area. Frog legs in walk in cooler. Corrected On Site. Repeat Violation, 2/16/11, 6/8/11.
  • Critical - Observed uncovered food in holding unit/dry storage area. Lo mein in reach in cooler. Corrected On Site. Repeat Violation, 2/16/11, 6/8/11.
  • Observed walk-in cooler gasket torn/in disrepair.Produce cooler. Repeat Violation, 2/16/11.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. BBQ Ribs on buffet observed at 113 degrees fahrenhiet. Reheated to 165 degrees. Corrected On Site. Repeat Violation, 6/8/11.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Liquid Butter on buffet line observed at 126 degrees fahrenhiet. Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Crab cakes in reach in cooler.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lo mein in reach in cooler.
  • Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
7/25/2011Routine - FoodAdministrative complaint recommended
  • Critical - Hand wash sink lacking proper hand drying provisions in the kitchen area. Corrected On Site.
  • Critical - Observed employee improperly washing hands. Corrected On Site.
  • Critical - Observed encrusted material on can opener. Corrected On Site.
  • Critical - Observed hand wash sink used for purpose other than washing hands.Observed a pan setting inside the handsink in the grill area.
  • Observed ice scoop with handle in contact with ice in waitress # 1. Corrected On Site.
  • Critical - Observed uncovered food in holding unit/dry storage area inside the reachin freezer on the cookline.
  • Critical - Observed uncovered food in holding unit/dry storage area inside the walkin freezer crab legs uncovered. Corrected On Site.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Observed stuff crab on the buffett 115 degrees fahrenheit. Corrected On Site.
6/8/2011Complaint FullInspection Completed - No Further Action
  • Clean utensils not stored inverted or in a protected manner.
  • Critical - Covered waste receptacle not provided in women's bathroom.
  • Equipment and utensils not properly air-dried. Glassware observed wet stacked in waitstation. Repeat Violation, 10/21/10. Corrected On Site.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Pan with no handle used to dispense crispy noodles. Waitstation preparation area. Corrected On Site. Repeat Violation, 10/21/10.
  • Critical - Observed screen in rear door torn/in poor repair.
  • Critical - Observed uncovered food in holding unit/dry storage area. Lemons at waitstation. Corrected On Site.
  • Critical - Observed uncovered food in holding unit/dry storage area. Ribs, Krab, Dim Sum, Chicken, other foods in reach in coolers in kitchen area. Corrected On Site.
  • Observed walk-in cooler gasket torn/in disrepair.
2/16/2011Complaint FullInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in cooler. Corrected On Site.
  • Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
  • Critical. Fish containers not properly labeled with idenity of fish product at sushi bar.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Snapper fish observed at 52 degrees Fahrenhiet in cooler. Corrected On Site.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi Rice observed at 129 degrees Fahrenhiet. Not out of temperature for more than 4 hours. Corrected On Site.
  • Critical. Unpackaged food not protected from environmental sources of contamination during preparation. Observed three fly strips with more than 20 dead flies on strips hanging over food preparation table in waitstation. Corrected On Site.
  • Critical. Observed bucket of mixed vegetables stored on floor in reach in cooler. Corrected On Site.
  • Critical. Observed potatoes stored on floor in walk in cooler. Corrected On Site.
  • Critical. Observed food stored on floor.
  • Critical. Observed soy sauce stored on floor in walk in cooler.
  • Critical. Observed cloth, paper towel used as a food-contact surface Covering over fish and then wrapped in plastic at sushi reach in cooler. Corrected On Site.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Crispy noodles in large white can in waitstation, quarter stainless steel pan being used. Corrected On Site.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar. Corrected On Site.
  • Observed in-use utensil stored in unclean water behind grill line. Corrected On Site. Repeat Violation.3/18/10.
  • Observed tongs hanging half in sanitize water bucket with wiping cloths and other half sidevof tongs touching the floor in waitstation.
  • Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Knifes at sushi bar. Repeat Violation.3/18/10
  • Observed nonfood-grade containers used for food storage. Observed bulk sugar in plastic storage tote in waitstation.
  • Observed nonfood-grade containers used for food storage. Bulk sugar, salt, and brollion, cornstarch, super cornstarch, flour in kitchen.
  • Observed nonfood-grade containers used for food storage. Pork Appetitizor in walk in freezer.
  • Observed nonfood-grade containers used for food storage, Bulk rice, and flour in outside dry storage room.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Sanitizer was empty. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Behind grill area on counter.
  • Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
  • Observed build-up of dust or dirt on shelving in outside storage.
  • Equipment and utensils not properly air-dried. Observed glassware in waitstation stacked wet.
  • Observed knife stored in crevices between equipment on cookline. Corrected On Site. Repeat Violation.3/18/10.
  • Critical. Handwash sink not accessible for employee use at all times in waitstation. Observed blocked by cart and can of crispy noodles. Corrected On Site. Repeat Violation.3/18/10.
  • Garbage in receptacles not protected from insects and rodents. Observed one side of lid not attached to dumpster.
  • Observed non-bagged garbage in dumpster.
  • Observed grease on the ground and/or pad around grease receptacle.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation. Observed gapsvand green plants coming through gaps in rear exit door by restrooms.
  • Lights missing the proper shield, sleeve coatings or coversbat cookline.
  • Lights missing the proper shield, sleeve coatings or covers in outside dry storage
  • Observed employees purses stored on top of single service articles in cabinet behind sushi bar. Corrected On Site.
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Observed at above 200 ppm. Corrected On Site.
  • Critical. Observed obstructed exits, stairs, hallways or egress at rear exit by restrooms. Blocked with shop vacuums, chairs, highchairs. For reporting purposes only. Corrected On Site.
  • Critical. Observed expired Food Manager Certification. Jiaquan Lin, expired 8/16/10.
10/21/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
7/26/2010Complaint FullCall Back - Complied
  • No Violations Were Observed
5/18/2010Routine - FoodCall Back - Complied
  • Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Talipia at sushi bar. This violation must be corrected by : 5-18-10.
  • Critical. Working containers of food removed from original container not identified by common name. Salt Repeat Violation. Corrected On Site.
  • Critical. Displayed food not properly protected from contamination. Ice cream cones, green onions and chips at buffet. Repeat Violation. Corrected On Site.
  • Critical. Observed raw shrimp behind krab stick in opentop cooler. Repeat Violation. Corrected On Site.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice in kitchen.
  • Observed ice scoop with handle in contact with ice. Repeat Violation. Corrected On Site.
  • Observed utensils stored in crevices between equipment. Pizza preparation room.
  • Critical. Vacuum breaker missing at hose bibb. Outback at splitter.
  • Critical. Handwash sink not accessible for employee use at all times. Cart and garbage can in front of sink in kitchen. Corrected On Site.
  • Critical. Observed objectionable odors in waitress station.
  • Observed open dumpster lid.
  • 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. This violation must be corrected by : 5-18-10.
3/18/2010Routine - FoodWarning Issued
  • Critical. Working containers of food removed from original container not identified by common name. Sugar Repeat Violation.
  • Critical. Observed beef ribs at 109 on buffet line. Corrected On Site.
  • Critical. Displayed food not properly protected from contamination. Bacon bits, croutons and ice cones at buffet.
  • Critical. Observed raw pooled eggs in a bowl over cut peppers in reachin cooler.
  • Critical. Observed raw chicken and pork stored over ice cream in walkin freezer.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Flour Repeat Violation.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar in waitress station. Repeat Violation.
  • 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. Rice in dry storage room.
  • Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
  • Observed ice scoop with handle in contact with ice. Waitress station.
  • Critical. Observed soiled pan on handwash sink in kitchen. Repeat Violation.
  • Critical. Observed employee eating in a food preparation or other restricted area. Sushi bar preparation eating fried shrimp.
  • Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
  • Equipment and utensils not properly air-dried. Repeat Violation.
  • Ceiling tile missing. Dry storage (2)
3/4/2010Complaint FullAdministrative complaint recommended

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