Great Taste Buffet, 12108 Bermuda Crossroads Lane, Chester, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Great Taste Buffet
Address: 12108 Bermuda Crossroads Lane, Chester, Virginia
Total inspections: 18
Last inspection: Jul 28, 2009
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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Critical Repeat Potentially hazardous foods are cold holding at improper temperatures.
  • 1190 - Corrected During Inspection Repeat Probe food thermometer used to measure ambient air temp in Beverage Air cooler is innacurate.
  • 1450 - Repeat Beverage air cooler not capable of holding proper temperatures of potentially hazardous foods. All Phf's removed at time of visit.
July 28, 2009Follow-up12Details / Comments
  • 0570 - Repeat No working sanitizer at prodcution area. Wiping cloths improperly stored between use.
  • 0820 A 2 - Critical Repeat Poteentially hazardous foods are old holding at improper temperatures.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the cooler at cook line is not accurate.
  • 1450 - Repeat Beverage air cooler at cookline fryer not capable of cold holding foods at proper temperature.
July 22, 2009Follow-up13Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0790 - Improper methods used to thaw surimi cuts, which were left out of refrigeration overnight and registered 76 degrees. .
  • 0820 A 2 - Critical Repeat Potentially hazardous foods are cold holding at improper temperatures
  • 0830 - Critical Repeat The prepared ready-to-eat foods in the walk in and beverage air cooker are not properly dated for disposition.
  • 1450 - Repeat Beverage Air cooler near fryer is not capable of holding foods at proper temperatue.
July 10, 2009Follow-up23Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 A 2 - Critical Repeat Foods in walk-in and beverage air cooler cold holding at improper temperatures
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) potentially hazardous foods in the walk-in refrigeration unit are not properly dated for disposition.
  • 1450 - Repeat walk-in refrigerator and Beverage Air cooler not capable of maintaining proper food temperatues.
July 02, 2009Follow-up22Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use. No working sanitizer buckets in use.
  • 0820 A 2 - Critical Repeat Walk-in refrigerator door is left ajar, and potentially hazardous foods therein and also in the beverage air cooler are cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1450 - Walk-in refrigerator is not capable of cold holding foods at proper temperature.
  • 1600 - The compartment(s) or drainboards of the 3 compartment sink are heavily soiled.
June 25, 2009Follow-up23Details / Comments
  • 0570 - Wiping cloths improperly stored between use. No working sanitizer buckets in use.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 0820 A 2 - Critical Repeat Walk-in refrigerator door is left ajar, and potentially hazardous foods therein and also in the beverage air cooler are cold holding at improper temperatures.
  • 1190 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees F) located in the walk-in freezer is not accurate.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer concentration of chemical sanitizer was found in the sanitize basin.
June 08, 2009Routine23Details / Comments
  • 0550 - Corrected During Inspection Ice scoop left in ice.
  • 1720 - Corrected During Inspection Chlorine solution in 3 compartment sink not tested with on hand test kit; found under-strength.
  • 2660 - No covered container available in women's restroom.
March 31, 2009Follow-up03Details / Comments
  • 0470 - Corrected During Inspection Critical Soiled or improperly cleaned equipment or utensils used during food preparation.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Noodles, chicken, squid, beef, and raw eggs were being cold held at improper temperatures. Used breading left at room temperature.
March 06, 2009Routine20Details / Comments
  • 0820 A 2 - Critical Repeat Pans of seafood mix and stuffed mussels stored in the kitchen Coca Cola cooler tested at 49F and 50F.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition. They were prepared on 1/4/09, held for 2 days, and not date marked.
  • 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods. Sushi on the buffet tested at 64F (the operator stated the sushi product is prepared, held and rotated during the lunch time of 11 AM - 3:30 p.m.).
  • 1450 - Repeat The kitchen Coca Cola cooler had an ambient air reading of 50F; the food products stored in the unit tested at 49 degree F and 50 degree F.
January 05, 2009Follow-up31Details / Comments
  • 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans); dented cans on the kitchen canned storage area, by the cookline were observed.
  • 0550 - Repeat Dispensing utensils improperly stored between uses; a plastic bowl was noted stored in the rice, in the warmer, on the cookline line.
  • 0820 A 2 - Critical Repeat Ham filled pastries and seafood mix in the kitchen Coca Cola cooler tested 64 degree F and 63 degree F ; cold holding at improper temperatures
  • 0820 A 2 - Critical Repeat Cooked noodles held at room temperature on the cookline tested at 50 degree F; cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit (walk-in cooler) are not properly dated for disposition.
  • 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods (sushi on the buffet tested at 60 degree F).
  • 1450 - Repeat The kitchen Coca Cola cooler had an ambient air reading of 60 degree F and the food products stored in the unit tested at 63 degree F and 64 degree F.
  • 2350 ii - Repeat The sink basin at the front dessert station is slow to drain.
December 19, 2008Follow-up43Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans); observe dented cans on the kitchen canned storage area, by the cookline.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in cooler and walk-in freezer.
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use; observe a cleaver stored cookline flip top cooler and prep table.
  • 0550 - Repeat Dispensing utensils improperly stored between uses; observe a plastic bowl stored in the rice, in the warmer, on the cookline line.
  • 0790 - Observe raw chicken being thawed at room temperature at the kitchen 2 compartment sink; improper methods used to thaw potentially hazardous foods.
  • 0800 - Critical Observe cooked noodles being cooled at room temperature at the kitchen 2 compartment sink (the cooked noodles tested at 55 degree F and 56 degree F); the food product noted is not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 A 1 - Critical Repeat Observe cooked mussels on the buffet testes at 119 degree F and 121 degree F (product held less than 4 hours) rapidly reheat; hot holding at improper temperatures.
  • 0820 A 2 - Critical Repeat Observe the following: egg rolls, chicken pieces, raw chicken and cooked spare ribs in the walk-in cooler tested at 45 F, 47 F, 46 F, and 44 F ,sweet & sour chicken in the small cookline Beverage Aire cooler tested at 47 degree F and cooked noodles held at room temperature on the cookline tested at 54 degree F; cold holding at improper temperatures.
  • 0820 A 2 - Critical Repeat Observe mussels, ham filled pastries in the kitchen Coca Cola cooler tested 59 degree F and 58 degree F ; cold holding at improper temperatures
  • 0830 - Critical The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit (walk-in cooler) are not properly dated for disposition.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods (sushi on the buffet tested at 59 degree F).
  • 1450 - Repeat Observe the kitchen Coca Cola cooler ambient air reading of 60 degree F and the food products stored in the unit tested at 58 degree F and 59 degree F.
  • 1570 - Repeat Observed duct tape used to repair and detaching interior of the floor chest freezer; the equipment was observed in a state of disrepair and damaged.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises (beverage station stored in the rear of the kitchen).
  • 2350 ii - Observe a consistent water flow from the 2 compartment sink faucet in poor repair.
  • 2350 ii - The sink basin at the front dessert station is slow to drain.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (in the male restroom).
December 09, 2008Routine86Details / Comments
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit; observed raw chicken stored above dairy products and vegetables in the walk-in cooler.
  • 0550 - Repeat In-use utensils improperly stored between use; observe a cleaver stored between the cookline cooler and a prep table and a plastic bowl used to scoop bulk food items.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor; observed direct floor storage of food products in the walk-in freezer.
  • 0820 A 2 - Critical Repeat Observed the following potentially hazardous food item held greater than 41 degree F- sushi rice (kitchen prep table)- 83; cold holding at improper temperatures.
  • 1570 - Repeat Observed duct tape used to repair the door of the kitchen floor chest freezer.; the equipment was observed in a state of disrepair and damaged.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: observed food residue on the kitchen cleaver stored the between equipment.
  • 2350 ii - Repeat Observed the middle stall in the ladies restroom is out-of-service; plumbing is in poor repair.
  • 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (cookline handsink).
September 11, 2008Follow-up35Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils; observed open employee drinks on the cookline.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans); observed a dented can of water chestnuts on the shelf with other canned products.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit; observed raw chicken stored above broccoli in the walk-in cooler.
  • 0550 - In-use utensils improperly stored between use; observe a cleaver stored between the cookline cooler and a prep table, sushi utensils/knives store in a container of standing water in the prep area (water temp- 80F) and a plastic bowl used to scoop rice stored in the warmer on the cookline.
  • 0570 - Wiping cloths improperly stored between use; wet wiping clothes were stored on the kitchen prep table.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor; observed direct floor storage of food products (i.e. shrimp) in the walk-in freezer.
  • 0820 A 1 - Critical Observed salmon and fried fish on the buffet tested at 119 degree F and 109 degree F (product held less than 4 hours); hot holding at improper temperatures.
  • 0820 A 2 - Critical Observed the following potentially hazardous food items held greater than 41 degree F: raw shrimp (cookline cooler)- 48F, sushi (buffet)- 63F, chicken pieces and chicken-on-a-stick (pans on the cookline)- 57F, 58F, sushi rice (kitchen prep table)- 83 and crabmeat product (Coca Cola cooler)- 73 F ; cold holding at improper temperatures.
  • 1450 - Observe the Coca Cola cooler were the kitchen places food products during the lunch period (4 hours) tested at 80 degree F and food products stored in the refrigeration unit tested at 73 degree F)
  • 1570 - Observed duct tape used to repair the door of the kitchen floor chest freezer.; the equipment was observed in a state of disrepair and damaged.
  • 1580 - Repeat Observed heavily cracked cutting board used for chopping on the cookline; the food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: observed food residue on the kitchen cleaver stored the between equipment.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law (at the threaded hose bibb with an attached hose under the chemical dishmachine).
  • 2350 ii - Observed the middle stall in the ladies restroom is out-of-service; plumbing is in poor repair.
  • 2350 ii - Plumbing connections under the two compartment and three compartments sinks are leaking.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (cookline handsink).
August 26, 2008Routine78Details / Comments
No violation noted during this evaluation. July 03, 2008Follow-up00Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 1580 - Repeat The cutting boards in kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3270 - Repeat Methods are not being used to control pests. 1) Dead roaches under buffet tables and in kitchen under equipment. Pest controller under contract using baits in dining room and crack and crevice spray in kitchen.2) Waitress stations are harborage locations. Repair crack and crevices in cabinets. Pick up spills and food debris.
June 03, 2008Follow-up12Details / Comments
- Repeat January 28, 2008Follow-up00Details / Comments
  • -
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: sides of equipment, bottom sides of shelving, floor under equipment especially at floor/wall juncture.
  • 1780 - Critical Repeat Food contact surfaces of the knives, sinks, cutting boards, utensils, pans, and sheet trays used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 3270 - Harborage conditions exist due to buildup of product spills and grease
January 23, 2008Routine12Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0480 - Unlabeled food containers.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0620 - Repeat Food stored under other sources of contamination.
  • 0820 A 2 - Critical Buffet cold holding at improper temperatures.
  • 1080 - The food scoop is not designed and constructed to be durable.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 2810 - Repeat Wall or wall covering in facility is not smooth and easily cleanable.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3260 - Employees are not using the dressing rooms, designated area or lockers provided.
  • 3270 - Premises are not being routinely inspected for evidence of pests
  • 3340 - Critical Repeat Containers of food not stored separately from insecticides or rodenticides.
December 05, 2007Routine--Details / Comments

July 28, 2009 (Follow-up)



Violations:
  • 0820 A 2 - Critical Repeat Potentially hazardous foods are cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1190 - Corrected During Inspection Repeat Probe food thermometer used to measure ambient air temp in Beverage Air cooler is innacurate.
    Place proper thermometer for measuring ambient air. Calibrate food probe.
  • 1450 - Repeat Beverage air cooler not capable of holding proper temperatures of potentially hazardous foods. All Phf's removed at time of visit.
    Repair or remove/replace.
Comments:
All food temperatures listed above are from foods in walk-in refrigerator except for the chicken listed as being on the counter near the cook line for cooling
Beverage air temperature had been emptied of potentially hazardous foods at the time my inspection .

July 22, 2009 (Follow-up)



Violations:
  • 0570 - Repeat No working sanitizer at prodcution area. Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 2 - Critical Repeat Poteentially hazardous foods are old holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the cooler at cook line is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1450 - Repeat Beverage air cooler at cookline fryer not capable of cold holding foods at proper temperature.
    Remove from service; repair/replace.

July 10, 2009 (Follow-up)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Improper methods used to thaw surimi cuts, which were left out of refrigeration overnight and registered 76 degrees. .
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0820 A 2 - Critical Repeat Potentially hazardous foods are cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Critical Repeat The prepared ready-to-eat foods in the walk in and beverage air cooker are not properly dated for disposition.
    Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
  • 1450 - Repeat Beverage Air cooler near fryer is not capable of holding foods at proper temperatue.
    Repair, replace, or take out of service.

July 02, 2009 (Follow-up)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 2 - Critical Repeat Foods in walk-in and beverage air cooler cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) potentially hazardous foods in the walk-in refrigeration unit are not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1450 - Repeat walk-in refrigerator and Beverage Air cooler not capable of maintaining proper food temperatues.
    Repair or replace.
Comments:
Sanitizer in use and measured to proper strength.
Other noted violations remain un-corrected and are expected to be resolved by next follow-up on or about July 10

June 25, 2009 (Follow-up)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use. No working sanitizer buckets in use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 2 - Critical Repeat Walk-in refrigerator door is left ajar, and potentially hazardous foods therein and also in the beverage air cooler are cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1450 - Walk-in refrigerator is not capable of cold holding foods at proper temperature.
    Repair or replace to maintain potentially hazardous foods at 41 degrees or below.
  • 1600 - The compartment(s) or drainboards of the 3 compartment sink are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
Comments:
Chlorine used in 3 vat sink; strength adequate and test kit on hand.
Additional food temperatures: chicken wings 48; mussels 47-48; cooked spareribs 48, raw chicken wings 48

June 08, 2009 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use. No working sanitizer buckets in use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 2 - Critical Repeat Walk-in refrigerator door is left ajar, and potentially hazardous foods therein and also in the beverage air cooler are cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1190 - Corrected During Inspection The ambient (air/water) temperature measuring device (degrees F) located in the walk-in freezer is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer concentration of chemical sanitizer was found in the sanitize basin.
    Provide chlorine solution at proper concentration in third sink and immerse or expose food contact surfaces to sanitizing solution for adequate time.
Comments:
Additional food temperatures: crab salad 43-44, floured fish 43, cooked ribs 47, salmon 44, shredded raw beef 47, marinated raw chicken 47, 47, 46; raw shrimp 42, shredded pork 40, raw chicken 41, surimi cuts 40.
Chlorine used as sanitizer in dish washing machine; strength of solution adequate; test kit on hand.

March 31, 2009 (Follow-up)



Violations:
  • 0550 - Corrected During Inspection Ice scoop left in ice.
    Must be stored to preclude contamination of scoop or ice.
  • 1720 - Corrected During Inspection Chlorine solution in 3 compartment sink not tested with on hand test kit; found under-strength.
    Must be tested/adequately determined.
  • 2660 - No covered container available in women's restroom.
    Covered receptacle required for sanitary napkins.
Comments:
Buffet temperatures taken: salmon 170+, chicken broccoli 147, spicy shrimp 139, hot wings 180+, spicy chicken 142, Hunan pork 172, crab casserole 161, fried shrimp 155, marinated chicken 161, Gen Tso chicken 172, Teriyaki chicken 165, mongolian beef 145, egg rolls 181, wonton soup 136+, fried dumplings 162, egg drop soup 161, stuffed mussels 159, fried rice 176, fried chicken wings 151, crab rangoon 187, stuffed mushrooms 197
Chlorine solution strength adequate in dishwasher.
Previously noted violations have been corrected.

March 06, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Soiled or improperly cleaned equipment or utensils used during food preparation.
    Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Noodles, chicken, squid, beef, and raw eggs were being cold held at improper temperatures. Used breading left at room temperature.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Keep door to makeup table closed when not in use.
Comments:
Numerous food items in walk-in freezer and walk-in cooler stored unprotected. Corrected on the spot.

January 05, 2009 (Follow-up)



Violations:
  • 0820 A 2 - Critical Repeat Pans of seafood mix and stuffed mussels stored in the kitchen Coca Cola cooler tested at 49F and 50F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit is not properly dated for disposition. They were prepared on 1/4/09, held for 2 days, and not date marked.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods. Sushi on the buffet tested at 64F (the operator stated the sushi product is prepared, held and rotated during the lunch time of 11 AM - 3:30 p.m.).
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 1450 - Repeat The kitchen Coca Cola cooler had an ambient air reading of 50F; the food products stored in the unit tested at 49 degree F and 50 degree F.
    Provide adequate refrigeration necessary to maintain food items at 41F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
Comments:
All other violations from the 12/19/08 follow-up inspection have been corrected. An Employee Health Policy is to be provided/available at the facility.

December 19, 2008 (Follow-up)



Violations:
  • 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans); dented cans on the kitchen canned storage area, by the cookline were observed.
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0550 - Repeat Dispensing utensils improperly stored between uses; a plastic bowl was noted stored in the rice, in the warmer, on the cookline line.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0820 A 2 - Critical Repeat Ham filled pastries and seafood mix in the kitchen Coca Cola cooler tested 64 degree F and 63 degree F ; cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0820 A 2 - Critical Repeat Cooked noodles held at room temperature on the cookline tested at 50 degree F; cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit (walk-in cooler) are not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods (sushi on the buffet tested at 60 degree F).
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 1450 - Repeat The kitchen Coca Cola cooler had an ambient air reading of 60 degree F and the food products stored in the unit tested at 63 degree F and 64 degree F.
    Provide adequate refrigeration necessary to maintain food items at 41 degree F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 2350 ii - Repeat The sink basin at the front dessert station is slow to drain.
    Plumbing systems and components shall be maintained in good repair.
Comments:
Note: A HACCP plan and Consumer Advisory is to be provided for the production and preparation of sushi products.

December 09, 2008 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0380 - Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans); observe dented cans on the kitchen canned storage area, by the cookline.
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in cooler and walk-in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use; observe a cleaver stored cookline flip top cooler and prep table.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0550 - Repeat Dispensing utensils improperly stored between uses; observe a plastic bowl stored in the rice, in the warmer, on the cookline line.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0790 - Observe raw chicken being thawed at room temperature at the kitchen 2 compartment sink; improper methods used to thaw potentially hazardous foods.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0800 - Critical Observe cooked noodles being cooled at room temperature at the kitchen 2 compartment sink (the cooked noodles tested at 55 degree F and 56 degree F); the food product noted is not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0820 A 1 - Critical Repeat Observe cooked mussels on the buffet testes at 119 degree F and 121 degree F (product held less than 4 hours) rapidly reheat; hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Critical Repeat Observe the following: egg rolls, chicken pieces, raw chicken and cooked spare ribs in the walk-in cooler tested at 45 F, 47 F, 46 F, and 44 F ,sweet & sour chicken in the small cookline Beverage Aire cooler tested at 47 degree F and cooked noodles held at room temperature on the cookline tested at 54 degree F; cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Critical Repeat Observe mussels, ham filled pastries in the kitchen Coca Cola cooler tested 59 degree F and 58 degree F ; cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Critical The prepared ready-to-eat (RTE) egg rolls in the refrigeration unit (walk-in cooler) are not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods (sushi on the buffet tested at 59 degree F).
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 1450 - Repeat Observe the kitchen Coca Cola cooler ambient air reading of 60 degree F and the food products stored in the unit tested at 58 degree F and 59 degree F.
    Provide adequate refrigeration necessary to maintain food items at 41 degree F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1570 - Repeat Observed duct tape used to repair and detaching interior of the floor chest freezer; the equipment was observed in a state of disrepair and damaged.
    Repair the kitchen floor chest freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the floor chest freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat Unused or non-functioning equipment not removed from the premises (beverage station stored in the rear of the kitchen).
    Remove any unused or non-functioning equipment from the premises.
  • 2350 ii - Observe a consistent water flow from the 2 compartment sink faucet in poor repair.
    Repair and maintain all plumbing components and fixtures.
  • 2350 ii - The sink basin at the front dessert station is slow to drain.
    Plumbing systems and components shall be maintained in good repair.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (in the male restroom).
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Note: An Employee Health policy to be provided. A HACCP plan and Consumer Advisory to be provided for the service and production of sushi products.

September 11, 2008 (Follow-up)



Violations:
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit; observed raw chicken stored above dairy products and vegetables in the walk-in cooler.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0550 - Repeat In-use utensils improperly stored between use; observe a cleaver stored between the cookline cooler and a prep table and a plastic bowl used to scoop bulk food items.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor; observed direct floor storage of food products in the walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 2 - Critical Repeat Observed the following potentially hazardous food item held greater than 41 degree F- sushi rice (kitchen prep table)- 83; cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1570 - Repeat Observed duct tape used to repair the door of the kitchen floor chest freezer.; the equipment was observed in a state of disrepair and damaged.
    Repair the kitchen chest floor freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the kitchen chest floor freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: observed food residue on the kitchen cleaver stored the between equipment.
    Clean and sanitize these surfaces for food contact.
  • 2350 ii - Repeat Observed the middle stall in the ladies restroom is out-of-service; plumbing is in poor repair.
    Repair and maintain all plumbing components and fixtures.
  • 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (cookline handsink).
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Note: Time-in-lieu of temperature was discussed with the operator for the production of the sushi twice daily.

August 26, 2008 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils; observed open employee drinks on the cookline.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans); observed a dented can of water chestnuts on the shelf with other canned products.
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit; observed raw chicken stored above broccoli in the walk-in cooler.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0550 - In-use utensils improperly stored between use; observe a cleaver stored between the cookline cooler and a prep table, sushi utensils/knives store in a container of standing water in the prep area (water temp- 80F) and a plastic bowl used to scoop rice stored in the warmer on the cookline.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0570 - Wiping cloths improperly stored between use; wet wiping clothes were stored on the kitchen prep table.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor; observed direct floor storage of food products (i.e. shrimp) in the walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 1 - Critical Observed salmon and fried fish on the buffet tested at 119 degree F and 109 degree F (product held less than 4 hours); hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Critical Observed the following potentially hazardous food items held greater than 41 degree F: raw shrimp (cookline cooler)- 48F, sushi (buffet)- 63F, chicken pieces and chicken-on-a-stick (pans on the cookline)- 57F, 58F, sushi rice (kitchen prep table)- 83 and crabmeat product (Coca Cola cooler)- 73 F ; cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1450 - Observe the Coca Cola cooler were the kitchen places food products during the lunch period (4 hours) tested at 80 degree F and food products stored in the refrigeration unit tested at 73 degree F)
    Provide adequate refrigeration necessary to maintain food items at 41 degree F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1570 - Observed duct tape used to repair the door of the kitchen floor chest freezer.; the equipment was observed in a state of disrepair and damaged.
    Repair the kitchen chest floor freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the kitchen chest floor freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1580 - Repeat Observed heavily cracked cutting board used for chopping on the cookline; the food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: observed food residue on the kitchen cleaver stored the between equipment.
    Clean and sanitize these surfaces for food contact.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law (at the threaded hose bibb with an attached hose under the chemical dishmachine).
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2350 ii - Observed the middle stall in the ladies restroom is out-of-service; plumbing is in poor repair.
    Repair and maintain all plumbing components and fixtures.
  • 2350 ii - Plumbing connections under the two compartment and three compartments sinks are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (cookline handsink).
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Additional temperatures: crabmeat product- 73F, beef- 43F, and raw shrimp- 48F. If time is used as a factor for hot or cold holding of the product then a written procedure is to be available and the food items identified and time marked.
Note: An employee Health policy was discussed with the operator. Also noted was a section of the dining area wall has been removed and is pending repair of the wait station area.

July 03, 2008 (Follow-up)

Comments:
In-house cleaning procedures and self inspection plan incorporated in to cyclic cleaning schedule. Pest controller monitoring pest activity. No pests observed today. No food debris buildup observed. Effective cleaning and sanitizing accomplished.

June 03, 2008 (Follow-up)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 1580 - Repeat The cutting boards in kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 3270 - Repeat Methods are not being used to control pests. 1) Dead roaches under buffet tables and in kitchen under equipment. Pest controller under contract using baits in dining room and crack and crevice spray in kitchen.2) Waitress stations are harborage locations. Repair crack and crevices in cabinets. Pick up spills and food debris.
    Remove dead roaches . Put down dated new glue boards as surveillance tool. Initiate a cyclic cleaning schedule describing: Who is going to clean,What is to be cleaned, When the cleaning is to be done and How the cleaning is to be performed.
Comments:
Cyclic Cleaning Schedule and Self Inspection Plan (Written in language of employees) must be made available to inspector.

January 28, 2008 (Follow-up)



Violation: - Repeat

Comments:
Put down dated glue boards and date them. Use as a surveillance tool to monitor action taken to clean facility and eliminate attractions for pests.

January 23, 2008 (Routine)



Violations:
  • -
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: sides of equipment, bottom sides of shelving, floor under equipment especially at floor/wall juncture.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Repeat Food contact surfaces of the knives, sinks, cutting boards, utensils, pans, and sheet trays used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces and store cleaned equipment in a manner that pevents contamination.
  • 3270 - Harborage conditions exist due to buildup of product spills and grease
    Eliminate harborage conditions by setting up an in-house cleaning schedule that tracts who is to clean, what is to be cleaned, when it is to be cleaned and how it is to be cleaned.. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
follow up scheduled for 28 JAN 08.

December 05, 2007 (Routine)



Violations:
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0620 - Repeat Food stored under other sources of contamination.
    Relocate food storage to an approved area until the source of contamination is eliminated or removed.
  • 0820 A 2 - Critical Buffet cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1080 - The food scoop is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2810 - Repeat Wall or wall covering in facility is not smooth and easily cleanable.
    Repair or replace wall or wall covering to make it smooth and easily cleanable.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3260 - Employees are not using the dressing rooms, designated area or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3270 - Premises are not being routinely inspected for evidence of pests
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3340 - Critical Repeat Containers of food not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

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