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2. Alabama smaller cities
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4. Jefferson County, AL Restaurants

Business Info

Restaurant: China Buffet
Address: 9136 East Parkway, Birmingham, AL 35206
Total inspections: 3
Last inspection: Mar 22, 2012

Score
(the higher the better)
94

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Violation descriptions and comments

4-202.11 Provide smooth, easily cleanable food contact surfaces./ Cracked and broken food storage totes discarded during the inspection.
4-302.12 Provide appropriate, readily accessible thermometers for all coolers./ No air temperature thermometer located in the small prep cooler at the cook line.
3-307.11 Store raw animal products below and away from ready to eat foods./ Raw animal foods stored over ice cream in the WI freezer.
4-201.11 Provide durable stoppers for the warewashing sink compartments that are designed and constructed to retain their characteristic qualities under normal use conditions./ Stopping the sink compartments with plastic wrap.
6-202.15 Protect outer openings from entry of insects and rodents./ Rear door propped open for ventilation (owner closed the door after the inspection began).
4-204.11; 6-304.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles, and mechanical ventilation to keep rooms free of excessive heat, vapors, and smoke./ Grease dripping from the top of the filter mounts in the vent hood; smoke throughout the kitchen: turn the ventilation hood on when cooking.

Discussed new online training option for foodhandlers.

2-301.14 Wash hands properly after handling soiled utensils, and after any potential contamination./ Dishmachine operator loaded dirty dishes into the machine, then rinsed hands with the prewash sprayer and unloaded the clean dishes: employee was directed to wash hands properly at station, and the contaminated dishes were rewashed.
3-501.16 Maintain potentially hazardous food at 135 F or above./ Stir-fried, commercially precooked clams in shell on the hot bar 96F-99F voluntarily discarded.
4-602.11 Wash, rinse, and sanitize can opener blade after each period of continuous use, or at least every 4 hours./ The can opener blade is heavily soiled (the apparatus is dirty, greasy, and moldy); removed from use for cleaning and sanitizing during the inspection.
4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 25 ppm at 120 F or higher; 50 ppm at 75 F or higher; or, 100 ppm at 55 F or higher./ No detectable chlorine residual on washed food buffet pans air-drying on the drainboard of the 3 compartment sink; all were immersed >10 seconds by the owner in 100ppm solution for sanitization.
2-103.11 Prohibit unauthorized persons from serving themselves at the waitstation./ Customer from the dining room serving himself ice cream from the chest freezer.
3-501.13 Thaw PHF: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave./ Shrimp thawing in standing water in the warewashing sink.
3-301.11 Provide utensil with handle for dispensing food./ Dispensing dry ingredients from the storage bins with bowls.
3-305.14 Cease prewashing and soaking soiled utensils while using the 3-compartment sink for food preparation./ Prewashing and soaking soiled utensils in the center compartment of the sink with shrimp thawing in the left-hand compartment.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Work tables in the kitchen, can opener base, and shelving in the WI cooler are very dirty.
4-201.11 Provide durable stoppers for the warewashing sink compartments that are designed and constructed to retain their characteristic qualities under normal use conditions./ Stopping the sink compartment with plastic wrap.
4-501.14; 4-501.16 Clean the 3 compartment sink and backsplash, and sanitize the sink before and after using it to thaw food./ Sink backsplash is very dirty, and the equipment was not cleaned and sanitized after thawing raw shrimp in the sink and initiating manual warewashing procedure.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 200 ppm chlorine./ Storage solutions for cloths tested negative and <50ppm.
6-202.15 Protect outer openings from entry of insects and rodents (R)./ Rear door propped open for ventilation (owner closed the door after the inspection began).
6-501.11 Repair or replace: damaged base tiles at the entrance to the WI cooler; detached metal panel on the facing of the vent hood canopy.
6-303.11 Provide at least 50 foot candles of light in food prep and warewashing areas./ Blown bulbs in fixtures in the vent hood, kitchen, and dishmachine area.
4-204.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Install the grease extractors and drip channel catch pans when cooking (owner installed the extractors in the vent hood after the inspection began).

Replace the missing seafood COO disclosure notice.

4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 25 ppm at 120 F or higher; 50 ppm at 75 F or higher; or, 100 ppm at 55 F or higher./ No detectable chlorine residual on washed buffet food pans air-drying on the drainboard of the warewashing sink; solution in the sanitizing compartment of the sink tested negative for chlorine: all washed items were immersed in fresh 100ppm solution >10 seconds for sanitization.
Repeat violation under Official Notice 2L45001766: a new employee was assigned to warewashing duty and failed to sanitize as required. Supervise employees and retrain as needed; a notice of intent to suspend the permit may be issued for on-going non-compliance.
6-303.11 Provide at least 50 foot candles of light in food prep and warewashing areas./ Blown bulbs in fixtures in the vent hood, kitchen, and dishmachine area.

Seafood COO disclosure notice has been posted.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

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1. Alabama small cities
2. Alabama smaller cities
3. Alabama
4. Jefferson County, AL Restaurants