New China Buffet #3, 7307 Crestwood Boulevard, Birmingham, AL 35210 - Restaurant inspection findings and violations



Business Info

Restaurant: New China Buffet #3
Address: 7307 Crestwood Boulevard, Birmingham, AL 35210
Total inspections: 3
Last inspection: May 29, 2012
Score
(the higher the better)

93

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Food contamination prevented during storage, preparation, display, handling, other.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
Sep 12, 2011 97
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
Jan 3, 2012 94
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
May 29, 2012 93

Violation descriptions and comments

Sep 12, 2011

3-307.11 Store raw animal products below and away from produce and ready to eat foods./ Boxes of oysters stored beside produce in the WI cooler.
5-501.113 Keep the dumpster side door closed.
6-303.11 Provide at least 50 foot candles of light in food prep and warewashing areas./ Lighting is too dim in the kitchen.

Certified Manager must register with JCDH and have the CFSM card in possession or on file when working. Discussed new on-line training program for foodhandlers.

Jan 3, 2012

2-301.14 Wash hands properly at station (and discard gloves) after handling soiled utensils./ Dishmachine operator loaded dirty dishes in the machine, then touched clean utensils without washing hands: contaminated wares were rewashed, and employee retrained on hygienic and sanitary handling procedures (including prohibition of gloving as a substitute for handwashing).
4-501.12 Resurface cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized, or discard if they are not capable of being resurfaced.

May 29, 2012

3-501.16 Maintain potentially hazardous food at 41 F or below./ Glass door RI cooler at the wok stove reading 42F-50F; raw shrimp, fish, and chicken, and cooked egg rolls stored in the cooler >2hrs 43F-45F voluntarily discarded: cease storing PHF in this unit until holding food at proper temperature.
3-501.15 Use shallow pans that facilitate heat transfer when cooling food, and do not wrap or cover food until cooled./ Large, wrapped food storage totes of cooked macaroni and cooked shrimp cooling in the WI produce cooler.
4-202.16 Paint or seal bare wood supports for the glass door RI cooler at the wok stove.

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