- Basic - Ceiling soiled with accumulated grease. Observed throughout kitchen. **Repeat Violation** **Warning**
- Basic - Ceiling tile in disrepair. Observed near handwash sink across from RIC. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. Observed at wall near WIF. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Observed at sushi bar. **Warning**
- Basic - Equipment in poor repair. Observed microwave in poor condition across from RIC. **Warning**
- Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Observed one missing at cook line. **Warning**
- Basic - Food stored in undrained ice. Observed fish stored on buffet line and shrimp at grill line. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed at grill station. **Warning**
- Basic - Ice buildup in walk-in freezer. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **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. 0 ppm **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed dumpling sauce not properly protected. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Observed near warewashing area. **Repeat Violation** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Probe thermometer not within the intended measuring range of use. Observed in RIC. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed near warewashing area. **Warning**
|
10/28/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed in rice. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Observed box of grease near cook line. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Ceiling soiled with accumulated grease. Observed throughout kitchen. **Repeat Violation** **Warning**
- Basic - Ceiling tile in disrepair. Observed near handwash sink across from RIC. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at buffet line. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. Observed at prep station. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Observed at drink station. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. Observed at wall near WIF. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Observed at sushi bar. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on shelf near warewashing area. **Warning**
- Basic - Equipment in poor repair. Observed microwave in poor condition across from RIC. **Warning**
- Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Observed one missing at cook line. **Warning**
- Basic - Food stored in undrained ice. Observed fish stored on buffet line and shrimp at grill line. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed at grill station. **Warning**
- Basic - Hood soiled with accumulated grease. Observed at grill station and at cook line. **Warning**
- Basic - Ice buildup in walk-in freezer. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at grill station. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HWS near prep sink. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed in RIF. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Observed at prep sink in kitchen. **Warning**
- Basic - Reuse of single-use gloves. Observed at sushi bar. **Warning**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Observed tomato can reused to store white substance at prep table. Observed raw chicken box reused to store cooked chicken. **Warning**
- Basic - Stored food not covered in walk-in cooler. Observed beef not covered. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Observed in Sirachi bottle. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed: crab sticks 52°F, Fish Roe 58°, and Spicy crab meat 47°. Food items have been out of temperature for less than 4 hours. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Observed: Cut watermelon 50°, Shredded cheese 49°, Noodles 50°, Kim Chi 49°, Rice noodles 49°. **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. 0 ppm **Warning**
- High Priority - Food stored in ice used for drinks. See stop sale. **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 . Sushi rice , corn starch and water mixture . **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed dumpling sauce not properly protected. **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Observed near warewashing area. **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed in ice machine near drink station. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in HWS across from RIC. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided time as a public health application **Warning**
- Intermediate - Probe thermometer not within the intended measuring range of use. Observed in RIC. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed RIC maintaining temperatures between 47°F and 58°F **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. Observed crab meat at sushi bar. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information . **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed near warewashing area. **Warning**
|
10/27/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Buildup of food debris/soil residue on equipment door handles. At sushi bar reach in coolers, and three door reach in freezer at main kitchen area.
- Basic - Ceiling tile missing. At back hallway near walk in freezer.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. At hibachi station,. **Repeat Violation**
- Basic - Hood soiled with accumulated grease. At cook line. **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. At buffet line.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At main dry storage room.
- Basic - Reach-in cooler gasket torn/in disrepair. Three door reach in freezer at main then area.
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Left on cook line. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed male food handler donning gloves without first washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw salmon stored above cooked dumplings at walk in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Two locations under dish washing counter. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At server station near sushi bar. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At several locations throughout kitchen area. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
|
6/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. At rear dry storage area. **Repeat Violation**
- Basic - Ceiling soiled with accumulated grease. Throughout kitchen. **Repeat Violation**
- Basic - Clean cups/glasses not properly air dried - wet nesting. At server area to left of buffet area.
- Basic - Cove molding at floor/wall juncture broken/missing. Near walk in freezer. **Repeat Violation**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Near dry storage. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. At hibachi station. **Repeat Violation**
- Basic - Hood soiled with accumulated grease. At hibachi station, and in main kitchen area.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. At servers area to left of buffet area. **Corrected On-Site** **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At server area leading to kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Roast pork/Raw meats at reach in and walk in freezers. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. On cooktop at cook line.
- Basic - Soiled reach-in cooler gaskets. Center door at three door "True" reach in freezer.
- Basic - Stored food not covered in walk-in cooler. Cut vegetables (onion and peppers) not covered at walk in cooler. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Raw whole snapper. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor. Near cook line. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cucumber and tomato salad held at 55°f(less then 4 hours), manager moved product to walk in cooler, bringing temperature to 40°f. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed male food handler grab fried chicken, with bare hands, from walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over ready to eat jello at walk in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Two locations under dishwashing counter. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Servers area to left of buffet area. **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Green liquid stored in unlabeled spray bottle stored at servers area.
|
4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine. Near server station. Priority: Intermediate
- Intermediate - Observed: Accumulation of black/green mold-like substance inside the ice bin. At server station. Priority: Intermediate
- Basic - Observed: Bowl or other container with no handle used to dispense food. Soy sauce bucket near cook line. Priority: Basic
- Basic - Observed: Build-up of grease on nonfood-contact surface. At fire suppression system at hibachi grill. Priority: Basic
- Basic - Observed: Build-up of mold-like substance on nonfood-contact surface. Under sink at server entrance to kitchen. Priority: Basic
- Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Serve real areas throughout kitchen. Priority: Basic
- Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Back storage room next to chest freezers. Priority: Basic
- Basic - Observed: Case/container/bag of food stored on floor in walk-in freezer. Raw chicken Priority: Basic
- Basic - Observed: Ceiling soiled with accumulated grease. Throughout kitchen. Priority: Basic
- Basic - Observed: Ceiling tile missing. Near walk in freezer Priority: Basic
- Basic - Observed: Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Priority: Basic
- Intermediate - Observed: Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk at reach in cooler. Priority: Intermediate
- Basic - Observed: Cove molding at floor/wall juncture broken/missing. Near walk in freezer. Priority: Basic
- High Priority - Observed: 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. Chemicals reading of 0 ppm after sanitation cycle. After priming machine chemical reading of 50 ppm. **Corrected On-Site** Priority: High Priority
- Basic - Observed: Dusty ceiling tiles and/or air conditioning vent covers. Women's restroom. Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line. Priority: Basic
- Basic - Observed: Equipment in poor repair. Chest freezer lid in back dry storage area Priority: Basic
- Basic - Observed: Floor tiles cracked, broken or in disrepair. Inside walk in cooler. Priority: Basic
- Basic - Observed: Floor/table fan has accumulation of food debris/dust/grease/soil residue. Near dry storage area. Priority: Basic
- Basic - Observed: Floors not constructed to be easily cleanable. Walk in cooler. Priority: Basic
- Basic - Observed: Food stored in dry storage area not covered. Bread crumbs. Priority: Basic
- Basic - Observed: Garbage on the ground and/or pad around dumpster. Priority: Basic
- Basic - Observed: Grease accumulated under cooking equipment. Priority: Basic
- Basic - Observed: Grease on the ground and/or pad around grease receptacle. Priority: Basic
- Basic - Observed: Hood filter missing from automatic fire suppression/exhaust system. At hibachi grill Priority: Basic
- Basic - Observed: Ice scoop handle in contact with ice. At server station near sushi table. **Corrected On-Site** Priority: Basic
- Basic - Observed: In-use wet wiping cloth/towel used under cutting board. Priority: Basic
- Intermediate - Observed: Interior of reach-in freezer soiled with accumulation of food residue.three door beverage air freezer. Priority: Intermediate
- Basic - Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen entrance. Priority: Basic
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Employee restroom in kitchen area, as well as near three compartment sink. Priority: Basic
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom Priority: Intermediate
- Basic - Observed: Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Roasted pork. Priority: Basic
- Basic - Observed: Open dumpster lid. Priority: Basic
- Basic - Observed: Plumbing system in disrepair. Observed sink at server entrance to kitchen leaking into pan in cabinet under sink. Priority: Basic
- Observed: Portable fire extinguisher gauge in red zone. For reporting purposes only. Priority: Reporting
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish and pudding at buffet line held at 56-57°F . Priority: High Priority
- Basic - Observed: Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken on prep table. Priority: Basic
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw chicken over tub of cream cheese filling in walk in cooler. Priority: High Priority
- Intermediate - Observed: Slicer blade guard soiled with old food debris. Priority: Intermediate
- Basic - Observed: Soil residue build-up on nonfood-contact surface. Ish machine rack. Priority: Basic
- High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Fish and pudding held at buffet line 56-57°F for undetermined amount of time. Priority: High Priority
- Basic - Observed: Stored food not covered in reach in freezer. Roasted pork , shumai in three door beverage air reach in cooler. Priority: Basic
- Basic - Observed: Stored food not covered in walk-in freezer. Raw chicken, raw frog legs, raw calamari. Priority: Basic
- Basic - Observed: Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Priority: Basic
- High Priority - Observed: Vacuum breaker missing at hose bibb. At dish washing area. In two separate locations. Priority: High Priority
- Basic - Observed: Walk-in freezer gasket torn/in disrepair. Priority: Basic
- Basic - Observed: Walk-in freezer gaskets soiled with slimy/mold-like build-up. Priority: Basic
- Basic - Observed: Water draining onto floor surface. From leaking pipe in ceiling near dish room. Priority: Basic
|
12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/18/2013 | Complaint Full | Call Back - Complied |
- Basic - Observed: Bowl or other container with no handle used to dispense food. Top of gallon jug cut to be used as a scoop for rice. This item is not easily cleanable and cannot be used as a food contact scoop. **Warning** Priority: Basic
- Basic - Observed: Buildup of food debris/soil residue on equipment door handles. 3 door reach in freezer in prep area. **Warning** Priority: Basic
- Basic - Observed: Cardboard used to line food-contact shelves. Glass door reach in cooler in walk thru from kitchen to buffet. **Warning** Priority: Basic
- Basic - Observed: Clean cups/glasses not properly air dried - wet nesting. Cups in server station. **Warning** Priority: Basic
- Basic - Observed: Clean knives/utensils stored in crevices between equipment. **Warning** Priority: Basic
- Basic - Observed: Dusty ceiling tiles and/or air conditioning vent covers. Return AC vent near server station ice machine. **Warning** Priority: Basic
- Intermediate - Observed: Encrusted material on can opener blade. **Warning**
- Basic - Observed: Equipment in poor repair. Walk in cooler for meats not able to maintain product temperature at 41° F or below. This violation just be corrected by July 18th 2013. **Warning** Priority: Basic
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. This violation must be corrected by September 18th 2013. **Warning** Priority: High Priority
- Basic - Observed: Ice scoop handle in contact with ice. Server station ice bin. **Warning** Priority: Basic
- Basic - Observed: In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar, flour, and corn meal buckets in dry storage room. **Corrected On-Site** **Warning** Priority: Basic
- Intermediate - Observed: Interior of reach-in cooler soiled with accumulation of food residue. Cook line reach in full of standing water. **Warning** Priority: Intermediate
- Intermediate - Observed: No soap provided at handwash sink. Near 3 compartment prep sink. **Warning** Priority: Intermediate
- Basic - Observed: Plumbing system in disrepair. Hand wash sink near mop sink. Hot water handle broken making it difficult to turn on and cold water was turned off at the wall. **Warning** Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Multiple items in walk in meat cooler above 41° F. See temperature section and Stop sale. **Warning** Priority: High Priority
- Intermediate - Observed: Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning** Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Tub of cooked chicken pieces marked to be discarded at 3:00 pm, time observed 3:38 pm. Product discarded by manager. **Corrected On-Site** **Warning** Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Wings and pork on a stick on buffet not at 135° F or above. **Warning** Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw fish above sauces in server cooler in walk thru area from kitchen to buffet. **Corrected On-Site** **Warning** Priority: High Priority
- Basic - Observed: Reach-in cooler gasket torn/in disrepair. 3 door reach in freezer. **Warning** Priority: Basic
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shrimp, chicken, meatballs in Turbo Air reach in not date marked. **Warning** Priority: Intermediate
- Basic - Observed: Soiled reach-in cooler gaskets. Sushi bar. **Warning** Priority: Basic
- High Priority - Observed: Toxic substance/chemical improperly stored. Spray bottle of grease lightening stored on table in server station. **Warning** Priority: High Priority
- Basic - Observed: Walk-in cooler gasket torn/in disrepair. **Warning** Priority: Basic
- Basic - Observed: Walk-in cooler/walk-in freezer floor soiled. Red sauce spilled on freezer floor. **Warning** Priority: Basic
- Basic - Observed: Walk-in freezer gaskets soiled with slimy/mold-like build-up. And door frame. **Warning** Priority: Basic
- Basic - Observed: Walk-in freezer shelves soiled with encrusted food debris. Meat walk in. **Warning** Priority: Basic
|
7/17/2013 | Complaint Full | Warning Issued |
Restaurant representatives - add corrected or new information about China Super Buffet, 2698 N Monroe St, Tallahassee, FL »