CHINA BUFFET, 7914 STATE AVENUE, KANSAS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: CHINA BUFFET
Type: Restaurant
Address: 7914 STATE AVENUE, KANSAS CITY, KS 66112
Phone: 913-334-1389
Total inspections: 9
Last inspection: Nov 16, 2015

Restaurant representatives - add corrected or new information about CHINA BUFFET, 7914 STATE AVENUE, KANSAS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
7-203.11 - --Container that previously held dish detergent used to hold soy sauce on shelf on cookline in kitchen. COS discarded. 3-302.11(A)(2) - --Container of raw chicken in walk in cooler stored over container of raw beef. COS moved KDA_2_40111 - --Employee eating on prep table top in kitchen area. COS removed KDA_3_10111 - --Boxes that previously held raw chicken holding bags of chilies, bottles of lemon juice, boxes of cornstarch and knife stored as clean. COS discarded boxes KDA_3_30211A4 - --Boxes of raw chicken on drain board of 3 vat sink stored over metal pans stored as clean on shelf below. Metal pans not covered. KDA_3_30412B - --Bowl used as scoop in container of cut onions on cookline shelf in kitchen. Single use cup used as scoop in container of sauce on cookline shelf in kitchen. KDA_3_30414B1 - --Wet wiping cloth on make table top prep area in kitchen, not in bucket of sanitizer. KDA_3_30511A1 - --Boxes of raw chicken stored on floor of kitchen area. KDA_3_50116A2 - --Pooled eggs on cookline mobile tray at 51F. Cut cabbage on counter in kitchen area with no attempt at cold holding at 48F. COS moved into cooler. KDA_4_20211A2 - --One container holding cut vegetables on cookline prep table with crack in rim of container. One plastic container holding cooked breaded chicken in sliding door reach in cooler with melted corner. COS discarded KDA_4_60111A - --6 metal pans stored as clean on shelving below food prep table top in kitchen area for clean equipment/utensils with visible food debris. One metal pan stored as clean on shelving above 3 vat sink for clean equipment/utensils with visible food debris on surface. Cutting board on make table top unit soiled with food debris on surface. COS rewashed. KDA_4_60213 - --Underside of make table top lid handles soiled with food debris buildup. KDA_4_70211 - --Dish washer washing dishes with soap water and rinsing but not sanitizing dishes before placing on shelving above 3 vat sink in dish machine area as clean. PIC stated they are placed in dish machine for sanitizing, but this process was not observed by inspectors. KDA_5_20511B - --2 metal strainers in handsink basin in back area of kitchen by 3 vat sink. KDA_5_501113 - --Lid to outside dumpster left open. KDA_7_20111A - --Bottle of zippo lighter fluid stored on shelf next to container holding RTE fortune cookies. Bottle of dish detergent stored on lower shelf of kitchen prep table top next to bowls and strainers stored as clean. COS moved. KDA_Defacto - --Container of cut cabbage (2nd container) at 43F on cookline counter.	11/16/2015	17	Follow-up	Out
3-302.11(A)(2) - --Raw chicken in containers on shelving over containers of raw beef in walk in cooler. COS moved 3-501.17(A) - --Cooked chicken in reach in cooler in kitchen with date of 10/5 on container. PIC stated it was removed from freezer 10/25. COS redated. KDA_2_40111 - --Open cup of coffee on prep table top in kitchen. COS moved. KDA_3_30211A1b - --Containers of raw chicken stored on top of boxes of RTE soda syrup. COS moved. KDA_3_30211A4 - --Raw chicken being cut on prep table top over storage of clean sanitized metal trays. Metal trays were soiled with drippings from raw chicken. KDA_3_30412B - --Bowl used as scoop in container of cornstarch and in container of cut vegetables on cookline area. KDA_3_30412D - --Ice cream scoop in standing water on buffet line. Scoop for cooked rice in standing water at 72F in kitchen area. KDA_3_30511A1 - --Raw chicken on the floor of the walk in cooler. Raw chicken on the floor in the warewashing area. KDA_3_50116A1 - --Containers of cooked proteins under a shelf of cut raw vegetables in kitchen area by make table top. PIC stated they were hot. Cooked shrimp at 70F, cooked pork at 70F, cooked beef at 71F, cooked chicken at 68F, 130F. COS reheated KDA_4_20211A2 - --Container holding green onions in walk in cooler with cracks in container. Container holding cooked shrimp in walk in cooler with cracks in container. Melted bucket holding soy sauce in kitchen area. Bus tub stored as clean on shelving above 3 vat sink area with melted corner. Not free of imperfections. COS discarded. KDA_4_50111B - --Seals to reach in cooler doors under make table top are not intact and have holes in gaskets. KDA_4_50114 - --Interior of dish machine soiled with heavy food debris and limescale buildup. KDA_4_50213A - --Utensils stored as clean in cardboard boxes in kitchen area. KDA_4_60111A - --Cutting board on make table top unit with visible dirt debris buildup. Pitchers stored as clean in box that previously held raw chicken in warewashing room. Knife stored as clean on magnetic strip in kitchen with visible food debris buildup on blade. KDA_4_60111C - --underside of handles to make table top lids soiled with food debris buildup. KDA_4_60213 - --seals to reach in cooler doors under make table top soiled with heavy food debris buildup. Tracks of sliding reach in cooler doors soiled with food debris buildup. KDA_5_20511B - --Metal strainer stored in handsink basin in back storage area by 3 vat sink. Metal scrubber in basin of handsink in kitchen. COS removed. KDA_5_501113 - --Lids to outside garbage container left open. KDA_6_20211A - --Light bulb in walk in cooler is not shielded nor is it plastic coated. KDA_6_30112 - --No paper towels at handsink in kitchen area. KDA_6_30114 - --No handwashing signage at handsink in consumer area or in toilet rooms. COS Supplied KDA_6_50111 - --broken tiles under work and fryer area. KDA_6_501111A - --20 fresh rodent droppings in storage area off kitchen behind storage bins of flour, cornstarch, etc. KDA_6_50112A - --Floors under woks, and fryers are soiled with heavy food and grease buildup. Pooling of liquid oil in corner of kitchen by fryers. Walls in kitchen are soiled with food debris and grease buildup. Dust buildup on vent above dish machine and on ceiling tiles next to it. Dust buildup on ceiling tiles in kitchen area. KDA_7_10211 - --Working spray bottle of pink liquid under 3 vat sink in kitchen area without a label on container. Working spray bottle of pink liquid without a label in back area at 3 vat sink. PIC identified both as sanitizer. COS labeled. KDA_7_20612 - --4 uncovered bait blocks in establishment: 2 in warewashing area, one by handsink and reach in cooler in kitchen, and one by door to back storage area. KDA_Defacto - --cooked rice in rice cooker in back room at 152F, fried rice in kitchen at 149F in rice cooker, steamed rice at 166F in rice cooker in kitchen on buffet line, teriyaki chicken at 142F, cooked veg rice at 149F, seafood delight at 179F, veg noodle at 144F, fried rice at 148F --cooked shrimp at 40F, cooked chicken at 37F in walk in cooler. cooked chicken in reach in cooler at 36F, cooked pork at 40F in reach in cooler. in reach in cooler under make table top, imitation crab at 36F, pooled eggs at 37F, raw shrimp at 37F --Strips in place for chlorine	10/26/2015	27	Regular	Out
Details not available.	10/27/2014
Details not available.	05/27/2014
Details not available.	02/11/2014
Details not available.	11/15/2013
Details not available.	10/24/2013
Details not available.	10/10/2013
Details not available.	10/09/2013

7-203.11 - A CONTAINER previously used to store POISONOUS or TOXIC MATERIALS may not be used to store, transport, or dispense FOOD.
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD IN equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or IN separate areas
3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30211A4 - Protection by Covering - FOOD shall be protected from cross contamination by storing the FOOD in packages, covered containers, or wrappings.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30412D - In-use utensil storage (Running water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with moist FOOD such as ice cream or mashed potatoes shall be stored in running water of sufficient velocity to flush particulates to the drain.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_4_50114 - A WAREWASHING machine- the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or FOODS, or laundering wiping cloths- and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned and SANITIZED: Before use- Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function- and, If used, at least every 24 hours.
KDA_4_50213A - SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
KDA_7_20612 - Rodent bait shall be contained IN a covered, tamper-resistant bait station.

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