Buffet City

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Approved source; food safe and unadulterated
  • Intermediate: Clam/mussel/oyster tags not marked with last date served. -tags of oysters being sold today are marked with yesterday's date. Discussed proper date marking of oyster tags with operator.
• Food out of temperature
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler- fried shrimp (50°F - Cooling) Cooked last night around 7PM, they were put away stacked and covered. Operator says no temperature monitoring was done to ensure proper cooling, nor was the food taken out today to justify elevated temperatures. Stop Sale issued
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler- fried shrimp (50°F - Cooling) Cooked last night around 7PM, they were put away stacked and covered. Operator says no temperature monitoring was done to ensure proper cooling, nor was the food taken out today to justify elevated temperatures. Stop Sale issued
• Food properly thawed
  • Basic: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. On cooling rack in kitchen- Krab stick (66°F - Cold Holding) Was put out an hour and 45 minutes ago, operator put in cooler to cool
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cut vegetables and sauces in reach in cooler in prep kitchen -raw shell egg in same container as cut onion in prep cooler on cookline. I did not observe direct contact, no stop sale issued. Operator moved eggs to store below ready to eat foods
• Food-contact surfaces designed and maintained
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler in prep kitchen has ambient temperature of 60°F. Operator moved all temperature controlled foods to different unit to cool. All food had been prepped and stocked this morning. No TCS food stored overnight in this unit. Operator will discontinue use of this unit until it has been repaired and can hold temperatures of 41°F and below.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline stained
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles. -walk in cooler handle soiled
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach on shelf in dry storage room 1 dead roach on out of use sushi cooler behind sushi bar Operator cleaned and sanitized both areas.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Approved source; food safe and unadulterated
  • Intermediate: Clam/mussel/oyster tags not marked with last date served.
  • Intermediate: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times.
  • Intermediate: Handwash sink used for purposes other than handwashing.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Approved source; food safe and unadulterated
  • Intermediate: Clam/mussel/oyster tags not marked with last date served.
  • Intermediate: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food.
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Interior of oven has accumulation of black substance/grease/food debris.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times.
  • Intermediate: Handwash sink used for purposes other than handwashing.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises.
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach on prep table on cookline 2 live roaches on prep table in back of kitchen near 3 compartment sink Operator killed all
  • Basic: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  • High priority: Roach excrement and/or droppings present.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Approved source; food safe and unadulterated
  • Intermediate: Clam/mussel/oyster tags not marked with last date served.
  • Intermediate: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food.
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Interior of oven has accumulation of black substance/grease/food debris.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times.
  • Intermediate: Handwash sink used for purposes other than handwashing.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 6 dead roaches on kitchen floor 4 dead roaches in dry storage room 1 dead roach in reach in freezer 1 dead roach above kitchen door
  • High priority: Roach activity present as evidenced by live roaches found. 2 live roaches in dry storage room, one on floor one on cart 1 live roach on kitchen floor near dish pit 1 live roach in out of order ice machine 1 live roach inside reach in cooler on cookline 1 live roach in door hinges of reach in cooler on cookline
  • Basic: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  • High priority: Roach excrement and/or droppings present.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • Intermediate: Clam/mussel/oyster tags not marked with last date served. Last 90 days of oyster tags not dated. Discussed proper dating of oyster tags with operators.
  • Intermediate: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
• Food out of temperature
  • Intermediate: Food being cooled by nonapproved method. -fried chicken cooling in walk in cooler covered and stacked. Operator unstacked and uncovered chicken.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. -sushi cooler did not have ambient thermometer Operator put ambient thermometer in.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over pizzas in reach in cooler near ovens Operator moved pizzas to store above chicken
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw shrimp in reach in cooler Operator moved chicken to store below shrimp -Raw chicken over raw salmon in walk in freezer Operator moved salmon for proper storage
  • Basic: Food stored on floor. -case of chicken on kitchen floor -box of oysters on floor in walk in cooler Operator picked up from floor
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. -Cutting boards on cook line grooved
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Both reach in coolers in sushi area are temping high, one at 48°F, one at 60°F. All items had been recently moved to this area from the walk in cooler and prepped, so operator moved them back to walk in cooler to cool.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line stained
  • Basic: Interior of oven has accumulation of black substance/grease/food debris.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine.
  • High priority: High temperature holding thermometer did not reach 160°F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 143°F)
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles. -walk in cooler handles soiled
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. -Hws at kitchen entrance not easily accessible due to very small amount of space to access it, crowded by cookline equipment. I was only able to wash one hand at a time
  • Intermediate: Handwash sink used for purposes other than handwashing. -sushi chef using hand wash sink to rinse sanitize cloth
  • Intermediate: No soap provided at handwash sink in employee restroom. Operator provided soap.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. -1 dead roach in door of hot box -1 dead roach in floor in dry storage room -4 dead roaches in dry storage room
  • High priority: Roach activity present as evidenced by live roaches found. 7 live roaches in doors of hot box 1 live roach in utility room with soda boxes 13 live roaches in dry storage room, on floors, shelves, and in container of paper to go bags 1 live roach in unused ice machine Operator killed all roaches, discarded paper bags.
  • Basic: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -3 dead roaches in sticky trap under hand wash sink by kitchen entrance
  • High priority: Roach excrement and/or droppings present. -roach droppings in corners of shelving in dry storage area
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -closed can of soda being stored in ice in ice machine Operator removed soda
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Some cooks do not have food handler training yet