New China Buffet

October 21, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE DURING STORAGE AND SERVICE. NOTED COOKED RICE (FOR SUSHI) AT 83.5F STORED INSIDE CHEST COOLER (PREP AREA). NO SHELF (PH) STABLE TEST AVAILABLE. INSTRUCTED TO PROVIDE. POTENTIALLY HAZARDOUS FOOD MUST BE TESTED AT A CERTIFIED MICROBIOLOGICAL TESTING LABORATORY AND MUST HAVE WRITTEN DOCUMENTATION FROM THE SAID PARTICULAR PRODUCT CAN BE HELD AT ROOM TEMPERATURE. FOUND SEAFOOD SALAD INTERNAL TEMPERATURE OF 53.8F, CABBAGE/CARROT SALAD AT 51.9F, SLICED TOMATO CUCUMBER SALAD AT 48.9F. THE SAID FOOD PRODUCTS ARE STORED AT THE BUFFET COLD HOLDING TABLE (WITH AN AIR TEMPERATURE OF 41.9F. INSTRUCTED PERSON IN CHARGE, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $50.00 TOTAL WEIGHT 5 LBS. CRITICAL VIOLATION ISSUED 7-38-005 (A).
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOUND ICE NOT PROTECTED DURING STORAGE AND SERVICE. INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER AND LOWER PANEL NOT CLEAN WITH BLACK MOLDLKE SUBSTANCE AROUND TUBINGS AND SURFACES WHERE THE WATER FLOWS. INTRUCTED TO DETAIL CLEAN AND MAINTAIN. SERIOUS VIOLATION 7-38-005 (A)
code 16
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: FOUND NO LICENSED PEST CONTROL SERVICE AND NO WRITTEN PEST CONTROL LOG BOOK. INSTRUCTED TO PROVIDE. A WRITTEN LOG SHALL BE MAINTAINED AND AVAILABLE. SERIOUS VIOLATION ISSUED 7-38-020
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOOD (E.G. CHICKEN, COOKED RICE, MEAT, SOUP, BEEF, PORK ETC.) ARE BEING PREPARED AND SERVED. MUST PROVIDE. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION ISSUED 7-38-012
code 21
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS NOT CORRECTED ISSUED ON 01-30-2013, INSPECTION REPORT# 1321640. SERIOUS VIOLATION ISSUED 7-42-090 #32 - INSTRUCTED TO CLEAN AND REPAINT PREP SHELF WITH RUST BUILD-UP IN PREP AREA.---------MUST CLEAN AND REPAINT RUST METAL STORAGE RACKS INSIDE WALK-IN COOLER OR REPLACE.----------MUST REPLACE WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP AROUND (2) 3 COMPARTMENT SINK. #34 - INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAM UNDER AND AROUND 3 COMPARTMENT SINK (BY DISH WASHING MACHINE).---------MUST CLEAN AND MAINTAIN FLOORS ALONG THE WALLS UNDER COOKING LINE. #35 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD DEBRIS ACCUMULATION AROUND PREP AREA AND/OR REPAINT. #36 - LIGHT MUST BE SHIELDED WITH END CAPS INSIDE ICE CREAM FREEZER. #38 - INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK.--------MUST REPAIR OR REPLACE BACK FLOW PREVENTER DEVICE AT MOP SINK. #40 - INSTRUCTED TO PROVIDE THERMOMETER INSIDE PIZZA/GARLIC BREAD HOT HOLDING UNIT.
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED METAL SHEET NEXT TO DISH MACHINE IN POOR REPAIR WITH GAP/OPENING AND WITH EXCESSIVE BLACK MOLD LIKE SUBSTANCE. INSTRUCTED TO CLEAN AND REPAIR OR REPLACE.---------MUST CLEAN AND REPAINT (2) PREP SHELVES (UNDER PREP TABLE) WITH RUST BUILD-UP OR REPLACE.-------MUST PROVIDE SNEEZE GUARD/BARRIER ATTACHED TO ICE CREAM TAYLOR MACHINE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLER, DISH RACKS (DISH MACHINE), INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, OVENS, PIPES AND ELECTRICAL CONDUITS WITH EXCESSIVE GREASE, INTERIOR CABINET WITH CLUTTER UNDER HOT AND COLD BUFFET TABLE.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH EXCESSIVE GREASE ACCUMULATION.--------MUST CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE INSIDE WALK-IN COOLER.---------MUST CLEAN AND MAINTAIN LIGHTSHIEDLS WITH DUST AND GREASE BUILD-UP ABOVE FOOD PREP AREA.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD HOLDING TEMPERATURE OF FOOD PRODUCTS.
code 40

What changed since the previous inspection?

Compared with Pass on January 30, 2013: 6 findings appeared for the first time. 3 findings recurred. 3 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.