China Buffet
Permit ID: FD-18411
Permit Type: E & D
17119 N Litchfield Rd Suite 20 Surprise 85374
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco
Observed 4 employee water bottles at grill line. Employee food and drink should be stored at employee break area. Drinks may be allowed within in the kitchen as long as they are in durable cups with a lid and straw. Drinks were removed from the grill line.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.
Observed hand sink to be difficult to use due to empty boxes stored around sink. Sinks for hand washing are to be easy to access and clear of equipment and other items.. Manager removed boxes from around hand sink.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Observed crab being prepared at a temperature of 60*F. As per manager crab was removed from walk in cooler and placed on prep table to start preparing. Staff were called to start cooking food and left crab out for approximately 30 minutes. Crab was placed back into walk in cooler to cool until staff had time to prepare menu item. Crab was checked to be at 45 *F after being placed in walk in cooler.
Observed Chicken at 47*F, raw beef at 44*F, and Shrimp at 45*F and small preparation refrigerator across from woks in kitchen Cold hold of food to be 41*F or lower during preparation and storage. Manager instructed staff to add ice to raw meat products to chill. Meats were checked within 30 minutes and were ay 41*F. Ambient temperature of refrigerator checked with min/max registering thermometer to be 36*F.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest
Observed numerous fly strips with dead flies attached to ceiling in food preparation in kitchen area. Pest control equipment must be cleaned at regular intervals to remove dead insects.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 2 Core Violations on this inspection. A pattern of non-compliance is developing for Priority violation # 20, [3-501.16 (A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection. Verbally discussed Notice of Inspection Rights with Eric L. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with inspection.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
