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
2
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee take a drink from a canned beverage and rinse hands at food prep sink. Hands are to be washed at designated hand sinks only. Owner of establishment discussed best hand wash practices with employee. Advised owner to have a brief training with staff concerning proper hand washing procedures.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Observed no sanitizer residue at mechanical dish wash unit in kitchen. Owner attempted to test sanitizer level and was not able to obtain a reading, Owner contacted company that handles the dishwasher maintenance. Dishes will be washed at dishwasher and then sanitized in sanitizer basin at three compartment sink until fixed. Service company repaired while on site. Advised owner to have staff check dishwasher sanitizer daily.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing
Observed pork being thawed in 50*F stagnant water at food prep sink. Foods may be thawed under cold flowing water to remove any food debris that breaks off, in the refrigerator, or in the microwave if cooked immediately. Employee removed pork from water and placed into the walk in cooler.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises
Observed sliced zucchini in container stored on floor beneath prep table. Food items are to be stored at minimum of 6 inches off the floor. Zucchini was removed and placed into walk in cooler.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces
Observed unclean wire shelving (old food debris and some rust) in walk in cooler. Non food contact surfaces are to be cleaned at regular intervals to not allow build up of food and/or dirt.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 3 Core Violations on this inspection. 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.
