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Licensee
Name:
CHINA BUFFET
License Number:
SEA3801045
Rank:
Seating
License Expiration Date:
12/01/2015
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
816A US HWY 27 S AVON PARK, FL 33825
Inspection Information
Inspection Type
Inspection Date
Result
Critical Violations
Non-Critical Violations
Routine - Food
12/19/2011
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
12
3
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
In general, critical violations are those that, if not corrected, are more likely
to contribute directly to food contamination, illness or environmental damage.
Although we use the industry-standard term "critical", varying degrees of severity
and potential risk to the public require inspectors to assess each situation in
determining the appropriate action. In addition, while an establishment may have
multiple violations, the inspectors' training and judgment formulate the overall
result of the inspection to ensure the public health and safety. While most
establishments correct all violations in a timely manner (often during the inspection),
the division's procedures are designed to compel compliance with all violations through
follow-up visits, administration action or closure when necessary.
Critical - Identity of food or food product misrepresented. Imitation crab used at buffet. Product made withfish and crab extract per label. Buffet line does not identify as "krab".
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. [Certified food manager not present. 6 food handling employees present. No other certified food manager present.]
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [While cutting clean vegetables.] Corrected On Site.
Critical - Observed potentially hazardous food thawed in an improper manner. [Raw shrimp thawing in standing water in container in kitchen.] Corrected On Site by draining, rinsing and immediately cooking shrimp.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw chicken above raw beef in walk in cooler.] Corrected On Site.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Foods cooling in warm oven, not properly cooling and not maintaining hot hold temperatures. Cooked pork, ribs, potatoes in opened-door oven between 74degF and 125degF at start of inspection. Doors closed during inspection with oven turned off. Temperatures of food rising to 80degF to 118degF.] Corrected On Site by refigerating items.
Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. [Over open trays of unshelled nuts and ice cream cones.]
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
