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Licensee
Name:
CHINA SUPER BUFFET
License Number:
SEA4702618
Rank:
Seating
License Expiration Date:
06/01/2020
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
2698 N MONROE ST TALLAHASSEE, FL 32303
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/05/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
4
8
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.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. 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.
Basic - - From initial inspection : Basic - Dead roaches on premises: observed one dead roach on dry storage shelve at drink station. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2018-03-05: Dead roaches on premises: observed be dead roach on floor next to hot Holding buffet table and one dead roach on the floor next to ice cream freezer. **Admin Complaint**
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface: top of reach-in freezer in the back: reach-in cooler gasket torn/in disrepair: three compartment reach-in cooler next to walk-in cooler. **Warning** - From follow-up inspection 2018-03-05: Duct tape used to repair nonfood-contact surface: top of reach-in freezer in the back: reach-in cooler gasket torn/in disrepair: three compartment reach-in cooler next to walk-in cooler. **Time Extended**
Basic - - From initial inspection : Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator as well as gaskets throughout establishment soiled and Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning** - From follow-up inspection 2018-03-05: Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator as well as gaskets throughout establishment soiled and Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Time Extended**
Basic - - From initial inspection : Basic - Hole in or other damage to wall: wall next to wine storage shelf in dry storage. **Warning** - From follow-up inspection 2018-03-05: Hole in or other damage to wall: wall next to wine storage shelf in dry storage. **Time Extended**
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning** - From follow-up inspection 2018-03-05: Hood filter missing from automatic fire suppression/exhaust system. Observed filters replaced in one part missing. **Time Extended**
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning** - From follow-up inspection 2018-03-05: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning** **Time Extended**
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle: underneath handwash sink in the kitchens. **Warning** - From follow-up inspection 2018-03-05: Water leaking from pipe and/or faucet/handle: underneath handwash sink in the kitchens. **Time Extended**
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name: sushi bar and containers of salt/sugar and white powdery substance. **Warning** - From follow-up inspection 2018-03-05: Working containers of food removed from original container not identified by common name: sushi bar. **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit: Chicken 46°F-54°F and chopped pork 49°F.
Per operator made 3/1/18 and left in walk-in cooler and reach-in cooler all day. See Stop Sale.
Noodles 63°F, held less than 4 hours, observed operator place food in walk-in cooler to bring down temperature. Retemp noodles 42°F. **Warning** - From follow-up inspection 2018-03-05: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit: Chicken 50°F-53°F dated 3/4/18 held more than 4 hours. See stop sale. **Time Extended**
High Priority - - From initial inspection : High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse: Chicken 46°F-54°F and chopped pork 49°F.
Per operator made 3/1/18 and left in walk-in cooler and reach-in cooler all day. **Warning** - From follow-up inspection 2018-03-05: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse: Chicken 50°F-53°F dated 3/4/18 held more than 4 hours. **Time Extended**
Intermediate - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine: waitress station as well as ice bins at both waitress station and accumulation of black/green mold-like substance on/around soda dispensing nozzles at waitress station by sushi bar. **Repeat Violation** **Warning** - From follow-up inspection 2018-03-05: Accumulation of black/green mold-like substance in the interior of the ice machine: waitress station as well as ice bins at both waitress station and accumulation of black/green mold-like substance on/around soda dispensing nozzles at waitress station by sushi bar. **Time Extended**
Intermediate - - From initial inspection : Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
Observed invoice for salmon not specified whether frozen or fresh. **Warning** - From follow-up inspection 2018-03-05: Failure to maintain freezing records on nonexempt fish for 90 days. **Time Extended**
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times: Sushi fish case stored over handwash sink. **Warning** - From follow-up inspection 2018-03-05: Handwash sink not accessible for employee use at all times: Sushi fish case stored over handwash sink. **Time Extended**
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be complied by 5/2/18. **Repeat Violation** **Warning** - From follow-up inspection 2018-03-05: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be complied by 5/2/18. **Time Extended**
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.
