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Licensee
Name:
CHINA BUFFET
License Number:
SEA2328689
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
18690 NW 67 AVE HIALEAH, FL 33015
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
03/10/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
0
6
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 - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler ambient temperature at 50° F. Observed double glass door reach-in cooler ambient temperature at 55°F located inside the kitchen next to warewashing area.
Basic - Food storage container/container lid cracked or broken. Observed plastic boss pan broken. Operator discarded during the inspection. **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm). Operator prepared a new chlorine sanitation solution at 100ppm during the time of the inspection. **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above flan desserts. Operator stored raw chicken properly at the time of the inspection. **Corrected On-Site**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed inside the walk-in cooler raw shell eggs (50 F - Cold Holding). As per operator less than 4 hours. Operator placed raw shell eggs inside of the contiguous walk-in cooler during the inspection.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the preparation area located at the front counter: garlic mix with oil (73F - Cold Holding). As per operator less than 4 hours. Operator placed inside of the reach-in cooler. Observed Butter (90 F - Cold Holding) over a preparation table inside the kitchen. As per operator less than 4 hours. Operator placed butter in an ice bath during the inspection. Observed inside the preparation reach-in cooler: raw pooled eggs (66 F - Cold Holding); precooked veggies (62F - Cold Holding). As per operator less than 4 hours. Operator placed pooled eggs and veggies in an ice bath during the inspection. Observed inside the walk-in cooler: cooked pasta (48 F - Cold Holding); flan desserts (49 F - Cold Holding). As per operator less than 4 hours. Operator placed cooked pasta and flan desserts inside of the contiguous reach-in cooler. **Corrected On-Site**
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed cooked rice (88 F - TPHC). As per operator was placed with time at 9:30 a.m. Operator discarded cooked rice at the time of the inspection. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside of the oven located at the cook line: fried chicken (117 F - Hot Holding, reheated to 165°F). As per operator less than 4 hours. Operator reheated cooked chicken at the time of the inspection. Observed at the buffet line: cooked beef with vegetables (122F - Hot Holding, reheated to 165°F); cooked chicken (117 F - Hot Holding, reheated to 165°F) As per operator less than 4 hours. Operator reheated cooked beef with vegetables at the time of the inspection. **Corrected On-Site** **Repeat Violation**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm). Operator prepared a new chlorine sanitation solution at 100ppm during the time of the inspection. **Corrected On-Site**
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