China Buffet

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple dishes stored above 3 compartment sink stacked wet. CA: 10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Advised PIC to allow clean dishes and equipment to air dry before stacking.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed multiple employee drinking cups sitting in the prep area near clean dishes. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC advised only a single service beverage cup with a secure lid to be used and stored in a designated employee area. PIC removed the open cups to the designated area.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a black like build up substance inside the ice machine. CA: All food contact equipment shall be kept clean, Equipment used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Advised PIC ice shall be burned(melted) and the machine sanitized by EOD 3/19/26. Also increase the cleaning frequency for the ice machine.