New China Buffet

What the inspector found

• PIC does not have active managerial control due to the number of priority violations (#1, #4, #6, #14, #19, #20, #26)
• Half-eaten food on plates on prep table; PIC eating and storing food on prep table during inspection
• Improper handwashing — PIC washed hands in 3-compartment sink; waitress scraped dirty dishes then handled a customer drink without washing hands
• Food-contact surfaces soiled — food chopper debris, ice machine mold/mildew, can opener debris
• Hot holding on buffet: cabbage 108°F, vegetables and chicken dumplings 112°F, chicken wings 116°F (COS — time as public health control)
• Cold holding on buffet: sushi 63°F, cantaloupe 51°F, sliced tomatoes 48°F on ice baths (COS — time as public health control)
• Soap and DayQuil medicine stored on prep table (COS — relocated)
• Raw pork, chicken, and crab meat thawing at room temperature
• Bulk flour not rolled down / sugar lid off; wet wiping cloths not in sanitizer; scoops stored improperly; wet-nested cups/containers; single-use scoops in dry goods; cutting board not in good repair; excessive freezer ice buildup

As listed in the inspection report.