Return To Restaurant Listing | Return to Environmental Health Homepage

Facility: China #1 Buffet
Address: 1313 E. Pacheco Blvd Ste A, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 12.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 7-15-2019: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-15-2019 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 4.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
REPEAT: EXHAUST HOOD: Some exterior surfaces of the grease filters appear to have less surface grease, but there is still heavy grease accumulation in the main body of the grease filters, some grease residue is dripping down below grids and forming 'stalactites' along the back area / bottom of the grease filter area. Improvement in both the effectiveness and frequency of deep cleaning in this area is required in order to ensure proper ventilation and to reduce the risk of fire in this area. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-15-2019 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 4.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
1) REPEAT: COOKING EQUIPMENT UNDERNEATH THE EXHAUST HOOD: Improvement seen in the reduction of food debris accumulation on the exterior of some equipment. Continue to work on regular / more frequent deep cleaning to avoid the accumulation of visible residue and potential vermin attraction.

2) REPEAT: PLASTIC FOOD TUBS/TRAYS: Observed improvement in the reduction of cracked/deteriorated food tubs/trays. Discard and replace all containers that are no longer smooth, easily cleanable, and non-absorbent, including cracked corners / trays with broken out / missing chunks of plastic. Do not use cracked or broken containers in direct contact with any food items.

3) REPEAT: BULK FOOD CONTAINERS (RICE, SUGAR, FLOUR, ETC.): Improvement seen in the reduction of food debris accumulation on the exterior and lids. Continue to improve the frequency and effectiveness of cleaning these containers on a regular basis. Also ensure any food scoops are stored either upright within the containers such that the handles are above the ingredient items, or do not store scoops inside the ingredient bins. Do not leave open bags of flour / rice or similar dry ingredients in this area. REPEAT VIOLATION

4) REPEAT: METAL RACK NEAR THE OIL STORAGE AREA: Improvement in the overall reduction of dust/dirt accumulation on this rack. Ensure this rack is cleaned at a sufficient frequency so as to reduce the potential for cross transfer of dust debris to cans of food being stored in the rack.

5) REPEAT: GREEN DISHWASHER RACKS: Improvement in the reduction of the black/brown residue accumulation on all the racks. Reminder that periodic replacement of these types of items is to be expected and should be done whenever the items no longer come completely clean, or when units are no longer smooth and easily cleanable.

6) FLOOR SINK NEAREST REGISTER: Overall improvement in the reduction of food debris / residue in the four floor sink locations cited in the prior inspection. However, grate covering the buffet area floor sink closest to the register is significantly worn and no longer constitutes a smooth and easily cleanable surface. Repair / refinish / replace the floor sink grate covering in this location.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
7-15-2019 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 4.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
1) REPEAT: FLOOR UNDERNEATH THE EXHAUST HOOD AND COOKING EQUIPMENT: Heavy grease /residue accumulation visible on floor beneath equipment. Deep cleaning required.

2) REPEAT: KITCHEN FLOOR: Dark residue/dirt/food debris accumulation underneath shelving, coolers, tables, and other equipment. Deep cleaning required.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 5-29-2019: Unsatisfactory - reinspection required (Total Points: 18.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-29-2019 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
1) WOMEN'S RESTROOM: Dust accumulation on the ceiling fan cover. Clean.

2) MEN'S RESTROOM: Dust accumulation on the ceiling fan cover. Clean.

3) FLOOR AND WALLS UNDERNEATH THE EXHAUST HOOD AND COOKING EQUIPMENT: Heavy grease accumulation. Deep cleaning required.

4) KITCHEN CEILING PANELS: Heavily stained and discolor ceiling panels. Clean or replace. If replacing, make sure to replace with washable ceiling panels.

5) KITCHEN FLOOR: Dark residue/dirt/food debris accumulation underneath shelving and tables. Deep cleaning required.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-29-2019 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 2.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
EXHAUST HOOD: Heavy grease accumulation on the filters. Deep cleaning required. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-29-2019 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 4.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. 1) FLOOR SINK/DRAIN NEXT TO THE HOT BUFFET TABLE: Heavy debris accumulation inside the floor sink. Deep cleaning required.

2) FLOOR SINK/DRAIN UNDER THE SODA MACHINE: Heavy dark mold/slime accumulation inside the floor sink. Deep cleaning required. REPEAT VIOLATION

3) FLOOR SINK/DRAIN UNDERNEATH THE COOKING EQUIPMENT (UNDER THE EXHAUST HOOD): Heavy debris/residue accumulation inside the floor sink. Deep cleaning required. REPEAT VIOLATION

4) FLOOR SINK/DRAIN NEAR THE DEEP FRYERS: Heavy debris/residue accumulation inside the floor sink. Deep cleaning required.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-29-2019 Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125) 4.00 Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.

Clean the utensils in one of the following ways:

(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.

(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.

Provide testing equipment and materials to adequately measure the applicable sanitization method.
3-COMPARTMENT DISHWASHING SINK: Provide 1 more sink drain plug as to be able to properly wash, rinse, and sanitize dishes. REPEAT VIOLATION 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-29-2019 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 4.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
1) 3-DOOR PREP REFRIGERATOR CUTTING BOARD: Cutting board is heavily scratched, grooved, and stained. Replace.

2) 3-DOOR PREP REFRIGERATOR: Heavy food residue accumulation inside and outside the unit. Deep cleaning required. Discontinue using cloth as shelf liners.

3) SILVER PREP TABLE ACROSS THE 3-COMPARTMENT SINK: Remove the soiled cardboard liner. Discontinue using cardboard liners. Heavy grease/food debris accumulation. Deep cleaning required.

4) COOKING EQUIPMENT UNDERNEATH THE EXHAUST HOOD: Food debris accumulation on the exterior of some equipment. Deep cleaning required.

5) 2-DOOR TALL REFRIGERATOR NEAR THE DEEP FRYERS: Heavy food debris accumulation inside and outside the unit and on the door tracks. Deep cleaning required.

6) PLASTIC FOOD TUBS/TRAYS: Many containers throughout the kitchen and in the refrigeration units with heavy residue/food debris accumulation on the interior and exterior. Units do not appear to be cleanable anymore. There were also some cracked/deteriorated food tubs/trays. Discard and replace all containers that are no longer smooth, easily cleanable, and non-absorbent.

7) WALK-IN REFRIGERATOR: Mold/dust accumulation on the fan guards. Clean.

8) WALK-IN REFRIGERATOR: Food debris accumulation on the floor. Clean.

9) WALK-IN FREEZER: Food debris accumulation on the floor. Clean.

10) BULK FOOD CONTAINERS (RICE, SUGAR, FLOUR, ETC.): Heavy food debris accumulation on the exterior and lids. Deep cleaning required or replace the containers. REPEAT VIOLATION

11) METAL RACK NEAR THE OIL STORAGE AREA: Dust/dirt accumulation. Deep cleaning required.

12) PREP TABLE ACROSS THE 2-COMPARTMENT SINK: Heavy residue/food debris accumulation. Deep cleaning required. Organize this area.

13) CUTTING BOARD NEAR THE 2-COMPARTMENT SINK AREA: Cutting board is heavily grooved and stained. Replace to provide smooth, easily cleanable, and non-absorbent food contact surfaces.

14) GREEN DISHWASHER RACKS: Black/brown residue accumulation on all the racks. Deep cleaning required or replace all the racks.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
5-29-2019 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 11485, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
WIPING CLOTHS AT THE 3-DOOR PREP REFRIGERATOR AND COOKING AREA: Keep all reusable wiping cloths in a sanitizing solution. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 12-04-2017: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-04-2017 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 2.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



1) WALK-IN REFRIGERATOR: Store boxes of food at least 6 inches off the floor.

2) WALK-IN FREEZER: Store boxes of food at least 6 inches off the floor.

Employee stated metal racks have been ordered already.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
12-04-2017 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
1) BULK FOOD CONTAINERS (SALT, SUGAR, CORN STARCH, ETC.): Residue accumulation on the exterior. Clean. Increase cleaning frequency.

2) REFRIGERATION UNITS: Residue accumulation on the interior and exterior. Clean. Increase cleaning frequency.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
12-04-2017 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. 1) MEN'S RESTROOM: Water leaking around the faucet fixture. Slime accumulation. Clean. Repair leak or replace faucet.

2) SODA MACHINE: Dark residue accumulation inside floor sink/drain. Clean.

3) EXHAUST HOOD: Dark residue accumulation inside floor sink/drain. Clean.

4) 3-COMPARTMENT SINK: Provide 1 more sink drain plug.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
12-04-2017 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. BUFFET STEAM TABLE: Hot food temperatures measured below 135 degrees Fahrenheit. Facility had just opened for business 15 minutes prior to inspection. Food was reheated on the stove then brought back to the the steam table. Steam table is only for hot holding, not for reheating. Water in the steam table was 180-200 degrees Fahrenheit. All potentially hazardous hot food at the steam table shall be at least 135 degrees Fahrenheit or greater. Check food temperatures regularly throughout the day. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS