Minnesota Department of Health Division of Environmental Health, EHS P.O. Box 64975 St. Paul, MN 55164-0975 651-215-0870 Type: Full Page 1 Food and Beverage Establishment 12/18/08 Date: Inspection Report Time: 11:00:00 Report: 7963081327 Location: Establishment Info: World Buffet ID #: 0016582 15050 Cedar Avenue Risk: High Apple Valley, MN 55124 Announced Inspection: No Dakota County, 19 Operator: License Categories: Zhong Zheng FBLB, HOSP, FBLM Phone #: 9529979888 ID #: 18699 Expires on: 12/31/09 The violations listed in this report include any previously issued orders and deficiencies identified during this inspection. Compliance dates are shown for each item. The following orders previously issued between 10/03/06 and 11/20/07 have NOT been corrected. 4-100 Equipment Construction Materials 4-102.11a ** Critical Item ** MN Rule 4626.0500 Remove single-service and single-use articles made from deleterious or unsafe material. 1. DO NOT USE "GROCERY" BAGS TO STORE COOKED FOODS. "USE APPROVED FOOD GRADE FOOD CONTAINERS". 2. DO NOT USE "RUBBERMAID" CONTAINERS TO STORE FOODS. (REPEAT VIOLATION) Issued on: 10/03/06 Comply By: 10/06/06 4-700 Sanitizing Equipment and Utensils 4-701.11 ** Critical Item ** MN Rule 4626.0895 Sanitize food contact surfaces of equipment and utensils. 1. "FLEETWOOD" GRINDER AND "GENERAL" SLICER STORED WITH FOOD DEBRIS. 2. POP DISPENSER HAS MOLD BUILD UP. (REPEAT VIOLATION) 12/18/08- MOLD BUILD UP ON POP DISPENSER. BOTH SLICERS HAVE FOOD DEBRIS ON THEM AND WERE NOT SANITIZED WHEN CLEANED. Issued on: 10/03/06 Comply By: 10/04/06 3-300C Protection from Contamination: equipment/utensils, consumers 3-304.13B MN Rule 4626.0285 Store wiping cloths clean and dry or in an approved sanitizing solution. DO NOT STORE WIPING CLOTHS ON PREP TABLES, ETC. "STORE CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE". (REPEAT VIOLATION) 12/18/08- NO SANITIZER IN SANI BUCKET WATER. Issued on: 10/03/06 Comply By: 10/04/06 Type: Full Page 2 Food and Beverage Establishment 12/18/08 Date: Inspection Report Time: 11:00:00 Report: 7963081327 World Buffet 3-300C Protection from Contamination: equipment/utensils, consumers 3-305.11 MN Rule 4626.0300 Store all food in a clean, dry location; where it is not exposed to splash, dust or other contamination; and at least 6 inches above the floor. FROZEN MEATS STORED ON FLOOR OF WALK-IN FREEZER. (REPEAT VIOLATION) Issued on: 10/03/06 Comply By: 10/05/06 6-300 Physical Facility Numbers and Capacities 6-301.11B MN Rule 4626.1440 Provide and maintain a fingernail brush at the handwashing sink used by employees. FINGERNAIL BRUSHES NEEDED AT ALL DESIGNATED HAND SINKS. (REPEAT VIOLATION) Issued on: 10/03/06 Comply By: 10/13/06 6-300 Physical Facility Numbers and Capacities 6-301.12AB MN Rule 4626.1445 Provide and maintain at each handwash sink in the food preparation and warewash areas a supply of individual disposable towels or a continuous towel system that supplies the user with a clean towel. PAPER TOWELS NEEDED AT ALL DESIGNATED HAND SINKS. (REPEAT VIOLATION) 12/18/08- MISSING PAPER TOWELS AT KITCHEN HANDSINK BY HOT LINE. Issued on: 10/03/06 Comply By: 10/03/06 4-500 Equipment Maintenance and Operation 4-501.114C1 ** Critical Item ** MN Rule 4626.0805 Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm and a minimum temperature of 75 degrees F (24 degrees C) for water with a pH of 8.1 to 10. The chlorine concentration must not exceed the amount specified on the manufacturer's label approved by the federal EPA. NO SANITIZER DETECTED IN 3Rd COMPARTMENT OF TRIPLE SINK. "EMPLOYEES DID NOT ADD BLEACH TO 3Rd COMPARTMENT OF SINK AS REQUIRED". 12/18/08- CONCENTRATION OF BLEACH WAS NOT AT THE APPROPRIATE LEVEL. Issued on: 11/20/07 Comply By: 11/20/07 4-200 Equipment Design and Construction 4-204.112A MN Rule 4626.0620 Provide a temperature measuring device located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units. THERMOMETERS NEEDED IN ALL COOLERS & WALK-INS. Issued on: 11/20/07 Comply By: 11/30/07 Type: Full Page 3 Food and Beverage Establishment 12/18/08 Date: Inspection Report Time: 11:00:00 Report: 7963081327 World Buffet 4-600 Cleaning Equipment and Utensils 4-601.11C MN Rule 4626.0840 Clean non-food contact surfaces of equipment and maintain free of accumulations of dust, dirt, food residue, and other debris. REMOVE HEAVY DUST BUILD UP ON AIR DIFFUSER IN CEILING. Issued on: 11/20/07 Comply By: 12/14/07 5-200C Plumbing: Maintenance, fixture location 5-205.11A MN Rule 4626.1110 Maintain access to handwash sinks at all times and do not use for other purposes other than handwashing. DO NOT STORE ITEMS IN HAND WASHING STATION. 12/18/08- DO NOT STORE DISH SCRUBBIES OR OTHER ITEMS IN HAND SINKS. Issued on: 11/20/07 Comply By: 11/20/07 6-100 Physical Facility Construction Materials 6-101.11A1 MN Rule 4626.1325 Provide smooth, non-absorbent, easily cleanable, durable floor, wall and ceiling surfaces. REMOVE "ACOUSTICAL" CEILING TILE OVER WAITRESS PREP AREA AND INSTALL APPROVED SMOOTH AND EASY CLEANABLE CEILING TILES. Issued on: 11/20/07 Comply By: 12/28/07 The following orders were issued during this inspection. 2-100 Supervision 2-102.11 ** Critical Item ** MN Rule 4626.0030 The person in charge must adequately demonstrate knowledge of foodborne disease prevention, time and temperature control for potentially hazardous foods, safe food handling procedures, cleaning and sanitization procedures, plumbing cross connection control, identification of critical control points for required HACCP plans, and other areas as required by rule. CERTIFIED FOOD MANAGER WAS ON VACATION. PERSON IN CHARGE COULD NOT DEMONSTRATE KNOWLEDGE OF FOOD BOURNE ILLNESS PREVENTION. Comply By: 12/18/08 2-300 Personal Cleanliness 2-301.14 ** Critical Item ** MN Rule 4626.0075 Food employees must thoroughly wash their hands and exposed portions of their arms: 1. before beginning or returning to work; 2. after touching body parts other than clean hands and clean, exposed portions of arms, after defecating, after contacting body fluids and discharges, after handling waste containing fecal matter, body fluids, or body discharges; 3. after using the toilet, at a handwash sink, in the toilet room; 4. after caring for, or handling support animals; Type: Full Page 4 Food and Beverage Establishment 12/18/08 Date: Inspection Report Time: 11:00:00 Report: 7963081327 World Buffet 5. after coughing, sneezing, or using a handkerchief or disposable tissue; 6. after using tobacco, eating or drinking; 7. after handling soiled equipment or utensils; 8. immediately before engaging in food preparation in the food preparation area; 9. during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; 10. when switching between working with raw foods and working with ready-to-eat foods; or 11. after engaging in other activities that contaminate the hands. NO HANDWASHING OBSERVED DURING INSPECTION. Comply By: 12/18/08 3-500B Microbial Control: hot and cold holding 3-501.16B ** Critical Item ** MN Rule 4626.0395 Maintain all cold, potentially hazardous foods at 41 degrees F (5 degrees C) or below under mechanical refrigeration, to prevent bacterial growth and/or toxin production. WALKIN COOLER 1- MOST ALL FOODS AT 43 DEGREES F. WALK IN COOLER 2- MOST ALL FOODS AT 48 DEGREES F, HOT LINE COOLER- ALL FOODS OVER 50 DEGREES F. Comply By: 12/18/08 3-500F Microbial Control: specialized processing, ROP, HACCP 3-502.11 ** Critical Item ** MN Rule 4626.0415 Prepare a HACCP plan before: 2 1. smoking or curing food, except for imparting flavor only and not as part of the "cooking process"; . using food additives or components, including vinegar to preserve food or render a food so it is not potentially hazardous; or 3. using a reduced oxygen method of packaging food. MUST OBTAIN AND USE A HACCP PLAN FOR THE SUSHI RICE. DISCONTINUE PREPARING AND SERVING ACIDIFIED RICE IMMEDIATELY. Comply By: 12/18/08 4-200 Equipment Design and Construction 4-202.11 ** Critical Item ** MN Rule 4626.0515 Discontinue use of multi-use food-contact surfaces that are not smooth, free of breaks, open seams, cracks, chips, pits and other imperfections and that are not accessible for cleaning or inspection. REPAIR/REPLACE BADLY DAMAGED FORMICA COUNTERS IN SERVER BEVERAGE AREA. Comply By: 06/18/09 4-600 Cleaning Equipment and Utensils 4-601.11A ** Critical Item ** MN Rule 4626.0840 Equipment food contact surfaces and utensils shall be clean to sight and touch. CLEAN AND SANITIZE AND KEEP CLEAN CAN OPENER BLADE. Comply By: 12/18/08 Type: Full Page 5 Food and Beverage Establishment 12/18/08 Date: Inspection Report Time: 11:00:00 Report: 7963081327 World Buffet 4-600 Cleaning Equipment and Utensils 4-601.11A ** Critical Item ** MN Rule 4626.0840 Equipment food contact surfaces and utensils shall be clean to sight and touch. DISCONTINUE STORING KNIVES (CLEAN OR DIRTY) BETWEEN TABLES IN KITCHEN. Comply By: 12/18/08 3-300B Protection from Contamination: cross-contamination, eggs 3-303.12A MN Rule 4626.0265 Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water. DISCONTINUE USING ICE TO COOL MILK AT BEVERAGE AREA. Comply By: 12/18/08 3-300C Protection from Contamination: equipment/utensils, consumers 3-304.12A MN Rule 4626.0275 Store food preparation or dispensing utensils in the food with the handles above the top of the food within the container, in running water of sufficient velocity to flush particulates to the drain, or on a clean and sanitized portion of the food preparation table if the utensil is cleaned and sanitized at least every four hours or in another approved, protected location. DISCONTINUE STORING RICE SCOOP IN STANDING WATER AT ROOM TEMPERATURE UNLESS UTENSIL AND CONTAINER IS CLEANED AT LEAST EVERY FOUR HOURS. Comply By: 12/19/08 3-300C Protection from Contamination: equipment/utensils, consumers 3-305.14 MN Rule 4626.0315 Protect unpackaged food from environmental sources of contamination during preparation. DISCONTINUE USING GARBAGE CAN TO SET RICE COOKER AND TABLE TOP ON. Comply By: 12/18/08 3-300C Protection from Contamination: equipment/utensils, consumers 3-306.11 MN Rule 4626.0320 Protect food from contamination by using packaging; counter, service line or salad bar food guards; display cases; or other effective means. PROVIDE PROTECTION FOR THE ICE CREAM CONES AT DESSERT AREA. Comply By: 12/18/08 Type: Full Page 6 Food and Beverage Establishment 12/18/08 Date: Inspection Report Time: 11:00:00 Report: 7963081327 World Buffet 3-500A Microbial Control: cooling 3-501.13 MN Rule 4625.0380 Do not thaw potentially hazardous foods at room temperature. Thaw by one of the following methods to prevent microbial growth in the food: 1. under refrigeration that maintains the food temperature at 41 degrees F (5 degrees C) or below; 2. completely submerged under potable water of a temperature 70 degrees F (21 degrees C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees F (5 degrees C), or for a period of time that does not allow raw animal food to be above 41 degrees F (5 degrees C) for more than four hours; 3. in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4. as part of the conventional cooking process. DISCONTINUE THAWING FOODS UNDER WARM WATER. Comply By: 12/18/08 3-500F Microbial Control: specialized processing, ROP, HACCP 3-599.99FZ Other: -OBTAIN AND USE A PH METER TO TEST SUSHI RICE. RICE MUST BE AT 4.6 OR LESS. -KEEP A LOG OF RICE PH READINGS AND CORRECTIONS, IF ANY. -HAVE & FOLLOW A SUSHI RICE RECIPE FOR PRODUCTION OF RICE. Comply By: 12/18/08 4-200 Equipment Design and Construction 4-201.11B MN Rule 4626.0505 Provide or replace food service equipment to meet NSF International Standards. DISCONTINUE USING WOODEN RACKS FOR HOLDING FOOD PREPARATION CONTAINERS OR TO STORE FOOD ON. Comply By: 12/18/08 4-300 Equipment Numbers and Capacities 4-302.14 MN Rule 4626.0715 Provide an appropriate test kit to accurately measure sanitizer concentration. OBTAIN AND USE A TEST KIT TO TEST CONCENTRATION OF SANITIZER IN THREE COMPARTMENT SINK AND TOWEL BUCKETS. Comply By: 12/18/08 4-500 Equipment Maintenance and Operation 4-501.11AB MN Rule 4626.0735 All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. REPAIR WALK IN COOLER AND LINE COOLER IMMEDIATELY SO THAT THEY BOTH HOLD A TEMPERATURE OF AT LEAST 41 DEGREES F. REPAIR LEAKING PLUMBING UNDER DISHWASHER COUNTER SINK. REPAIR LEAKING PLUMBING ON DISH AREA HAND SINK. Comply By: 12/18/08 Type: Full Page 7 Food and Beverage Establishment 12/18/08 Date: Inspection Report Time: 11:00:00 Report: 7963081327 World Buffet 4-600 Cleaning Equipment and Utensils 4-601.11C MN Rule 4626.0840 Clean non-food contact surfaces of equipment and maintain free of accumulations of dust, dirt, food residue, and other debris. ENTIRE KITCHEN NEEDS A GENERAL CLEANING OF OUTSIDES OF EQUIPMENT, FLOORS, WALLS, COOLER HANDLES, CAN OPENERS, ETC. Comply By: 12/18/08 6-300 Physical Facility Numbers and Capacities 6-301.11A MN Rule 4626.1440 Provide an adequate supply of hand cleanser at each handwashing sink. MISSING SOAP AT THE HOT LINE HANDSINK. Comply By: 12/18/08 Total Critical Orders This Report: 10 Total Non-Critical Orders This Report: 19 NOTE: All new food equipment must meet the applicable standards of NSF International. Plans and specifications must be submitted for review and approval prior to new construction, remodeling or alterations. I acknowledge receipt of the Minnesota Department of Health inspection report number 7963081327 of 12/18/08. Certified Food Manager: Rong Zheng 02/04/11 FM 42845 Certification Number: Expires: Signed: Signed: Coco Peggy Spadafore Environmental Health Specialist Snelling Office 651-632-5146 peggy.spadafore@health.state.mn.us