Your Complete Guide To Everything In Brevard County Florida (FL) Photo courtesy J.C. Martin
Friday, May 25, 2012 ~ 6:51:11 AM
Bookmark, Share & Add this page to:
Expand this BoxMembership Information

New Century Buffet

New Century Buffet
735 N Courtenay Pkwy
Merritt Island, FL 32953
(321)453-1117

Click to Show Larger Map
Map of Area Around New Century Buffet
Get Directions to New Century Buffet 735 N Courtenay Pkwy, Merritt Island, FL 32953
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 735 N Courtenay Pkwy
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Hide Contents
4 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

New Century Buffet either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and New Century Buffet or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2006066077 - On January 08, 2007 New Century Buffet, Merritt Island was ordered to pay $750 for violations observed during its November 15, 2006 inspection.

Case Number: 4--2007008269 - On March 28, 2007 New Century Buffet, Merritt Island was ordered to pay $3000 for violations observed during its January 24, 2007 inspection.

Case Number: 4--2008006480 - On September 02, 2008 New Century Buffet, Merritt Island was ordered to pay $1500 for violations observed during its January 10, 2008 inspection.

Case Number: 4--2010002737 - On March 19, 2010 New Century Buffet, Merritt Island was ordered to pay $1550 for violations observed during its December 02, 2009 inspection.

Click to Hide Contents
Food Misrepresentation Cases Since March 2006

NoticeAccording to Florida Statute 509.292; an operator may not knowingly and willfully misrepresent the identity of any food or food product to any of the patrons of such establishment.

The identity of food or a food product is misrepresented if:

  1. The description of the food or food product is false or misleading in any particular;
  2. The food or food product is served, sold, or distributed under the name of another food or food product; or
  3. The food or food product purports to be or is represented as a food or food product that does not conform to a definition of identity and standard of quality if such definition of identity and standard of quality has been established by custom and usage.

Case Number: 2006066077 - Dec 31, 1969 - Imitation Crab Meat Was Being Substituted For Lobster In Lobster Rolls On The Hot Buffet Line, And Was Substituted For Crab Meat In Stuffed Crab And Crab Salad.

Click to Hide Contents
8 Food Service Inspections Since July 1, 2011
Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4269803
Inspection Visit ID: 4577115
Inspection Date: Thursday, April 05, 2012
Inspection Number: 2154341
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 6
Total Number of Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Seafood items on buffet. Were double panned. Removed second pan and adjusted that one section of buffet. Will discard after 4 hours.
05-09-1 Critical. No conspicuously located thermometer in holding unit.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp over cooked meat, walk in cooler. Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. Dry storage.
08A-28-1 Critical. Observed food stored on floor. Walk ins.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food.
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving.
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
36-15-1 Observed food debris accumulated on kitchen floor.
37-05-1 Observed wall soiled with accumulated food debris.

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4269803
Inspection Visit ID: 4569325
Inspection Date: Thursday, March 22, 2012
Inspection Number: 2153313
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Admin. complaint recommended
Number of Critical/Risk Violations: 22
Number of Noncritical Violations: 13
Total Number of Violations: 35
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Violation: 01B-14-1Observed dented/rusted cans. Two 7 lb. 2 oz cans of ketchup heavily dented on seam.
02-22-1 Critical. Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed no date markings in establishment. Not on cooked meats, egg rolls, etc.
03A-07-1 Critical. Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic oil , cook line at 76 degrees.
03A-07-1 Critical. Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All items in main cook line reach in cooler. Rapid chilled with ice for immediate use. 3/22 callback- in cook line reach in krab sticks 46 degrees, raw beef 45 , raw chicken 47 degrees. Calibrated thermometer with operator. Less than 4 hours so rapid chill in freezer.
03D-01-1 Critical. Violation: 03D-01-1Observed food being cooled by nonapproved method. Observed rices and chicken cooling coverec in approximately 6 inch deep pans.
03D-01-1 Critical. Violation: 03D-01-1Observed food being cooled by nonapproved method. Observed several items cooling tightlycovered with wrap, two rices, chicken.
04-01-1 Critical. Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line reach in. Next day callback issued. 3/22 callback- cook line reach in cooler not maintaining phf's 41 degrees or below. Ambient thermometer reads 45-50 degrees in cooler.
05-09-1 Critical. Violation: 05-09-1No conspicuously located thermometer in holding unit. Cook line reach in cooler.
08A-21-1 Critical. Violation: 08A-21-1Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Soup noodles on scallions not under protection or covered. And lemons.
08A-23-1 Critical. Violation: 08A-23-1Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over beef in walk in cooler.
08A-26-1 Critical. Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked egg rolls in upright reach in cooler at end of cook line.
08A-26-1 Critical. Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. Raw shrimp over chopped spinach in 2nd walk in.
08A-28-1 Critical. Violation: 08A-28-1Observed food stored on floor. Cases in walk in freezer.
08A-28-1 Critical. Violation: 08A-28-1Observed food stored on floor. Buckets and pan in walk in cooler.
08A-28-1 Critical. Violation: 08A-28-1Observed food stored on floor. Bags of flour, dry storage room.
09-05-1 Critical. Violation: 09-05-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Non handled plastic soup cup in cooked rice. Corrected On Site.
10-07-1 Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula on cook line in water at 81 degrees.
10-08-1 Violation: 10-08-1Observed ice scoop with handle in contact with ice. Large outside machine,non handled bucket stored submerged in ice. Repeat Violation.
12A-15-1 Critical. Violation: 12A-15-1Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. Storing utensils in cook line hand sink
13-03-1 Violation: 13-03-1Observed employee with no hair restraint. Cook. Corrected On Site.
14-31-1 Violation: 14-31-1Equipment or utensils not designed or constructed in a durable manner. Observed in use mushrooms in soiled box.
15-14-1 Violation: 15-14-1Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Non food grade drill in use for mixing batters.
15-30-1 Violation: 15-30-1Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Heavily rusted.
20A-10-1 Critical. Violation: 20A-10-1Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Called ecolab, will sanitize in triple sink with chlorine 50-100 ppm until repaired.
22-20-1 Critical. Violation: 22-20-1Observed buildup of slime in the interior of ice machine. Moderate. Repeat Violation.
22-27-1 Critical. Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. Very heavy, large cook line cutting board.
23-03-1 Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. Hood filters.
23-06-1 Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. Very heavy on both walk in cooler's shelving.
24-11-1 Violation: 24-11-1Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates not inverted on buffet. By grill section with no sneeze protection.
25-04-1 Violation: 25-04-1Observed single-service items stored on floor. Boxes of napkins directly on floor of interior stairwell.
32-10-1 Critical. Violation: 32-10-1Covered waste receptacle not provided in women's bathroom.
32-22-1 Critical. Violation: 32-22-1Observed objectionable odors in bathroom. Womens restroom.
36-15-1 Violation: 36-15-1Observed food debris accumulated on kitchen floor. Heavily soiled throughout.
37-05-1 Violation: 37-05-1Observed wall soiled with accumulated food debris. Heavy throughout.
38-10-1 Violation: 38-10-1Light not functioning. 5 light out throughout. In kitchen, walk in freezer. Replaced freezer bulb.

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4269803
Inspection Visit ID: 4566772
Inspection Date: Wednesday, March 21, 2012
Inspection Number: 2153313
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 22
Number of Noncritical Violations: 13
Total Number of Violations: 35
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. Two 7 lb. 2 oz cans of ketchup heavily dented on seam.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed no date markings in establishment. Not on cooked meats, egg rolls, etc.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic oil , cook line at 76 degrees. Will discard after 4 hours.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All items in main cook line reach in cooler. Rapid chilled with ice for immediate use.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Observed several items cooling tightlycovered with wrap, two rices, chicken.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Observed rices and chicken cooling coverec in approximately 6 inch deep pans.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line reach in. Next day callback issued.
05-09-1 Critical. No conspicuously located thermometer in holding unit. Cook line reach in cooler.
08A-21-1 Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Soup noodles on scallions not under protection or covered. And lemons.
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over beef in walk in cooler.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked egg rolls in upright reach in cooler at end of cook line.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp over chopped spinach in 2nd walk in.
08A-28-1 Critical. Observed food stored on floor. Cases in walk in freezer.
08A-28-1 Critical. Observed food stored on floor. Bags of flour, dry storage room.
08A-28-1 Critical. Observed food stored on floor. Buckets and pan in walk in cooler.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Non handled plastic soup cup in cooked rice. Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula on cook line in water at 81 degrees.
10-08-1 Observed ice scoop with handle in contact with ice. Large outside machine,non handled bucket stored submerged in ice. Repeat Violation.
12A-15-1 Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. Storing utensils in cook line hand sink
13-03-1 Observed employee with no hair restraint. Cook. Corrected On Site.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Observed in use mushrooms in soiled box.
15-14-1 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Non food grade drill in use for mixing batters.
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Heavily rusted.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Called ecolab, will sanitize in triple sink with chlorine 50-100 ppm until repaired.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine. Moderate. Repeat Violation.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Very heavy, large cook line cutting board.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Very heavy on both walk in cooler's shelving.
24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates not inverted on buffet. By grill section with no sneeze protection.
25-04-1 Observed single-service items stored on floor. Boxes of napkins directly on floor of interior stairwell.
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
32-22-1 Critical. Observed objectionable odors in bathroom. Womens restroom.
36-15-1 Observed food debris accumulated on kitchen floor. Heavily soiled throughout.
37-05-1 Observed wall soiled with accumulated food debris. Heavy throughout.
38-10-1 Light not functioning. 5 light out throughout. In kitchen, walk in freezer. Replaced freezer bulb.

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4269803
Inspection Visit ID: 4550893
Inspection Date: Friday, February 17, 2012
Inspection Number: 2151502
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 2
Total Number of Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
15-30-1 Violation: 15-30-1Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable in walkin cooler no 2.
23-05-1 Violation: 23-05-1Observed heavy scale residue build-up on internal parts of dish machine.

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4269803
Inspection Visit ID: 4550131
Inspection Date: Thursday, February 16, 2012
Inspection Number: 2151502
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 8
Total Number of Violations: 20
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Thermapen calibrated in ice water to 32 DEGREES F.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed ready to eat foods,cooked shrimp,fish salad cold holding at 50 DEGREES F overnight in produce walkin cooler.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw beef,chicken and shrimp cold holding 60 DEGREES F in cook's line work cooler.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin produce cooler containing potentially hazardous foods at 50 DEGREES F ,held overhight in unit.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook's line cooler noted cold holding raw beef,chicken and shrimp overnight in cook's line cooler.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken stored above butter in upright refrigerator. Corrected On Site.
09-01-1 Critical. Observed improper use of metal food container or other container with no handle used to dispense ready-to-eat food,ice. Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed waitress with barehand s cutting up lemons. Stop sale
13-03-1 Observed woman,employee with no hair restraint.
14-37-1 Observed cutting board grooved/pitted and with holes in center and no longer cleanable.
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable in walkin cooler no 2.
22-11-1 Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every twent four hours. Observed build up of old ,encrusted food soil on interior hopoer on frozen dessert machine.
22-20-1 Critical. Observed buildup of black residue on the interior door of ice machine.
22-28-1 Critical. Observed interior of cook'svreach-in cooler soiled with accumulation of food residue also on handles of top doors of cooler.
23-03-1 Observed build-up of grease between /on all sibdes of cooking equipment in kitchen.
23-05-1 Observed heavy scale residue build-up on internal parts of dish machine.
33-13-1 Observed non-bagged garbage in dumpster.
35B-15-1 Critical. Observed screen in door torn/in poor repair in kitchen.
36-14-1 Observed grease accumulated on kitchen floor behind cook's line.
42-08-1 Observed unclean building components, attachments or fixtures. Observed junk,unecessary items stored in open outside room behind kitchen -possible harborrage for vermin.

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4269803
Inspection Visit ID: 4441496
Inspection Date: Tuesday, August 23, 2011
Inspection Number: 2135456
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4269803
Inspection Visit ID: 4440930
Inspection Date: Friday, August 12, 2011
Inspection Number: 2135456
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 4
Total Number of Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream puffs cold holding 50 DEGREES FARENHEIT at cold dessert buffet. Corrected On Site. Chilled with ice bath. CB INSPECTION TIME EXTENSION CREAM PASTRIES NOTED 45 DEGREES F.
03A-07-1 Critical. Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Obseved cooked dumplings from walk-in cooler and stored in cook's line cooler at 50 DEGREES FARENHEIT FOR 30 minutes. Corrected On Site. All foods removed and chilled to 41 DEGREES F in walkin cooler 2. CB INSPECTION TIME EXTENSION USING ICE TEMPORARILY,PART ON ORDER.
04-01-1 Critical. Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures in produce walk-in cooler and cook's line cooler. CB INSPECTION PRODUCE WIC COMPLIED BELOW 40 DEGREES F. TIME EXTENSION TILL 8/23/11 TO COMPLETE REPAIRS TO COOK LINE COOLER. ICE BEING USED TEMPORARY FOR FOODS IN UNIT.
10-07-1 Violation: 10-07-1Observed in-use utensil,rice scoop stored in standing water less than 135 degrees Fahrenheit at cook line.
23-03-1 Violation: 23-03-1Observed build-up of grease on filters in hood.
23-06-1 Violation: 23-06-1Observed build-up of food debris, dust or dirt on shelves in walk-in coolers.
37-04-1 Violation: 37-04-1Observed wall soiled with accumulated black debris in dishwashing area.

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4269803
Inspection Visit ID: 4397527
Inspection Date: Thursday, August 11, 2011
Inspection Number: 2135456
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 17
Number of Noncritical Violations: 7
Total Number of Violations: 24
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name in walk-in coolers.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs cold holding overnight in produce wa-in cooler. Operator discarded.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Obseved cooked dumplings from walk-in cooler and stored in cook's line cooler at 50 DEGREES FARENHEIT FOR 30 minutes. Corrected On Site. All foods removed and chilled to 41 DEGREES F in walkin cooler 2.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream puffs cold holding 50 DEGREES FARENHEIT at cold dessert buffet. Corrected On Site. Chilled with ice bath.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures in produce walk-in cooler and cook's line cooler.
05-08-1 Critical. No thermometer provided to measure temperature of food product. Dial reading 0 - 220 DEGREES F.
05-09-1 Critical. No conspicuously located thermometer in cook's line cooler.
08A-21-1 Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination for noodles and chopped scallions. Corrected On Site.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in walk-in cooler and reach-n refrigerator. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food in reach-in cooler. Corrected On Site.
08A-28-1 Critical. Observed food stored on floor in produce walk-in cooler. Corrected On Site.
08A-29-1 Critical. Observed uncovered food in walk-in freezer.
10-07-1 Observed in-use utensil,rice scoop stored in standing water less than 135 degrees Fahrenheit at cook line.
12A-16-1 Critical. Observed employees engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands during entire inspection.
22-20-1 Critical. Observed buildup of slime in the interior of both ice machines's ceilings andvinside doors.
22-28-1 Critical. Observed interior of reach-in cooler soiled with water in bottom of cook's line cooler.
23-03-1 Observed build-up of grease on filters in hood.
23-06-1 Observed build-up of food debris, dust or dirt on shelves in walk-in coolers.
28-02-1 Critical. Condensation or other drainage not disposed of according to law. Observed waste water condensate leaking on to sheet pan in two upright refrigerator in kitchen.
31-12-1 Critical. Observed kitchen cook's handwash sink used for purposes other than handwashing. Used to store food scoop. Corrected On Site.
33-13-1 Observed non-bagged garbage in dumpster.
33-16-1 Observed open dumpster lid.
36-15-1 Observed food debris accumulated on dry food storeroom floor.
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.

Click to Hide Contents
4 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4269803
Inspection Visit ID: 4218831
Inspection Date: Monday, April 04, 2011
Inspection Number: 2040986
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 6
Total Number of Violations: 19
Details
ViolationObservations of Inspector [as written on inspection]
01B-23-1 Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon used in sushi rolls is farm raised but has no documentation that have been fed diet parasite free fish pellets. Corrected On Site. Supplier faxed required documentation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream puffs 60 DF cold holding at buffet. Corrected On Site. Rapidly chilled in freexer then placed on pan directly on top of ice.
08A-21-1 Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination for onions and fried noodles. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw eggs over raw washed vegetables at cook's line cooler Corrected On Site.
08A-27-1 Critical. Observed raw animal food stored over cooked food. ;beef over cooked foods in ss refrigerator. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl in raw beef cook cooler. Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Waitress cutting lemons,melon with bare hands. Corrected On Site. Washed hands and single service gloves.
10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoops stored on soda drip trays at waitress stations. Corrected On Site.
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
12A-15-1 Critical. Observed kitchen handsink used for purposes other than the designated use. Storing in use rice scoop ladels. Corrected On Site.
13-03-1 Observed employee with no hair restraint. Waitress cutting friut.
14-03-1 Observed galvanized metal in contact with acidic foods. Open can of apple filling in tin can noted in refrigerator not stored in another food grade container.
16-03-1 Critical. Observed accumulation of debris in warewashing machine and associated equipment. Heavy build up scale-mineral deposits inside machine.
22-20-1 Critical. Observed buildup of slime in the interior of two ice machines
22-27-1 Critical. Observed food-contact surfaces,bamboo sushi mat encrusted food soil deposits. Corrected On Site.
22-28-1 Critical. Observed interior of glass door reach-in cooler soiled with accumulation of food residue on shelves.
23-06-1 Observed build-up of food debris, or dirt on shelves in both walk in coolers.
33-16-1 Observed open dumpster lid.
34-10-1 Observed garbage on the ground and/or pad around dumpster.

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4011043
Inspection Visit ID: 4109574
Inspection Date: Wednesday, October 06, 2010
Inspection Number: 1960033
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4269803
Inspection Visit ID: 4112266
Inspection Date: Wednesday, October 06, 2010
Inspection Number: 2029933
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Total Number of Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-23-1 Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Observed salmon farm raised and HACCP controled;does not have proof of fed diet of parasite free fish pellets. Fish must be served cooked or discarded.
36-11-1 Floors not maintained smooth and durable. Metal floor covering in walk in freezer in disrepair/buckling.
38-10-1 Three Light fixtures not functioning properly in kitchen.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provide training within 60 days of hiring.

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4011043
Inspection Visit ID: 3959573
Inspection Date: Tuesday, September 07, 2010
Inspection Number: 1960033
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 4
Total Number of Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Ice Cream mix noted 55-60 DF in ice cream machine's hopper,discard two gallons.
01B-23-1 Critical. Nonexempt fish has not undergone proper parasite destruction. SALMON,farm raised has no documentation on type of fish pellet and HACCP control. Fish must be served cooked or discarded.
02-17-1 Critical. Establishment not maintaining shellstock tags for 90 days.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in refrigerators.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in soft serv ice cream machine. Corrected On Site. OPERATOR SHUTT OFF MACHINE;NOT SERVING UNTIL REPAIRED.
04-01-1 Critical. Cold holding equipment,soft serv ice Cream machine incapable of maintaining potentially hazardous food at proper temperatures.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs over washed vegetables. Corrected On Site.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Open bags of potato starch,breading mix.
10-04-1 In-use utensil ,ice scoop on soda drip tray for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
22-14-1 Critical. Equipment in chilled room not cleaned often enough. Soft serv ice cream machine was found per operator to be twice a week. REQUIRED EVERY DAY DIASSEMBLE AND CLEAN/SANITIZIED.
22-20-1 Critical. Observed buildup of mold in the interior of ice machines.
22-21-1 Critical. Observed soil buildup inside waitress ice bins.
23-03-1 Observed build-up of grease on filters in hood.
23-05-1 Observed residue build-up on metal shelves in walk in coolers.
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
34-09-1 Observed grease on the ground and/or pad around grease receptacle.
35B-15-1 Critical. Observed kitchen screen in door torn/in poor repair.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provided training company lists.

Click to Hide Contents
4 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4011043
Inspection Visit ID: 3853609
Inspection Date: Wednesday, March 03, 2010
Inspection Number: 1925918
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4011043
Inspection Visit ID: 3850073
Inspection Date: Wednesday, February 24, 2010
Inspection Number: 1925918
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 2
Total Number of Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
02 Critical. Original container: properly labeled, date marking
03A Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
03A Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
03B Critical. Hot food at proper temperatures
04 Critical. Facilities to maintain product temperature
05 Critical. Thermometers provided and conspicuously placed
08A Critical. Food protection during storage, preparation, display, service, transportation
12A Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
12B Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
21 Wiping cloths clean, used properly, stored
23 Non-food contact surfaces clean
27 Critical. Water source safe, hot and cold under pressure
32 Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4011043
Inspection Visit ID: 3813395
Inspection Date: Wednesday, December 02, 2009
Inspection Number: 1921930
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Number of Critical/Risk Violations: 30
Number of Noncritical Violations: 9
Total Number of Violations: 39
Details
ViolationObservations of Inspector [as written on inspection]
01B-09-1 Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Observed no time marked on cooked and raw potentially hazrdous foods held above 41 degrees Farenheit on buffet line with no time marking.
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
01B-23-1 Critical. Nonexempt fish has not undergone proper parasite destruction. Fish,raw farm raised salmon,must be served cooked or discarded.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for egg rolls,bbq pork and ribs,cooked chicken.
02-26-1 Critical. Working containers of food removed from original container not identified by common name in walk in cooler.
02-27-1 Critical. Failure to maintain freezing records on nonexempt fish for 90 days. Farm raised salmon observed being frozen at internal temperature of 16 degrees Farenheit in walk in freezer. Salmon used in sushi rolls can only be used for serving cooked until required documentation is received on farm raised salmon. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw whole shell eggs cold holding 68 degrees Farenheit,cooked lomein noodles 61 degrees Farenheit and cooked rice at 62 degrees Farenheit at cook line sitting on preparation table for two hours. Observed cooked and raw potentially hazrdous foods cold holding overnight in glass 2 door refrigerator at cook line at 48-58 degrees Farenheit. Observed ice cream mixes cold holding 49-52 degrees Farenheit in ice Cream machine storage hopper. STOP SALE ISSUED.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit on buffet line assorted cooked ady to eat potentially hazrdous foo found cold holding ie 60 degrees Farenheit seafood salad,51 degrees Farenheit macaroni salad,71 degrees Farenheit cream puffs and 60 degrees Farenheit tuna sashimi on cold buffet tables.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Egg fu young 97 degrees Farenheit,cheese krab 78 degrees Farenheit,baked ham 117 degrees Farenheit,cooked chicken 124 degrees and gravy 115 degrees Farenheit on hot buffet line.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
05-09-1 Critical. No conspicuously located thermometer in glass 2 door refrigerator cold holding unit at cook line. Repeat Violation.
06-01-1 Critical. Observed potentially hazardous food thawed in an improper manner. Observed frozen fish thawing in standing water in plastic tub in hallway.
08A-20-1 Critical. Displayed food not properly protected from contamination for chopped scallions and noodles on buffet line.
08A-27-1 Critical. Observed raw animal food stored over cooked food in walk in cooler. Corrected On Site.
08A-28-1 Critical. Observed food stored on floor in walk in cooler and freezer.
08A-29-1 Critical. Observed uncovered food in walk in cold holding unit.
08A-36-1 Critical. Raw animal food not properly separated from ready-to-eat food in walk in cooler.
08B-08-1 Critical. Observed cloth gloves contacting ready-to-eat food. Observed food handler shucking oysters with cotton gloves.
08C-02 Critical. Damaged/spoiled/recalled food not properly segregated. Observed cooked lomein noodles stored on drainboard containg chlorine sanitizier buclet. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food for sauce in refrigerator at mongolian bbq. . Repeat Violation.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food sauces in walk in cooler.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee using bare hands whiling chopping cooked imitation crab meat.
13-03-1 Observed employees with no hair restraint s in kitchen. Corrected On Site.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Observed drill used whisk in manufacture of batter.
14-37-1 Observed cutting board grooved/pittedstained and no longer cleanable at cook line work cooler.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Observed two tan round cutting boards with worn out holes in surface. Corrected On Site.
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed rusting shelves in walk in coolers and freezers.
17-09-1 Critical. Lack of use of chemical test kit when using chemical sanitizer at warewashing machine.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength;noted 0 ppm.
21-03-1 Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
22-20-1 Critical. Observed buildup of black soil in the interior of ice machine and doors.
22-21-1 Critical. Observed soil buildup inside waitress ice bin. Repeat Violation.
22-22-1 Critical. Observed heavy encrusted material on can opener.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue in two door glass refrigerator at vcook line. Repeat Violation.
23-03-1 Observed build-up of grease on filters in hood system. Repeat Violation.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees in kitchen.
34-09-1 Observed grease on the ground and/or pad around grease receptacle.
37-02-1 Observed hole in wall in hallway opposite wa in cooler. Repeat Violation.
41B-03-1 Critical. Observed unlabeled spray bottle at waitress station.

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 4011043
Inspection Visit ID: 3783401
Inspection Date: Wednesday, September 30, 2009
Inspection Number: 1919137
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 8
Total Number of Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
01B-23-1 Critical. Nonexempt fish [salmon] has not undergone proper parasite destruction. Salmon/ Fish must be served cooked or discarded. Repeat Violation.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Establishment is not marking cooked and raw ady to potentially hazrdous foods at buffetlines. NOTE:establishment has an approved [3/29/09] written procedure for time used as public health contol.
02-27-1 Critical. Failure to maintain freezing records on nonexempt fish for 90 days. Farm raised salmon observed being frozen at internal temperature of 16 degrees Farenheit in walk in freezer. Salmon used in sushi rolls cann only be used for serving cooked until required documentation is received on farm raised salmon.
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours,noted 50-53 degrees Farenheit overnight in glass 2 door kitchen refrigerator. Repeat Violation from 3/23/09.
05-09-1 Critical. No conspicuously located thermometer in 2 door glass door refrigerator at cook line.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in walk in freezer cold holding unit. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food in Mongolian bbq sauce. Repeat Violation.
10-02-1 In-use utensils not stored on a clean portion of food preparation or cooking equipment. Ladels used in cooking of foods were being stored in kitchen handsink. Corrected On Site.
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop found stored on dirty soda drip tray at waitress stations.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water for rice at buffet line. Corrected On Site.
22-21-1 Critical. Observed soil buildup inside ice bin at waitress stations. Repeat Violation from 3/23/09.
22-28-1 Critical. Observed interior of glass two door reach-in cooler soiled with accumulation of food residue on shelves.
23-03-1 Observed build-up of grease on filters in hood above cooking line. Repeat Violation.
36-08-1 Observed floor and wall junctures not coved below triple sink.
36-11-1 Floors not maintained smooth and durable in walkin freezer. Repeat Violation. Floor uneven,buckling up from ice under floor.
36-22-1 Observed floor area(s) covered with standing water by dish machine.
37-02-1 Observed hole in wall opposite walk in cooler in hallway.

Click to Hide Contents
2 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 3333596
Inspection Visit ID: 3257496
Inspection Date: Monday, March 23, 2009
Inspection Number: 1718887
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 6
Total Number of Violations: 16
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Lomein noodles 65 degrees F and bbq pork ribs 52 degrees F in cook 2 door refrigerator. Corrected On Site.
01B-23-1 Critical. Nonexempt fish [fresh salmon] has not undergone proper parasite destruction. Fish must be served cooked or discarded. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melons in mayonaise noted at 52 degrees F on buffet line. No time/temperatures in use;food must be discarded after four hours.
03D-06-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sweet n sour fried chicken noted 80 degrees F afte 2 hours cooling at room temperature. Corrected On Site.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures in two door cooks meat refrigerator noted 52 degrees F. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed plastic cup with no handle used to dispense mongolian sauce at bbq unit. Repeat Violation. Corrected On Site.
12A-03-1 Critical. Observed food employee (dishwasher) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food, washed vegetables with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. Gloves now in use.
12B-07-1 Critical. Observed an open beverage container in a food preparation refrigerator. Corrected On Site.
13-03-1 Observed two cooks with no hair restraints working with food. Corrected On Site.
22-21-1 Critical. Observed black soil buildup inside rear interior waitress ice bins. Repeat Violation. Corrected On Site.
23-03-1 Observed build-up of grease on filters in hood.
23-06-1 Observed build-up of food debris, dust or dirt on evaporator coil of two door cooks refrigerator. Corrected On Site.
36-11-1 Floors not maintained smooth and durable. Floor buckling in walkin freezer.
37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
38-07-1 Lights missing the proper shield, sleeve coatings or covers in dry storeroom.

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 3333596
Inspection Visit ID: 3257497
Inspection Date: Thursday, October 02, 2008
Inspection Number: 1718888
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 4
Total Number of Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit for sushi and yellow rice used in mfg of fried rice.
02-26-1 Critical. Working containers of food removed from original container not identified by common name in walkin coolers. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food [mongolian sauce]. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-21-1 Critical. Observed soil buildup inside drink ice bins at two waitress stations. Corrected On Site.
22-22-1 Critical. Observed moderate encrusted material on can opener. Corrected On Site.
36-08-1 Observed floor and wall junctures coving in disrepair along west wall in kitchen.
36-11-1 Floors not maintained smooth and durable. Observed missing grout between floor tiles in dishmachine area.
37-03-1 Observed wall in disrepair adjacent to kitchen hand sink.

Click to Hide Contents
2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 3333596
Inspection Visit ID: 2946878
Inspection Date: Thursday, January 10, 2008
Inspection Number: 1601127
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Number of Critical/Risk Violations: 24
Number of Noncritical Violations: 11
Total Number of Violations: 35
Details
ViolationObservations of Inspector [as written on inspection]
01B-08-1 Critical. Observed dead shellfish and/or shellfish with broken shells. May not be served. No shippers tag noted with oysters on trays and in plastic lug in walkin cooler.
01B-14-1 Critical. Observed three no. 10 rusted cans of pineapple. STOP SALE.
02-19-1 Critical. No tag on fresh oysters/shellfish in walkin cooler. STOP SALE APPROXIMATELY 1 case of raw oysters.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in walkin coolers.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit for sushi rice holding 80 degrees F. Corrected On Site.
02-26-1 Critical. Working containers of food removed from original container not identified by common name in all walkin coolers.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Squid and imitation crab meat found cold holding at 48 degrees F on mongolian bbq station. Ice needs to come in contact with the bottom of all pans of potentially hazardous foods. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed imitation crab salad at 57 degrees F on buffet. Pan bottom not in contact with ice.
03B-03-1 Critical. Potentially hazardous food fried dumplings not held at 135 degrees Fahrenheit or above on buffet. Corrected On Site.
08A-27-1 Critical. Observed raw animal food [chicken] stored over cooked food in walkin coolers and reachin coolers. Repeat Violation.
08A-28-1 Critical. Observed food stored on floor in walkin freezer.
08A-29-1 Critical. Observed numerous containers and buckets of foods not covered food in walkin coolers.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Waiter used bare hands with glass to scoop ice into customer's glass;didnot use ice scoop. Corrected On Site.
10-07-1 Observed in-use utensil [rice scoops] stored in standing water less than 135 degrees Fahrenheit in kitchen.
12A-16-1 Critical. Observed employees engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
12B-04-1 Critical. Observed several employees eating/drinking located on food preparation tables in kitchen.
13-01-1 Observed employee with no hair restraint and soiled clothing making batter mix.
13-03-1 Observed three male employee with no hair restraints while working/preparing food.
14-37-1 Observed 4 cutting board grooved/pitted/ holes through boards and no longer cleanable in kitchen. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable at cookline cooler. Repeat Violation.
14-51-1 Observed nonfood-grade containers used for food storage. Observed plastic grocery shoppibags us3d for food storage in walkin cooler.
15-30-1 Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed several metal shelves severly rusted and corroded in both walkin coolers.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are non-absorbent, smooth and easily cleanable. Observed bare plywood used as table to support meat slicer in kitchen on top of unused equipment.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Observed at 0 ppm chlorine. Repeat Violation.
22-10-1 Critical. Observed food-contact surfaces [cutting boards] not cleaned between contact with different raw animal products.
22-20-1 Critical. Observed buildup of black moldlike residue in the interior of ice machines.
22-22-1 Critical. Observed heavily encrusted material on can opener. Repeat Violation.
23-03-1 Observed build-up of grease on hood filters in kitchen and heavy buildup on fiters at mongolian bbq grill.
30-02-1 Critical. Vacuum breaker missing at hose bibbs on kitchen utility sink.
32-15-1 Critical. No handwashing signs provided at a handsink used by food employees in kitchen areas. Corrected On Site.
32-17-1 Critical. Handwashing cleanser and hand drying devices lacking at kitchen handwashing lavatories.
35A-04-1 Critical. Observed rodent activity as evidenced by five old grey dry rodent droppings found on storeroom shelf.
37-13-1 Observed knawed hole in ceiling around electric conduit pipe in dry storeroom.
51-11-1 Carbon dioxide/helium tanks not adequately secured in storeroom and waitress station.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
License ID: 3333596
Inspection Visit ID: 2946879
Inspection Date: Wednesday, July 11, 2007
Inspection Number: 1601128
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 1
Total Number of Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked duck noted at 52 degrees F, cold hold for two hours must use within next two hours then discard in TRUE RIC;unit not to be used until repaired.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures in TRUE RIC at cook'sline.
08A-12-1 Critical. Observed food[squid] stored in undrained ice at bbq station.
08A-27-1 Critical. Observed raw animal food stored over cooked food. Corrected On Site.
08A-28-1 Critical. Observed food stored on floor in walkin cooler and freezer. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable on work cook's cooler.
17-09-1 Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength; 0 ppm chlorine resiual on plate surface. NOTE: DISHMACHINE REPSIRMAN NOTIFIED AND COMING TODAY TO SERVICE MACHINE.
22-22-1 Critical. Observed heavy encrusted material on can opener.

Click to Hide Contents
3 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: NEW CENTURY BUFFET
License Number: 1505325
Inspection Date: Wednesday, January 24, 2007
Inspection Number: 1500637
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Number of Critical/Risk Violations: 18
Number of Noncritical Violations: 10
Total Number of Violations: 28
Details
1 risk violation of code 01 which requires:
  • “01a - Food obtained from approved source.”
  • “01b - Wholesome, sound condition.”
3 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
5 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 risk violation of code 09 which requires:
  • “Foods handled with minimum contact.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 13 which requires:
  • “Clean clothes, hair restraints”
5 violations of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 critical violation of code 20 which requires:
  • “20a - Sanitizing concentration.”
  • “20b - Sanitizing temperature.”
3 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
1 violation of code 40 which requires:
  • “Employee lockers provided and used, clean”
1 critical violation of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
Inspection Date: Wednesday, January 24, 2007
Inspection Number: 1500638
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Admin. Complaint Callback Complied - Return visit resulting from an administrative complaint found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: NEW CENTURY BUFFET
License Number: 1505325
Inspection Date: Wednesday, November 15, 2006
Inspection Number: 1500638
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day New Century Buffet, Merritt Island may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at New Century Buffet, Merritt Island.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while New Century Buffet, Merritt Island may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

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.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


Current Weather Conditions In Merritt Island, Florida.