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Buffet Village

Buffet Village
3125 Columbia Blvd
Titusville, FL 32780
(321)268-1778

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Emergency Closure Orders Since October 2008

Notice According to Florida Statute 509.035; an emergency closure is not a disciplinary action, but rather an action taken to mitigate conditions that pose an elevated risk to the health, safety or welfare of the public or the establishment's employees. The licensee is closed until the conditions are corrected. Examples of conditions warranting immediate closure include: lack of approved utilities or hot water, sewage backups or overflows, fire damage, pest infestation or inadequate refrigeration.

A 24-hour callback inspection will be performed after an emergency closure or emergency suspension of license. The establishment may reopen only when a division inspection shows that all critical violations that caused the suspension are corrected.


Buffet Village, Titusville was ordered Closed on October 14, 2014 due to Roach Activity and was allowed to Reopen on October 15, 2014

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2 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.

Buffet Village 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 Buffet Village 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--2014044523 - On November 17, 2014 Buffet Village, Titusville was ordered to pay $400 for violations observed during its October 14, 2014 inspection.

Case Number: 4--2014044663 - On November 17, 2014 Buffet Village, Titusville was ordered to pay $200 for violations observed during its August 21, 2014 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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6 Food Service Inspections Since July 1, 2014
Inspection For: BUFFET VILLAGE
License Number: 1505338
License ID: 5449949
Inspection Visit ID: 5439947
Inspection Date: Wednesday, October 29, 2014
Inspection Number: 2458149
Visit Number: 4
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Emergency Order Callback Complied - Return visit resulting from a previous facility closure found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: BUFFET VILLAGE
License Number: 1505338
License ID: 5449949
Inspection Visit ID: 5438983
Inspection Date: Wednesday, October 15, 2014
Inspection Number: 2458149
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Emergency Order Callback Time Extension - Return visit indicates establishment operator is attempting to comply, but is unable at this time due to circumstances beyond control. Violations may not be noted again on these inspection reports.
Total Number of Violations: 12
Number of High Priority Violations: 1
Number of Intermediate Violations: 4
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Interior of walk in cooler door by back door **Warning**
35A-03-4 Basic.Dead roaches on premises. Over. 1 dozen dead roaches found throughout kitchen area. **Warning**
36-24-4 Basic.Hole in door frames in kitchen area around mop mink and dry good storage where it has rusted out **Warning**
36-60-4 Basic.Screen in door torn/in poor repair. BreR door **Warning**
36-25-4 Basic.Wall in disrepair. In dry goods storeroom in far right corner dry wall broken **Warning**
36-30-4 Basic.Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall covering by soiled dish drop area in dishroom coming away from wall with a gap in the corner seam. **Warning**
36-26-4 Basic.Wall soiled with heavy accumulation of black debris in dishwashing area. Behind dish machine and counters **Warning**
35A-05-4 High Priority.Roach activity present as evidenced by live roaches found. Dry storage wall area around tubs of soy sauce in pot sink area found over 6 live roaches. Over 6 live roaches found inside stainless pans holding shellfish tags on utility cart in dry storage areaOver 1 dozen live roaches found in side gray busy pans and silverware racks on dishroom shelf 2 live roaches in corner of wall in dishroom **Warning**At time of callback observed 2 live roaches on floor at old cook station next to water pump room and 3 live roaches in electrical room off back kitchen ( no door)
01C-05-4 Intermediate.Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags found in hotel pan not in order **Warning**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Spray bottle with pink liquid on floor at end of cook line **Warning**

Inspection For: BUFFET VILLAGE
License Number: 1505338
License ID: 5449949
Inspection Visit ID: 5439795
Inspection Date: Wednesday, October 15, 2014
Inspection Number: 2458149
Visit Number: 3
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Emergency Order Callback Time Extension - Return visit indicates establishment operator is attempting to comply, but is unable at this time due to circumstances beyond control. Violations may not be noted again on these inspection reports.
Total Number of Violations: 10
Number of High Priority Violations: 1
Number of Intermediate Violations: 4
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Interior of walk in cooler door by back door **Warning**
36-24-4 Basic.Hole in door frames in kitchen area around mop mink and dry good storage where it has rusted out **Warning**
36-60-4 Basic.Screen in door torn/in poor repair. BreR door **Warning**
36-30-4 Basic.Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall covering by soiled dish drop area in dishroom coming away from wall with a gap in the corner seam. **Warning**
36-26-4 Basic.Wall soiled with heavy accumulation of black debris in dishwashing area. Behind dish machine and counters **Warning**
35A-05-4 High Priority.Roach activity present as evidenced by live roaches found. Dry storage wall area around tubs of soy sauce in pot sink area found over 6 live roaches. Over 6 live roaches found inside stainless pans holding shellfish tags on utility cart in dry storage areaOver 1 dozen live roaches found in side gray busy pans and silverware racks on dishroom shelf 2 live roaches in corner of wall in dishroom **Warning**At time of callback observed 2 live roaches on floor at old cook station next to water pump room and 3 live roaches in electrical room off back kitchen ( no door)At time of callback 12:20pm no live roach activity observed in operation. Pest control technicians on site.
01C-05-4 Intermediate.Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags found in hotel pan not in order **Warning**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Spray bottle with pink liquid on floor at end of cook line **Warning**

Inspection For: BUFFET VILLAGE
License Number: 1505338
License ID: 5449949
Inspection Visit ID: 5437892
Inspection Date: Tuesday, October 14, 2014
Inspection Number: 2458149
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Emergency order recommended - Conditions have been found that endanger the health and safety of the public requiring immediate closure of the establishment.
Total Number of Violations: 20
Number of High Priority Violations: 2
Number of Intermediate Violations: 6
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Interior of walk in cooler door by back door **Warning**
35A-03-4 Basic.Dead roaches on premises. Over. 1 dozen dead roaches found throughout kitchen area. **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Cell phone on cook line and bag of personal items at dishroom **Corrected On-Site** **. Repeat Violation** **Warning**
36-15-4 Basic.Food debris accumulated on kitchen floor and dry goods storage specially under storage shelves **Warning**
36-13-4 Basic.Heavy Grease accumulated under cooking equipment. On cook line in kitchen **Warning**
36-24-4 Basic.Hole in door frames in kitchen area around mop mink and dry good storage where it has rusted out **Warning**
14-34-4 Basic.Interior of ice machine heavy build up of mold on deflector panel surface inside bin **Warning**
36-60-4 Basic.Screen in door torn/in poor repair. BreR door **Warning**
36-25-4 Basic.Wall in disrepair. In dry goods storeroom in far right corner dry wall broken **Warning**
36-30-4 Basic.Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall covering by soiled dish drop area in dishroom coming away from wall with a gap in the corner seam. **Warning**
36-26-4 Basic.Wall soiled with heavy accumulation of black debris in dishwashing area. Behind dish machine and counters **Warning**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. At wait station rear of dining room **Warning**
03F-01-4 High Priority.Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. Operator discarded rice into dumpster **Corrected On-Site** **Warning**
35A-05-4 High Priority.Roach activity present as evidenced by live roaches found. Dry storage wall area around tubs of soy sauce in pot sink area found over 6 live roaches. Over 6 live roaches found inside stainless pans holding shellfish tags on utility cart in dry storage areaOver 1 dozen live roaches found in side gray busy pans and silverware racks on dishroom shelf 2 live roaches in corner of wall in dishroom **Warning**
01C-05-4 Intermediate.Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags found in hotel pan not in order **Warning**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. **Warning**
22-22-4 Intermediate.Encrusted material on can opener blade. **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. By kitchen entrance doorway **Corrected On-Site** **. Repeat Violation** **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Spray bottle with pink liquid on floor at end of cook line ? **Warning**

Inspection For: BUFFET VILLAGE
License Number: 1505338
License ID: 5449949
Inspection Visit ID: 5400320
Inspection Date: Friday, August 22, 2014
Inspection Number: 2427674
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 20
Number of High Priority Violations: 4
Number of Intermediate Violations: 7
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
24-28-4 Basic.Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Cups in wait station.
28-02-4 Basic.Condensation or other drainage not disposed of according to law. Water in bottom of reach in coolers.
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
36-22-4 Basic.Floor area(s) covered with standing water. Throughout kitchen and heavy build up of water in walk in coolers.
08B-12-4 Basic.Food stored in holding unit not covered. Multiple items in walk in cooler and freezer.
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. In prep area.
29-11-4 Basic.Leaking pipe at plumbing fixture. In prep sink at end of cook line.
14-29-4 Basic.Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Items in freezer stored directly in bag.
23-12-4 Basic.Walk-in cooler shelves soiled with encrusted food debris. Heavily soiled.
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. In middle walk in cooler. Cooked chicken 45°, cooked ribs 46° **Admin Complaint**. Callback - tofu 53°, cooked rice 49°, cooked noodles 52°. Operator will discard after four hours.
03A-08-4 High Priority.Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Meats in cook line drawer. Stop sale issued. **Admin Complaint**. Callback- steamed dumplings at 52°. Per operator just restocked this morning. Will discard after 4 hours.
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over sauces. **. Repeat Violation**
08B-01-4 High Priority.Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. On end of buffet , sneeze guard not adequate over rolls.
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. Food storage containers.
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Large bags of cheese, etc
22-27-4 Intermediate.Food-contact surfaces encrusted with grease and/or soil deposits. Wood sushi bowl heavily soiled.
27-05-4 Intermediate.Handwash sink does not provide water through a mixing valve or combination faucet. Cold water turned off due to faucet in disrepair in handsink by dish room. **. Repeat Violation**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line reach in cooler drawers. **Admin Complaint** **. Repeat Violation**
14-76-4 Intermediate.Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Admin Complaint** **. Repeat Violation**

Inspection For: BUFFET VILLAGE
License Number: 1505338
License ID: 5449949
Inspection Visit ID: 5332432
Inspection Date: Thursday, August 21, 2014
Inspection Number: 2427674
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.
Total Number of Violations: 39
Number of High Priority Violations: 10
Number of Intermediate Violations: 13
Number of Basic Violations: 16
Details
ViolationObservations of Inspector [as written on inspection]
24-28-4 Basic.Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Cups in wait station.
28-02-4 Basic.Condensation or other drainage not disposed of according to law. Water in bottom of reach in coolers.
35A-03-4 Basic.Dead roaches on premises. On shelf above food prep table.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Heavily soiled hat stored over reach in cooler **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
36-22-4 Basic.Floor area(s) covered with standing water. Throughout kitchen and heavy build up of water in walk in coolers.
08B-12-4 Basic.Food stored in holding unit not covered. Multiple items in walk in cooler and freezer.
08B-38-4 Basic.Food stored on floor. Raw shrimp in prep area. **Corrected On-Site**
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. In prep area.
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Non handled bowl used to scoop cooked rice.
29-11-4 Basic.Leaking pipe at plumbing fixture. In prep sink at end of cook line.
14-29-4 Basic.Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Items in freezer stored directly in bag.
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Multiple items on counter, whole turkeys, etc. **Corrected On-Site**
23-14-4 Basic.Shelf under preparation table soiled with food debris. All shelving throughout kitchen heavily soiled.
23-12-4 Basic.Walk-in cooler shelves soiled with encrusted food debris. Heavily soiled.
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. In middle walk in cooler. Cooked chicken 45°, cooked ribs 46° **Admin Complaint**
03A-08-4 High Priority.Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Meats in cook line drawer. Stop sale issued. **Admin Complaint**
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling cut melon.
01A-15-4 High Priority.Operator unable to provide documentation for source of fish. Per operator , whole fish in freezer stored over customer food. Unlabeled as employee food. **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in sushi reach in cooler. Raw salmon 45°, tuna 44°. Will discard after 4 hours at 3:00. **. Repeat Violation** **Admin Complaint** **. Repeat Violation**
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw chicken over sauces in grill buffet area ric. **Corrected On-Site**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over sauces. **. Repeat Violation**
08B-01-4 High Priority.Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. On end of buffet , sneeze guard not adequate over rolls.
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Items in cook line reach in cooler drawers , stored in unit overnight. Stuffed clams, cooked noodles, cooked chicken.
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. Food storage containers.
22-26-4 Intermediate.Buildup of soiled material on racks in the reach-in cooler.
14-74-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sushi reach in cooler. **Admin Complaint** **. Repeat Violation**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Large bags of cheese, etc
22-27-4 Intermediate.Food-contact surfaces encrusted with grease and/or soil deposits. Wood sushi bowl heavily soiled.
27-05-4 Intermediate.Handwash sink does not provide water through a mixing valve or combination faucet. Cold water turned off due to faucet in disrepair in handsink by dish room. **. Repeat Violation**
31A-02-4 Intermediate.Handwash sink not accessible for employee use due to being blocked by garbage can. In grill buffet area. **. Repeat Violation**
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Bowl in sink, grill area.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **. Repeat Violation**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line reach in cooler drawers. **Admin Complaint** **. Repeat Violation**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Large batches of prepared salads, etc. Prepared more than 24 hours ago.
14-76-4 Intermediate.Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Admin Complaint** **. Repeat Violation**

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5 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: BUFFET VILLAGE
License Number: 1505338
License ID: 5449949
Inspection Visit ID: 5222899
Inspection Date: Tuesday, April 22, 2014
Inspection Number: 2380052
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.
Total Number of Violations: 4
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**.
36-22-4 Basic.Floor area(s) covered with standing water. Throughout, and heavy in dish room and under prep table. **. Repeat Violation**
36-72-4 Basic.Walk-in cooler/walk-in freezer floor soiled. Heavily soiled and large amount of water on floor.
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over fish in walk in cooler. Both unsealed.

Inspection For: BUFFET VILLAGE
License Number: 1505338
License ID: 5449949
Inspection Visit ID: 5222898
Inspection Date: Tuesday, April 15, 2014
Inspection Number: 2380052
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.
Total Number of Violations: 42
Number of High Priority Violations: 14
Number of Intermediate Violations: 8
Number of Basic Violations: 20
Details
ViolationObservations of Inspector [as written on inspection]
02D-10-4 Basic.Bag/container of unrecognizable prepared food not identified by common name. Homemade kimchee stored in mayonnaise bucket, wic. **Corrected On-Site**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of sauce.
28-02-4 Basic.Condensation or other drainage not disposed of according to law. Standing water on bottom shelving of reach in cooler.
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. Small cutting boards on cook line.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. Wait station, cups wet nesting.
36-22-4 Basic.Floor area(s) covered with standing water. Throughout, and heavy in dish room and under prep table. **. Repeat Violation**
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. Directly on top of ice machine. , unsanitized surface.
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. Cleaver. **Corrected On-Site**
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handles in bulk flour. **Corrected On-Site**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. Soiled towel, under board.
36-62-4 Basic.Light not functioning. Cook line. And prep area.
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On buffet line over sushi rolls.
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit.
08B-39-4 Basic.Raw fruits/vegetables not washed prior to preparation. Potatoes and mushrooms cut without washing. **Corrected On-Site**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair.
08B-14-4 Basic.Stored food not covered in walk-in freezer. Beef, dumplings.
36-72-4 Basic.Walk-in cooler/walk-in freezer floor soiled. Heavily soiled and large amount of water on floor.
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry.
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0. Ppm **Corrected On-Site**
03A-17-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. On cook line, drawers across from grill area.
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Items in cook line lift top make table. Thermometer calibrated.
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Per operator, truck was just delivered.
01B-01-4 High Priority.Dented/rusted cans present. See stop sale. 6 cans, 6 lb each, bamboo shoots. 2 cans baby corn, 6 lbs each. Operator removed all cans to return bin. Approximately 50 lbs.
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Changed sanitizer bucket, primed.
08B-57-4 High Priority.Food container stored in ice used for drinks. In main ice machine, bottle of gatorade. **Corrected On-Site**
03A-27-4 High Priority.Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Cornstarch water and fresh garlic oil on cook line. Will discard after 4 hours.
14-03-4 High Priority.Galvanized metal in contact with acidic foods. Storing ketchup, radishes directly in cans.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in upright 4 door reach in cooler at end of cook line. Thermometer calibrated
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Double panned items on buffet line. Will discard in 4 hours
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over fish in walk in cooler. Both unsealed.
03A-19-4 High Priority.Raw fish cold held at greater than 41 degrees Fahrenheit.
08B-01-4 High Priority.Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Rolls, dressing, not under protection on buffet. **. Repeat Violation**
03A-18-4 High Priority.potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Items on both cold holding units of buffet.
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. Wait station.
14-74-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Lift top and 4 door reach in cooler on cook line.
27-04-4 Intermediate.Cold water not provided/shut off at employee handwash sink. Turned at hand sink by dish room. **Corrected On-Site**
22-22-4 Intermediate.Encrusted material on can opener blade. Heavily soiled.
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Blocked by crash cart in grilling station. **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Prep area.
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Completed form was not detailed. Did not list each area/ item. Multiple items missing from form.
14-78-4 Intermediate.Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Drawer unit on cook line.

Inspection For: BUFFET VILLAGE
License Number: 1505338
License ID: 5449949
Inspection Visit ID: 4993975
Inspection Date: Tuesday, January 07, 2014
Inspection Number: 2310515
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.
Total Number of Violations: 14
Number of High Priority Violations: 4
Number of Intermediate Violations: 2
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. In cooked rice. **Corrected On-Site** **. Repeat Violation**
36-36-4 Basic.Ceiling tile missing. At end of cook line. **. Repeat Violation**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **. Repeat Violation**
36-22-4 Basic.Floor area(s) covered with standing water. In dish area. **. Repeat Violation**
14-42-4 Basic.Hood filter missing from automatic fire suppression/exhaust system. Small gaps. **. Repeat Violation**
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Buffet. 72° **Corrected On-Site**
29-11-4 Basic.Leaking pipe at plumbing fixture. Dish room, triple sink area. Observed dripping from sink.
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area.
08B-02-4 High Priority.Displayed food not properly protected from contamination. Dessert station sneezeguard protection is not adequate. Due to the height of chocolate fountain and second shelving, the sneezeguard is not low enough to prevent contamination. **. Repeat Violation**
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. Raw uncovered shrimp over vegetables in ric at end of cook line. **Corrected On-Site** **. Repeat Violation**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer. Raw chicken over beef. **Corrected On-Site**
08B-01-4 High Priority.Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed garlic bread on buffet not protected with lid or sneeze guard. **. Repeat Violation**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served.
31B-05-4 Intermediate.Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Inspection For: BUFFET VILLAGE
License Number: 1505338
License ID: 5449949
Inspection Visit ID: 5142087
Inspection Date: Tuesday, January 07, 2014
Inspection Number: 2310516
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.
Total Number of Violations: 9
Number of High Priority Violations: 4
Number of Intermediate Violations: 0
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Scooping rice with non handled plastic soup container. Callback- non handled bowl used to scoop rice.
36-36-4 Basic.Ceiling tiles missing. Callback- tile missing at end of cook line. Operator said work was being done and would be replaced.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **. Repeat Violation**
36-22-4 Basic.Floor area(s) covered with standing water. Throughout, operator stated that employees just washed floors prior to opening. Callback- standing water in dish area.
14-42-4 Basic.Hood filter missing from automatic fire suppression/exhaust system. Small gaps in hood system, filters not fitting tightly.
08B-02-4 High Priority.Displayed food not properly protected from contamination. Observed new chocolate fountain for customer self service on buffet. Fountain approximately four feet tall. Sneeze guard was raised to accommodate fountain. Current guard is above customer head level and does not serve as any protection from customers. Multiple other desserts under same guard. Callback- operator lowered sneeze guard. However, bottom layer of food on dessert buffet is still not fully protected.
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over vegetables. **. Repeat Violation** callback- raw shrimp over vegetables in reach in cooler at end of cook line, corrected onsite.
08A-17-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. **Corrected On-Site**. Callback- in walk in freezer. Chicken over beef.
08B-01-4 High Priority.Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Green onions, soup noodles and bread not under protection on the buffet. **Corrected On-Site**. Callback- observed garlic bread on buffet not under protection or covered.

Inspection For: BUFFET VILLAGE
License Number: 1505338
License ID: 5449949
Inspection Visit ID: 4993976
Inspection Date: Wednesday, October 16, 2013
Inspection Number: 2310516
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.
Total Number of Violations: 27
Number of High Priority Violations: 11
Number of Intermediate Violations: 1
Number of Basic Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine. Heavily soiled.
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Scooping rice with non handled plastic soup container.
36-36-4 Basic.Ceiling tiles missing.
21-32-4 Basic.Cloth used as a food-contact surface. Apron over cut broccoli. **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **. Repeat Violation**
36-22-4 Basic.Floor area(s) covered with standing water. Throughout, operator stated that employees just washed floors prior to opening.
36-71-4 Basic.Floor drains/drain covers heavily soiled. Heavily soiled and cracked under cook line.
14-42-4 Basic.Hood filter missing from automatic fire suppression/exhaust system. Small gaps in hood system, filters not fitting tightly.
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. On top of unsanitized ice machine.
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. **. Repeat Violation**
10-03-4 Basic.In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Buffet. **Corrected On-Site**
36-62-4 Basic.Light not functioning. Several.
21-05-4 Basic.Soiled dry wiping cloth in use.
08B-54-4 Basic.Uncovered food stored near sink exposed to splash. Conducting food prep in dish area. Multiple pans of uncovered food throughout
36-72-4 Basic.Walk-in cooler/walk-in freezer floor soiled. Heavily soiled with raw meat juices, etc. Began cleaning while onsite
22-49-4 High Priority.Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Called vendor, vendor stated that they would be onsite within the hour.
08B-02-4 High Priority.Displayed food not properly protected from contamination. Observed new chocolate fountain for customer self service on buffet. Fountain approximately four feet tall. Sneeze guard was raised to accommodate fountain. Current guard is above customer head level and does not serve as any protection from customers. Multiple other desserts under same guard.
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Preparing sushi
08B-57-4 High Priority.Food container stored in ice used for drinks. See stop sale. Sliced lemon container. **. Repeat Violation**
03A-27-4 High Priority.Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Will discard after 4 hours. Discussed using tphc.
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On sushi rice, was just prepared. Marked time. **. Repeat Violation**
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over vegetables. **. Repeat Violation**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over vegetables.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. In front line reach in cooler.
08A-17-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. **Corrected On-Site**
08B-01-4 High Priority.Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Green onions, soup noodles and bread not under protection on the buffet. **Corrected On-Site**
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager showed up within twenty minutes. **Corrected On-Site**

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4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: BUFFET VILLAGE
License Number: 1505338
License ID: 5449949
Inspection Visit ID: 4993976
Inspection Date: Wednesday, October 16, 2013
Inspection Number: 2310516
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.
Total Number of Violations: 27
Number of High Priority Violations: 11
Number of Intermediate Violations: 1
Number of Basic Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine. Heavily soiled.
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Scooping rice with non handled plastic soup container.
36-36-4 Basic.Ceiling tiles missing.
21-32-4 Basic.Cloth used as a food-contact surface. Apron over cut broccoli. **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **. Repeat Violation**
36-22-4 Basic.Floor area(s) covered with standing water. Throughout, operator stated that employees just washed floors prior to opening.
36-71-4 Basic.Floor drains/drain covers heavily soiled. Heavily soiled and cracked under cook line.
14-42-4 Basic.Hood filter missing from automatic fire suppression/exhaust system. Small gaps in hood system, filters not fitting tightly.
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. On top of unsanitized ice machine.
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. **. Repeat Violation**
10-03-4 Basic.In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Buffet. **Corrected On-Site**
36-62-4 Basic.Light not functioning. Several.
21-05-4 Basic.Soiled dry wiping cloth in use.
08B-54-4 Basic.Uncovered food stored near sink exposed to splash. Conducting food prep in dish area. Multiple pans of uncovered food throughout
36-72-4 Basic.Walk-in cooler/walk-in freezer floor soiled. Heavily soiled with raw meat juices, etc. Began cleaning while onsite
22-49-4 High Priority.Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Called vendor, vendor stated that they would be onsite within the hour.
08B-02-4 High Priority.Displayed food not properly protected from contamination. Observed new chocolate fountain for customer self service on buffet. Fountain approximately four feet tall. Sneeze guard was raised to accommodate fountain. Current guard is above customer head level and does not serve as any protection from customers. Multiple other desserts under same guard.
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Preparing sushi
08B-57-4 High Priority.Food container stored in ice used for drinks. See stop sale. Sliced lemon container. **. Repeat Violation**
03A-27-4 High Priority.Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Will discard after 4 hours. Discussed using tphc.
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On sushi rice, was just prepared. Marked time. **. Repeat Violation**
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over vegetables. **. Repeat Violation**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over vegetables.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. In front line reach in cooler.
08A-17-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. **Corrected On-Site**
08B-01-4 High Priority.Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Green onions, soup noodles and bread not under protection on the buffet. **Corrected On-Site**
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager showed up within twenty minutes. **Corrected On-Site**

Inspection For: BUFFET VILLAGE
License Number: 1505338
License ID: 5449949
Inspection Visit ID: 4863802
Inspection Date: Friday, February 01, 2013
Inspection Number: 2259861
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.
Total Number of Violations: 9
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice.
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork. **Corrected On-Site**
08B-38-4 Basic.Food stored on floor. Case of chicken, buckets of vegetables. Wic. **Corrected On-Site**
08B-56-4 High Priority.Food stored in ice used for drinks. See stop sale. Cup of creamers. Wait station.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
22-05-4 Intermediate.Cutting board(s) stained/soiled.
23-03-4 Basic.Build-up of grease on nonfood-contact surface. Hood filters.
23-09-4 Basic.Soiled reach-in cooler gaskets. , food debris.
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Blocked by push cart, front grill area. **Corrected On-Site**

Inspection For: BUFFET VILLAGE
License Number: 1505338
License ID: 5449949
Inspection Visit ID: 4837214
Inspection Date: Wednesday, January 30, 2013
Inspection Number: 2259861
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.
Total Number of Violations: 29
Number of High Priority Violations: 8
Number of Intermediate Violations: 5
Number of Basic Violations: 16
Details
ViolationObservations of Inspector [as written on inspection]
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Can of baby corn, 6. 6 lbs, operator discarded.
01C-06-4 Basic.Clams/mussels/oysters removed from original container for long-term storage.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cold items on buffet , operator will discard at 3 pm.
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice.
04-01-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Buffet line.
06-05-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp. **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw fish over pizza, ric. And raw egg shells over vegetables. , and in third. Ric,
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork. **Corrected On-Site**
08B-14-4 Basic.Stored food not covered in walk-in freezer. Numerous items, dumplings, meats, etc. **Corrected On-Site**
08B-38-4 Basic.Food stored on floor. Case of chicken, buckets of vegetables. Wic. **Corrected On-Site**
08B-39-4 Basic.Raw fruits/vegetables not washed prior to preparation. **Corrected On-Site**
08B-56-4 High Priority.Food stored in ice used for drinks. See stop sale. Cup of creamers. Wait station.
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Cleavers in between equipment, **Corrected On-Site**
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 91 degrees on buffet, storing rice spatula. **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Cook. **Corrected On-Site**
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Used can used to scoop rice, dry storage.
14-13-4 Basic.Food-contact surface not smooth and easily cleanable. Paper towels stored directly covering food, **Corrected On-Site**
14-15-4 High Priority.Nonfood-grade containers used for food storage direct contact with food. Rice stored directly in non food grade bins.
21-10-4 Basic.Wiping cloth/towel used under cutting board.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
22-05-4 Intermediate.Cutting board(s) stained/soiled.
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue.
23-03-4 Basic.Build-up of grease on nonfood-contact surface. Hood filters.
23-09-4 Basic.Soiled reach-in cooler gaskets. , food debris.
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Blocked by push cart, front grill area. **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Wait station. In both wait stations, blocked by dishes, and no towels by triple sink.
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Jacket on storage rack. **Corrected On-Site**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm,

Inspection For: BUFFET VILLAGE
License Number: 1505338
License ID: 5449949
Inspection Visit ID: 4814821
Inspection Date: Monday, November 19, 2012
Inspection Number: 2257264
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.
Total Number of Violations: 14
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical.- Observed dented/rusted cans. Operator removed cans. Stated that they were set aside for return **Corrected On-Site**
08A-04-1 Critical.- Observed unwashed fruits/vegetables stored with other ready-to-eat food. Unwashed mushrooms over cleaned vegetables. Wic. **Corrected On-Site**
08A-15-1 Critical.- Food not stored in a clean/dry location that is not exposed to splash/dust. Paper towels placed in location that drips over ice and soda system. Wait station **Corrected On-Site**
08A-27-1 Critical.- Observed raw animal food stored over cooked food. Raw eggs over sauces. Wic **Corrected On-Site**
14-51-1 Observed nonfood-grade containers used for food storage.
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Small gaps
24-08-1 Equipment and utensils not properly air-dried. Wet stacking. Cups
32-03-1 Critical.- Lack of signage properly designating bathrooms.
32-16-1 Critical.- Hand wash sink lacking proper hand drying provisions. Wait station. **Admin Complaint** **Corrected On-Site**
32-17-1 Critical.- Handwashing cleanser lacking at handwashing lavatory. Wait station. **Corrected On-Site**
45-12-2 Critical.- Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only. Observed that it was signed by aha
45-41-2 Critical.- Portable fire extinguisher tag out-of-date. For reporting purposes only.
51-11-1 Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
53A-01-2 Critical.- Manager lacking proof of Food Manager Certification.

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

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.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Buffet Village may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could 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 "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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