The China Chef Buffet, located at 67 Bullsboro Drive in Newnan, was reinspected Aug. 19 and passed their inspection with a 79, or a “C.”
On Aug. 9, the restaurant failed their routine inspection with a 59, and was not posted publicly in the establishment. Food service establishments are considered to have failed health inspections if their inspection score is listed as 69 or less.
According to the Georgia Department of Public Health’s regulations on food service establishments, a follow-up inspection is required within 10 days of a food service establishment receiving a grade of 69 or less.
However, the reinspection from the Georgia Department of Public Health revealed 10 violations.
Inspectors discovered sheet pans of wontons stored in the walk-in freezer uncovered. The wontons were covered during inspection.
Black buildup was observed on the back wall and on the drop area of the ice machine.
Temperature Control for Safety foods were stored in multiple coolers above the proper cold holding temperature, 41 F. These included, in the reach-in cooler, cooked chicken at 55 F, raw chicken at 45 F, spring rolls at 58 F, and the ambient temperature was reported at 50 F. The foods were moved to the walk-in cooler.
In the prep-top cooler, raw chicken was observed at 45.7 F, cut cabbage was reported at 51.4 F, imitation crab was 49.6 F and the ambient temperature was 46 F. The foods were placed on ice during inspection.
In the walk-in cooler, lo mein was reported at 46.3 F, imitation crab was 46.6 F, raw chicken was 45 F and cooked chicken was 46 F, and the ambient temperature was 44 F. The person in charge was reported as saying that coolers were worked on this week, and will call the technician back out to repair the coolers. The temperature violations were reported as a repeat violation.
Inspectors observed no labels on bulk bins such as a sugar bin in the beverage area, on salt and cornstarch in the main kitchen area and corn starch in the dry storage area. All bins were labeled during inspection.
A bowl was observed floating in soy sauce on the bottom shelf of the prep table, and a bowl was observed laying in raw chicken. Scoops are required to have handles.
The employee restroom door was not self-closing. Regulations require the restroom door to be self-closing.
Low floor grout was observed through the kitchen area, as well as torn ceiling tiles, heavy grease buildup below the grill line, broken tiles in the walk-in freezer, heavy dust on the box fan on the prep table in the main kitchen area.
An employee cup was observed in the reach-in cooler above sauces and desserts, and a light was observed not working properly in the walk-in freezer. The person in charge stated a new light has been ordered.