The China Chef Buffet on 67 Bullsboro Drive failed its health inspection August 9.
The restaurant rang up 19 violations when it was inspected by Georgia Department of Public Health inspectors that day, scoring a 59. Food service establishments are considered to have failed health inspections if their inspection score is listed as 69 or less.
A representative from the China Chef declined to comment on Tuesday.
According to the inspection document, an inspector observed lye and pest powder next to a mixing bowl in the beverage service area, while a box of power steering fluid was observed next to a sugar bin in the same area. Multiple cans of household-grade pest spray were observed in the area and behind the front counter in the dining area.
An employee was observed washing an ice scoop in a hand wash sink. The employee was instructed to wash the ice scoop in the dish washing area.
Raw chicken was stored over raw shrimp and lo mein noodles in a reach-in cooler. Shell eggs were stored next to cabbage and cut onions and raw chicken was stored beside wonton wraps in a walk-in cooler.
Black build up was observed inside an ice machine and on the back wall of the ice bin.
Food was observed on a plate in a buffet line. The plate was removed to be re-washed, rinsed and sanitized during the inspection.
Numerous temperature control foods were observed above the proper cold holding temperature of 41F, including lo mein noodles at 61F, cooked chicken at 52F, tofu at 50F, raw chicken at 49.6F, while the ambient temperature was 60F inside the reach-in cooler.
In the prep top cooler, raw beef was observed at 49F, raw chicken was 48F, cut cabbage was at 62F, imitation crab was 53F, eggs were 66F and the ambient temperature 51F.
In the walk-in cooler, imitation crab was observed at 44F, raw chicken was registered at 45F and lo mein noodles were 46.5F. The ambient temperature registered was 40F. Egg rolls and chicken wings were registered at 79F on the counter and discarded. The foods in the reach-in and prep-top coolers were both moved to the walk-in cooler and the person in charge reported to the inspector that the coolers would be repaired.
In addition, No labels were found on a bulk corn starch bin or sugar bin and a bucket of glass noodles and cut potatoes was found on the floor in the kitchen area. Employees were observed cooking food in the kitchen area without hair restraints.
A wet wiping cloth was observed on a rack besides chopsticks and over dry ingredients. A scoop handle was observed in sugar, another scoop was hanging on an unclean wall in the kitchen over the rice cooker. An employee was observed using a cup to scoop ice into glasses. Scoops must have handles. Rice scoops were observed in ice water on the buffet line.
Take-out containers were observed in the floor in the dry storage closet. Build-up was spotted on the outsides of all reach-in coolers, prep-top coolers and on top of the grill line, a leak was spotted below the hand-wash sink and below the ice machine, and the door was open to the employee restroom off the kitchen. The door should be self-closing and always closed during inspection.
Low floor grout was observed throughout the kitchen area, heavy grease build-up was spotted below the grill line. Broken floor tiles were spotted in the walk-in freezer, and a large gap was spotted below the kitchen area. Employee canned drinks were spotted stored above the prep counter in the kitchen area and two bottled drinks were seen inside the ice machine, while an employee phone was seen on top of plastic wrap.
According to the rules on food service from the Georgia Department of Public Health, a follow-up inspection will be required within 10 days of the inspection.