NEW GARDEN BUFFET: Inspection on June 8, 2009

Date: 
June 8, 2009
Location: 
NEW GARDEN BUFFET
2541 JACKSON ROAD
ANN ARBOR, MI 48103
Critical Violations: 
14
Non-Critical Violations: 
16
Compliance: 
In Compliance
Details: 

NEW GARDEN BUFFET

Violation: 
4-202.11
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Food Contact Surfaces and Uten
Comments: 
1) OBSERVED TWO MADE IN HOUSE SCOOPS USED FOR SCOOPING COOKED RICE AND OTHER FOODS. THESE SCOOPS ARE MADE OUT OF A ONE GALLON PLASTIC BOTTLE (THE TYPE WITH A HOLLOW HANDLE AND WITH A CARDBOARD SEAL ON THE INTERIOR OF THE CAP THAT IS DETERIORATING). FURTHER, ONE OF THE SCOOPS HAD A MELTED AREA CREATING A ROUGH SURFACE. CORRECTED BY DISCARDING. ONLY PURCHASE AND USE COMMERCIAL FOOD GRADE UTENSILS. 2) OBSERVED A SMALL KITCHEN KNIFE WITH A SEVERELY DAMAGED HANDLE. CORRECTED BY DISCARDING.
Items: 
Food-contact surface(s) Utensil(s) Scoop(s), Food-contact surface(s) Utensil(s) Knive(s)
Problems: 
Not easily cleanable, In poor repair Cracked
Corrections: 
Repair/replace to be easily cleanable., Repair/replace.

NEW GARDEN BUFFET

Violation: 
2-301.14
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
When to Wash
Comments: 
OBSERVED THE MANAGER NOT WASH HER HANDS AFTER TOUCHING RAW CHICKEN PRIOR TO SWITCHING TASKS. CORRECTED BY WASHING HER HANDS.
Items: 
Employee(s)
Problems: 
Did not wash hands During food prep to prevent cross contamination
Corrections: 
Hands shall be washed with hot water and soap for at least 20 seconds after contamination.

NEW GARDEN BUFFET

Violation: 
3-301.11
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Preventing Contamination from
Comments: 
OBSERVED AN EMPLOYEE HANDLING COOKED SHRIMP WITH THEIR BARE HANDS WHILE MIXING THEM WITH ICE. CORRECTED BY COOKING ADDITIONAL SHRIMP AND THEM EMPLOYEE USING SINGLE USE GLOVES TO HANDLE THE SHRIMP. THE PREVIOUS BATCH OF SHRIMP WILL ONLY BE USED FOR A MENU ITEM THAT WILL BE FULLY REHEATED AGAIN (SEAFOOD DELIGHT).
Items: 
Ready-to-eat food(s)
Problems: 
Handled with bare hands
Corrections: 
Suitable utensils or single-use gloves are to be utilized.

NEW GARDEN BUFFET

Violation: 
5-501.115
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Maintaining Refuse Areas/Enclo
Comments: 
OBSERVED SOME SPILLED OIL ON THE OIL DUMPSTER COVER AND SOME THAT HAS DRIPPED ONTO THE PAVEMENT. PLEASE CLEAN THIS AREA NOW AND MORE FREQUENTLY IN THE FUTURE AS NEEDED.
Items: 
Refuse storage area(s)/enclosures
Problems: 
Not clean
Corrections: 
Keep clean

NEW GARDEN BUFFET

Violation: 
2-401.11
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Eating, Drinking or Tobacco
Comments: 
OBSERVED SEVERAL OPEN EMPLOYEE BEVERAGE CONTAINERS STORED ON THE PREP LINE COUNTER AND SHELF WITH/ABOVE FOODS. CORRECTED BY ELIMINATING THESE OPEN EMPLOYEE BEVERAGES.
Items: 
Employee(s), Beverage container
Problems: 
Drinking From uncovered beverage container, Stored improperly With exposed food
Corrections: 
Beverage container must be covered., Store in manner that does not contaminate items

NEW GARDEN BUFFET

Violation: 
6-501.12
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Cleaning, Frequency/Restrictio
Comments: 
1) THE FAKE PLANTS LOCATED ABOVE THE FOOD BUFFET STATIONS ARE VERY DUSTY. AFTER ALL FOODS ARE REMOVED AT THE END OF SOME NIGHT REMOVE THESE PLANTS AND THOROUGHLY CLEAN THEM PRIOR TO RE-INSTALLING THEM. 2) THE DRAIN LINE RECEIVING WASTE WATER FROM THE SODA DISPENSING UNIT IS IN NEED OF CLEANING AT THIS TIME.
Items: 
Physical facilities/structures
Problems: 
Soiled
Corrections: 
Keep clean.

NEW GARDEN BUFFET

Violation: 
6-202.15
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Outer Openings, Protected
Comments: 
1) BOTH FRONT DOORS WERE PROPPED OPEN. ALWAYS KEEP YOUR EXTERIOR DOORS CLOSED TO PREVENT PEST ENTRY. 2) THE SIDE EXTERIOR DOOR (BY THE REST ROOMS) NEEDS ADDITIONAL WEATHER STRIPPING/FOAM TO SEAL OUT PESTS.
Items: 
Outer opening(s), Outer opening(s) Door(s)
Problems: 
Not self-closing, Not sealed to prevent pest entry

NEW GARDEN BUFFET

Violation: 
3-501.19
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Time as a Public Health Contro
Comments: 
THE LOG CHART USED FOR THE HOT FOODS ON TIME AS A PUBLIC HEALTH CONTROL WAS NOT BEING MAINTAINED FOR THE LAST FEW DAYS. THIS DOCUMENTATION MUST BE COMPLETED TO BE IN COMPLIANCE WITH YOUR TIME AS A PUBLIC HEALTH CONTROL POLICY.
Items: 
Time controlled food(s) potentially hazardous food(s) before cooking

NEW GARDEN BUFFET

Violation: 
3-501.16
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Hot and cold holding
Comments: 
OBSERVED RAW, IN-SHELL EGGS STORED ON THE BOTTOM SHELF AT THE COOK LINE AT 78F; POOLED, RAW EGGS WERE OBSERVED AT 60F IN A CONTAINER OUT ON THE PREP COUNTER; RAW BEAN SPROUTS WERE IN A CONTAINER OF WATER AT THE COOK LINE AT 52F; COOKED SHRIMP WERE OBSERVED ON THE BUFFET LINE AT 53F; THE SUSHI ROLLS WERE OBSERVED AT 78F IN THE SUSHI COOLER (SOMEONE FORGOT TO TURN THIS UNIT ON IN THE MORNING). THESE FOODS WERE DISCARDED.,
Items: 
Cold food item(s)
Problems: 
Stored above 41 degrees F
Corrections: 
Store below 41 degrees F.

NEW GARDEN BUFFET

Violation: 
4-601.11
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Clean Sight/Touch-No Accum/Enc
Comments: 
OBSERVED THE FOLLOWING ITEMS TO BE UNCLEAN: A KITCHEN KNIFE (LONG SERRATED BLADE) ON THE MAGNETIC KNIFE RACK; A COUPLE METAL KITCHEN STRAINER BOWLS; SEVERAL PAIR OF TONGS AND SEVERAL METAL SCOOPS IN A CLEAN UTENSIL STORAGE TUB; THE SODA DISPENSING SPOUT DIFFUSERS AND THE MOUNTING BASES. CLEAN THESE ITEMS TODAY AND MAINTAIN THEM CLEAN IN THE FUTURE.,
Items: 
Food-contact surface(s) Equipment
Problems: 
Soiled
Corrections: 
Keep clean.

NEW GARDEN BUFFET

Violation: 
4-501.11
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Good Repair and Proper Adjustm
Comments: 
THE DOOR GASKETS ON THE LINE COOLER DOORS (TWO UNITS) HAVE NOT BEEN REPLACED YET. PLEASE REPLACE THESE TORN DOOR GASKETS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Items: 
Equipment components seals
Problems: 
In poor repair
Corrections: 
Repair/replace.

NEW GARDEN BUFFET

Violation: 
3-501.13
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Thawing
Comments: 
OBSERVED A CASE OF PORK THAWING IN A PLASTIC CONTAINER IN THE FOOD PREP SINK. CORRECTED BY RUNNING COLD WATER OVER THE FOOD. MONITOR YOUR THAWING FOODS AND REMOVE THEM FROM THE SINK WITH RUNNING WATER ONCE THEY ARE THAWED (PRIOR TO THEM WARMING ABOVE 41F).
Items: 
Frozen food(s) for thawing
Problems: 
Stored above 41 degrees F thawed or partially thawed At room temperature
Corrections: 
Store under refrigeration.

NEW GARDEN BUFFET

Violation: 
4-602.13
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Clean Freq, Nonfood-Contact Su
Comments: 
THE EXHAUST HOOD FILTERS ARE IN NEED OF CLEANING AT THIS TIME.
Items: 
Nonfood contact surface(s)
Problems: 
Soiled
Corrections: 
Keep clean.

NEW GARDEN BUFFET

Violation: 
3-302.11
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Separation, Packaging, & Segre
Comments: 
OBSERVED TWO CASES OF RAW, IN-SHELL EGGS STORED ON A TOP WALK IN COOLER SHELF ABOVE UNCOVERED JELL-O. CORRECTED BY RELOCATING THE RAW EGGS TO A BOTTOM SHELF.
Items: 
Raw animal food(s)
Problems: 
Stored over/next to Ready-to-eat food(s)
Corrections: 
Store raw animal foods below and away from foods needing little or no further prep.

NEW GARDEN BUFFET

Violation: 
4-903.11
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Storing Equip./Uten./Lin./Sing
Comments: 
OBSERVED A STACK OF HOTEL PAN SIZED ALUMINUM FOIL PANS STORED UPRIGHT ON THE TOP SHELF OF THE BACK PREP ROOM SHELVING UNIT. PLEASE EITHER STORE THESE ITEMS INVERTED OR IN A BAG/BOX.
Items: 
Single-service/single-use article(s)
Problems: 
Stored with food-contact portion exposed
Corrections: 
Store inverted.

NEW GARDEN BUFFET

Violation: 
3-305.11
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Food storage
Comments: 
OBSERVED A BOX OF GARLIC TOAST AND SEVERAL CASES OF CHICKEN STORED ON THE FLOOR IN THE WALK IN FREEZER. RELOCATE THESE ITEMS TO A SHELVING UNIT.
Items: 
Food item(s) in storage
Problems: 
Stored on floor or less than 6 inches above floor
Corrections: 
Store at least 6 inches above the floor.

NEW GARDEN BUFFET

Violation: 
4-101.11
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Characteristics
Comments: 
OBSERVED MANY FOODS IN THE WALK IN FREEZER AND COOLER TO BE STORED IN WHITE & TAN "TO-GO" BAGS. PROVIDE AND UTILIZE FOOD GRADE BAGS FOR DIRECT CONTACT WITH FOODS OR SWITCH TO USING METAL SHEET TRAYS/CONTAINERS., ,
Items: 
Food-contact surface(s) and utensils
Problems: 
Constructed from materials that are not Safe
Corrections: 
Provide safe, approved materials.

NEW GARDEN BUFFET

Violation: 
3-202.15
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Package Integrity
Comments: 
OBSERVED TWO SEVERELY DENTED CANS OF FOOD ON THE CAN STORAGE RACK. THESE TWO CANS WERE REMOVED AND PLACED IN A BOX FOR RETURN CREDIT. HAVE AN EMPLOYEE INSPECT ALL OF THE CANS ON THE RACK FOR SEVERE DENTS/DAMAGE AND REMOVE THEM. IN THE FUTURE, ENSURE NO SEVERELY DENTED CANS ARE PLACED ON THIS RACK. ALL DAMAGED CANS EITHER NEED TO BE DISCARDED OR PLACED IN A DESIGNATED CAN RETURN STORAGE LOCATION.,
Items: 
Food package(s) Cans
Problems: 
Dented, dented on seam or swollen
Corrections: 
Discard.

NEW GARDEN BUFFET

Violation: 
7-201.11
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Storage, Separation
Comments: 
1) OBSERVED TWO CHEMICAL BOTTLES STORED NEXT TO THE RAW, IN-SHELL EGGS ON THE BOTTOM SHELF OF THE STEAM TABLE. 2) GEAR/ROLLER LUBRICATING OIL FOR A PIECE OF EQUIPMENT WAS STORED IN A TUB WITH CLEAN EQUIPMENT. CORRECTED BY RELOCATING THE CHEMICALS TO AREAS AWAY FROM FOOD AND CLEAN EQUIPMENT.
Items: 
Poisonous/toxic material(s)
Problems: 
Stored over/with Equipment/utensils, Stored over/with Food
Corrections: 
Store toxics below and away from all other items.

NEW GARDEN BUFFET

Violation: 
3-101.11
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Safe/Unadult./Honestly Present
Comments: 
OBSERVED AN UNCOVERED HOTEL PAN OF JELL-O IN THE WALK IN COOLER WITH DEBRIS ON IT. CORRECTED BY DISCARDING THE JELL-O
Items: 
Food
Problems: 
Adulterated/contaminated
Corrections: 
Discard.

NEW GARDEN BUFFET

Violation: 
6-301.11
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Hand Cleanser, Availabilty
Comments: 
PROVIDE SOAP AT THE WAIT STATION HAND WASHING SINK.
Items: 
Soap
Problems: 
Not provided At hand sink
Corrections: 
A designated dressing room/area shall be provided and used.

NEW GARDEN BUFFET

Violation: 
6-301.12
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Hand Drying Provision
Comments: 
PROVIDE PAPER TOWELS IN DISPENSER AT THE BACK SERVER STATION.
Items: 
Sanitary hand drying provisions disposable, paper towels
Problems: 
Not provided At hand sink
Corrections: 
Provide

NEW GARDEN BUFFET

Violation: 
6-501.11
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Repairing
Comments: 
REPLACE THE FLOOR TILE GROUT WHERE THERE ARE DEPRESSIONS AT THE FRONT AREA SERVER STATION.
Items: 
Physical facilities Floor(s)
Problems: 
In poor repair
Corrections: 
Repair/replace.

NEW GARDEN BUFFET

Violation: 
3-501.16
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Hot and cold holding
Comments: 
OBSERVED THE FOLLOWING ITEMS TO BE STORED BELOW 135F: PORK AND CHICKEN DUMPLINGS (100-109F); VEGETABLE FOO YOUNG 97-98F; STIR FRIED POTATOES 125F. CORRECTED BY DISCARDING THESE ITEMS AND PROVIDING REPLACEMENTS. PLEASE MONITOR YOUR HOT FOODS FREQUENTLY, ADJUST YOUR STEAM TABLE BURNERS AS NEEDED AND/OR COVER THESE FOODS TO MAINTAIN HEAT.,
Items: 
Hot food item(s)
Problems: 
Stored below 135 degrees F
Corrections: 
Store above 135 degrees F.

NEW GARDEN BUFFET

Violation: 
3-307.11
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Miscellaneous Sources
Comments: 
OBSERVED UNCOVERED JELL-O IN THE WALK IN COOLER, AND AN UNCOVERED CONTAINER OF LEMON WEDGES AT THE FRONT SERVER STATION. PLEASE COVER THESE FOODS TO PROTECT THEM FROM MISC. CONTAMINATION.
Items: 
Food
Problems: 
Not protected From contamination
Corrections: 
Protect against contamination

NEW GARDEN BUFFET

Violation: 
6-501.16
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Drying mops
Comments: 
OBSERVED A WET MOP RESTING ON THE FLOOR IN THE HALLWAY BETWEEN THE DINING AREA AND THE KITCHEN.
Items: 
Wet mop(s) storage
Problems: 
Improperly dried
Corrections: 
Allow to air dry in an approved location.

NEW GARDEN BUFFET

Violation: 
6-501.12
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Cleaning, Frequency/Restrictio
Comments: 
THE URINAL IN THE MEN'S REST ROOM (INTERIOR SURFACES) IS IN NEED OF MORE DETAILED CLEANING.
Items: 
Physical facilities/structures
Problems: 
Not clean
Corrections: 
Keep clean

NEW GARDEN BUFFET

Violation: 
4-602.11
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Cleaning Freq.,Food Contact Su
Comments: 
PER THE COOK THE USED KITCHEN UTENSILS ARE CLEANED AT THE END OF THE NIGHT. THESE UTENSILS NEED TO BE WASHED, RINSED AND SANITIZED ON INTERVALS NOT TO EXCEED FOUR HOURS (A NEW OR CLEAN STORAGE CONTAINER AND FRESH WATER MUST ALSO BE PROVIDED).,
Items: 
Food-contact surface(s) and utensil(s)
Problems: 
Not cleaned At least every 4 hours during continual use
Corrections: 
Clean as specified above.

NEW GARDEN BUFFET

Violation: 
4-501.14
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Equipment, Cleaning Frequency
Comments: 
OBSERVED FOOD RESIDUE ON THE CLEAN DISH DRAIN BOARD. ENSURE STAFF ARE CLEANING AND SANITIZING THE DRAIN BOARDS PRIOR TO STORING/STACKING CLEAN EQUIPMENT ON THEM.
Items: 
Warewashing equipment three compartment sink basins
Problems: 
Not cleaned Through out the day as necessary
Corrections: 
Clean as specified above.

NEW GARDEN BUFFET

Violation: 
2-103.11
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Duties of Person in Charge
Comments: 
THE PERSON IN CHARGE MUST ENSURE COMPLIANCE WITH THE FOOD CODE AND FOOD LAW REQUIREMENTS. THE MANAGERS SERV-SAFE CERTIFICATION EXPIRED THIS PAST FEBRUARY. HOWEVER, THE MANAGER WITH THE PAST CERTIFICATION PRIMARILY WORKS THE FRONT OF THE HOUSE. THIS FACILITY NEEDS TO HAVE A CERTIFIED KITCHEN EMPLOYEE. THERE IS TRAINING AVAILABLE IN CHINESE--CONTACT ME FOR DETAILS.
Items: 
Person-in-charge
Problems: 
Not ensuring compliance
Corrections: 
Person-in-charge must ensure compliance with items listed above.