CHINA ICHIBAN BUFFET Inspection – March 17, 2025

High Priority 1

#6High Priority22-41-4

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. Dishmachine (Chlorine 0ppm). Operator adjusted line and retested Chlorine at 100ppm.. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#7Intermediate01C-03-4

Intermediate – Oyster tags not marked with last date served.

#8Intermediate53B-10-4

Intermediate – Records/documents for required employee training do not contain all of the required information. Observed some certificates dated but missing names.

Basic 5

#1Basic24-07-4

Basic – Cleaned and sanitized equipment or utensils not properly stored. Bucket of utensils stored in bucket of water on floor at grill line.

#2Basic08B-38-4

Basic – Food stored on floor. Observed bucket of noodles in water stored on floor next to walk in cooler in kitchen. Operator removed. **Corrected On-Site**

Corrected On-Site

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed grill utensils stored in Utensil water 78F in bucket on floor at grill line.

#4Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in dry storage area. Operator removed. **Corrected On-Site**

Corrected On-Site

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on food prep table at cook line in kitchen and at drain board of dish machine in ware wash area. **Repeat Violation**

Repeat Violation

Florida Food Watch