Emperor's Buffet And Grill

Year by year

Inspections

1. Sep 29, 2025 Routine · 3 priority foundation, 1 core, 1 repeat
   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Written plan not available for review and Sept. sheet not available as it had already been discarded.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. No food was out of temperature range and another month sheet was available for review. Discussed how to label forms and keep them for review. Sending health

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Ice maker lip where ice falls out is visibly soiled with black mold.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying in kitchen and in womens bathroom.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Containers of chicken and other meats, vegetables etc... in the coolers (walk in and prep) were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination. Cover all items that are not in the active cooling process.

     Code 3-302.11 (A) (4)

2. Aug 26, 2024 Routine · 2 priority foundation, 1 core, 1 repeat
   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. Sending infographic along with the inspection report.

     Code 2-501.11

   • Not serious Priority Foundation Repeat Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at two of the employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Both were refilled in the inspector's presence. Discussed the importance of handwashing.

     Code 6-301.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Racks that go in dishmachine are not clean, build up of slime and grime on the bottoms of racks.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices. Scrub the racks to get them clean, and then keep them clean by monitoring buildup.

     Code 4-202.16

3. Sep 7, 2023 Re-inspection · No items found

   No violations cited.

4. Aug 21, 2023 Routine · 3 priority, 3 priority foundation, 5 core, 5 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Fried chicken wings and meatballs in garlic sauce in hot food bar is hot held at 135°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Items were reheated to 165* and returned to hot bar.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Crab rangoons in the upright 2 door cooler is cold held at 68°F. Package of eggs on the shelf under prep/cooking area had been left out too long.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Rangoons and eggs were discarded.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The bleach water in wiping buckets is not being used according to EPA registered label use instructions and is at less than 50 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Check the sanitizer levels with test strips more often to ensure that the wiping buckets are sanitizing.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Sushi area has no documentation/logging system, unable to prove what the process actually is.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. Plan will be arranged with health department.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink. One sink had empty soap container.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation Repeat Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the process implemented at the food establishment regarding keeping the sushi as time control for safety item.

     Correction: Submit a variance request following the procedures outlined under 1-105.12. We will work on this in the upcoming weeks.

     Code 1-105.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Chest freezer is not maintained in good repair. The top inside lid is almost completely broken falling apart.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT

     Up right 2 door cooler is not properly adjusted, intact or tight. Cooler was not keeping temperature below 41*, felt warm inside when opened.

     Correction: Equipment components shall be kept intact, tight, and properly adjusted. Check temperature inside cooler with a calibrated thermometer more often, don't rely on the guage on the door.

     Code 4-501.11 (B)

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior screen door at the back entrance is not self-closing or tight-fitting.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents. The entire door needs new seals or the floor needs to be levelled to allow door to seal. Consider replacing door completely.

     Code 6-202.15 (A) (3)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at any of the handwashing sinks.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14