CROWN BUFFET.

floors behind equipment, walls and ceiling in all areas dirty with food debris, soils accumulations spills, mold and stagnant water must be clean to avoid cross contamination

missing a complete first aid kit on site must be have a complete first aid kit on site

sushi containers at 47 F must be discard and maintain at proper food temperature of 40 F or below

missing thermometers inside all cooler units must be have visible and working thermometers

fryers and cooking equipment with encrusted grease accumulations and soils deposits must be clean to avoid cross contamination

missing 3c sink setup sanitizing solutions missing sanitizer buckets in all areas must be setup sanitizer buckets at 100 ppm chlorine concentration must be setup 3c sink at 50 ppm chlorine conce

missing some date marking inside cooler units

lights not wo

vent hood filters dirty with grease and soils deposits must be clean to avoid cross contamination

hand sink faucets broken in different places must be repair to proper condition

shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination

food surfaces and cooler units dirty with food debris, mold and grease accumulations must be clean and sanitize to avoid cross contamination

use raw food containers for cooked food inside cooler units must be use approved containers to avoid chemical and cross contamination

10 ppm chlorine concentration on sanitizer bucket at kitchen pots cleaning area must be at : 100 ppm chlorine concentration at sanitizer buckets in all areas

missing sanitizer buckets must be have sanitizer buckets in all areas to avoid cross contamination 3c not setup during operational hours 3c sink must setup at: 50 ppm chlorine concentration du

floors behind equipment dirty with soils deposits and grease drippings must be clean to avoid contamination walls and ceiling dirty with dust and soils accumulations must be clean to avoid cross

raw food containers mixed with cooked containers separate raw food containers from cooked food containers to avoid cross contamination

not sanitizing solutions on cooking areas PIC must be ensure employees sanitize food surfaces during operational hours to avoid cross contamination

shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination some lights not working must be replace or repair to proper condition

water pipe broken with water leak at hand sink kitchen front area must be repair to proper condition to avoid stagnant water and contamination

dirty covered containers with spills and food debris inside cooler units PIC must be ensure that employees clean seal containers before use to avoid cross contamination

food containers at floor level in different areas must be 6 inches out the floor level to avoid contamination

floors behind equipment cooking area dirty with soils, grease accumulations must be clean to avoid contamination walls and ceiling in all areas dirty with dust, soils and grease accumulations must

PIC must be ensure had sanitizer buckets at preparation times 100 ppm chlorine concentration at sanitizer buckets

back exit door with gap between doors must be have proper weather strip to avoid pest harboring

observed raw chicken store next and above potato

0 ppm

no carbon board allow in the coolers

the pic doesnt know how to test for PH of the rice HACCP is required for the sushi

observed flies in prep area

provide cover for all food containers

no towel allow under the food containers,

No paper towels available at salad hand wash sink. Management indicated that dispenser broke and provided an electric hand drying. All hand wash sinks in a commercial kitchen should be stocked wit

Raw meat stored over ready to eat pie filling and other sauces in walk in cooler. Cooked crawfish (whole uncleaned) over other sauces in walk in cooler

Ice machine shows signs of infection. Black flecks appear on interior chute. Signs of rust on interior compartment. Advise that machine be taken out of service, emptied, cleaned, sanitized, and air

No date marking system observed for employee processed foods stored in walk in cooler.

Knife for sushi stored in standing water. In-use utensils should be stored in water of at least 135°F, under running water of sufficient velocity to carry away particles, in food with the handle up a

Employee observed rinsing off hands in hand wash sink without using soap.

Light bulb not functioning in walk in freezer. Light bulb not functioning under vent hood of main production area of kitchen.

Wooden shelving used to store food in vegetable walk in cooler. Other shelving worn and showing signs of rust.

IN COOLER, FOOD ITEMS MUST BE COVERED

INSIDE LIGHT SHIELD

CLEAN FAN IN KITCHEN TO BE FREE OF DUST

CLEAN ICE GUARD AT ICE MACHINE

FRIED FISH 109, 123 DEGREE F COS- REMADE

ALL FOOD IN COOLER

CALIBRATE THERMOMETER TO ENSURE ACCURACY

BLEACH NEXT TO SALT

SPOONS AT ICE CREAM MACHINE HAVE TO FACE THE SAME WAY TO ENSURE THAT NO CONTAMINATION OCCURS

TWO UNLABELED CHEMICAL SPRAY BOTTLES

REPLACE LIGHTING THAT HAS BURNED OUT IN THE FOOD PREPARATION AREA

PERSONAL DRINK OBSERVED ON THE FOOD PREP SURFACE IN THE KITCHEN

LEAK OBSERVED IN THE MEN'S EMPLOYEE RESTROOM TOILET LEAK ALSO OBSERVED AT THE TWO COMPARMENT SINK IN THE FOOD PREPARATION AREA

STORE SANITIZING WIPES (TOWELS) IN A SANITIZING BUCKET AFTER USE

DO NOT STORE FOOD STORAGE CONTAINERS DIRECTLY ON TOP OF FOOD (FOOD STORAGE CONTAINERS STORED DIRECTLY ON TOP OF CRAWFISH)

CLEAN FAN COVERS OF THE REACH IN COOLER

CLEAN INTERIOR PANEL OF THE ICE MACHINE

REMOVE STANDING WATER IN THE PRODUCE COOLER

PROVIDE A DOOR STRIP FOR THE BACK DOOR OF THE ESTABLISHMENT (VISIBLE LIGHT PRESENT)

SEPARATE AND CLEAN SURFACES WHERE RAW MEATS AND PRODUCE ARE PREPARED OBSERVED THE SAME FOOD CONTACT SURFACE BEING USED TO PREPARE FRESH PRODUCE, AS WELL AS RAW BEEF OR CHICKEN

COVER PEANUTS IN THE DRY STORAGE AREA