NEW BUFFET.

hermetic sealed containers dirty with soils, food debris and grease accumulations must be clean to avoid cross contamination

ceiling tiles on dining area with water marks must be replace or repair to proper condition

missing bodily fluids writing procedures /spill kit.

all cooler units inside and outside dirty with soils and food debris must be clean to avoid cross contamination

floors in all areas including WI cooler units dirty with grease, food debris and soils accumulations must be clean to avoid contamination

PIC must be ensure hot food temperatures of 135 F are located at buffet area items

vent hood filters with grease dripping and soils accumulations PIC must be ensure not grease drippings from vent hood filters occurred during operational hours

missing date marking on some food containers must be have date mark on all food containers inside cooler units

PIC must be ensure cold food temperatures of 40 F are located at buffet area items

water drainage receptacles dirty with food debris and soils accumulations must be clean to avoid contamination and pest harboring

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

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

ware washing machine not chemical concentration must be have replace or readjusted at 50 ppm chlorine concentration

missing current food handler cards must be have current food handler cards on site

not sanitizing solutions working on ware washing machine must be adjust or repair to proper condition

missing writing employee health policies

using food containers for raw material with cooked food must be use approved containers with cooked containers to avoid chemical contamination

vent hood dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination

cooler units inside and outside with mold, grease and soils accumulations must be clean to avoid cross contamination

DETAIL CLEAN: can opener meat slicer slicer grinder dishwasher lid dish area outside of bulk and other food containers

scoop handle can not touch food you can not use a bowl or a cup as a scoop you do not know where you touched it

Clean: hand sinks splash and buildup on equipment walls and floors

temperatures not maintained at 41 degrees f or below. buffet table make line. try adjusting the temperature if you can not get it below 41 degrees f have it serviced pickles *48.3 crab *60.8

raw chicken above cooked

can not use untreated wood in the production area- cooler

cabbages 60'f, onion 53'f

200 ppm chlorine

sanitizer bucket next to soup bucket

fried chicken 88'f

eggs, mushroom, shrimp

observed raw shrimp store next to cooked salmon and crawfish raw meat above soy sauce buckets (buckets without cover)

observed oil box, soup bucket on the floor

no towel allow under the cutting board

Eggs, veggies at table without temp or time courted

Raw egg above shrimp

all food containers

provide cover for all food containers

set up sanitizer bucket

provide Cleaning for ice machine