New Buffet

*42 cleaning hermetically sealed containers of food or visible soil before opening

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

*45 Premises shall be maintained in good repair

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

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing bodily fluids writing procedures /spill kit.

*10 Equipment and Utensils Cleaning-contamination

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

*42 Floors/walls/ceiling/nonfood dirty

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

*03 Food products not maintained at 135øF or above

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

*43 Ventilation hood-prevent grease dripping

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

*28 Date marking > 24 hrs,on site,temp 41F

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

*02 Cold Hold (41øF/45øF or below)

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

*44 Soiled receptacles and waste handling units cleaned

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

*42 Floors/walls/ceiling/nonfood dirty

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

*39 Cooking equipment free of encrusted grease

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

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

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

*22 Handlers-Certificate Not On Site

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

*33 Mechanical warewashing equip., sanitization pressure

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

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*18 Equipment and Utensils Multiuse Materials-safe

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

*43 Ventilation hood-prevent grease dripping

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

*10 Equipment and Utensils Cleaning-contamination

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

*10 Clean Sight and Touch

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

*39 Keep utensils handles upright or protected

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

*42 Floors/walls/ceiling/nonfood dirty

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

*02 Cold Hold (41øF/45øF or below)

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

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw chicken above cooked

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not use untreated wood in the production area- cooler

*02 Cold Hold (41øF/45øF or below)

cabbages 60'f, onion 53'f

*10 Chlorine sanitizer concentration, minimum temp.

200 ppm chlorine

*18 Toxic items stored above food/utensils

sanitizer bucket next to soup bucket

*03 Food products not maintained at 135øF or above

fried chicken 88'f

*28 Date marking > 24 hrs,on site,temp 41F

eggs, mushroom, shrimp

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

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

*37 Storing the food at least 15 cm (6 inches) above the floor

observed oil box, soup bucket on the floor

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

no towel allow under the cutting board

*02 Cold Hold (41øF/45øF or below)

Eggs, veggies at table without temp or time courted

*31 Individual, disposable towels

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw egg above shrimp

*28 Date marking > 24 hrs,on site,temp 41F

all food containers

*07 Food safe, good condition, unadulterated, and honestly presented

provide cover for all food containers

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

*10 Clean Sight and Touch

provide Cleaning for ice machine

*42 Nonfood-contact surfaces material

Multiple shelving throughout kitchen showing signs of rusting and pitting.

*38 Frozen food. Stored frozen foods shall be maintained frozen

Multiple boxes of prepared pizzas in walk in cooler marked 'Keep Frozen'

*28 Date marking > 24 hrs,on site,temp 41F

Items in walk in cooler missing date mark labels.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Plastic containers without handles stored in spice mixtures. Any utensils stored in food should have a handle and utensil should be stored such that handle is over and out of food when not in use.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw beef, raw pork, and raw chicken stored over ready to eat imitation crab in production reach in cooler. Raw ready to eat carrots stored adjacent to raw shell eggs.

*10 Clean Sight and Touch

Deli slicer should be thoroughly cleaned. Some food debris in some areas near slicing blade.

*43 Light bulbs, light shields provided

Some lights not functioning in dishwashing area.

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*34 Insect control devices-not over food/food prep

STICKY FLY TRAPS OVER FOOD PREP AREAS

*18 Toxic items labeling-non original container

LABEL NEW BOTTLES

*03 Food products not maintained at 135øF or above

EGGROLL 130, ORANGE CHICKEN 118 DEGREE F

*02 Cold Hold (41øF/45øF or below)

RAW BEEF 45, RAW CHICKEN 44 DEGREE F

*10 Clean Sight and Touch

CLEAN CAN OPENER AND HOLDER CLEAN INSIDE MICROWAVE CLEAN ICE GUARD

*39 Utensils, single serve items 6 inches off - floor

TO GO BOXES ON FLOOR

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW EGGS OVER CUT VEGETABLE IN COOLER

*34 Outer door: solid,selfclosing,tightfitting

BACK DOOR weather stripping

*02 Cold Hold (41øF/45øF or below)

RAW EGG 64(DEGREE F)

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM CHLORINE SANITIZING BUCKET

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW CHICKEN OVER SAUCES

*18 Toxic items labeling-non original container

*44 Trash can provided for papertowel waste

BY ALL HANDSINKS

*31 Handwashing lavatory - used for other purpose

BY SUSHI

*42 Nonfood-contact surfaces material

NO CARDBOARD AS LINER

*03 Food products not maintained at 135øF or above

CHICKEN NUGGET 118, CHICKEN WING 107 (DEGREE F) SUSHI RICE 93 (DEGREE F)- MUST USE TIME CONTROL OR PH