Super Jumbo Buffet

*10 Clean Sight and Touch

*21 RFSM - Not On Site

*14 When to wash hands before donning new gloves

*38 Thawing. Under refrigeration

improper thaw

*42 Floors/walls/ceiling/nonfood dirty

floors walls ceiling

*21 RFSM - Not On Site

rfsm

*14 When to wash hands

wash 20 seconds

*14 When to wash hands before donning new gloves

wash before donning new gloves

*45Physical Facilities Floors,Walls,Ceilings

Replace tiles near dishwasher

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

Observed chicken and seafood without dates marked. Date mark items in WIC

*27 Cooling method, criteria - using ice bath

Observed cooked chicken laying out to cool, temperature of food must be dropped quickly to around 70 F and placed in WIC via ice bath

*19 Water & Plumbing in good repair- per code

Repair faucets at prep sink and 3 compartment sink

*32 Equipment and Utensils Multiuse Materials durable

Remove cardboard that lines shelves in WIF

*43 Light bulbs, light shields provided

Replace light bulb above the grill

*42 Dirty nonfood contact surfaces

Clean floors, walls, and behind equipment near grill and stove

*41 Food storage containers, identified with common name of food.

Label bulk food containers in storage room

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

Food on the floor in WIF; Food must be 6 inches off the floor

*36 Cloths in-use for wiping between uses stored

Store wiping cloths in sanitizer buckets between use

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

Mold present at ice shoot, clean ice machine

*02 Cold Hold (41øF/45øF or below)

Observed pineapples and pears at 54 F; cold holding temperatures must be held at 41 F or lower

*18 Use toxic according to manufacturer direction

Sanitizer bucket conc.of bleech is too high > 200 ppm

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Observed personal drinks and food in kitchen prep area, designate area for employees personal drinks and food away from kitchen prep area

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

FOOD OFF FLOOR

*10 Clean Sight and Touch

CLEAN INSIDE ICE MACHINE

*11 Food Disposition - reconditioned Food

3 DENTED CANS

*31 Individual, disposable towels

PAPER TOWELS AND SOAP AT HANDSINK

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINKS SEGREGATED

*36 Cloths in-use for wiping between uses stored

WIPES - BETWEEN USES STORED IN SANITIZER

*10 Chlorine sanitizer concentration, minimum temp.

SANITIZER UNDER 50 PPM AND TEMP UNDER 160F

*36 Cloths in-use for wiping between uses stored

STORED IN SANITIZER

*11Food Donations - Damaged foods

3 DAMAGED CANS

*33 Mechanical warewashing equip., wash solution temp.

DISHWASHER NOT OPERATING CORRECTLY

*41 Food Labeling - Bulk food for self dispensing

LABEL BULK FOODS

*32 Maintain in Good Repair

FRY BASKETS

*42 Dirty nonfood contact surfaces

CLEAN ALL SHELVES FLOORS WALLS CEILINGS

*34 Pest Control

DEAD ROACH AND FLIES

*10 Clean Sight and Touch

clean microwave

*11 Food Disposition - reconditioned Food

too many dented cans

*36 Cloths in-use for wiping between uses stored

wet wiping cloth on prep table

*39 Equipment and Utensils Storage

properly store utensils

*40 Reuse of single service articles

reuse of medicine bottle for sauce

*42 Dirty nonfood contact surfaces

clean floors, walls, ceilings, fans in WIC and WIF

*43 Light bulbs, light shields provided

broken light shield needs repair

*47 Handwashing signage

no hand wash signage

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

use utensils with handle to scoop food

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

provide written procedure for sushi rice

*47 Other Violations

organize entire store, remove all unnecessary articles

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

raw shrimp stored above mussels (cooked) in walk in cooler raw eggs stored above water bottles in walk in cooler

*32 Equipment and Utensils Durability and Strength

use approved food storage containers ( do not store cooked chicken in card board boxes and shopping bags)

*22 Handlers-Certificate Not On Site

food handler cards expired/renew and all employees need to get food handler cards

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

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

clearly date mark TCS food for 7 days only

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, ice machine, coolers inside, clean food storage cntainers

*19 Water & Plumbing in good repair- per code

repair leaking faucets

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

store food 6 inches off floor

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

raw chicken stored above fish and rte food in walk in coolers

*10 Chlorine sanitizer concentration, minimum temp.

dish washer 0 ppm

*19 Water & Plumbing in good repair- per code

floor drain/pipes clogged

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

store sanitizer bucket off floor

*42 Ventilation hood systems

clean vent a hood system

*40 Reuse of single service articles

do not reuse single use artcles

*43 Light bulbs, light shields provided

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

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

observed raw products above rte food

*27 Cool TCS foods using proper methods

*43 Ventilation,mechanical

follow up for a/c for 15 days

*35 Eating food, chewing gum, drinking beverages, or using tobacco

store next to clean utensils

*36 Cloths in-use for wiping between uses stored

store wet cloth in sanitizer bucket

*47 Handwashing signage

provide hand washing sign

*42 Dirty nonfood contact surfaces

clean coolers, freezers

*34 Outer openings:closing holes, gaps

repair gap at exit door

*37 Storing the food where it is not exposed to splash, dust, or other contamination

cover food products

*25 HACCP Plan Record to be maintained

provide haccp plan

*36 Cloths in-use for wiping between uses stored

keep wet cloth in sanitizer bucket

*47 Conditions of Permit-in use of food equipment

provided a sign about inspection report

*25 HACCP Plan Record to be maintained

provide HACCP plan for sushi rice (vinegar pH)

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

provide written procedures for vomiting and diarrhea events

*37 Storing the food where it is not exposed to splash, dust, or other contamination

cover food

*10 Clean Sight and Touch

clean ice machine

*19 Water & Plumbing in good repair- per code

faucets are leaking

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

observed cross contamination in walk in cooler (chicken above rte food), eggs above rte food

*42 Dirty nonfood contact surfaces

clean coolers, shelves, freezer

*34 Outer openings:closing holes, gaps

fix gaps on exit and side doors

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

use utensils with handle to scoop food

*43 Light bulbs, light shields provided

replace broken light shield, replace non working light bulbs on vent a hood

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

*43 Clean vent syst:Intake/exhaust air ducts

clean wic fan covers

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

dented cans

*29 Sanitizing solutions, testing devices

provide thermal test strips

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

have written procedures for vomit clean up

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

do not store food on cans

*10 Other sanitizer use - manufacturer label direction

sanitizer bucket not prepared correctly

*36 Cloths in-use for wiping between uses stored

soiled cloth sitting on table

*47 Conditions of Permit-in use of food equipment

have sign posted for customers to see

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

clean inside of coolers

*28 Date marking commercially prepared RTE/ TCS food

date mark prepared foods

*22 Handlers-Certificate Not On Site

obtain food handler cards and keep on site