WIN BUFFET.

observed dust build up on multiple intake vents, clean.

observed grime build up on shelves, on electrical wires, on tray trolley, on fans of walk in coolers, on condenser units of walk in coolers. dust build up on light displays. CLEAN GRIME

observed Ortho Home defense pesticide in establishment, remove from premises.

observed food in containers left uncovered in walk in cooler and in grey storage containers located in dry storage. cover food to prevent potential contamination.

observed shrimp stored above fruit in walk in cooler. observed raw chicken container stored above noddles in walk in cooler2. arrange properly to prevent cross contamination.

grease build up on cooking equipment and in between equipment, CLEAN.

observed maintenance tools stored with cooking utensils. store separately.

MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

observed heavy food debris on kitchen, clean.

observed wet cloths underneath cutting boards, use appropriate mats that are anti microbial.

crab sushi at 62F, tofu sushi at 61F, shrimp at 46F, cut melon at 58F; all food observed on buffet line. DISPOSE OF FOOD. baked fish at 54.2F in 2nd walk in cooler.

baked fish at 98f, honey chicken at 122F, jalapeno chicken 121F; all food was observed on buffet line. INCREASE TEMPERATURE OF BUFFET LINE STEAMERS AND HAVE EMPLOYEE STIR FOOD TO PROVIDE PROPER HEAT T

grime observed in buffet line cabinets, CLEAN.

build up of soil observed on outdoor grease bin, clean.

toxic chemical in large spray bottle was observed not labeled, label

employees storing personal items above and on food packages, store in lockers.

employee thaw frozen shrimp in sink with no running water.

observed dead pest on light shields in kitchen, clean.

container of raw chicken observed on floor, store minimum 6' off floor even when being worked on.

observed heavy black residue in ceiling of two ice machines, CLEAN AND SANITIZE.

2nd walk in cooler observed at 54.2F, move all food to 1st walk in cooler. do not use until it is able to maintain cold hold temperatures.

sushi observed at 65.4F, 66.2F, dispose of all sushi. RFSM stated he will start using time as public health control, must provide instructions on how to maintain.

exhaust vents located in dinning area are covered in dust, clean. exhaust vents in kitchen are rusted, replace.

spray bottles with yellow and pink substance not labeled, contained cleaner.

two ice bins contained brown reside inside of ice bins, clean and sanitize. Food contact surface in kitchen were covered with grime, clean and sanitize. Ice cream nozzles contained black residue, clea

gap on exterior rear door, provide a better seal to prevent pest from entering.

Provide hand wash sign in employee restroom.

four large containers with white substance not labeled. label with name of contents.

clean lids of all large food containers, heavy amounts of grime on lids and containers.

many containers of food uncovered in walk in cooler and walk in freezer, cover food to prevent potential contamination.

storing utensils used for rice in tap water. RFSM will now store on clean food contact surfaces and will clean and sanitize per TFER.

employees storing cloths on shelves that contain food and utensils, store personal items away from food. equipment and single service items.

wet cloth being used underneath cutting board.

frozen pizza thawing in room temperature. Pizza packaging states to go directly from frozen state to oven.

restroom door located in kitchen is not self closing, repair.

all Cooler units at kitchen area dirty with food debris , mold and stagnant water must be clean to avoid cross contamination

cooler units at kitchen area must be replace or repair to proper condition to maintain 40 F or below including WI cooler units

shrimp in big containers inside cooler units -shrimp at 47 F must be maintain at proper temperature of 40 F or below in small containers when remove from freezer must be keep inside WI cooler unit

fly activity observed must be contact pest management

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

chicken 48 F meat 47 F shrimp 49 F must be maintain at 40 F or below

shields broken at kitchen area must be clean to avoid cross contamination

floors walls and ceiling with food debris, spills and grease accumulation

broken stun flying station must be repair or replace to proper condition

PIC must be discard food containers without day or date labels to avoid cross contamination or temperature not below 45 F to avoid cross contamination

missing pH log dates on logging records must be have every day log data entry

shrimp 50F , mussels 48F

floors dirty inside kitchen area floors must be clean when contamination is observed

fryers and stoves dirty must be clean food debris and contamination during operational hours

missing date marking at food containrs inside cooler units

employee preparing sauces at floor level must be dispose all sauces prepared at floor level to avoid food contamination

exit back door missing air curtain must be have air curtain to avoid pest entry use as preventive pest harboring

sanitizer buckets at floors level must be 6 inches out the floor level to avoid contamination

WI cooler unit at 50F must be repair or maintain food temperature when open at 40 F or below must be use a plastic curtain separation to maintain proper food temperatures

missing PH logs for rice sushi preparation must be have logs to confirm proper procedures and process

some lights not working properly at prep areas must be fixed lights to maintain premises in good condition light shields broken at prep areas must be have repair or replace to avoid contamination

using recycle cardboard boxes as food containers with CTS vegetables must be use commercial approved containers to avoid food contamination

preparing food sauces at floor level must be prepared out the floor level to avoid food pathogenic contamination use as public health control

racks inside WI cooler units dirty with food debris and soils accumulation must be clean and sanitize all racks to avoid food contamination all cooler units dirty inside and outside with contaminat

walls and ceiling dirty with oils residues and grease contamination must be clean to avoid contamination use as public hazard control

floors under equipment tables dirty with contamination must be clean to avoid contamination under shelving tables on all working areas dirty with food debris and soils accumulation must be clean t

floors, walls and ceiling must be clean to sight and touch

missing writing employee health policies

floors in all areas with food debris and dirty must be clean floors during operational hours to avoid food contamination

rice sushi missing ph log must be tested and recorded information

cooking rice machine with encrusted soils and debris must be clean properly to avoid food contamination

missing body fluids clean up procedures / spill kit

RAW EGGS: 78.3 F (EGGS SITTING OUT AT ROOM TEMPERATURE)

RAW BEEF MIXED WITH RAW CHICKEN

UNLABELED CHEMICAL SPRAY BOTTLE

UNLABELED BULK FOOD INGREDIENT CONTAINER

BROKEN REACH IN COOLER GASKETS

FOOD PREPARATION WORKERS NOT WEARING HAIR RESTRAINTS

WIPING CLOTHS NOT BEING STORED IN A SANITIZING BUCKET AFTER USE

CONTAINERS OF SAUCE RESTING ON THE FLOOR OF THE WALK IN COOLER

REMOVE DUST FROM THE FAN COVERS (WALK IN COOLER)

REPLACE THE BURNED OUT LIGHT BULB UNDER THE VENT HOOD

CLEAN THE TOILET (FECAL REMNANT) IN THE PUBLIC RESTROOMS

PROVIDE HAND WASH SIGNS FOR THE PUBLIC RESTROOM HAND SINKS

RAW SHRIMP 46 (DEGREE F)

CUT VEGETABLES NEXT TO HAND SINK WITH NO SPLASH GUARD

NO TOWEL UNDER CUTTING BOARD

ON FOOD IN NON ORIGINAL CONTAINER

FRIED FISH 116 F SUSHI RICE 76 F- MUST USE 4 HR TIME LIMIT OR PH TEST TO HAVE AT ROOM TEMP