All Style Buffet

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN EQUIPMENT, DISHRACKS IMPROPERLY STORED ON FLOOR. INSTD TO ELEVATE OFF FLOOR AND STORE PROPERLY

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ENTIRE WOK STATION, INTERIOR BOTTOM OF FRYERS, LEGS, WHEELS, AND ALL ATTACHED PIPING OF ALL COOKING LINE/EQUIPMENT, CAN OPENER NOT CLEAN. INSTD TO CLEAN AND MAINTAIN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: STOCK ON FLOOR. ALL STOCK MUST BE ELEVATED 6 INCHES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS THRU-OUT BEHIND COOKING LINE AND BEHIND PREP TABLES NOT CLEAN. CLEAN SAME AND MAINTAIN. WALL TILES BEHIND DISHMACHINE IN POOR REPAIR, MISSING, CRACKED TILES. INSTD TO REPAIR SAME SO AS SURFACE TO SMOOTH EVEN, EASILY CLEANABLE SURFACE. INTERIOR OF HOODS ABOVE COOKING LINES NOT CLEAN, EXCESSIVE GREASE. CLEAN SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: IMPROPER UTENSILS (BOWLS) BEING USED TO DISPENSE DRY FOOD PRODUCTS (SUGAR, SALT) AND IMPROPERLY STORED IN PRODUCT. INSTD TO USE PROPER UTENSILS AND STORE PROPERLY

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: LIVE ROACHES (OVER 5) NOTED IN UNUSED PIECE OF EQUIPMENT IN REAR OF PREP AREA. INSTD TO REMOVE ALL ACTIVITY, CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN EQUIPMENT, DISHRACKS IMPROPERLY STORED ON FLOOR. INSTD TO ELEVATE OFF FLOOR AND STORE PROPERLY.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS AT PREP LINE ACROSS FROM WOK STATION IN POOR REPAIR, WORN, WITH DEEP, DARK GROOVES. MUST REPLACE SAME AND MAINTAIN CUTTING BOARDS AT ALL TIMES. MISSING SPIGOT PROTECTOR AT SELF-SERVE ICE CREAM MACHINE. PROVIDE SAME. REPLACE WORN CAULKING WITH BLACK SUBSTANCE AT WALL AND BASE OF 3-COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ENTIRE WOK STATION, INTERIOR BOTTOM OF FRYERS, LEGS, WHEELS, AND ALL ATTACHED PIPING OF ALL COOKING LINE/EQUIPMENT, CAN OPENER NOT CLEAN. INSTD TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: STOCK ON FLOOR. ALL STOCK MUST BE ELEVATED 6 INCHES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS THRU-OUT BEHIND COOKING LINE AND BEHIND PREP TABLES NOT CLEAN. CLEAN SAME AND MAINTAIN. WALL TILES BEHIND DISHMACHINE IN POOR REPAIR, MISSING, CRACKED TILES. INSTD TO REPAIR SAME SO AS SURFACE TO SMOOTH EVEN, EASILY CLEANABLE SURFACE. INTERIOR OF HOODS ABOVE COOKING LINES NOT CLEAN, EXCESSIVE GREASE. CLEAN SAME.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: IMPROPER UTENSILS (BOWLS) BEING USED TO DISPENSE DRY FOOD PRODUCTS (SUGAR, SALT) AND IMPROPERLY STORED IN PRODUCT. INSTD TO USE PROPER UTENSILS AND STORE PROPERLY

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE CUTTING BOARDS IN REAR KITCHEN AREA HAS OPEN SEAMS

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN ALL COOKING EQUIPMENT IN REAR KITCHEN AREA,FILTERS STOVE,OVENS OF GREASE

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING TILES WITH SMOKE DAMAGE AT OPEN KITCHEN AREA AND FOUND MISSING CEILING TILES ABOVE WALK-IN COOLERS IN REAR KITCHEN AREA MUST INSTALL

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAK AT FAUCET NECK OF 3 COMPARTMENT SINK WHEN TURNED ON WATER SPLASHES OUT FROM FAUCET NECK MUST REPAIR ALSO 1 COMPARTMENT SINK AT OPEN KITCHEN AREA USED TO WASH VEGETABLES HAS NO HOT OR COLD WATER WAS DISCONNECTED BY FIRE DEPARTMENT STATES MANAGER MUST RECONNECT SINK

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND THE COLD HOLDING UNIT NOT WORKING AT THE HIBACHI SECTION UNIT AT ROOM TEMPERATURE 78.5F MANAGER CALLED THE REPAIR MAN TO COME HERE THE FIX THIS UNIT. COLD HOLDING UNIT CAN NOT MAINTAIN PROPER TEMPERATURE. CRITICAL CITATION GIVEN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS DID NOT MEET PROPER TEMPERATURES DURING DESPLAY AND SERVICE AT THE HIBACHI SECTION OF THE RESTAURANT. ON THE COLD HOLDING FOUND RAW SHRIMP 5LBS 54.1F, RAW STRIP STEAK 2LBS 56.7F, RAW STEAK 2.5LBS 57.3,REAW PORK CHOPS 2LBS 62.2F, RAW CRAB MEAT 2.5F 65.9F,SEVEN EGGS 65.2F. RAW CHICKEN 3LBS 43.3F. MANAGER DISPOSED OF THE FOOD AND IT WAS DENATURED. CRITICAL CITATION GIVEN 7-38-005(A). CDI CORRECTED DURING INSPECTION.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: FOUND ONLY ONE TONG WAS USED FOR THE RAW STEAK, RAW CHICKEN, RAW PORK CHOPS AND THE RAW SHRIMP. SOURCE OF CROSS CONTAMINATION. CDI ALL THESE FOODS WERE DISPOSED FOR INPROPER TEMPERATURES AND POSSIBLE CROSS CONTAMINATION. CRITICAL CITATION 7-38-005(A). INSTRUCTED THE MANAGER TO USE ONE TONG FOR THE SHRIMP,ONE FOR THE CHICKEN, ONE FOR THE STEAK ECT.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: CLEAN THE BULK CONTAINERS HAS FOOD DEBRIS ALL OVER THEM.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE COOKING EQUIPMENT AND THE HOODS AND FILTERS HAS GREASE BUILDUP ON THEM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOORS IN THE PREP AREA UNDER AND BEHIND THE HEAVY EQUIPMENTS HAS GREASE BUILDUP ON THEM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE A THEMOMETER IN THE WALKIN COOLER.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: TWO BACK SCREEN DOORS HAVE A TWO INCH GAP AT THE BOTTOM OF THE DOORS NOT TIGHT FITTING OR INSECT OR RODENT PROOFED. SERIOUS CITATION GIVEN 7-38-020.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SOME FOOD NOT LABELED OR DATED IN THE WALKIN COOLER. INSTRUCTED TO LABEL AND DATE THE FOOD.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE HOOD,FILTERS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP ON THEM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOOR IN THE PREP AREA HAS GREASE BUILDUP.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CLEAN THE LIGHT SHIELDS IN THE PREP AREA HAS DUST BUILDUP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: CLEAN THE VENTS IN THE PREP AREA HAS DUST BUILDUP.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: COOKED FOODS IN COOLERS/FREEZERS NOT PROPERLY LABELED OR DATED. INSTD TO PROPERLY LABEL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NOT CLEAN, FOOD DEBRIS BUILD-UP: ROLLING CARTS, WOK STATION, INTERIOR/EXTERIOR OF ALL COOLERS, FREEZERS, DRY STORAGE CONTAINERS, INTERIOR/EXTERIOR OF ICE MACHINE, EXTERIOR OF DISHMACHINE, INTERIOR BOTTOM OF STORAGE CABINETS UNDER BUFFET LINE, INBETWEEN FRYERS, ALL COOKING EQUIPMENT INCLUDING ALL ATTACHED PIPING. INSTD TO CLEAN AND MAINTAIN SAME FREE OF DEBRIS/GREASE BUILD-UP.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: COOKED FOODS IN COOLERS/FREEZERS NOT PROPERLY LABELED OR DATED. INSTD TO PROPERLY LABEL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN, FOOD DEBRIS BUILD-UP: ROLLING CARTS, WOK STATION, INTERIOR/EXTERIOR OF ALL COOLERS, FREEZERS, DRY STORAGE CONTAINERS, INTERIOR/EXTERIOR OF ICE MACHINE, EXTERIOR OF DISHMACHINE, INTERIOR BOTTOM OF STORAGE CABINETS UNDER BUFFET LINE, INBETWEEN FRYERS, ALL COOKING EQUIPMENT INCLUDING ALL ATTACHED PIPING. INSTD TO CLEAN AND MAINTAIN SAME FREE OF DEBRIS/GREASE BUILD-UP.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: LIVE ROACH ACTIVITY (APPROX 7-10) NOTED AROUND DISHMACHINE AREA. INSTD TO ELIMINATE SAME AND CONTACT PEST CONTROL FOR SERVICE. INSTD TO CLEAN AND SANITIZE ALL AFFECTED AREAS. CITATION ISSUED 7-38-020 SERIOUS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: COOKED FOODS IN COOLERS/FREEZERS NOT PROPERLY LABELED OR DATED. INSTD TO PROPERLY LABEL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CRACKED/MISSING LIDS ON DRY STORAGE BINS. INSTD TO REPLACE SAME. PROVIDE PROPER SHIELD FOR SOFT SERVE ICE CREAM NOZZLES. PROVIDE PROPER STOPPERS FOR 3-COMPARTMENT SINK. BOTTOM OF PREP TABLE WITH RUST. INSTD TO REMOVE RUST.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN, FOOD DEBRIS BUILD-UP: ROLLING CARTS, WOK STATION, INTERIOR/EXTERIOR OF ALL COOLERS, FREEZERS, DRY STORAGE CONTAINERS, INTERIOR/EXTERIOR OF ICE MACHINE, EXTERIOR OF DISHMACHINE, INTERIOR BOTTOM OF STORAGE CABINETS UNDER BUFFET LINE, INBETWEEN FRYERS, ALL COOKING EQUIPMENT INCLUDING ALL ATTACHED PIPING. INSTD TO CLEAN AND MAINTAIN SAME FREE OF DEBRIS/GREASE BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: STOCK OF FLOOR. ELEVATE SAME. DETAIL CLEAN WALK-IN FREEZER FLOOR. FLOOR UNDER DISHMACHINE AND COOKING LINE NEEDS CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INTERIOR OF HOODS WITH GREASE/DUST ACCUMULATION. CLEAN SAME.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS DURING DISPLAY AND STORAGE IN COOLERS AND ON BUFFET LINE SUCH AS COOKED RIBS 45.5- 47.0 F,COOKED RICE 61.2 F,CRAB 56.6 F,MUSSELS 52.1 F,CLAMS 54.9 F,POT STICKERS 116.1-117.3 F,SPAGHETTI 45.2 F,SUSHI 47.3-51.1 F,POOLED EGGS 51.3 F. NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED AND DENATURED.APPX 247 LBS. VALUED $988.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.GASKET ON COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ICE DISPENSER & SODA NOZZLES ON POP MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.GROUT FLOOR IN DISH AREA,CLEAN FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.REPLACE CEILING TILE IN MEN'S TOILET ROOM,DAMAGED DOOR SWEEP ON FRONT & REAR SCREEN DOORS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.PROVIDE SHATTER PROOF BULBS AT BUFFET LINE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.ELEVATE FOOD OFF OF FLOOR IN COOLERS,STORE PERSONEL BELONGINGS PROPERLY.