Crazy Buffet

High Priority – Dented/rusted cans present. See stop sale

nDented: mandarin oranges (2); canned peach slice(2), coconut milk, strawberry glaze Warning

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm

Operator primed machine to 100 ppm chlorine Corrected On-Site Repeat Violation Admin Complaint

High Priority – Employee switched from working with raw food ( raw chicken)to clean utensils without washing hands

Employee washed hands Corrected On-Site Warning

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee handled raw tuna for sushi raw service with out gloves

Employee washed hands and put on gloves Corrected On-Site Warning

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Observed sushi bar cook grabbed dirty empty plate from sushi buffet bar , rinsed with water on dump sink, followed by putting new food on it

Operator discarded food and took plate to dishwasher to sanitize properly, wash,rinse, sanitize Corrected On-Site Warning

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Walk in freezer nRaw ground pork over cream cheese wontons

Operator stored properly Corrected On-Site Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Sushi barnRaw beef over Krab meat

Prep area,nRaw chicken over cooked chicken on cooling shelf

Walk in coolernRaw chicken over saucesnRaw shrimp over saucesnRaw beef over cooked chicken nOperator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Walk in coolernRaw chicken over raw shrimpnWalk in freezernRaw chicken over raw shrimpnRaw chicken over raw beef

A lots of items

Advised operator to stored properly. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nAt sushi bar in cooler: (slender sliced Krab- 47F cold holding) nPer operator product stored for over 4 hoursnNot prepared or portioned today nSee stop sale Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nAt sushi bar in cooler: (slender sliced Krab- 47F-cold holding) nNot prepared or portioned today

Per operator product stored for over 4 hoursnSee stop salennAt cook-line reach in cooler: spaghetti 46F (Cold Holding)nNot prepared or portioned today. As per operator taken out of walk in cooler 30 mins ago; item over stacked

Operator removed to over stacked portion to walk in cooler. nnAt prep area: Krab (69F – Cold Holding)nNot prepared or portioned today

As per operator placed in mixer 15 minutes

Operator removed to walk in cooler

nAt cook line reach in double door cooler: Cooked chicken -49F (Cold Holding); egg rolls 49F (Cold Holding); cooked shrimp 49F (Cold Holding); raw salmon 50F (Cold Holding)nItems not prepared or portioned today

As per operator item stored there 2 hours

Operator removed items to walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Several items from sushi bar, hibachi, hot and cold buffet with no time mark on clip board

Per operator all products stored for approximately 1 hour, operator timed marked properly for the remaining time of 3 hours. Corrected On-Site Warning

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours

nAt bar area: chicken kebabs -113F (reheating)nPrecooked chicken reheated for hot holding

Operator reheated chicken to 165F. Corrected On-Site Warning

High Priority – Toxic substance/chemical improperly stored

Degreaser next to sauces on cook linenWindex next to chocolate nBleach next to clean utensilsnOperator stored properly Corrected On-Site Warning

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Emailed poster to operator Corrective Action Taken Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Emailed procedures to operator Corrective Action Taken Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

nIn kitchen near prep area: cooked ribs (cooling since 2:30) (92F @ 3:35; 77F at 4:19 (Cooling) nAt this current cooling rate product will not cool to 70°F within 2 hours

nOperator removed to walk in freezer to quick chill. Corrective Action Taken Warning

Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed

From cook line and prep area. Warning