Hibachi Buffet

Basic – Dead roaches on premises. Two dead roaches by back door behind hot water heater. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over the top of prep table. operator moved drink. Corrected On-Site

Basic – Floor area(s) covered with standing water. By walk-in cooler

Basic – Food stored on floor. Several buckets of sauces stored on floor in walk-in cooler. Repeat Violation

Basic – In-use knife/knives stored in cracks between pieces of equipment. Knife being stored in between reachin cooler and table. Operator removed knife. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Bottom of soda heads on bottom soda machines.

Basic – Time/temperature control for safety food thawed in an improper manner. Frozen mussels in pans thawing in standing water. operator moved to walk-in cooler. Corrected On-Site

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

40 live flies observed in dry storage arean12 live flies observed in back storage for single use items

No prepping of food in this area of kitchen

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Buffet observed raw chicken behind raw beef. operator moved Corrected On-Site

Intermediate – Clam/mussel/oyster tags not marked with last date served. For oysters Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Ice machine in serviceline

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked products, noodles and salad mix in walk-in cooler.