Ocean Buffet

Basic – Dead roaches on premises

1 dead in hot water heater closet.

Basic – Duct tape used to repair nonfood-contact surface

Red duct tape used to repair paper towel holder at sushi area

Grey duct tape used to repair crack on sliding sushi cooler door.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Multiple drinks on top shelf above reach in coolers on cooks line. Employees began moving drinks. Corrective Action Taken Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Pack of cigarettes on table next too and above onions by back door. Repeat Violation

Basic – Equipment in poor repair

Sushi display case the sliding doors are cracked. nMultiple cutting boards in kitchen/prep area with deep cut marks. Repeat Violation

Basic – Exterior door has a gap at the threshold that opens to the outside

Metal screen back door kept open, it cannot properly seal when outer door is not closed.

Basic – Floor soiled/has accumulation of debris

Inside walk in freezer

Under drink machine area at server station near sushi area. Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses

Red handled tongs on handle to fryers on cooks line, employees moved item. Corrected On-Site

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Wooden piece installed on rolling cart in kitchen. nWooden pieces holding food off of floor in walk in freezer. nWood installed under storage area/cabinets at sushi station. nStyrofoam piece used for storage on counter next to sushi station.

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

Shelf under main prep table on cooks line. nStorage shelves across from soda box hookups. nExterior bulk containers. nOven temperature knobs and surrounding area. nServer drink machine by bathrooms the piece under drain board is soiled. Repeat Violation

Basic – Working containers of food removed from original container not identified by common name

All bulk seasoning containers on dry storage shelves by swinging doors.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nbeef (46F – Cold Holding); shrimp (45F – Cold Holding); chicken (45F – Cold Holding); oyster (46F – Cold Holding); krab (56F – Cold Holding); shrimp (44F – Cold Holding) items in walk in cooler, cooler blowing at 40-41F, truck delivery 2 hours previous to inspection. Warning

Intermediate – Handwash sink used for purposes other than handwashing

Spoon in Handwash sink in corner of cooks line, operator removed spoon. Corrected On-Site Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At sink next to jugs of oil and door opens int to server station. nAt Handwash sink in dish area. nnSoap is also missing from dish area Handwash sink.