Ocean Buffet

Basic – Bowl or other container with no handle used to dispense food

Bowl in sauce near back door. Removed Corrected On-Site

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

Drink on shelf over bulk food containers. Repeat Violation

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

Phone on shelf over hand sink on cookline. Moved. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Glasses wet nested in server station.

Basic – Food stored in a prohibited area

In walk in cooler: unwashed vegetables stored on shelves over noodles. Moved during this inspection. nIn server station: bin of sugar on floor. Picked up. Corrected On-Site

Basic – Grease receptacle/dumpster not on proper pad/nonabsorbent surface

Grease receptacle on grass at back side of parking lot.

Basic – In-use wet wiping cloth/towel used under cutting board

Under cutting board on cookline. Placed in bucket. Corrected On-Site

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

Hand sink on cookline soiled with food debris. nGaskets of reach in cooler soiled with food debris. nShelves in walk in cooler soiled with food debris. nHand sink in ware wash area soiled with food debris.

Basic – Open dumpster lid

On dumpster at back of parking lot

Also, two large black birds dining on top of dumpster.

Basic – Unclean building components, attachments or fixtures

Several areas of ceiling in kitchen soiled with dust. nSeveral areas of wall in kitchen soiled with food debris.

Basic – Wiping cloth sanitizing solution stored on the floor

At sushi bar. Picked up. Corrected On-Site

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

Sugar in server station. Repeat Violation

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Male employee wiped table with towel then continued to cook without washing hands.

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

Male employee filled onions in make table with bare hands.

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

In walk in cooler: pans of raw chicken on shelf over buckets of sauce. Buckets were moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint

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

In dessert area: melon 56F-59F. Manager added ice under pans on dessert bar. Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times

Trash can in front of sink in ware wash area. nTongs in sink at cookline. nAll were moved. Corrected On-Site Repeat Violation

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Using time for multiple items. Times documented on board. Provided forms via email. Corrective Action Taken

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels

Sink in ware wash area.