Super Buffet Sushi Hibachi

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices

5 sticky fly strips hanging in kitchen each with approximately 75 dead flies in each. Operator removed. n1 dead roach in sticky trap under buffet table in dining room. Corrected On-Site

Basic – Bowl or other container with no handle used to dispense food. Bowllayind in cooked mussels in walk in cooler

Basic – Cove molding at floor/wall juncture broken/missing. Under Three compartment sink in kitchen opposite cooks line

Basic – Dead roaches on premises

Approximately 30 dead roaches throughout kitchen

Approximately 5 dead roaches in three of the buffet tables in lobby

Approximately 15 dead roaches cleaned out of a prep table in kitchen upon inspection and cleaning.

Basic – Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic – Food stored in a prohibited area. Trays of fried cooked fried chicken stored on chemical buckets in kitchen. Staff removed Corrected On-Site

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

High Priority – Roach activity present as evidenced by live roaches found

Approximately 8 live roaches inside prep table where food was being prepared during inspection

Approximately 20 live roaches behind broken tile under three compartment sink opposite cooks line in kitchen

5 live roaches behind three compartment sink opposite cooks line

4 live roaches in meats processing blade replacement box

3 live roaches in grill station buffet table in dining room

1 live roach on wall near walk in cooler.

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

noctopus salad (58F – Cold Holding); seafood salad (58F – Cold Holding); cut melon (58F – Cold Holding); cut cantaloupe (58F – Cold Holding); ALL SUSHI ITEMS (63F – Cold Holding)nInspector suggested time as a public health control and emailed paperwork as most of these items do not stay out for more than 4 hour at any given time. Corrective Action Taken

Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Nothing prepared in any cooler or freezer was time tracked. Operator discussed with prep staff and marked all food requiring date marking. Corrected On-Site