Flaming Buffet

Year by year

Inspections

1. Jan 31, 2024 Routine Score 87
   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     repair hand washing sink

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     clean floor

   • Not serious Priority Foundation (2 points)

     Consumer Advisory--salad bar or buffet --- use of clean tableware to return

     provide buffet plate sign

   • Serious Priority (3 points)

     Clean Sight and Touch

     clean shelves in walk in cooler

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     store wet wiping cloths in sanitizer bucket

   • Not serious Core (1 points)

     Utensils, single serve items 6 inches off - floor

     store utensils (foam bowls) 6 inches off the floor

   • Not serious Core (1 points)

     Covered waste receptacle for women's restroom

     provide covered trash for womens restroom

   • Not serious Core (1 points)

     Handwashing signage

     provide employee hand wash sign for restroom

2. Jul 24, 2023 Routine Score 86
   • Not serious Core (1 points)

     Covered waste receptacle for women's restroom

     Provide covered trash can

   • Serious Priority (3 points)

     Clean Sight and Touch

     clean ice machine

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     Provide paper towels at hand sink

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     maintain cold holding temperature for food at 41 degree F or below (shrimp reading 47)

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     cover food with lid in WIC

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     clean interior of Reach in cooler, interior of storage

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     store wet wiping cloths in sanitizer bucket

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     provide light shield

   • Not serious Core (1 points)

     Handwashing signage

     provide employee hand wash sign for restroom

3. Jan 30, 2023 Routine Score 81
   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Serious Priority (3 points)

     Time as PHC:provide written procedures on site

     Provide times for sushi rice at buffet area

   • Not serious Priority Foundation (2 points)

     Food thermometers--small diameter probe

     Obtain thermometer to monitor food temperatures

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Exposed walls

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean drain by the cooking stove

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     Label bulk containers

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

   • Serious Priority (3 points)

     Clean Sight and Touch

     Clean ice machine

   • Serious Priority (3 points)

     Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

4. Dec 11, 2022 Routine Score 67
   • Not serious Priority Foundation (2 points)

     Does the establishment have sufficient capacity to meet peak hot water demands?

     No hot water at hand sink-sushi rice.

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Hot food must be maintained at 135 Degrees F. Food high/stored over load limit at buffet.

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Floors in dish area observed not in good repair. Repair leak underneath 3 sink.

   • Not serious Priority Foundation (2 points)

     Consumer Advisory--salad bar or buffet --- use of clean tableware to return

     No disclosure/reminder buffet plate.

   • Serious Priority (3 points)

     Is Poultry; stuffed fish/meat/pasta/poultry/ratites cooked to 165øF for 15 seconds

     Chicken dish not cooked to the proper temperature 145 degrees F/staff was goin to put on buffet line. Staff must check temperatures.

   • Not serious Core (1 points)

     Air-drying required after cleaning & sanitiziing

     Observed employee not allowing time for dishes to air dry.

   • Serious Priority (3 points)

     Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours

     No time ono sushi rice(food prep area)

   • Not serious Priority Foundation (2 points)

     Original cont. of RTE/PHF/Day1= day of opening

     Cut melons/RTE foods observed without expiration date/not to exceed 7 days.

   • Not serious Core (1 points)

     Lockers to be used to store personal items

     Properly store personal items throughout the establishment.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Heavy build up observed on exterior of food equipment and vent a hoods.

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

     Observed rusted shelving inside WIC.

   • Serious Priority (3 points)

     Clean Sight and Touch

     All food contact surfaces must be cleaned for sight and touch.

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     No current food handler cards seen.

   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

     Label all food squeeze bottles(oil, sauces, etc).

   • Not serious Core (1 points)

     Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

     Wet wiping towels must be stored properly(away from prep tables).

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     Label all bulk food ingredients containers.

   • Not serious Core (1 points)

     Physical Facilities Premises

     Clean the staff restroom at once.

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     No RFSM on site.

5. May 4, 2022 Routine Score 72
   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Observed on exterior of food containers

   • Not serious Core (1 points)

     Light - 50 foot : Food and utensils area

     Replace dead bulbs at vent hood

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

   • Serious Priority (3 points)

     Clean Sight and Touch

     Can opener blade, Observed rusted racks in reach in cooler

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     Drain bowl stored in hand sink

   • Not serious Core (1 points)

     Receptacles tight fitting lids, doors, or covers

   • Not serious Core (1 points)

     Outer openings:closing holes, gaps

     Rear door

   • Serious Priority (3 points)

     Toxic items labeling-non original container

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     Leaking pipe under 3 comp sink, leaking faucets

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     prep sink must be permanently attached to wall

   • Not serious Priority Foundation (2 points)

     Original cont. of RTE/PHF/Day1= day of opening

   • Serious Priority (3 points)

     Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

     Raw chicken liquid dripping onto raw broccoli in walk in cooler

6. Nov 2, 2021 Routine Score 82
   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     In freezer

   • Not serious Core (1 points)

     Light - 50 foot : Food and utensils area

     Replace dead vent hood light bulbs

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     Discard dented cans

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Serious Priority (3 points)

     Clean Sight and Touch

     Can opener blade

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

   • Not serious Core (1 points)

     Outer openings:closing holes, gaps

     Repair hole on the wall in storage

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

   • Not serious Core (1 points)

     Trash can provided for papertowel waste

7. Apr 27, 2021 Routine Score 80
   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     Do not block hand sink

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     faucet leak at 3 comp sink

   • Not serious Core (1 points)

     Light bulbs, light shields provided

   • Serious Priority (3 points)

     Toxic items labeling-non original container

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

   • Serious Priority (3 points)

     Clean Sight and Touch

     Keep can opener blade clean

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

8. Oct 27, 2020 Routine Score 80
   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Do not store raw eggs over sauce

   • Not serious Core (1 points)

     Light - 50 foot : Food and utensils area

     Vent hood

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Exterior of food storage containers

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Third sink sanitizer conc must reach 50ppm

   • Not serious Core (1 points)

     Trash can provided for papertowel waste

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

9. Oct 28, 2019 Routine Score 82
   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

   • Not serious Core (1 points)

     Loosely cover cooling foods

   • Not serious Core (1 points)

     Light - 50 foot : Food and utensils area

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean exterior of food containers

   • Serious Priority (3 points)

     Untreated shell eggs need to be at 45§F or <

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Do not store raw fish below raw chicken in walk in cooler

10. Apr 17, 2019 Routine Score 83
    • Serious Priority (3 points)

      Clean Sight and Touch

      biofilm/bacteria observed inside the ice machine; bacteria accumulation inside the soda nozzles

    • Serious Priority (3 points)

      Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)

    • Not serious Core (1 points)

      Preventing contamination from other sources. Miscellaneous sources of Contamination

      personal food item stored inside the ice machine intended for consumers

    • Serious Priority (3 points)

      Applicant must report vomiting symptoms

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

      expired permit

    • Not serious Priority Foundation (2 points)

      Prevention of Clostridium Botulinum by ph 4.6<

      ph meter needed to test the sushi rice

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - used for other purpose

      were not using the designated hand wash sink

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      do not store underneath cutting boards

11. Nov 7, 2018 Routine Score 83
    • Serious Priority (3 points)

      Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)

    • Serious Priority (3 points)

      Clean Sight and Touch

      shelves/racks need to be cleaned inside the walk in cooler

    • Serious Priority (3 points)

      Chemical sanitizer generated onsite, chemical criteria

      chlorine not working properly

    • Not serious Priority Foundation (2 points)

      A establishment shall have written procedures for employees to follow when responding to vomitin

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      sushi rice

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      stored under cutting boards

    • Not serious Priority Foundation (2 points)

      Prevention of Clostridium Botulinum by ph 4.6<

12. May 30, 2018 Routine Score 86
    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

    • Serious Priority (3 points)

      Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

    • Not serious Priority Foundation (2 points)

      Damaged Equipment

      replace air gaskets

    • Not serious Priority Foundation (2 points)

      Prevention of Clostridium Botulinum by ph 4.6<

      needed for sushi rice

    • Serious Priority (3 points)

      Equipment and Utensils Cleaning-contamination

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      raw salmon measured at 45 degrees F

13. Dec 6, 2017 Routine Score 91
    • Not serious Core (1 points)

      Floor, wall, ceiling - Exposed material

      openings/holes in the ceiling tiles in the back storage room

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      bag of carrots stored on the floor of the walk in cooler

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      rae eggs stored above ready to eat salad and raw fish inside the walk in cooler; broccoli stored adjacent to raw fish

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

      all employees that work directly with food preparation must obtain a valid food handler card

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      do not store cloth towels underneath the cutting boards

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

      clean the dusty fan covers inside the walk in cooler

14. Jun 27, 2017 Routine Score 75
    • Serious Priority (3 points)

      Clean Sight and Touch

      Clean tables using soap before cutting vegetables

    • Not serious Core (1 points)

      Outer openings:closed,tight-fitting windows

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

    • Not serious Core (1 points)

      Thawing. under running water criteria - < 4 hours

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - accessible

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Cooked ham at 54.0 degrees salad bar Pudding at 47.3 degrees - dessert bar Cheese cake at 54.8 degrees - dessert bar Raw shell eggs at 78.7 degrees - on the cook's line counter Cooling cooked chicken on the counter at 76.2 degrees Raw bean sprouts at 49.0 degrees Canned sardines at 50.0 degrees Raw fish at 68.0 degrees Raw nfish at 80.1 degrees Sushi at 63.1 degrees Raw shrimp at 54.2 degrees Tapacio pudding at 53.2 degrees - dessert bar

    • Serious Priority (3 points)

      Cooling -- total 6 hours, 135-41øF

      Olives at 52.9 degrees - dispaly refrigerator - refrigerate before dispaly

    • Serious Priority (3 points)

      When to wash hands as often as necessary during prep

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      Raw oysters stored over broccoli (RTE)

    • Not serious Priority Foundation (2 points)

      Equipment and Utensils Multiuse Materials durable

      Rolled up bag used for corn meal storage

    • Serious Priority (3 points)

      When to wash hands after handling soiled equip/utensil

15. Jun 5, 2017 Routine Score 83
    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      Raw shrimp stored over broccoli

    • Not serious Priority Foundation (2 points)

      Individual, disposable towels

    • Serious Priority (3 points)

      Cooling -- ingredients from ambient within 4 hours to 41øF

      Colling canned tapioca pudding on top of the dessert b ar

    • Not serious Core (1 points)

      Nonfood-contact surfaces material

      rusty shelf

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Raw chicken cooks POUR at 66.8 degrees Raw shrimp at 62.3 degrees

    • Not serious Priority Foundation (2 points)

      Cooling method, criteria - rapid cooling equipment

      Using a non working refrigerator to cool foods

    • Not serious Priority Foundation (2 points)

      Approved Food Contact Equip.

      Cut off metal cans used for food scoops

    • Not serious Core (1 points)

      TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a

16. Nov 19, 2016 Routine Score 83
    • Serious Priority (3 points)

      When to wash hands as often as necessary during prep

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Squid salad at 44.3 - coustomer display refrigerator Cantelope - back refrigerator at 43.2 degrees

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

    • Serious Priority (3 points)

      Cooling -- within 2 hours, 135-70øF

      Cooked ribs cooling under the work table

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - accessible

      All hands sinks blocked in the kitchen - triple repeat

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      Prepration table - raw chicken prepared over bagged onions Raw shell eggs stored in lettuce

    • Not serious Priority Foundation (2 points)

      Compliance HACCP Verification

17. Nov 9, 2016 Routine Score 76
    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      1. Prepration table - raw chicken prepared over RTE vegetables 2. Cook's stnad up POUR - raw chicken and raw fish stored over RTE green beans 3. Lemmon container stored in the ice bin for consumers

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      1. Cut Napa cabbage held without refrigeration at 60.8 degrees 2. Sushi - cream cheese and egg held on a refrigerated table at 56.3 degrees (Repeat) 3. Honey dew melon held on top of ice at 49.3 degrees (Repeat) 4. Cheese cake held on top of the ice at 56.0 degrees (Repeat) 5. Canned olives held on the refrigerator at 58.0 degress 6. Egg roll mixture held on the preparation table at 60.0 without anyone workin witht he food 7. Egg roll held on the prepration table at 60.7 degrees 8. Raw shrimp held at 64.0 degrees without refrigeration

    • Not serious Priority Foundation (2 points)

      Equipment and Utensils Multiuse Materials durable

      Open cans used as food scoops

    • Not serious Priority Foundation (2 points)

      HACCP Approved Procedures

    • Not serious Priority Foundation (2 points)

      Washing hands only at a designated hand sink

      Washing hands in the food preparation sink

    • Serious Priority (3 points)

      Food safe, good condition, unadulterated, and honestly presented

      Rim dented cans

    • Serious Priority (3 points)

      When to wash hands after handling soiled equip/utensil

      Wait staff

    • Not serious Core (1 points)

      TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed

      Raw shrimp, raw chicken thawing on the floor. and or on the preparation table

    • Not serious Core (1 points)

      Outer door: solid,selfclosing,tightfitting

      Back door open (Repeat)

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      Open beverages on the preparation table with raw food being prepared

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - accessible

      Both hand sinks in the food preparation were blocked (Repeat Violation)

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      Food stored on the floor of the kitchen, the WIR and Freezer

18. Nov 2, 2016 Routine Score 61
    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Crab - top of the POUR - 52.3 - Cook's POUR Raw shell eggs held without refrigeration at 67.9 degrees Honey dew (Triple repeat) 66.3 degrees Tapioca 51.4 degrees Cantelope at 64.3v(Triple Repeat) Cheese cake at 55.6 degrees Sushi at 65.1 degrees (Triple Repeat) Sushi at 62.9 degrees (Triple Repeat

    • Not serious Priority Foundation (2 points)

      Sanitizing solutions, testing devices

    • Serious Priority (3 points)

      Hand sink water temperature below 110'F

      Hand sink without hot water

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - accessible

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      Cooked shrimp and raw oysters tounching

    • Serious Priority (3 points)

      Date marking > 24 hrs,on site,temp 41F

    • Not serious Core (1 points)

      Outer door: solid,selfclosing,tightfitting

    • Not serious Priority Foundation (2 points)

      HACCP-Plan submitted

    • Serious Priority (3 points)

      Toxic items stored above food/utensils

      Fly strips

    • Not serious Core (1 points)

      Food storage, prohibited areas in mechanical rooms

    • Not serious Priority Foundation (2 points)

      Cooling, heating, and holding capacities. Equipment

      Needed for raw shell eggs

    • Not serious Priority Foundation (2 points)

      Advisory-"consuming raw or undercooked#" text

      Oysters

    • Serious Priority (3 points)

      Food safe, good condition, unadulterated, and honestly presented

      Rim and seam dented cans

    • Not serious Core (1 points)

      Reuse of single service articles

    • Not serious Core (1 points)

      A ware washing sink not used for hand washing or dumping mop water

    • Serious Priority (3 points)

      When to wash hands as often as necessary during prep

      All hands sink were blocked

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      Lack of wiping rag water

    • Not serious Core (1 points)

      Nonfood-contact surfaces material

      Rusty shelves