New Buffet

Year by year

Inspections

1. Dec 11, 2020 Routine Score 83
   • Not serious Core (1 points)

     cleaning hermetically sealed containers of food or visible soil before opening

     hermetic sealed containers dirty with soils, food debris and grease accumulations must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     ceiling tiles on dining area with water marks must be replace or repair to proper condition

   • Not serious Priority Foundation (2 points)

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

     missing bodily fluids writing procedures /spill kit.

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     all cooler units inside and outside dirty with soils and food debris must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     floors in all areas including WI cooler units dirty with grease, food debris and soils accumulations must be clean to avoid contamination

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     PIC must be ensure hot food temperatures of 135 F are located at buffet area items

   • Not serious Core (1 points)

     Ventilation hood-prevent grease dripping

     vent hood filters with grease dripping and soils accumulations PIC must be ensure not grease drippings from vent hood filters occurred during operational hours

   • Not serious Priority Foundation (2 points)

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

     missing date marking on some food containers must be have date mark on all food containers inside cooler units

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     PIC must be ensure cold food temperatures of 40 F are located at buffet area items

2. Jun 18, 2020 Routine Score 81
   • Not serious Core (1 points)

     Soiled receptacles and waste handling units cleaned

     water drainage receptacles dirty with food debris and soils accumulations must be clean to avoid contamination and pest harboring

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     floors behind equipment dirty with soils and grease spills and drippings must be clean to avoid cross contamination walls and ceiling must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Cooking equipment free of encrusted grease

     cooking equipment with encrusted grease and soils deposits must be clean to avoid cross contamination

   • Not serious Priority Foundation (2 points)

     Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

     ware washing machine not chemical concentration must be have replace or readjusted at 50 ppm chlorine concentration

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     missing current food handler cards must be have current food handler cards on site

   • Not serious Priority Foundation (2 points)

     Mechanical warewashing equip., sanitization pressure

     not sanitizing solutions working on ware washing machine must be adjust or repair to proper condition

   • Serious Priority (3 points)

     A food employee shall comply with an exclusion or RESTRICTION

     missing writing employee health policies

   • Serious Priority (3 points)

     Equipment and Utensils Multiuse Materials-safe

     using food containers for raw material with cooked food must be use approved containers with cooked containers to avoid chemical contamination

   • Not serious Core (1 points)

     Ventilation hood-prevent grease dripping

     vent hood dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     cooler units inside and outside with mold, grease and soils accumulations must be clean to avoid cross contamination

3. Sep 30, 2019 Routine Score 87
   • Serious Priority (3 points)

     Clean Sight and Touch

     DETAIL CLEAN: can opener meat slicer slicer grinder dishwasher lid dish area outside of bulk and other food containers

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     scoop handle can not touch food you can not use a bowl or a cup as a scoop you do not know where you touched it

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     Clean: hand sinks splash and buildup on equipment walls and floors

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     temperatures not maintained at 41 degrees f or below. buffet table make line. try adjusting the temperature if you can not get it below 41 degrees f have it serviced pickles *48.3 crab *60.8 crab salad *50 cucumber *60

   • Serious Priority (3 points)

     Food protected cross contamination separating types of raw animal food storage, preparation, hol

     raw chicken above cooked

   • Not serious Priority Foundation (2 points)

     Food-contact surfaces. smooth, non-absorbent and easily cleanable

     can not use untreated wood in the production area- cooler

4. Feb 7, 2019 Routine Score 80
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     cabbages 60'f, onion 53'f

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     200 ppm chlorine

   • Serious Priority (3 points)

     Toxic items stored above food/utensils

     sanitizer bucket next to soup bucket

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     fried chicken 88'f

   • Not serious Priority Foundation (2 points)

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

     eggs, mushroom, shrimp

   • Serious Priority (3 points)

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

     observed raw shrimp store next to cooked salmon and crawfish raw meat above soy sauce buckets (buckets without cover)

   • Not serious Core (1 points)

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

     observed oil box, soup bucket on the floor

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     no towel allow under the cutting board

5. Aug 13, 2018 Routine Score 81
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Eggs, veggies at table without temp or time courted

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Serious Priority (3 points)

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

     Raw egg above shrimp

   • Not serious Priority Foundation (2 points)

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

     all food containers

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     provide cover for all food containers

   • Serious Priority (3 points)

     Chemical sanitizer generated onsite, chemical criteria

     set up sanitizer bucket

   • Serious Priority (3 points)

     Clean Sight and Touch

     provide Cleaning for ice machine

6. Jan 11, 2018 Routine Score 88
   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     Multiple shelving throughout kitchen showing signs of rusting and pitting.

   • Not serious Core (1 points)

     Frozen food. Stored frozen foods shall be maintained frozen

     Multiple boxes of prepared pizzas in walk in cooler marked 'Keep Frozen'

   • Not serious Priority Foundation (2 points)

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

     Items in walk in cooler missing date mark labels.

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

     Plastic containers without handles stored in spice mixtures. Any utensils stored in food should have a handle and utensil should be stored such that handle is over and out of food when not in use.

   • Serious Priority (3 points)

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

     Raw beef, raw pork, and raw chicken stored over ready to eat imitation crab in production reach in cooler. Raw ready to eat carrots stored adjacent to raw shell eggs.

   • Serious Priority (3 points)

     Clean Sight and Touch

     Deli slicer should be thoroughly cleaned. Some food debris in some areas near slicing blade.

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     Some lights not functioning in dishwashing area.

7. Jun 22, 2017 Routine Score 82
   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     NO TOWELS UNDER CUTTING BOARD

   • Not serious Core (1 points)

     Insect control devices-not over food/food prep

     STICKY FLY TRAPS OVER FOOD PREP AREAS

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     LABEL NEW BOTTLES

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     EGGROLL 130, ORANGE CHICKEN 118 DEGREE F

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     RAW BEEF 45, RAW CHICKEN 44 DEGREE F

   • Serious Priority (3 points)

     Clean Sight and Touch

     CLEAN CAN OPENER AND HOLDER CLEAN INSIDE MICROWAVE CLEAN ICE GUARD

   • Not serious Core (1 points)

     Utensils, single serve items 6 inches off - floor

     TO GO BOXES ON FLOOR

   • Serious Priority (3 points)

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

     RAW EGGS OVER CUT VEGETABLE IN COOLER

8. Dec 27, 2016 Routine Score 80
   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     BACK DOOR weather stripping

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     RAW EGG 64(DEGREE F)

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     0 PPM CHLORINE SANITIZING BUCKET

   • Serious Priority (3 points)

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

     RAW CHICKEN OVER SAUCES

   • Serious Priority (3 points)

     Toxic items labeling-non original container

   • Not serious Core (1 points)

     Trash can provided for papertowel waste

     BY ALL HANDSINKS

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     BY SUSHI

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     NO CARDBOARD AS LINER

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     CHICKEN NUGGET 118, CHICKEN WING 107 (DEGREE F) SUSHI RICE 93 (DEGREE F)- MUST USE TIME CONTROL OR PH