MADNESS BUFFET

High Priority - Raw animal food stored over or with unwashed produce. Raw frog legs stored above unwashed green beans on 2 door glass cook line reach in cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prepared sushi (54F - Cold Holding) being held on buffet line for approximately 1 hour. Operator added to time as a public health control written plan and time marked Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (99F - Hot Holding) being held at sushi bar for approximately 1.5 hours. Provided time as a public health control written plan. Discussed with operator. Operator filled out at time of inspection and time marked item to be discarded at end of 4 hours Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using wait station hand washing sink to fill sanitizer bucket. Discussed with operator

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front line hand wash sink. Operator provided Corrected On-Site

Intermediate - Oyster tags not marked with last date served.

Basic - Damaged food not properly segregated. 8 dented cans of clam chowder stored on dry storage shelf. Per operator cans set to be returned. Operator removed and marked for return Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at left side 2 door glass reach in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked spinach thawing in standing water on prep area. Operator moved to cold running water Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter with hose attached without vacuum breaker.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hibachi station paper and cook line paper towel dispenser not installed.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top coolers on cook line. Operator placed in units. Corrected On-Site