ASIAN BUFFET & GRILL

Intermediate - No paper towels provided at handwash sink at entrance of kitchen. Replaced during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink.

Basic - Container of oil stored on floor in kitchen. Elevated during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water turned off at Sushi Station front counter employees handwashing sink resulting in employees using only cold water to wash their hands. Manager turned on during inspection.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Container of raw chicken stored above container of raw beef in walk in freezer. Manager inverted. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked sushi rice during inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot Water turned off at employees handwashing sink. Sushi Station front counter. Turned on during inspection. Corrected On-Site

Basic - 1 Ceiling tile missing in kitchen.

Basic - 2 Light shields missing in kitchen. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hats during inspection. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease dirt and slime. Hood filters soiled.

Basic - Water leaking from pipe at Sushi Station front counter employees handwashing sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sautéed Station Flip Top- ; Cut Cabbage (74F - Cold Holding) . Per Manager food item in unit less than 4 hours. Item not prepared or portioned today. Observed unit turned off. Manager discarded. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Provided during inspection. Corrected On-Site

Basic - 1) Gallon of oil stored on floor in kitchen. 2 Case of Meat stored in Walk in Cooler

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine

Basic - Bowl with no handle used to dispense flour. Removed during inspection. Corrected On-Site