ORANGE BUFFET

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available. Warning - From follow-up inspection 2025-10-09: Time extended Time Extended - From follow-up inspection 2025-10-13: Time extended Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (54F - Cold Holding); raw pork (63F - Cold Holding); raw chicken (60F - Cold Holding); raw shrimp (66F - Cold Holding); noodles (60F - Cold Holding); sprouts (62F - Cold Holding); cut cabbage (61F - Cold Holding)at hibachi buffet line. Per operator, all products placed on cold bar 1.5 hours prior. Pork, noodles, sprouts and cabbage voluntarily discarded by operator. Raw beef, raw chicken and raw shrimp moved to walk in freezer and approximately 20 minutes later temperature between 40F-43F. Corrective Action Taken Warning - From follow-up inspection 2025-10-09: Observed raw pork at hibachi at 46F and raw chicken at 50F. Per operator, both products placed on cold buffet line approximately two hours prior. Meats moved to walk in freezer to quickly chill. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available. Warning - From follow-up inspection 2025-10-09: Time extended Time Extended

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sauces on counter at hibachi area not under a sneeze guard. Sauces within customer reach. Sauces placed behind hibachi counter. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (54F - Cold Holding); raw pork (63F - Cold Holding); raw chicken (60F - Cold Holding); raw shrimp (66F - Cold Holding); noodles (60F - Cold Holding); sprouts (62F - Cold Holding); cut cabbage (61F - Cold Holding)at hibachi buffet line. Per operator, all products placed on cold bar 1.5 hours prior. Pork, noodles, sprouts and cabbage voluntarily discarded by operator. Raw beef, raw chicken and raw shrimp moved to walk in freezer and approximately 20 minutes later temperature between 40F-43F. Corrective Action Taken Warning

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. Sushi rice has no time marking. Operator states made at 9:30 and marked time on sushi rice. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (104F/110F/98F/105F/93F - Hot Holding); shrimp (116F - Hot Holding); rice (126F - Hot Holding); black beans (101F - Hot Holding); fish (112F - Hot Holding); corn (101F - Hot Holding)on buffet line. Per operator, all products placed on the buffet approximately one hour prior. All products brought to kitchen to heat. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Two spatulas in handwash sink at hibachi. Operator removed spatulas. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared sushi in reach in cooler at sushi area made on Monday, per operator. Today is Wednesday.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap at handwash sink at hibachi.

Basic - Accumulation of debris inside warewashing machine. Interior of dishmachine has white and pink slime-like substance.

Basic - Bathroom facility not clean. Employee restroom toilet is soiled.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of rice in dry storage room. Operator removed the bowl. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on shelf above flip top reach in cooler in kitchen. Operator removed beverage. Corrected On-Site

Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floor under fryers is soiled. Ceiling vents above dry storage area by restrooms have dust/debris build up. Main walk in cooler fan guards are soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet below soda machines is soiled. Shelf below flat grill in hibachi area is soiled.

Basic - Open dumpster lid. Dumpster lids are open. Employee closed lids. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Krab thawing on prep table at room temperature. Employee moved krab to walk in cooler. Corrected On-Site