GOOD TOWN BUFFET

High Priority - Displayed food not properly protected from contamination. -fried noodles, dumpling sauce, green onions Corrected On-Site Repeat Violation

High Priority - Live, small flying insects found -1 in kitchen

High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs over unwashed celery in walk in cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over cooked shrimp salad in reach in cooler, operator corrected. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic/oil (76F - Cold Holding), cook line, held less than four hours per operator. Operator moved to cooler for quick chill. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by sanitizer bucket, operator corrected Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -server line Repeat Violation

Intermediate - No soap provided at handwash sink. -server line

Basic - Carbon dioxide/helium tanks not adequately secured. -operator chained. Corrected On-Site Repeat Violation

Basic - Dead roaches on premises. -dry storage, operator cleaned and sanitized Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -dish area

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door

Basic - Food stored on floor. -by hand sink on cook line. Operator corrected Repeat Violation

Basic - Hole in or other damage to wall in kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar container Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. -operator removed Corrected On-Site

Basic - Light not functioning on cook line

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - sushi cooler

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. -operator inverted. Corrected On-Site

Basic - Stored food not covered. -wontons in reach in freezer, operator covered. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Water leaking from pipe and/or faucet/handle. -hand sink in dish area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -cutting board on cook line Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. -server area in kitchen, operatormoved Corrected On-Site

High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line touched face and beard then handled raw veggies on cook line. Educated operator and employee, employee washed hands. Corrected On-Site - From follow-up inspection 2025-05-09: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation - From follow-up inspection 2025-05-09: Test device on order Time Extended Corrective Action Taken

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. - From follow-up inspection 2025-05-09: Time Extended

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. -employee was drinking from an open cup on cook line - From follow-up inspection 2025-05-09: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server was scooping ice and making drinks wearing a watch. - From follow-up inspection 2025-05-09: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line. Corrected On-Site - From follow-up inspection 2025-05-09: Time Extended

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in freezer -floor drains