HAPPY BUFFET

High Priority - Container of medicine improperly stored. Observed advil pills on top of dish machine. Employee removed pills. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed Can with Chocolate pudding dented.

High Priority - Metal stem-type thermometer soiled. Operator cleaned thermometer before calibration. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed plastic containers used to store food no food grade , dry storage and inside walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on buffet line Observed at buffet bean sprouts (50F - Cold Holding); according to operator placed 45 minutes ago., operator placed ice bag under sprouts to cool dawn.., 20 minutes ago after, bean sprouts (40F - Cold Holding Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table chicken nuggets (110F - Hot Holding), Operator discarded chicken nuggets. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on top of preparation table. Manager discarded water bottle. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Observed at kitchen area and ware washing area. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at kitchen area. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken container inside walk in cooler stored over sacks with potatoes. Operator moved potatoes away from raw chicken on a pallet six inches above the floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed carton of shell eggs stored above soy and sweet and sour sauce inside reach in cooler. Operator placed shell eggs on shelf under sauces containers. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed seafood salad according to manager placed last night inside reach in cooler seafood salad (51F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seafood salad according to manager placed last night inside reach in cooler seafood salad (51F - Cold Holding),hibachi area placed 30 minutes prior cut ham (49F - Cold Holding), operator added ice to cut ham Salad was discarded. seafood salad (51F - Cold Holding) Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed grinder mixer under prep table across from walk in cooler soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning sponges inside hand washing sink, also sink used as dump sink. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed inside reach in cooler for pizza.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dining area and kitchen soiled ceiling tiles. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cleaning sponges at kitchen grooved white cutting board, operator discarded and replaced cutting board. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a big wrist watch while cooking. Employee removed wrist watch. Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle. Observed grease on ground grease receptacle on parking area rear of restaurant.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching flour inside container, operator stored scoop with handle upwards. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a metal container water at 85F. Operator discarded water and stored utensils on top of flat grill, water at 140 F. Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in coolers at kitchen. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed inside walk in cooler cooked chicken stored under raw fish and raw chicken. Employee arranged food properly, raw chicken bottom shelf, raw fish above raw chicken and cooked chicken on top shelf above raw animal foods. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed front of hibachi station bean sprouts (48F - Cold Holding). According to to employee placed 30 minutes ago, Employee placed an ice bag under bean sprouts for rapid chill. 10 minutes after, bean sprouts (40F - Cold Holding) Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Employee cleaned can opener at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser broken at men bathroom.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing chlorine sanitizer at ware washing area not labeled. Manager labeled spray bottle. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of table next to rice warmer at kitchen. Manager discarded employee beverage. Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. Observed at dipper well at ice cream station handle missing. Repeat Violation

Basic - Food stored on floor. Observed inside walk in cooler, boxes with raw chicken gizzards on the floor and plant food stored on the floor at walk in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed sugar scoop handle touching the sugar inside bin at kitchen. Manager stored scoop with handle upwards. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at prep area. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade plastic containers used to stored pork belly and raw fish at walk in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above onions at walk in cooler. Operator moved the shrimp to another shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at kitchen, cooked pork (55F - Cold Holding); cooked chicken (51F - Cold Holding); according to manager placed 90 minutes prior, employee put food items inside reach in freezer for rapid chill. Observed bean sprouts (45F - Cold Holding)at hibachi station. Operator put ice on bean sprouts container for rapid chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at drink station area used as a dump sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler and walk in freezer handles soiled. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed between kitchen and walk in coolers ceiling soiled.

Basic - Faucet/handle missing at plumbing fixture. Observed at dipper well at ice cream station. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water at kitchen area and dishwashing area.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed ice cream scoop inside dipper well at ice cream station at buffet area.

Basic - No container installed for catching grease from hood drip tray. Observed no container to catch grease at hoods kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf under prep table soiled. Observed fans at walk in cooler soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth not stored in sanitizing solution at preparation area sushi station.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm). Operator prepared a bucket with water and sanitizing solution Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed inside walk in cooler plastic containers used to store pork belly, and black containers used to store flour, no food grade.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw ch stored over box of unwashed broccoli inside reach in cooler.. Employee stored raw chicken on bottom shelf under broccoli box. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing towels in the hand wash sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on walk in freezer and cooler. Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Observed at dipper well at ice cream area. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed inside walk in cooler. Employee mop and dried floo. Corrected On-Site

Basic - Food stored on floor. Observed plastic containers with pork belly stored on the floor inside walk in cooler. Employee stored food containers six Inc above the floor. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles buried inside flour. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour containers no labeled.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/01/2023

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed salmon and raw tuna containers stored above cooked broccoli container at reach in cooler. Employee stored raw items on bottom shelf under ready to eat food and vegetables. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on hibachi station cooked noodles (49F - Cold Holding); bean sprouts (49F - Cold Holding); according to manager placed on table 45 minutes ago. Employee took items and placed them in walk in cooler for rapid chill. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed meta sponge inside hand wash sink. Employee removed metal sponge from in hand wash sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed inside reach in cooler containers with cooked pork, cooked chicken , cut ham and breaded fried chicken, according to cook from the day before around 11:00 am, no date labeled. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed cardboard inside reach in cooler used to store cheese pizzas. Employee removed card boards. Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. Observed on dipper well next to ice cream freezer.

Basic - Floor area(s) covered with standing water. Observed at storage and ware washing areas standing water on the floor. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed in front of walk in cooler and freezer missing tiles. Repeat Violation

Basic - Food stored on floor. Observed soy sauce buckets and box wit melons stored on the floor inside walk in cooler. Employee stored food buckets and box with melons six inches above the floor. Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves rusted inside reach in coolers at kitchen area. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at utility sink at Sushi preparation area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet Mops on the floor, Employee stored the mops properly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towels on top of counters and prep areas.

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooler two door kitchen ; containers with cooked pork, cooked chicken , cut ham and breaded fried chicken, according to cook from the day before no date labeled. Repeat Violation - From follow-up inspection 2023-09-06: Observed Cooler two door kitchen ; containers with cooked pork, cooked chicken , cut ham and breaded fried chicken, according to cook from the day before no date labeled. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on metal containers At drying rack by ware washing area. Repeat Violation - From follow-up inspection 2023-09-06: Observed Equipment and utensils not properly air-dried - wet nesting. Observed on metal containers At drying rack by ware washing area. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed at storage and ware washing areas. Repeat Violation - From follow-up inspection 2023-09-06: Observed Floor area(s) covered with standing water. Observed at storage and ware washing areas. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in coolers at kitchen. Repeat Violation - From follow-up inspection 2023-09-06: Observed inside reach in coolers at kitchen. Time Extended

High Priority - Food preparation sink has soil/old food residue.

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw salmon stored above cooked pork inside walk in cooler. Employee rearranged properly during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored above cut veggies in shelves inside walk in cooler. Employee rearranged properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 12:00 pm raw chicken 48 ( - Cold Holding); raw shrimp (46F - Cold Holding); at 12:44pm raw chicken (43F - Cold Holding); raw shrimp (42F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked steak (126F - Hot Holding); cooked potatoes (131F - Hot Holding); fried rice (130F - Hot Holding); cooked steak (168F - Reheating); cooked potatoes (168F - Reheating); fried rice (169F - Reheating).

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Also cutting boards throughout kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponges inside hand wash sink next to preparation table.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted shelves in all reach in cooler units throughout kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared food on containers over 24 hours not date marked.

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

Basic - Accumulation of debris in three-compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Observed inside sugar container. Employee removed during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in dishwasher area.

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

Basic - Equipment and/or utensils in chilled room not cleaned at the frequency required based on the temperature of the room.

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

Basic - Floor area(s) covered with standing water. Observed at the back of the kitchen.

Basic - Floor not cleaned when the least amount of food is exposed. Observed in kitchen area.

Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed soiled containers inside reach in cooler throughout kitchen.

Basic - Food stored on floor. Observed inside walk in freezer.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Soiled wet wiping cloth placed in use with fresh solution. Observed throughout kitchen.

Basic - Stored food not covered. Observed trays with desserts not covered inside walk in cooler. Employee cover food during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table.

Basic - Working containers of food removed from original container not identified by common name. Observed salt and sugar container not labeled with common name in kitchen area.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Repeat Violation - From follow-up inspection 2022-05-18: At the time of the callback inspection observed can opener blade soiled. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2022-05-18: At the time of the callback inspection observed interior of ice machine soiled. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed standing coolers handles and oven door soiled. - From follow-up inspection 2022-05-18: At the time of the callback inspection observed standing coolers handles and oven door soiled. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath equipment. Repeat Violation - From follow-up inspection 2022-05-18: At time of the callback inspection observed underneath equipment in the kitchen area floor soiled. Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. - From follow-up inspection 2022-05-18: At the time of the callback inspection observed interior of oven soiled. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cooler gasket soiled. - From follow-up inspection 2022-05-18: At the time of the callback inspection observed all cooler gasket soiled. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing glass door cooler interior soiled located in the kitchen area. Repeat Violation - From follow-up inspection 2022-05-18: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Standing glass door cooler shelves rusted. - From follow-up inspection 2022-05-18: At the time of the callback inspection observed standing glass door cooler shelves rusted in the kitchen area. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located in the kitchen. Repeat Violation - From follow-up inspection 2022-05-18: At the time of the callback inspection observed kitchen wall soiled. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - From follow-up inspection 2022-02-15: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed inside walk in freezer food stored without 6 inches from the floor. - From follow-up inspection 2022-02-15: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - From follow-up inspection 2022-02-15: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Plastic containers with flour not identified. - From follow-up inspection 2022-02-15: Time Extended

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48°F - Cold Holding); raw beef (50°F - Cold Holding), as per operator for less than 2 hrs, operator add more ice into the chill table.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in buffet area salmon (100°F - Hot Holding); cooked chicken (110°F - Hot Holding), as per operator for less than 2 hrs. Operator adjusted temperature on steam table.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards, can opener, inside reach in coolers, with accumulation of food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers inside the hand sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared from previous day no date marked inside walk in cooler.

Intermediate - Records/documents for required employee training do not contain all of the required information.

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

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris.

Basic - Food not stored at least 6 inches off of the floor. Cases of food storage at walk in freezer.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen preparation table, storage racks, and shelves with accumulation of grease and food debris.

Basic - Stored food not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Inside walk in cooler

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken prepared from previous day inside walk in cooler no date marked.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers inside hand sink at front kitchen area.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone in kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water. In front kitchen area.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Food not stored at least 6 inches off of the floor. Inside walk in freezer.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed a non food commercial drill in kitchen area, as per operator is used to mix sauce and batters.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.