OCEAN BUFFET

High Priority - Live, small flying insects found 4 flying insects in dry storage 6 flying insects in prep area 1 flying insects by handsink on cook line 4 flying insects by expo prep area 2 flying insects in watermelon box 1 fly on cutting board at prep area Total 18 flying insects Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut milk jug used for scooping. Operator discarded Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Quaternary 500+ppm) advised to drain sink and refill with proper concentration

High Priority - Raw animal food stored over or with unwashed produce. Raw oysters over multiple unwashed fruits in walk in cooler. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked noodles Raw chicken over cooked noodles All in walk in cooler. Operator removed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw fish in walk in cooler. Operator removed Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Spoiled Celery in walk in cooler. Operator discarded - food debris inside ice bin . Advised to discard ice and clean, sanitize ice bin

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -whole crabs 48F cold holding Oysters 44-45F ; ( - Cold Holding) rice 44F raw chicken, raw shrimp cut lettuce 47F rice 42F colding, less than 4hrs per operator. Operator moved to other walk in for temperature recovery ( corrective action taken) -Walk in cooler 1: whole crabs 48F cold holding cut lettuce 47F cold holding Cooked rice 47-48F cld holding over night per operator. Operator discarded (corrected on site) 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. On buffet items. Per operator less than 4hrs. Operator started marking time on white board Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs 121F hot holding on speed rack. Advised to reheat to 165F for temperature recovery

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener - ice bucket. Operator removed to be cleaned ( corrective action taken)

Intermediate - Handwash sink used for purposes other than handwashing. -Employee filling pitcher of water in hand sink -Plate in hand sink at warewashing area. Operator removed -scoop in handsink on cook line. Operator removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine strips for dishwasher

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink on cook line. Operator replaced Corrected On-Site

Intermediate - No soap provided at handwash sink. At warewashing area

Intermediate - Nonfood-grade utensils used in food. -Operator is using homemade utensil on chicken. Operator discarded utensil Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Canned beats and canned tomatoes missing label.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -No hot water at hand sink next to triple sink. Operator turned on

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back interior soiled . Also had food debris inside. Advised to empty and clean, sanitize ice bin

Basic - Bowl or other container with no handle used to dispense food. In flour container. Operator removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on and iver prep tables abd fiod areas

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack speaker, and other personal items at ware washing area next to and touching clean lids . Operator removed - employee jackets hanging over sauce buckets and cases of ginger. Operator removed Corrected On-Site

Basic - Employee preparing food in warewashing area. -Employee Prepping chicken in warewashing area

Basic - Equipment in poor repair. 1st Walk in cooler ambient temperature was 48F

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

Basic - Food not stored at least 6 inches off of the floor. -Case of celery on floor by back door. - buckets of soy sauce in walk in cooker and in dry storage on floor. Caees of ginger in floor in dry storage

Basic - In-use tongs stored on equipment door handle between uses. On oven handle

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle for ice scoop stored in ice bin . Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water of 112F

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

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior of rice cooker had water splash crom hand sink on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher -Exterior of flour and other seasoning containers

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Bamboo steam baskets used for dimsom at buffet

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Multiple sanibuckets on floor throughout kitchen

Basic - Screening is not 16-mesh to the inch. Back door

Basic - Standing water in floor drain/floor drain draining very slowly. By ice machine

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hibachi hand sink slow draining

Basic - Stored food not covered. Bowl of Flour in dry storage area Rice in dry storage area

Basic - Time/temperature control for safety food thawed in an improper manner. -Ribs thawing and Squid thawing on sink . Advised to place underneath cool running water or in fridge.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cracked floor in drystorage area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over multiple ready to eat items in cooler. Operator removed Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at handsink at warewashing area and at handsink at expo side