GRAND BUFFET OF CH INC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection, observed raw breaded shrimp stored over cooked meatballs in reach-in cooler and raw chicken thighs stored over shredded cheese in reach-in coolers at establishment. Employee rearranged items in coolers to correct storage during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upon inspection, observed repackaged raw chicken stored over repackaged raw beef in walk-in freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed raw chopped fresh garlic in oil 61f on cook line. Less than 4 hours per employee. Employee moved garlic to cooler during inspection. Also observed shredded cabbage 54f on buffet line. Less than 4 hours per employee.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed fried plantains 130f for approximately 1 hour per employee on buffet line. Also observed black pepper chicken 127f for approximately 1.5 hours per employee on buffet line.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Upon inspection, observed sushi rice and sushi bar being held on time per employee. Operator placed time marking stickers during inspection. TPHC form provided to operator during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection, observed ice machine in rear of establishment to have accumulation of mold-like substance in the interior of ice machine.

Basic - Time/temperature control for safety food thawed in an improper manner. Upon inspection, observed raw frog legs and imitation krab in standing water for less than 1 hour per employee. Employee drained water and turned cold water on to properly defrost items during inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Upon inspection, observed case of unwashed jalapeños stored over shredded lettuce in walk-in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw swai in cold holding unit. Operator corrected storage during inspection Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not in chronological order based on tags that were dated.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked with date of last service.

Intermediate - Spray bottle containing toxic substance not labeled. Multiple bottles of purple liquid in kitchen.

Basic - Food stored on floor. Observed bag of carrots on floor in walk-in cooler. Operator placed carrots on shelf during inspection Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cold holding unit and prep table. Operator removed knife during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Wooden blocks stored inside hand wash sink in back prep area. Operator removed blocks during inspection Corrected On-Site

Basic - Food stored on floor. Observed bag of carrots on floor in walk-in cooler. Operator corrected storage during inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between cold holding unit and prep table. Operator removed knife during inspection Corrected On-Site

Basic - Stored food not covered. Observed pan of broccoli uncovered in walk-in cooler. Operator covered broccoli during inspection. Corrected On-Site