PACIFIC BUFFET

Observed food items uncovered and exposed to overhead contamination:

• In a cart by the grill in the main kitchen: sugar, salt, sauces, margarine. -In the reach in cooler in the main kitchen: green beans, chicken wings, jar of mayonnaise. -In the walk-in cooler in main kitchen: Cabbage, shrimp salad. -In Reach in cooler 5 in front service area: 3 uncooked cheese pizzas CA: Food items shall be stored covered to prevent potential overhead contamination. COS: Employee covered items.

Observed two sanitizer buckets with the sanitizing concentration above 100 ppm of chlorine in the front drink prep areas. CA: Poisonous or toxic materials shall be applied so that a hazard to employees or other persons is not created. COS: Sanitizer buckets changed with chemical concentration 50-100 ppm

Observed unalive roach-like insect in prep top cooler 3 in the main kitchen. C/A: Presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

COS: Insect removed and Pan relocated to be cleaned and sanitized

Observed several food containers in the main kitchen with scoop bowl stored inside; in full contact with the food: Soy sauce, vinegar sauce, bread crumbs. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container or On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized COS: Scoop bowls removed

Observed numerous pans and containers stacked wet nested on shelves throughout main kitchen ware washing area. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Correct in 72 hours

Observed mold-like substances on the walls of the ware washing area. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Correct by Date: 2/6/2026

Observed strong foul odor in the meat preparation area in the main kitchen. CA: Mechanical Ventilation. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Correct by date: 72 hours

Observed employee's food items (plate full of personal half eaten food) stored in the utensils storage area in the main kitchen, and employee's water bottle in the reach in cooler by the soda machine area in front food service. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: items removed

Observed employee scoop raw chicken with gloved hand then removed gloves, and rinsed his hands in a sanitizer bucket in main kitchen C/A: 1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. COS: Employee washed his hands properly at a designated hand sink.

Observed fried chicken nuggets on rack not cooling rapidly in main kitchen.

C/A: 1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna

COS: Placed into walk-in cooler (see temperature log).

Observed numerous pans and containers stacked wet nested on shelves through out main kitchen and buffet area. C/A: Utensils that are drying shall be stored in a position that allows air drying. COS: PIC instructed employees to re-wash pans and keep separated until airdried.

Observed pink slime and black accumulations inside ice machines of main kitchen. C/A: Food-contact surfaces and utensils shall be clean to sight and touch. Correct within 10 calendar days.

Observed numerous pans and containers stacked wet nested on shelves through out main kitchen and buffet area. C/A: Utensils that are drying shall be stored in a position that allows air drying. COS: PIC separated the pans

Observed several TCS foods inside sushi cooler (front service) cold holding above 41F. C/A: time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: TCS foods were placed on ice. PIC stated the food was placed in unit 2 hours prior.

Observed food employee picking food out of pot on stove in main kitchen and eating it. PIC stated that the employee was cooking food for himself. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: PIC instructed employee on where to eat.

Observed reach-in cooler at sushi bar with ambient of 46F. C/A: Ensure cold holding equipment is in good repair.

Observed raw shrimp directly on top of boiled potatoes in RIC (main kitchen). Observed raw red snapper above edamame in RIC (sushi bar). Observed raw pork stored above sliced peppers and onions in WIC (main kitchen).

C/A: Food shall be protected from cross contamination by:

(i) separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food

COS: PIC rearranged items

Observed pan of sausages (prep top cooler) and shrimp salad (walk-in cooler) not cooling rapidly. C/A: 1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna

COS: PIC placed on ice and in smaller portions to ensure rapid cooling.

Observed containers of food in reach-in coolers and underneath counters being stored without covers, lids, or protection from above in main kitchen. CA: Food items shall be stored covered to prevent potential overhead contamination. COS: Employee covered items.

Observed several food items/spices removed from original containers and placed in working containers without general name label. CA: Items removed from original containers must be labeled with general name label for easy identification. COS: PIC labeled spices and other food items.