NEW CHINA BUFFET

observed rice in back kitchen area held below 135 degrees F (90 degrees). CA: TCS food must be held at 135 degrees F. COS: pic discarded rice (not sure what time rice was placed out of temperature)

Observed personal drinks with no lid and set on prep table surfaces. CA: Drinks must be in single use cup with lid/straw and stored away from food and below the make table cooler. COS: pic discarded drinks

Observed raw chicken thawing in produce sink. CA: Produce sinks are designated for washing produce (fruits and vegetables) only. COS: raw chicken was removed and sink was washed and sanitized.

Observed current inspection not posted in conspicuous place for viewing. CA: Current inspections must be posted in conspicuous place for pubic view. COS: pic will post inspections in public view. Health Dept. will re-check

Observed torn gaskets on walk in and reach in coolers and freezers. CA: gaskets must be replaced as needed. COS: pic will have serviced and health dept. will re-check

Observed pic come into kitchen and touch clean thermometer to take food temperatures without washing hands. CA: discussed when to wash hands with pic-pic washed hands and educated all food handlers on washing hands when changing task.

Observed multiple dented cans in dry storage area and in walk in cooler. CA: discussed dented/damaged cans with pic-pic removed damaged cans from dry storage and walk in cooler and will return damaged cans and provide documentation of returned items.

Observed chlorine sanitizer in bucket actively used on prep surfaces not at minimum ppm. CA: discussed chlorine ppm and testing with pic-pic had food handler remake and test at 50 ppm

observed multiple sanitizer buckets not labeled properly. CA: discussed labeling all sanitizer buckets with pic-pic labeled

Observed raw chicken and raw shrimp thawing in tub of standing water in sink. CA: discussed approved thawing methods with pic-pic drained water and placed shrimp and chicken into cooler.

Observed current inspection not posted. CA: discussed posting current inspections with pic. pic will post current inspections.

Observed bottles of TCS sauces (mayonnaise, spicy mayonnaise) that must be refrigerated after opening set out at room temperature at sushi bar. The spicy mayonnaise measured 67 deg F. CA: Discussed cold holding or using time control procedure for sauces with PIC. PIC discarded sauces.

Observed foods at grill held past 4 hr and had to ask for food to be discarded that was on Time as a Public Health Control procedure (sauces, garlic in oil/water, oyster sauce, etc.) and buffet items on time as a public health control procedure. Observed foods at sushi station being held using time as a public health control procedure (prepared sushi rolls, sushi rice) held past 4 hour time limit.

CA: Discussed proper use and implementation of procedure when using time as a public health control. All foods being held on time as a public health control must started at 41 F or below (if cold) or 135 deg F or above (if hot) and be discarded within 4-hours. Food items held past the 4-hour limit were discarded and relabeled with new times.

Observed handwashing sink in sushi area with scrubbing pads and food debris in the drain. Per PIC, the handwashing sink in this area is also used to clean sushi trays between use. Also observed handwashing sink at server station being used for other purposes than handwashing. CA: Discussed proper operation and maintenance of handwashing sinks with PIC. Handwashing sinks should not be used for any other purpose than handwashing. All handwashing sinks will be washed, rinse and sanitized.

Observed large container of brewed tea stored in front of handwashing sink paper towels in server station. CA: PIC was notified and instructed to cover tea. PIC will remind servers to keep tea covered or relocate tea urns to prevent contamination when washing and drying hands.

Multiple buckets of wiping cloth chlorine sanitizing solution not at proper minimum strength in front service area. Corrective Action: Discussed proper preparation of chlorine sanitizing solution at 50-100 ppm with PIC. PIC discarded the solution and remade the sanitizer buckets at proper minimum strength, 50-100 ppm.

Observed utensils (tongs) with black build-up in handles in use for self-service bar. CA: PIC was notified. Discussed frequency of cleaning and properly air-drying utensils after being wash, rinse and sanitized. The utensils were brought back to the dish area to be properly cleaned.

observed hanging fly strips throughout kitchen. CA: discussed fly strips with pic-pic will relocate to door area and areas away from food prep tables, etc. in kitchen. Fly strips to be replaced consistently.

Observed food handlers and cooks with no thermometer for taking temperatures of reheated food for buffet. CA: discussed access to a calibrated thermometer for cook line with pic-pic located a thermometer and brought it to cook.

Observed in-use utensil (knife for cutting sushi) stored in standing water less than 135 degrees F. CA: Discussed with PIC. Water was discarded and utensil was properly washed, rinsed and sanitized. Discussed the use of small crock to properly hot hold utensil at a minimum temperature of 135 deg F or storing utensil in clean, dry container.

Observed several containers for storage of dry foods not approved containers and in need of replacing. CA: discussed proper sealing of foods with pic-pic will replace

Observed ceiling tiles in poor condition and in need of replacing and cleaning. CA: discussed replacing ceiling tiles with cleanable approved ceiling tiles in kitchen and cleaning around air vents with pic

Observed several sauces that must be refrigerated after opening set out at room temperature at sushi bar. CA: discussed cold holding or using time control procedure for sauces with pic-pic discarded sauces

Observed potentially hazardous TCS foods held using time as a public health control with a time marking that exceeds the 4 hour limit. Observed TCS foods in buffet area not being properly discarded within the 4 hour time limit and food was not initially starting at 41 degrees F (pic did not ensure food is starting at the proper temperature before placing on buffet with a time label-cut melon at 61 degrees f). CA: Discussed using time as a public health control with PIC. PIC will educate staff on how to properly use time as a public health control. A temperature of TCS foods must be taken prior to beginning a 4 hour time control. All TCS foods using time must be discarded at the end of 4 hours. Food may not be kept for longer than 4 hours. Will provide PIC with updated documentation for using time as a public health control. PIC discarded all TCS foods past the 4 hour time window.

Observed procedure for Time as a Public Health Control not located. CA: discussed written procedure for Time with pic

Person in charge did not perform duties; written procedure not on site for time as a public health control for buffet per 511-6-1-.04(6)(i) and procedures and parameters were not being maintained or followed per code for the establishment. CA: discussed time as a public health control procedure and 4 hr times (time cannot exceed 4 hr) and written procedure must be available at facility

observed Food in containers (pans at grill and squeeze bottles of sauces) not labeled. CA: discussed labeling all food with pic-pic labeled

Observed several dining tables in poor repair and not cleanable in kitchen used for food prep surfaces. CA: discussed food prep surfaces with pic-pic removed tables from the facility

Observed torn gaskets on coolers. CA: discussed replacing gaskets with pic

Observed potentially hazardous TCS food cold held at greater than 41 F. Observed salad mix on counter cold holding at 55 F. and raw chicken that had been thawed previously to cut at 50 in freezer for re-freezing CA: Discussed proper cold holding temperatures and procedures with CFSM which included proper thawing procedures/prepping and cutting of raw chicken procedure with CFSM. PIC discarded food.

Observed potentially hazardous TCS foods held using time as a public health control with a time marking that exceeds the 4 hour limit. Observed TCS foods in buffet area not being properly discarded within the 4 hour time limit and food was not initially starting at 41 degrees F (pic did not ensure food is starting at the proper temperature before placing on buffet with a time label-cut melon at 61 degrees f). CA: Discussed using time as a public health control with PIC. PIC will educate staff on how to properly use time as a public health control. A temperature of TCS foods must be taken prior to beginning a 4 hour time control. All TCS foods using time must be discarded at the end of 4 hours. Food may not be kept for longer than 4 hours. Will provide PIC with updated documentation for using time as a public health control. PIC discarded all TCS foods past the 4 hour time window.

Person in charge did not perform duties; written procedure not on site for time as a public health control for buffet per 511-6-1-.04(6)(i) and procedures and parameters were not being maintained or followed per code for the establishment. CA: discussed time as a public health control procedure and implementation with CFSM and food was discarded and education of food employees and CFSM was conducted on site (translator from health dept. trained spanish speaking employees)

CFSM failed his/her responsibility to provide sufficient knowledge to all employees who prepare, handle, or have responsibilities for handling unpackaged foods of any kind. CA: discussed training employees with CFSM-Translator from health department educated employees while in facility who were spanish speaking

Observed pipe leaking at hand washing sink and water running into floor during hand washing. CA: discussed repairing pipe with CFSM

Observed prep top cooler at cook line with standing water in bottom. CA: discussed having cooler serviced with CFSM and cooler will be re-checked by health dept.