HOT N COLD BUFFET RESTAURANT

2-2E: .03(6)Facility does not have a disinfectant listed on EPA list G. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

4-2B: .05(6)(n)Observed facility's dishwashing machine chlorine concentration below 50ppm. Observed sanitizer bucket with quat sanitizer at 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Sanitizer was remade to an appropriate concentration for quat, and dishes used in the machine were put in the warewashing sink to be sanitized.

14B: .05(10)(e) 1,2,4Observed multiple dishes and cups stacked wet throughout the facility. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

17D: .07(4)(b)Observed multiple personal items on food prep surfaces (cellphones, reusable water containers, water bottles, and purses). Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Items were moved to a designated employee area.

18: .07(5)(k)Observed roaches and roach droppings on the handwashing sink and inside of the paper towel dispenser. The 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; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C) Corrective Actions: Paper towels were discarded, and the dispenser was removed to be washed, rinsed, and sanitized. Roaches were removed.

2-2D: .06(2)(o)Observed two hibachi cooking spatulas stored in the hand washing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Employee removed spatulas from the sink.

2-2B: .03(5)(j)1&2Observed evidence of employee drinking in the kitchen from unapproved open cup stored above customer food on the top of the sushi prep surface directly above sushi prep refrigerator. Cup confirmed to be an employee drink by Person in charge. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Cup sent to dish area to be washed, rinsed and sanitized.

2-2D: .06(2)(o)Observed stack of dirty sushi plates in the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Plates sent to the dish area to be washed, rinsed and sanitized.

14B: .05(10)(e) 1,2,4Several pans stacked wet in the dish area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans rewashed, rinsed and sanitized.

1-2A: .03(2)Upon Arrival, inspector informed by staff that their was no person in charge and to wait while person in charge arrived. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived.

4-1A: .04(4)(n)1Dishwasher went from dirty dishes to handling clean dishes without changing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Contaminated dishes sent back to dirty stack to be re-washed, rinsed and sanitized. Dishwasher discarded gloves and washed hands before putting on new gloves.

13A: .02(1)(d)Outdated Inspection report with score of 90 from March 30th, 2023 posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Current inspection performed today provided to person in charge.