New Beijing Buffet

Observed food items (i.e., prepped meats, vegetables, salads, and fruit) in walk in cooler and reach in coolers throughout main kitchen with no form of date marking. All TCS foods must be properly date marked and used/disposed according to date

Observed wet wiping cloths stored on countertop. Wet rags must must be stored in sanitizer solution when not in use. Replace sanitizer every 4 hours - test concentration.

Thailand chicken on buffet was not holding at 135 degrees Fahrenheit. CA: Must dispose of chicken or re-heat to 165 degrees Fahrenheit before holding hot.

Dumpster missing lid and inside has old food residue build-up and smells of rotten food.

Observed uncovered meats and vegetables in walk in cooler and reach in cooler throughout main kitchen. All foods must be stored covered to protect against contamination.

Observed numerous dead roaches on floor and on glue traps throughout dry storage area. Remove dead pests from area.

Observed several live roaches throughout main kitchen. Discussed pest control. Reviewed records.

Observed raw pork stored above apples. Also observed raw chicken stored above lettuce. No active contamination, but proves to be a substantial contamination risk. Raw animal foods should be stored according to minimum required cook temperature and must not be stored above ready to consume items due to potential contamination risk. Discussed storing raw meats on one side of WIC and RTE or pre-cooked foods on the opposite side to ensure proper separation and minimize contamination risk. COS: raw animal foods relocated.

Observed raw pork stored over pre-cooked mac n cheese. No active contamination, but proves to be a substantial contamination risk. Raw animal foods should be stored according to minimum required cook temperature and must not be stored above ready to consume items due to potential contamination risk. Discussed storing raw meats on one side of WIC and RTE or pre-cooked foods on the opposite side to ensure proper separation and minimize contamination risk. COS: raw animal foods relocated.

Observed wet wiping cloths stored on countertop. Wet rags must must be stored in sanitizer solution when not in use. Replace sanitizer every 4 hours - test concentration.

Observed a few busted tiles throughout main kitchen - allowing water to pool. Fill gaps to ensure water can properly drain.

Observed cold held items on salad bar to be temping at greater than 41F. Items such as chicken salad, crab salad, tomatoes, mandarin oranges, and ham chunks were temping at 57F. Items were removed from bar to be discarded. Water under the salad bar was found to be 47F. It was explained that food items will never be capable of maintaining a temperature of 41F or lower if water temp used for cooling is above the threshold. Ice added to buffet and out of temperature food items replaced. Advised PIC to routinely monitor temperatures on buffet and continually refill with ice as it depletes.

Observed several pans of raw chicken on countertops in main kitchen that were found to have temperatures of 76F and 85F. Pans of chicken pulled and discarded. It was explained that even during prep activities, chicken should remain at an appropriate temperature. Chicken should be stored in walk in cooler and each box pulled individually when ready to actively prep. Once prepped, chicken should immediately be covered, date marked, and returned to walk in cooler to ensure temperature does not exceed 41F.

Observed uncovered meats and vegetables in walk in cooler and reach in cooler throughout main kitchen. All foods must be stored covered to protect against contamination.

Observed food items (i.e., prepped meats, vegetables, salads, and fruit) in walk in cooler and reach in coolers with no form of date marking. All TCS foods must be properly date marked and used/disposed according to date

Observed several dead roaches on floor and on glue traps throughout dry storage area. Remove dead pests from area.

Observed rodent activity as evident by rodent droppings in dry storage area. Also observed numerous rodent traps. Pest control currently conducted 2x per month on Tuesdays while facility is closed to the public. Pest control records obtained. Advised all rodent droppings and dead insects be cleaned/removed frequently. There should be no presence of insects or rodents within facility.

Observed numerous live flies throughout main kitchen. Areas must be free of pests.

Observed raw chicken stored above ready to consume lettuce and cabbage in walk in cooler. Also observed raw beef stored below chicken - both are forms of improper vertical storage. Raw animal foods should be stored according to required minimum cook temperature and should never be stored above ready to consume items due to severe contamination risk. Corrected on site: foods rearranged for proper storage techniques.

Observed several dead roaches on floor throughout dry storage area. Remove dead pests from area.

Observed raw chicken stored above ready to consume lettuce in walk in cooler. Also observed raw beef stored over ready to consume broccoli salad - both are forms of improper vertical storage. Raw animal foods should be stored according to required minimum cook temperature and should never be stored above ready to consume items due to severe contamination risk. Corrected on site: foods rearranged for proper storage techniques.

Observed food items (prepped meats, vegetables, salads, and fruit) in walk in cooler and reach in coolers with no form of date marking. TCS foods must be properly date marked and used/disposed according to date