Buffet City

Basic15

• Code 05Thermometers provided and accurate

  Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.

  Observed no ambient thermometers in the counter top cold holding units at the sushi station.

  Repeat violation

• Code 06Food properly thawed

  Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.

  Observed krab meat thawing in standing water. The operator stored the krab meat in the walk in cooler.

  Fixed on the spot

  Raw shrimp thawed under water that was barely running/dripping.

  The operator increased the water velocity.

  Fixed on the spot

  Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

  The raw tuna was still frozen. The operator removed the tuna from the reduced oxygen packaging.

  Fixed on the spot

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Stored food not covered.

  Observed crispy won ton strips, panko crumbs, potato starch, corn starch, and flour stored uncovered in dry storage. The operator covered the above foods.

  Fixed on the spotRepeat violation

  Food stored on floor.

  Observed cut onions and unwashed avocados store on the floor of the produce walk in cooler. Observed multiple boxes of food stored on the floor in the walk in freezer.

• Code 10In-use utensils properly stored

  Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.

  Observed a knife stored between a cold holding unit and a food preparation table in the kitchen. The operator removed the knife for cleaning.

  Fixed on the spot

• Code 13Clean clothes, hair restraints, jewelry

  Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.

  Observed an employee engaged in food preparation not wearing a hat at the hibachi station.

• Code 14Food-contact surfaces designed and maintained

  Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves in the 2-door reach in cooler at the entrance to the cook line.

  The operator removed the cardboard.

  Fixed on the spot

• Code 23Non-food contact surfaces clean

  Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Observed the fire suppression system with dripping grease at the hoods on the cook line.

• Code 24Clean equipment storage and air drying

  Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.

  Observed plastic beverage cups stored stacked wet on top of each other at the server station nearest the sushi bar.

• Code 31Handwash sinks and supplies

  Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.

  Observed the employee handwashing sign covered by a mirror in the men's restroom.

  Repeat violation

• Code 32Restrooms

  Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
• Code 35Insects, rodents, pests and animals

  Code 35, Insects, rodents, pests and animals: Dead roaches on premises.

  Observed 5 dead roaches underneath the cold holding counter unit at the hibachi station. Observed 4 dead roaches underneath hot holding counter unit at the buffet. Observed 1 dead roach underneath a table at the server station nearest the sushi station. The operator removed the dead roaches.

  Fixed on the spot

  Exterior door has a gap at the threshold that opens to the outside.

  Observed a gap at the threshold of the exit door in the auxiliary ding area. Observed gaps on the screen door at the rear exit.