Ocean Buffet

Basic24

• Code 02Labeling, date marking and consumer advisory

  Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.

  Flour and sugar containers in dry storage

• Code 06Food properly thawed

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

  Fixed on the spotRepeat violation

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Food stored on floor.

  Frozen bags of clams and dumplings on floor Bottles of oil on floor at cook line

• Code 10In-use utensils properly stored

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

  Knives at cook line in between cooler and table

  Fixed on the spot

  In-use tongs stored on equipment door handle between uses.

  Tongs handing on wok at cook line

  Repeat violation

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.

  Employee at cook line chewing gum

  Fixed on the spot

  Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

  Fixed on the spotRepeat violation

• Code 13Clean clothes, hair restraints, jewelry

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

  Cook

  Fixed on the spot

  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

  Food preparation staff has bracelets on

  Fixed on the spot

• Code 14Food-contact surfaces designed and maintained

  Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.

  Ice buildup up at ice cream chest freezer at buffet has ice buildup up

• Code 21Wiping cloths and linens

  Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.

  Wet clothes under all cutting boards

  Wiping cloth chlorine sanitizing solution not at proper minimum strength.

  Chlorine sanitizing bucket at server station by front door at 0ppm chlorine

  Fixed on the spot

  Wiping cloth sanitizing solution stored on the floor.

  Bucket on floor in server area

  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.

  Hood filters and suppression system

• Code 24Clean equipment storage and air drying

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

  Wet nesting of drinks cup, metal pans, plastic containers

• Code 29Plumbing and backflow prevention

  Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.

  Cooler at cook line

• Code 31Handwash sinks and supplies

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

  At hand sink to by entrance to kitchen

• Code 35Insects, rodents, pests and animals

  Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.

  8 ribbon tape fly traps through out kitchen area 2 ribbon tape fly traps in dry storage room Each trap has 10 or more dead flies on tapes. Total 100 dead flies All traps removed and discarded

  Fixed on the spot

  Outer openings not protected during operation and vermin and/or environmental cross contamination present.

  Facility keeping door and screen door open on kitchen exit doors, during hours of operation. Placing a mesh screen at top of door frame and hanging but not seal around and flapping. Allowing insects into facility , proof of all dead flies in traps

• Code 36Floors, walls, ceilings and ventilation

  Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.

  Wall has black debris at dish machine

  Ceiling tile missing.

  Ceiling tiles missing in ware wash areas and over ice machine. Manager states kitchen is too hot, move tiles for ventilation

  Floor soiled/has accumulation of debris.

  Debris and food on floor under fryers and woks Debris build up under ice machine

• Code 40Employee personal belongings

  Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Employees open gallon of milk, cream and protein drink not separate from food for customers in cooler at cook line

  Fixed on the spot

• Code 42Premises and cleaning equipment

  Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.