Crazy Buffet

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/nose/hair/hat and then continued handling clean dishes/utensils while preparing food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed machine and retested at 50ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through rear exit door walked to cook line and began handling clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish while preparing sushi roll and then handled ready to eat krab/cream cheese while preparing separate sushi roll with no raw ingredients without washing hands. Operator discussed with employee who then washed hands. **Repeat Violation** **Admin Complaint**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled washed/cut pineapple to be immediately served cold on buffet with barehands. Operator discussed with employee who then washed hands and put on gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee removed plate from sushi buffet, washed and rinsed in prep sink, wiped dry with cloth towel and then reused for freshly made sushi without sanitizing. Operator removed plates to be washed, rinsed and sanitized. Employee washed and rinsed mixing bowls at prep sink and then placed to dry without sanitizing. Operator removed mixing bowls to be washed, rinsed and sanitized. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At glass door reach in; raw fish stored over cooked pork. At sushi low boy; raw fish stored over cream cheese. Operator moved raw fish below ready to eat items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in; raw comminuted pork stored over whole muscle beef. Operator moved raw comminuted pork below raw whole muscle beef. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At chocolate fountain/ice cream cone buffet; no sneeze guard/protection for chocolate fountain/unwrapped ice cream cones. Advised Operator to install sneeze guard. **Warning**

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled soiled dishes while removing from buffet, took to dish area and then handled clean plates of food while taking to buffet for customers without washing hands. Operator discussed with employee who then washed hands. **Repeat Violation** **Admin Complaint**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm. **Corrected On-Site** **Warning**

Basic - Missing partition and/or door for bathroom with more than 1 toilet facility. At Men's Bathroom; 2 toilets, 1 has no partition, 2 urinals, 1 has no partition. Operator stated bathroom under repair/renovation. **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At Sushi Bar; Employee rinsed plates at prep sink with water and then reused without sanitizing. Discussed with Operator, Operator removed dishes to be washed, rinsed and sanitized. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; Raw shell eggs stored over ready to eat cut peppers Discussed with operator Operator removed shell eggs to lower shelf **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler; raw chicken over raw beef. Operator moved raw chicken below beef. **Corrected On-Site** **Warning**

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee removed soiled dishes from buffet and then handled clean plates of food to take to buffet without washing hands. Discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator agrees to manually sanitize dishes in triple sink. **Corrective Action Taken** **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At sushi bar; employee entered through door from kitchen, wiped hands on pants then put on gloves and began preparing food without washing hands. Discussed with employee who then washed hands and changed gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At Sushi Bar; Employee touched raw fish then handled ready to eat/cooked sushi without washing hands. Discussed with Operator, who then discussed with employee. Employee washed hands. **Corrected On-Site** **Warning**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched ear/earpiece and then continued preparing food without washing hands. Discussed with employee who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At Prep Area;Employee handled ready to eat deserts with bare hands Discussed with employee who then washed hands and put on gloves **Corrected On-Site** **Warning**

Supervisor/Person in Charge Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Approved Thawing Methods Used

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar Raw beef over Krab meat. Prep area, Raw chicken over cooked chicken on cooling shelf. Walk in cooler Raw chicken over sauces Raw shrimp over sauces Raw beef over cooked chicken Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-10-25: At sushi bar: raw salmon and raw tuna over ready to eat sauce. At walk in cooler: raw fish over ready to eat sauces. Operator moved raw items under ready to eat. **Admin Complaint** **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar in cooler: (slender sliced Krab- 47F-cold holding) Not prepared or portioned today. Per operator product stored for over 4 hours See stop sale At cook-line reach in cooler: spaghetti 46F (Cold Holding) Not prepared or portioned today. As per operator taken out of walk in cooler 30 mins ago; item over stacked. Operator removed to over stacked portion to walk in cooler. At prep area: Krab (69F - Cold Holding) Not prepared or portioned today. As per operator placed in mixer 15 minutes. Operator removed to walk in cooler. At cook line reach in double door cooler: Cooked chicken -49F (Cold Holding); egg rolls 49F (Cold Holding); cooked shrimp 49F (Cold Holding); raw salmon 50F (Cold Holding) Items not prepared or portioned today. As per operator item stored there 2 hours. Operator removed items to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-10-25: At cook line reach in double door cooler: All items 41F or below. At sushi bar in cooler: slender sliced Krab- 46F (cold holding) As per operator not prepared or portioned today being held in cooler for less than 4 hours. Operator moved item to reach in cooler. **Admin Complaint** **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. From cook line and prep area. **Warning** - From follow-up inspection 2023-10-25: Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. From cook line and prep area. **Time Extended**

High Priority - Dented/rusted cans present. See stop sale. Dented: mandarin oranges (2); canned peach slice(2), coconut milk, strawberry glaze **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm. Operator primed machine to 100 ppm chlorine **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Employee switched from working with raw food ( raw chicken)to clean utensils without washing hands. Employee washed hands **Corrected On-Site** **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled raw tuna for sushi raw service with out gloves. Employee washed hands and put on gloves **Corrected On-Site** **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed sushi bar cook grabbed dirty empty plate from sushi buffet bar , rinsed with water on dump sink, followed by putting new food on it. Operator discarded food and took plate to dishwasher to sanitize properly, wash,rinse, sanitize **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw ground pork over cream cheese wontons. Operator stored properly **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar Raw beef over Krab meat. Prep area, Raw chicken over cooked chicken on cooling shelf. Walk in cooler Raw chicken over sauces Raw shrimp over sauces Raw beef over cooked chicken Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw shrimp Walk in freezer Raw chicken over raw shrimp Raw chicken over raw beef. A lots of items. Advised operator to stored properly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar in cooler: (slender sliced Krab- 47F cold holding) Per operator product stored for over 4 hours Not prepared or portioned today See stop sale **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar in cooler: (slender sliced Krab- 47F-cold holding) Not prepared or portioned today. Per operator product stored for over 4 hours See stop sale At cook-line reach in cooler: spaghetti 46F (Cold Holding) Not prepared or portioned today. As per operator taken out of walk in cooler 30 mins ago; item over stacked. Operator removed to over stacked portion to walk in cooler. At prep area: Krab (69F - Cold Holding) Not prepared or portioned today. As per operator placed in mixer 15 minutes. Operator removed to walk in cooler. At cook line reach in double door cooler: Cooked chicken -49F (Cold Holding); egg rolls 49F (Cold Holding); cooked shrimp 49F (Cold Holding); raw salmon 50F (Cold Holding) Items not prepared or portioned today. As per operator item stored there 2 hours. Operator removed items to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Several items from sushi bar, hibachi, hot and cold buffet with no time mark on clip board. Per operator all products stored for approximately 1 hour, operator timed marked properly for the remaining time of 3 hours. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At bar area: chicken kebabs -113F (reheating) Precooked chicken reheated for hot holding. Operator reheated chicken to 165F. **Corrected On-Site** **Warning**

High Priority - Toxic substance/chemical improperly stored. Degreaser next to sauces on cook line Windex next to chocolate Bleach next to clean utensils Operator stored properly **Corrected On-Site** **Warning**

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. From cook line and prep area. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator **Corrective Action Taken** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen near prep area: cooked ribs (cooling since 2:30) (92F @ 3:35; 77F at 4:19 (Cooling) At this current cooling rate product will not cool to 70°F within 2 hours. Operator removed to walk in freezer to quick chill. **Corrective Action Taken** **Warning**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to operator **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prepared seafood cooler: cooked crab (47F - Cold Holding); cooked shrimp (47F - Cold Holding); peeled hard boiled eggs (46F - Cold Holding) Per operator product held overnight, product not prepared or portioned today. See stop sale Hibachi station open cooler: raw chicken (58F - Cold Holding) ; raw beef (58F - Cold Holding) ; shrimp (63F - Cold Holding); raw shell eggs (65F - Cold Holding) Per operator product out of temperature for 30 minutes, product not prepared or portioned today. Operator decided to add products to time as public health control items already in use. Operator placed time stamp for remaining 3.5 hours. **Corrective Action Taken**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine sanitizer at 0ppm. Advised operator to sanitize dishes at 3 compartment sink, 3 compartment sink chlorine sanitizer at 100ppm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 Small flying insects in main kitchen area, prep kitchen and server beverage station. Small flying insects flying around not landing on anything.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over ready to eat mayonnaise based seafood sauce at reach in cooler at main cook line. Observed Raw salmon over French fries at tall reach in cooler at main cook line. Observed raw shrimp over cooked crab, corn and potatoes at raw meats walk in cooler. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish at tall clear reach in cooler at main cook line. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prepared seafood cooler: cooked crab (47F - Cold Holding); cooked shrimp (47F - Cold Holding); peeled hard boiled eggs (46F - Cold Holding) Per operator product held overnight, product not prepared or portioned today. See stop sale

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 3 times at 0ppm. Operator called for service and set up triple sink. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon wrapped shrimp, raw chicken stored above cooked noodles in walk in cooler. Operator reorganized **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in 3 door glass slider on cook line. Operator reorganized **Corrected On-Site**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time. Sushi rice at sushi station has no time time mark. Operator states item has been out for 1 hour. Operator placed time mark on item **Corrected On-Site**

Basic - Old food stuck to clean dishware/utensils. Observed at plates at buffet line. Discussed with operator. Operator removed and brought to ware washing area **Corrective Action Taken**

Basic - Time/temperature control for safety food thawed in an improper manner. Krab thawing in standing water in kitchen. Operator moved to cold running water **Corrected On-Site**

Basic - Accumulation of dead insects in control devices. Observed at uv control device next to back door. Discussed with operator

Basic - Food stored on floor. Pan of cooked ribs stored on floor in walk in cooler. Operator placed on shelf **Corrected On-Site**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at glass top slider on cook line