First Choice Buffet

High Priority - Displayed food not properly protected from contamination. Selfie service fried wontons and diced scallions located on Buffet line uncovered . Covered during the inspection. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area. 2 small flying insects observed in rear storage area of the kitchen in vicinity of rear door . Door observed ajar. Door closed during the inspection by operator. **Admin Complaint**

High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/24

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer - speed rack Repackaged raw chicken on tray stored over pork wantons .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold buffet crab salad 49, squid salad 45 F less than 1 hr. ( second temperatures 39/39F after being placed on ice. ) corrected during the inspection. Make line upright glass door cooler - egg rolls 47, breaded chicken 45, raw chicken 44F ( per operator less than 1 hr ) **Repeat Violation** **Warning**

Basic - Bathroom fixture in disrepair. Women's Restroom hand wash sink under counter drain pipe supported by Vehicle jack.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**

Basic - Employee preparing food in customer section of dining area. Stuffed wontons being prepared in dining room. Area blocked off by dividers and no cross contamination observed at time of the inspection. Preparation of stuffed wontons observed early in process. Operation moved to kitchen during the inspection. **Corrected On-Site**

Basic - Floor area(s) covered with standing water. Ware wash area

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights adjacent to kitchen walk in cooler #1 .

Basic - Outer openings not protected during operation and vermin present . Rear kitchen door observed ajar at start of the inspection. Operator closed rear kitchen door. **Corrected On-Site**

Basic - Wall under dishwasher observed soiled with an accumulation of a dark mold like substance.

Basic - Blue painted ceiling above buffet lines observed to be soiled with an accumulation of a dark mold-like substance. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line glass door upright- chicken 50/53/52/51, egg rolls 53, dumplings 51F - per operator less than 4 hrs. All above moved to secondary cold hold unit for rapid cooling. **Corrective Action Taken** **Repeat Violation** **Warning**

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line glass door upright- ambient temperature above 50F

Basic - Ice scoop handle in contact with ice. Expo wait station Scoop handle removed from direct contact with ice. **Corrected On-Site**

Basic - Stored food not covered. Walk in freezer Dumplings and egg rolls in plastic containers uncovered. Lids placed on both during the inspection. **Corrected On-Site** **Repeat Violation**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. One live roach observed in basin of ware wash hand wash sink. Roach killed and removed during the inspection. Sink cleaned and sanitized during the inspection. **Admin Complaint** - From follow-up inspection 2023-07-07: Upon callback inspection 2 live roaches observed on floor next to the walk in freezer . Roaches killed and removed during the callback inspection. **Admin Complaint** - From follow-up inspection 2023-07-11: At time of the callback inspection- No live roaches observed. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Storage shelf cook line - yellow rice 68/65F less than 2 hrs. , breaded chicken 48/49F less than 1 hr. Items moved to walk in cooler for rapid cooling during the inspection. Cook line make bar - cooked onions 57, mixed vegetables( peas and carrots ) 53 , chicken 53, beef 54/55, wantons 60, chicken 49F / glass door upright- egg rolls 56, chicken 44/59/47F Per operator less than 2 hrs . Advised operator to close cooler top and slide doors to facilitate cooling , and to ice if necessary. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-07: Upon call back inspection - Right side cook line Make bar - cooked chicken 45/46, cooked onions 47, mixed vegetables 48, roasted pork 46F ( all overnight ) see stop sale. / left side make bar - raw beef 43/43, raw chicken 42F Glass door upright- chicken 37/40/41/41F no egg rolls observed. No yellow rice or breaded chicken observed on make line storage table. **Admin Complaint** - From follow-up inspection 2023-07-11: Upon callback inspection Right side cook line make bar- Cooked Chicken 42/42/43F, cooked onions 42F, mixed vegetables 34F, No roasted pork located on make bar at time of the callback inspection. **Admin Complaint**

Basic - - From initial inspection : Basic - Dead roaches on premises. 13 dead roaches observed 1 dead roach observed under front middle hot buffet bar. Roach removed during the inspection. ( Located in closed cabinet ) 2 dead roaches observed on top of the dish machine, ware wash area. 2 dead roaches observed on bottom shelf of rear storage table located in rear storage area of kitchen. 1 dead roach observed on cardboard box containing sealed #10 cans - rear storage area. 7 dead roaches observed on floor at rear of storage area. Dead roaches removed and areas cleaned and sanitized during the inspection. **Corrected On-Site** **Admin Complaint** - From follow-up inspection 2023-07-07: Upon callback inspection 6 dead roaches observed. 5 dead roaches observed on floor under rear storage / preparation table and speed rack located at rear of kitchen. 1 dead roach observed on floor under cook line make bar. Dead roaches removed and area cleaned during the callback inspection. **Admin Complaint** - From follow-up inspection 2023-07-11: At time of the callback inspection No dead roaches observed. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Storage shelf cook line - yellow rice 68/65F less than 2 hrs. , breaded chicken 48/49F less than 1 hr. Items moved to walk in cooler for rapid cooling during the inspection. Cook line make bar - cooked onions 57, mixed vegetables( peas and carrots ) 53 , chicken 53, beef 54/55, wantons 60, chicken 49F / glass door upright- egg rolls 56, chicken 44/59/47F Per operator less than 2 hrs . Advised operator to close cooler top and slide doors to facilitate cooling , and to ice if necessary. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-07: Upon call back inspection - Right side cook line Make bar - cooked chicken 45/46, cooked onions 47, mixed vegetables 48, roasted pork 46F ( all overnight ) see stop sale. / left side make bar - raw beef 43/43, raw chicken 42F Glass door upright- chicken 37/40/41/41F no egg rolls observed. No yellow rice or breaded chicken observed on make line storage table. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. One live roach observed in basin of ware wash hand wash sink. Roach killed and removed during the inspection. Sink cleaned and sanitized during the inspection. **Admin Complaint** - From follow-up inspection 2023-07-07: Upon callback inspection 2 live roaches observed on floor next to the walk in freezer . Roaches killed and removed during the callback inspection. **Admin Complaint**

Basic - - From initial inspection : Basic - Dead roaches on premises. 13 dead roaches observed 1 dead roach observed under front middle hot buffet bar. Roach removed during the inspection. ( Located in closed cabinet ) 2 dead roaches observed on top of the dish machine, ware wash area. 2 dead roaches observed on bottom shelf of rear storage table located in rear storage area of kitchen. 1 dead roach observed on cardboard box containing sealed #10 cans - rear storage area. 7 dead roaches observed on floor at rear of storage area. Dead roaches removed and areas cleaned and sanitized during the inspection. **Corrected On-Site** **Admin Complaint** - From follow-up inspection 2023-07-07: Upon callback inspection 6 dead roaches observed. 5 dead roaches observed on floor under rear storage / preparation table and speed rack located at rear of kitchen. 1 dead roach observed on floor under cook line make bar. Dead roaches removed and area cleaned during the callback inspection. **Admin Complaint**

High Priority - Displayed food not properly protected from contamination. Buffet Dry noodles and chopped scallions Uncovered on buffet line . Both items covered during the inspection **Corrected On-Site**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer observed handling soiled dishes and clean dishes without hand washing. Discussion continued with operator reference hand washing requirements.

High Priority - Raw animal food stored over or with ready-to-eat food in the walk in freezer - not all products commercially packaged. Speed rack Repackaged raw chicken over uncooked dumplings

High Priority - Roach activity present as evidenced by live roaches found. One live roach observed in basin of ware wash hand wash sink. Roach killed and removed during the inspection. Sink cleaned and sanitized during the inspection. **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Storage shelf cook line - yellow rice 68/65F less than 2 hrs. , breaded chicken 48/49F less than 1 hr. Items moved to walk in cooler for rapid cooling during the inspection. Cook line make bar - cooked onions 57, mixed vegetables( peas and carrots ) 53 , chicken 53, beef 54/55, wantons 60, chicken 49F / glass door upright- egg rolls 56, chicken 44/59/47F Per operator less than 2 hrs . Advised operator to close cooler top and slide doors to facilitate cooling , and to ice if necessary. **Corrective Action Taken** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line

Intermediate - No soap provided at handwash sink. Sushi bar and ware wash hand wash sinks Soap restocked during the inspection. **Corrected On-Site**

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish washing machine soiled .

Basic - Clean utensils or equipment stored in dirty container. Cook line shelf Clean utensils stored in soiled container. Utensils removed and washed during the inspection. **Corrected On-Site**

Basic - Dead roaches on premises. 13 dead roaches observed 1 dead roach observed under front middle hot buffet bar. Roach removed during the inspection. ( Located in closed cabinet ) 2 dead roaches observed on top of the dish machine, ware wash area. 2 dead roaches observed on bottom shelf of rear storage table located in rear storage area of kitchen. 1 dead roach observed on cardboard box containing sealed #10 cans - rear storage area. 7 dead roaches observed on floor at rear of storage area. Dead roaches removed and areas cleaned and sanitized during the inspection. **Corrected On-Site** **Admin Complaint**

Basic - Floor area(s) covered with standing water. Ware wash area

Basic - Floor soiled/has accumulation of debris. Under cook line Heavy grease buildup and debris accumulation observed.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of cook line oven

Basic - Objectionable odors in ware wash area of the establishment. Standing water and buckets with soiled water observed.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line make bar Bottom shelf Old food debris and spilled liquid observed.

Basic - Stored food not covered. Walk in freezer Wantons, egg rolls, chicken.

Basic - Working containers of food removed from original container not identified by common name. Storage area Sugar , rice, flour bins not labeled.

High Priority - Food stored in ice used for drinks. See stop sale. Observed employee drink bottle stored in ice intended for human consumption.

Basic - Single-service articles improperly stored. Observed case of napkins intended for customer use stored on floor in dining room.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Covered waste receptacle not provided in women's bathroom, handicap stall.

Basic - Food stored on floor. Observed multiple food items stored on floor in walk-in cooler and walk-in freezer, case of bananas, 5 gallon bucket of cut vegetables, frozen raw beef in plastic.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, beside hand wash sink at triple sink and around triple sink, and wall beside back door.

Basic - Worn, torn floor in walk-in cooler.

Employee Health Policies Present

Hands Clean and Properly Washed

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Equipment, Food and Non-Food Contact Surfaces Approved

Insects, Rodents, and Animals Not Present