- Basic - Employee preparing food in customer section of dining area. Green beans at side dining room, directly on table . **Corrected On-Site** 9/24/2014 employees trimming green beans directly on dining room table in side dining room.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Bus tub of rice at cook line for one hour at 62°. PIC moved to walk in cooler. Corrective action taken. 9/24/2014 bus tub half full of rice at cook line shelf at 63°. Kitchen employee states rice out for 2 hours.
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09/24/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. Drip tray at cook line.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Outside door of ice machine. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Open boxes of chicken.
- Basic - Employee preparing food in customer section of dining area. Green beans at side dining room, directly on table . **Corrected On-Site**
- Basic - Equipment in poor repair. Tall S/S reach in cooler in back prep kitchen.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Household use drill with sauce mixer attached.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in prep kitchen. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Imitation crab salad 67°, hard boiled eggs 67° and milk 67° in tall S/S reach in back prep kitchen. All items in reach in cooler overnight. Stop sale issued . Multiple cooling units available. Corrective action taken.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Bus tub of rice at cook line for one hour at 62°. PIC moved to walk in cooler. Corrective action taken.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Full bus tub of cut cabbage at 78° at cook line cart for one hour.PIC moved to walk in cooler. 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. 0 ppm chlorine. PIC called for service.
- High Priority - Pesticide-emitting strip present in food prep area. Fly paper over prep table in back kitchen. **Corrected On-Site**
- High Priority - Potentially hazardous (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 . Sushi time not displayed and Buffett temperatures from 7/21 not filled in. PIC marked today's times and marked sushi out for 30 minutes. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. TCS foods in tall S/S reach on cooler in back prep area.
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
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07/22/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
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6/10/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Outside area of wall around walk in cooler handle. **Corrected On-Site**
- Basic - Clean equipment stored on floor. 1/2 pans at cook line. **Corrected On-Site**
- Basic - Floors not constructed to be easily cleanable. Grout missing in dish machine area.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline. **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Corrected On-Site**
- Basic - Wall soiled with accumulated dust. Wall and tanks at prep table , north end next to HWS.
- Basic - Wall soiled with accumulated food debris. Near store room.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths around kitchen. **Admin Complaint** **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Bus tub of cooked pasta at 58° and bus tub of rice at 63° at shelf at cook line. Employee states food has been out 1 hour, PIC put in walk in cooler. Corrective action taken. **Admin Complaint** **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Bus tub of cut cabbage at cook line shelf at 79°. PIC states that it was cut today 2 hours ago. PIC put in walk in cooler. 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. 0 ppm, sanitizer bucket is empty . Employee changed bucket, primed machine and tested to 100 ppm. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Multiple employees in back prep area of kitchen. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (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. Time sheet for Buffett foods in book are not filled out and sushi Buffett time stamps are not set up. PIC had employee set up sushi times. Corrective action taken. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Fish over cooked sweet potatoes at speed rack. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Beef over fish on sheet pan, employee rearranged. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used walk in door handle then continued food prep. Another employee handled raw food and then clean , sanitized equipment. Discussed with manager and she will retrain employees. Corrective action taken **Admin Complaint** **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Bucket used to store won ton chips. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. Employee threw out. **Corrected On-Site**
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3/17/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Imitation crab, prep area. **Repeat Violation** **Warning** Imitation crab at 81° on prep table on 11/6/2013.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in pan of water. **Repeat Violation** **Warning** Shrimp in standing water on 11/6/2013
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked diced pork in reach at cookline at 52, PIC put in walk in cooler. Corrective action taken. **Warning** Cooked pork ribs at cook line at 58° on 11/6/2013.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Bus tub of pasta at cook line at 68, employee put in cooler. Corrective action taken. **Warning** hydrated rice noodles at cook line at 58° on 11/6/2013.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Multiple employees in kitchen. **Repeat Violation** **Warning** Same violation on 11/6/2013.
- High Priority - Potentially hazardous (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. Employee set up time stickers. **Corrected On-Site** **Warning** Time sheets not filled out and stickers for sushi not posted on 11/6/2013.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on , then took off gloves and put new gloves on. **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing wiping cloth. **Warning** Same violation on 11/6/2013.
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11/6/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. Men's rest room.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food-contact surface not smooth and easily cleanable. Hole in cutting board.
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood pallet used in walk in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Imitation crab at 81° on prep table. PIC put in walk in cooler. Corrective action taken. **Admin Complaint** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in standing water. **Admin Complaint** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Shelfs at preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in freezer. Sheet pans of raw meats.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Admin Complaint** **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, PIC, **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked pork ribs at cook line at 58°, PIC moved to walk in cooler. Corrective action taken. **Admin Complaint**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Hydrated rice noodles at 58° at cook line and cooked pasta at cook line reach cooler at 52° **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Multiple employees in kitchen. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (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. Time sheets for buffets and sushi times not documented. Food set up at 10:30 inspection began at 11:00am. PIC filled in dates. Corrective action taken. **Admin Complaint** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing wiping cloth in HWS. **Admin Complaint** **Repeat Violation**
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11/6/2013 | Complaint Full | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. At front grill. **Repeat Violation** **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Ice cream cooler at Buffett and freezer in prep area. **Repeat Violation** **Warning**
- Basic - Employee with soiled clothing. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Imitation crab, prep area. **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in pan of water. **Repeat Violation** **Warning**
- Basic - Shells of oysters/clams/mussels/crabs shucked onsite used to serve food more than once. Bus tub of cleaned clam shells on shelf at dish machine area. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - High Priority - Accumulation of dead or trapped flys, in control devices. **Corrected On-Site** **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked diced pork in reach at cookline at 52°, PIC put in walk in cooler. Corrective action taken. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Bus tub of pasta at cook line at 68°, employee put in cooler. Corrective action taken. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Multiple employees in kitchen. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (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. Employee set up time stickers. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over broccoli at shelf next to cook line. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Salmon eggs at sushi bar at 55°, PIC added more ice around container. Corrective action taken. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on , then took off gloves and put new gloves on. **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing wiping cloth. **Warning**
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8/21/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Sauce container front grill.
- Basic - Duct tape used to repair nonfood-contact surface. Ice cream cooler and freezer in prep area.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in bowl. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken at 110? at cook-line on shelf, PIC put into cooling process in walk in cooler. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over cooked food. Calamari over pork and veggies top make table at cook line. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. PROVIDED NEW FORM OPERATOR.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/17/2012 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - cooked potentially hazardous food not cooled from 135 degrees fahrenheit to 41 degrees fahrenheit within 6 hours. 1 bus tub of cooked chicken 48 degrees pasta at 49 degrees 3 bus tubs. Stop Sale.
- food contact surface not smooth and easily cleanable cracked sheet pan in freezer.
- observed a nonfood grade basting brush used in food. corrected on site
- observed build up of mold like substance on surface of nonfood contact surface. inside frame of walkin freezer.
- observed clean utensils / equipment stored in dirty drawers. racks, under buffet.
- Critical - observed dead reaches on premises 4 under sushi buffet.
- Critical - observed dead roaches on premises 5 in back storeroom.
- observed employee with no hair restraint. corrected on site
- Critical - observed food contact surfaces encrusted with grease and / or soil deposits. pans at cookline
- Critical - observed live flies in kitchen.
- Critical - observed potentially hazardous food cold held at greater than 41 degrees fahrenheit. 3 bus tubs of pasta at 49 degrees in walkin cooler. stop sale.
- Critical - observed potentially hazardous food cold held at greater than 41 degrees fahrenheit. bus tub cooked chicken at 48 degrees.
- Critical - observed potentially hazardous food thawed at room temperature. pork
- observed ripped / worn tin foil used as shelf cover at grill station.
- Critical - observed toxic item improperly stored. bathroom cleaner stored under buffet cabinet unlocked.
- Critical - observed unlabeled spray bottle degreaser under sushi station.
- Critical - potentially hazardous food held under time as a public health control without time marking indicating 4 hour limit. hot and cold buffet.
- Critical - potentially hazardous food held under time as a public health control without time marking indicating 4 hour limit. sushi corrected on site
- Critical - raw animal food not properly separated from ready toeat food veggies nesting with shrimp at make table. corrected on site
- Critical - stop sale issued on potentially hazardous food due to temperature abuse.
- Critical - working containers or food removed from original container not identified by common name. salt and msg.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 Bus tub of cooked chicken 48 degrees.Pasta at 49 degrees, 3 bus tubs. See stop sale . This violation must be corrected by : 7/6/2012.
- Floors not maintained smooth and durable. dishmachine area
- Food-contact surface not smooth and easily cleanable.cracked sheet pan in freezer
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. fan shroud in walkin cooler .
- Observed build-up of mold-like substance on surface of nonfood-contact surface. inside frame of walkin freezer .
- Observed clean utensils/equipment stored in dirty drawers, racks, under buffett .
- Critical - Observed dead roaches on premises. 4 under sushi buffett . This violation must be corrected by : 7/6/2012.
- Critical - Observed dead roaches on premises. 5 in back storeroom. This violation must be corrected by : 7/6/2012.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. pans at cookline .
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 3 Bus tubs of pasta at 49 degrees in walkin cooler.See stop sale. This violation must be corrected by : 7/6/2012.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bus tub of cooked chicken at 48 degrees. This violation must be corrected by : 7/6/2012.
- Critical - Observed potentially hazardous food thawed at room temperature. Pork
- Observed ripped/worn tin foil used as shelf cover. at grill station
- Critical - Observed toxic item improperly stored. Bathroom cleaner stored under buffett cabinet unlocked.
- Critical - Observed unlabeled spray bottle. degreaser under sushi station.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Hot and Cold buffett .
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI, Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. vegies nesting with shrimp at make table. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Salt and MSG
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7/5/2012 | Complaint Partial | Warning Issued |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. chicken at 115 at buffett ,filled out time/temperature . Corrected On Site.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. salmon, discussed with pic
- Critical - Hand sink missing paper towels in food preparation room or area.
- Observed a nonfood-grade hose used at dishmachine sink area.
- Critical - Observed cloth used as a food-contact surface. wiping cloth on cut vegies in reachin cooler. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves.
- Observed employee with no hair restraint. multiple employees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons at 57 buffett . PIC filled out TIME/ TEMPERATURE PAPERWORK * Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salads at buffett at 52 degrees. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. fish and shrimp. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. fish over cooked pork in reachin at cookline. Corrected On Site.
- Observed utensils stored in crevices between equipment. knive in prep area. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza at buffett at 110, filled out time/temperature . Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Vacuum breaker mising at hose bibb. hose on rack, dishmachine area.
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3/29/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. salmon
- Floors not maintained smooth and durable. at waiters station .
- Garbage in receptacles not protected . lid broken
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. 3 comp sink
- Observed dumpster overflowing garbage.
- Observed equipment in poor repair. ice cream cooler at buffett taped up.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. fish over cooked pork in reachin at cookline. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. ice cream buffett unit Corrected On Site.
- Observed leaking pipe at plumbing fixture. at end of 3 comp sink.
- Critical - Observed raw animal food stored over ready-to-eat food. unwrapped fish over desserts in walkin freezer . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, cooked meats and fried foods reachin and walkin .
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. wontons . Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. 0 ppm Corrected On Site.
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2/13/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler in kitchen 3 door, maintains PHFOODS at 51 to 52 degrees. Repeat Violation.
- Critical - Displayed food not properly protected from contamination. ICE CREAM to low in cooler, customer has to lean in to serve themselves . PIC is having a shelf installed to correct. THIS WILL BE CORRECTED BY NEXT UNANNOUNCED INSPECTION .
- Critical - Hand sink missing soap and paper towels at sushi bar in food preparation room or area. Corrected On Site.
- Critical - Hand sink missing soap in food preparation room or area. waiters station Repeat Violation.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Critical - Observed food stored on floor. open bucket of iced tea in waiters station . Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Observed nonfood-grade containers used for food storage.carboard boxes of spring rolls in walkin freezer .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood,avacado and imitation crab at 58 degrees in top of ice chest at sushi station,moved to reachin cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salads dressings ,PHFOODS ,seafood and pasta,at 51 degrees. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water. calamari in back kitchen . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Loosely wrapped raw pork over open ice, beef over crawfish. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over broccli at cookline. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Eggrolls at 109 and Chicken at 95 degrees on buffett . Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. dishwasher reusing gloves.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/12/2011 | Complaint Full | Administrative complaint recommended |
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. back door
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5/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler in kitchen 3 door, PHFOODS moved out. This violation must be corrected by : 5/4/2011.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. salmon
- Floors not constructed easily cleanable. grout missing in dishmachine area
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. water leaking from walkin freezer unit, on to bus tubs.
- Food-contact surface not smooth and easily cleanable. non food grade drill with mixing attachment . Corrected On Site.
- Critical - Hand sink missing HWS sign in food preparation room or area. waiters station
- Critical - Hand sink missing soap and paper towels in food preparation room or area. waiters station
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee portioning cut and clean vegies . This violation must be corrected by : 5/4/2011.
- Critical - Observed dead roaches on premises. 5 Dead german roachs in bait trap under mongolian buffett station . This violation must be corrected by : 5/4/2011.
- Critical - Observed dead roaches on premises. one dead at back door,palmatto, cleaned up by PIC.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS Sponges at cookline .
- Critical - Observed food stored in a prohibited container . crab shells in wooden crates
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHFOODS , salads and dressings at 51 degrees in reachin cooler, moved to walkin, PIC states doors open a lot and food put in this morning . This violation must be corrected by : 5/4/2011.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked shrimp and cut melon on buffett at 51 degrees. This violation must be corrected by : 5/4/2011.
- Critical - Observed raw animal food stored over ready-to-eat food. salmon over wontons in walkin freezer . Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over pork in walkin .
- Critical - Observed small flying insects in dining room area. 6 flies
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken 109 and pork ribs 115 out of temperature on buffett This violation must be corrected by : 5/4/2011.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. wontons , eggrolls and spring rolls at 112. . This violation must be corrected by : 5/4/2011.
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5/3/2011 | Routine - Food | Warning Issued |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. walkin freezer dripping on crab.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board cookline
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Observed nonfood-grade containers used for food storage. box for spring rolls in reachin cooler.
- Observed nonfood-grade containers used for food storage. plastic to go bags
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cut melons at 49, chilled, Corrected On Site.
- Observed take-home food container refilled with potentially hazardous food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Wontons in reachin freezer , Corrected On Site.
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2/15/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Kingdom Buffet Ii, 240 N Congress Ave, Boynton Beach, FL »