YOUNG'S BUFFET

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw bacon over raw salmon in walk in cooler. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sweet and sour chicken made yesterday not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice makers have small amount of mold like substance on deflection plates. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves on cook line. Corrected On-Site

Basic - Equipment in poor repair. Walk in freezer door gasket torn at bottom opening edge of door. Reach in freezer left door handle broken leaving a sharp edge that may cut employee.

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Lighting in kitchen is not providing 50 foot candles, had to use flash light to see shelving.

Basic - Food stored on floor. Three buckets of chopped potatoes stored on floor in walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on gas line at woks. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Make table gaskets soiled. Both walk in cooler gaskets soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table bottom shelf soiled with old food debris.

High Priority - 1 Live, small flying insects found in kitchen near trash can.

High Priority - Pans of raw pork and raw shrimp over ready to eat sauces in the walk in cooler. Walk in cooler 2 raw fish over the spinach. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Advised operator to add to time control plan. cheese cake (65F - Cold Holding); Eggs at buffet 51F cold hold Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork dumplings at the buffet 109F, cook took back to kitchen to reheat to 165F.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Interior of upright reach in cooler soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner.

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

Basic - Buildup of food debris/soil residue on equipment door handles. All cook line equipment.

Basic - Clean utensils or equipment stored in dirty bins under prep table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored on table next to rice warmer. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on shelf with food. Corrected On-Site

Basic - Gaskets on the 2 door upright cooler soiled. Shelves on cook line soiled with food debris. Exterior of all cook line equipment heavily soiled with grease. Hood filters soiled. Fans mounted to walls heavily soiled. Sneeze guard glass top shelf soiled with dust. Repeat Violation

Basic - Hood and suppression lines heavily soiled with grease.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. None on site, provided to operator. Corrective Action Taken

Basic - Stored sauces in the prep area not covered. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Fryer, slicer meat grinders stored in facilities where old food debris in contact of equipment.

Basic - Wall soiled with accumulated with mold like substance above dry storage shelf in the prep area near 3 walk in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection Corrected On-Site

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. Raw chicken over raw salmon. Reach in freezer Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Pot in sink on cook line Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and cooked chicken walk in cooler Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Back dry storage

Basic - Cove molding at floor/wall juncture broken/missing. By back door Repeat Violation

Basic - Equipment in poor repair. Gasket chest freezer

Basic - Exterior door has a gap at the threshold that opens to the outside. Both back doors Repeat Violation

Basic - Food stored on floor. Flour Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation

Basic - Stored food not covered. Cheese wonton. Reach in freezer Corrected On-Site

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. Raw Chicken over beef and pork, moved by manager Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing by back door - manager states landlord is doing repairs on the area in the next couple weeks Corrective Action Taken

Basic - Equipment in poor repair. Gaskets torn in chest freezer and piece of deflector broken on ice machine. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Double door in back hallway Repeat Violation

Basic - Food stored on floor. Hot oil and soy sauce on floor moved by manager Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hoods filters soiled with grease Repeat Violation

Basic - Vending machine exterior soiled. Vent hoods soiled with grease Gaskets on reach in freezer soiled

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt pepper next to fryer, flour and sugar in large cans in dry storage- all labeled by manager Corrected On-Site

High Priority - Raw pork stored over ready-to-eat food. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times.

Basic - Equipment in poor repair, broken deflector plate in ice machine 1, pitting rust on outside of ice machine 2, no longer cleanable. Handles on standing reach-in cooler broken, piece of metal on walk-in freezer

Basic - Exterior door has a gap at the top and bottom that opens to the outside. Repeat Violation

Basic - Hood filters soiled with grease

Basic - Multiple Employee beverages not properly identified and segregated from food to be served to the public. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Equipment in poor repair. Lid to chest freezer, torn gaskets on reach in cooler Broken deflector in ice machine Pitting rust on outside of ice machine, no longer cleanable - From follow-up inspection 2023-08-04: Operator has purchase metal piece to repair rusted metal on ice machine, has yet to complete project. Time Extended Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2023-08-04: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - From follow-up inspection 2023-08-04: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat cooked chicken. 2 door reach in cooler Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters. 2 tags missing dates. Operation forgot to date Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk in cooler 1 and 2 not dated. Educated operator Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Cookline Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop spinach dip Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer Walk in freezer Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets reach in chest freezer Gaskets reach in 2 door freezer Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt. Sugar. Msg Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Noticed 1 fly in kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over rte sauce. Walk in cooler 1 Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Scrub brush in sink at sushi bar Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yellow rice walk in cooler 1 Noodles walk in cooler 1 Cooked shrimp and mussel. Walk in cooler 1 Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone dry good storage Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation

Basic - Food stored on floor. Frying oil, soy sauce Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom reach in freezer Gaskets reach in chest freezer Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Pepsi cooler Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Corn starch. Flour Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef walk in cooler Corrected On-Site Repeat Violation

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. Operator couldn't find time chart for fried foods use 4 hour 11 to 3pm on buffet Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken walk in cooler not dated Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sauce walk in cooler

Basic - Equipment in poor repair. 2 door reach in cooler gaskets Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by dry storage

Basic - Food stored on floor. Walk in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pot handle in rice Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and top of door on make table Hood filters Repeat 2 door reach in freezer bottom food debris and handles Gaskets reach in chest freezer

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimp in still water. Educated operator. Shrimp still frozen

Basic - Working containers of food removed from original container not identified by common name. Corn starch Corrected On-Site Repeat Violation

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 will call eco lab

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over dumplings

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beef

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 93f hh Cook reheated but forgot to get inspector for retemp. Temped on buffet 157f hot holding Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, cooked chicken walk in cooler

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack prep table Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets sandwich cooler Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Working containers of food removed from original container not identified by common name. Bread crumbs Corrected On-Site Repeat Violation

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Plastic wrap around the sushi mats not changed every 4 hours.

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. Raw shell eggs, cooked rice and noodles pulled out at 11:00

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in both hand sinks in the server area.

Intermediate - Interior of ice machine deflector panel soiled. Interior of door soiled on ice machine. Microwave soiled.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided plan

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dish washing area.

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station

Basic - Floor tiles cracked in prep area and in front of 3 bay sink. Cove tile around walk in freezer broken.

Basic - Gaskets torn on cook line cooler.

Basic - Handles on hand sink heavily soiled. Walk in cooler gaskets soiled.

Basic - Heavy Ice buildup in walk-in freezer. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over good at the buffet. Salad, sushi and cakes.

Basic - Live crab stored on floor in the walk in cooler 2. Oil on floor. Corrected On-Site Repeat Violation

Basic - Opened employee beverage containers in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Top of vinegar top used as a scoop.

Basic - Working containers of food removed from original container not identified by common name. Container of salt Corrected On-Site