DYNASTY BUFFET

High Priority - Observed various raw fish stored over/not properly separated from various ready-to-eat sauces in walk in cooler.

Basic - Drain cover(s) in kitchen area missing.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

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

Basic - Floor area(s) covered with standing water in kitchen area.

Basic - Floor tiles in kitchen area missing and/or in disrepair.

Basic - Food storage container/container lid cracked or broken.

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

Basic - Observed can of barbecue sauce and ketchup Stored food uncovered in dry storage area.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Observed Non-food grade paper/paper towel used as liner for container of vegetables. Chef removed. Corrected On-Site

High Priority - Observed employee Food stored directly in rice cooker touching rice used for customers. Manager removed and discarded rice.

High Priority - Observed raw tilapia and raw chicken stored over/not properly separated from various ready-to-eat foods in walk in cooler. Repeat Violation

High Priority - Observed sushi rice 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. Per manager sushi rice had only been out for about 1 hour prior to start of inspection. Manager added time marking. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Ice buildup in reach-in freezer and walk-in freezer.

Basic - Observed rice cooker installed next to hand washing sink in king area is exposed to splash. Handwashing sink has no splash guards.

Basic - Observed various buckets of sauces stored on floor in dry storage area.

Basic - Observed walk in freezer floor soiled with accumulation of food debris.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored over ready to eat krab meat and lemons. Repeat Violation

Intermediate - Observed prep shelves in kitchen area soiled with food debris and grease.

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Manager instructed employee to clean. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense flour and sugar. Manager discarded bowl. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Located in reach in cooler. Advised manager and he removed from cooler. Corrected On-Site

Basic - Observed hood filters soiled with accumulated grease buildup and reach in cooler gaskets soiled with accumulated food buildup.

Basic - Observed various foods in walk in freezer stored not covered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep tables throughout kitchen area.

High Priority - Observed Time/temperature control for sushi rice identified in the written procedure as a food held using time as a public health control has no time marking As per manager rice was prepared about an hour and a half ago. Manager added time marking. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored over various ready to eat foods in reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing plastic container top in hand washing sink.

Intermediate - Observed various foods prepared onsite and held more than 24 hours not properly date marked. All were located in walk in cooler.

Basic - Duct tape used to repair prep table.

Basic - Floor area(s) covered with standing water. Throughout kitchen area.

Basic - Food stored on floor. Observed buckets of soy sauce stored under prep shelf in dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager discarded water. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining cut vegetables.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Floor soiled/has accumulation of debris. Located in walk in freezer.

Basic - Food stored on floor. Observed cases of oil being stored on floor in kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.

Basic - No handwashing sign provided at a hand sink used by food employees. Located in warewash area.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining pan of dumplings. Chef removed. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

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

Basic - Food stored on floor. Observed various cases of oil on floor in kitchen area and bar cases of food on floor in walk in freezer. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located on side of rice cooker.

Basic - Single-service articles improperly stored. Observed cases of takeout containers being stored on floor by back door.

Basic - Stored food not covered. Observed various foods stored uncovered and stacked in reach in cooler with bottom of pan directly touching food. Repeat Violation

High Priority - Container of medicine improperly stored. Observed a bottle of pepto bismol being stored on shelf above food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of various cut and washed vegetables. Located in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken being held on buffet line at 113F - Hot Holding. Advised manager and she discharged.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed a scoop with no handle being stored in container of dry rice.

Basic - Employee preparing food in customer section of dining area. Observed employee prepping peas in dining room.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

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

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

Basic - Floor tiles missing and/or in disrepair. Located throughout kitchen area.

Basic - Food stored on floor. Observed container of crabs being stored on floor under kitchen hand washing sink and various foods being stored on floor in walk in cooler/freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife being stored between reach in cooler and prep table.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen equipment soiled with buildup food debris.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Stored food not covered. Observed various foods stored in reach in cooler uncovered and stacked with food directly touching bottom of pan on top.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a pan of cut onions.

High Priority - Nonfood-grade bags used in direct contact with food. Observed various raw chicken being stored in thank you bags. Located in walk in freezer.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Temperature was 86°F and located on prep table. Manager moved to walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored used to dispense rice.

Basic - Ceiling tile missing. Located in kitchen area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

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

Basic - Floor area(s) covered with standing water. Located in kitchen area.

Basic - Floor tiles missing and/or in disrepair. Located throughout kitchen.

Basic - Food stored on floor. Observed various bags of food being stored on floor in walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep tables.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. Observed various cases of disposable napkins being stored on floor in dining room.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Stored food not covered. Observed several pans of food stored uncovered in walk in cooler and reach in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw fis. Located in walk in cooler.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of sugar and rice.

Basic - Cardboard used to line food-contact shelves.

Basic - Ceiling tile missing.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

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

Basic - Floor tiles missing and/or in disrepair. Located throughout kitchen.

Basic - Food stored on floor. Observed cases of food being stored on floor in walk in freezer and case of crawfish being stored on floor in kitchen area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between reach in cooler and prep table.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed Stuffed krab meat stored on reused Clam shells. Located in reach in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Stored food not covered. Observed various pans of food being stored in reach in cooler uncovered with some pans directly staked on top of each other.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water. Located on prep table.

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. Observed chef mixing pasta with his bare hands. Advised manger she coached employee and instructed him to wash hands and recook pasta.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of cut lettuce and raw beef being stored on top of cooked beef. All located in walk in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs were at ambient temperature of 78°F and located on prep table. Manager stated that they were only out for about 30 mins. Manager moved to walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken held on buffet line at 122F - Hot Holding. Manager instructed employee to reheat.

Intermediate - Establishment advertised crab buffet line but served imitation crab. Manager removed tag and replaced it to say Krab.

Intermediate - Handwash sink used for purposes other than handwashing. Observed chef filling pitcher of water from hand washing sink in kitchen area.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed various cooked foods in walk in cooler not date marked. As per manager all foods were prepared on site more than 24 hours ago.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of flour and rice. Manager removed. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Located throughout kitchen.

Basic - Floors not constructed to be easily cleanable due to grout missing between tiles throughout kitchen area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep table and reach in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Observed Clam shells purchased from a supplier reused to serve food. Stuffed krab meat stored on reused Clam shells. Located in walk in cooler and on buffet line. Manager discarded.

Basic - Stored food not covered. Observed various foods stored in walk-in cooler uncovered and or stacked uncovered with food touch bottom on pan.

High Priority - Nonfood-grade bags used in direct contact with food. Observed various raw meats being stored in thank you bags. Located in walk in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw beef and various fish. Located in walk in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs being stored on prep table at ambient temperature of 87°F. Chef stated that eggs had only been out for about 30 mins. Manager moved to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken stored at 56°F - Cold Holding. Located on side of stove. As per chef chicken had only been out for about an hour. Manager moved to reach in cooler.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Observed cups with no handle being stored in container of rice sugar and flour.

Basic - Cardboard used to line food-contact shelves.

Basic - Ceiling tile missing. Located in kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Floor area(s) covered with standing water. Located throughout kitchen area.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Throughout kitchen area.

Basic - Food stored on floor. Observed various foods being stored on floor in walk in freezer and throughout kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep tables in kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 78°F. Located next to rice cooker. Chef discarded. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen equipment soiled with grease buildup.

Basic - Single-service articles improperly stored. Observed various cases of takeout containers being stored on floor in dining room.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep table throughout kitchen area.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked rice being stored in a non food grade bag. Manager discarded. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of various raw fish. All were located in walk in cooler. Manager rearranged. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs had an ambient temperature of 86°F and located on prep table. Manager moved to walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings being held on prep table at 56°F - Cold Holding. Manager stated that chicken had only been out for about 30 mins. Manager instructed employee to place in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed cup and wiping cloths being stored in hand washing sink in kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed various cooked foods in walk in and reach in cooler not date marked. As per manager all were prepared on site more than 24 hours ago.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed various employees drinks on prep table in front on stove.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed various cell phones being stored on prep table throughout kitchen area.

Basic - Floor area(s) covered with standing water. Located throughout kitchen area.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Throughout kitchen area.

Basic - Food not stored at least 6 inches off of the floor. Observed cases of oil being stored on floor in kitchen area. Manager moved to shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives being stored between prep table. Manager removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 80°F and located on prep table. Manager discarded water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. Corrected On-Site

Basic - Stored food not covered. Observed various foods in walk in cooler/ freezer and reach in cooler stored uncovered.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed rotini and raw pork thawing in standing water. Food was located in 2 compartment sink. Manager instructed employee to move to walk in cooler. Corrective Action Taken

Basic - Walk-in and reach in cooler interior and shelves have accumulation of soil residues.

Basic - Wiping cloth sanitizing solution stored on the floor. Located at entrance of kitchen.