BUFFALO STEAKHOUSE AND SEAFOOD INC

High Priority - Food with mold-like growth. See stop sale. Observed on raw burgers container at walk in cooler, employee stated food was segregated to be discarded. Employee discarded during inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw steak stored on non food grade bags at walk in cooler. Employee removed from bag during inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary +500ppm); employee discarded and replaced with a new solution.Triple Sink (Quaternary 200ppm) Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (68F - Cold Holding) at front counter, as per employee over 4 hours. Employee segregated food to be discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (68F - Cold Holding) at front counter, as per employee over 4 hours. Employee segregated food to be discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some lids containers soiled with food debris at walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge and utensil stored on hand wash sink across grill. Employee removed during inspection. 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. Observed cooked black beans, mashed potatoes and cooked yucas not dated marked on rack at walk in cooler, as per employee over 24 hours.

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at front counter, employee labeled during inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on 2 units across grill at cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line across stove.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at front counter, employee removed during inspection. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Boat walk in cooler/ freezer.

Basic - Food stored on floor. Observed cooking oil containers stored on floor next to fryer at cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on black beans container at front counter. Employee removed during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed across grill at kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on 2 units across grill at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in coolers interior across grill at cook line.

Basic - Stored food not covered. Observed several food containers not covered on shelves at walk in cooler interior/ freezer.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table at cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar containers not identified at front counter.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (78F - Hot Holding) on steamer, as per employee approximately 1 hour, employee proceeded to reheat black beans.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to3 compartment sink. Employee restocked during inspection. 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. Observed cooked yuca container on walk in cooler not date marked, as per employee over 24 hours. Employee dated food during inspection. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed on HWS next to 3 compartment sink and at the cook line.

Basic - Stored food not covered. Observed mashed potatoes container not covered on reach in cooler at cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork ribs (frozen) inside 3 compartment sink, employee turned on cold water faucet. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish fillets stored above unwashed vegetables on shelves at 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. Observed cooked beans,chickpeas,rice and lobster bisque not date marked, as per operator over 24 hours, inside walk in cooler. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in unit at grill area, also on walk in cooler/freezer.

Basic - Food stored on floor. Observed cooking oil containers stored at kitchen area. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed on both HWS.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at grill station.

Basic - Water leaking from pipe and/or faucet/handle. Observed on HWS next to 3 compartment sink.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at grill station.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (112F - Hot Holding); in warmer at kitchen area, as per employee less than 2 hours.cooked rice (169F - Reheating) Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed next to grill. 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. Observed cooked rice not date marked , as per employee from previous day, inside reach in cooler in kitchen area. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in both bathrooms.

Basic - Floor not cleaned when the least amount of food is exposed. Observed under fryers at kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to grill.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in cooler at kitchen area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork inside walk in cooler, Manager stored properly during inspection. Corrected On-Site

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. Provided form during inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area, also next to 3 compartment sink. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed forms but not completed.

Intermediate - No soap provided at handwash sink. Observed at kitchen area, also next to 3 compartment sink. Employee restocked during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name, next to 3 compartment sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on shelves above preparation table. Employee discarded during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at door next to 3 compartment sink.

Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floor at walk in cooler.

Basic - Food stored on floor. Observed food cases stored on floor inside walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Located in kitchen area under warmer.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area, also next to 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit in kitchen area near walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in coolers at kitchen area.

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

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe from 3 compartment sink.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified under steamer at kitchen area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the kitchen and dishwashing area no soap or paper towel The kitchen hand wash sink of the kitchen has no hand wash sign.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Operator will change the ceiling tiles for smooth one in all the kitchen and preparation area.

Basic - Floor tiles missing and/or in disrepair.

Basic - No container installed for catching grease from hood drip tray.