BUFFET CITY

High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cookline rubbing face and then cooking without washing hands - From follow-up inspection 2025-10-15: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in reach in cooler under make table on cookline Repeat Violation - From follow-up inspection 2025-10-15: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over dough in glass door reach in cooler on cookline Raw pork and chicken over raw shrimp in walk in cooler - From follow-up inspection 2025-10-15: Time Extended

High Priority - - From initial inspection : 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. Time marking does not cover full time that buffet is open, only 3-7pm. Recommended that operator change time blocks from 10-2, 2-6 and 6-10 - From follow-up inspection 2025-10-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags - From follow-up inspection 2025-10-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters - From follow-up inspection 2025-10-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine filters not marked with dates, no protective covers - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Several reach in coolers throughout - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags on shelf in dry storage area Beverage on shelf over make table on cookline Repeat Violation - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Duct tape on ice machine in server area and in kitchen - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In walk in freezer - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor grout worn out in front of dish machine - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked dry storage containers in dry storage room - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Water bottles on floor at buffet line in front of kitchen entrance - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer and chest freezer near rice cookers Repeat Violation - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. In walk in cooler - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door underneath make table on cookline Bulk dry storage containers on bottom shelves in dry storage room Repeat Violation - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Under two tables near ice machine in kitchen - From follow-up inspection 2025-10-15: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Several rusted shelves throughout facility and in walk in cooler - From follow-up inspection 2025-10-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Throughout facility observed multi clear spray bottles with cleaners not labeled - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks chained with each other but not chained to a stationary object that would prevent tanks from falling over - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On make tables at cooks line - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. At glass reach in cooler at sushi bar - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Throughout facility on storage shelves - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door and screen door at back of kitchen - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Walk in cooler floor has cracks and water seeping from floor - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers at wait staff station and dining area were ice cream is stored - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Dry storage area - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cooks line - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - No toilet provided in bathroom. Women's employee toilet has trash bag over toilet per operator the men's bathroom is functional and they can use customer bathroom as well - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The lids that cover the sugar,salt and cornstarch The soap dispenser at dish wash area And gaskets of reach in cooler - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Egg rolls,wontons,krab salad and macaroni and cheese in glass reach in fridge - From follow-up inspection 2025-06-13: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over pizza dough at glass fridge on cooks line Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep area

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at dish wash area had extension cord in sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Red chemical in clear spray bottle at cooks line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee ear pod stored on top of low boy reach in cooler at hibachi station Employee sweatshirt stored on dry storage rack Corrected On-Site

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Empty crates,empty containers of cooking oil and bucket with old oil

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

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on ice machine 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. Tongs in direct contact with shelled crabs at walk in cooler Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas stored in standing water temping at 75F at Hibachi station

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at end of cooks line

Basic - Time/temperature control for safety food thawed in an improper manner. Slabs of beef thawing on speed rack next to walk in freezer door. Operator moved to sink and turned on water Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At side of walk in cooler where soy sauce is stored

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour in containers not labeled at dry storage

High Priority - Displayed food not properly protected from contamination. Cut green onions,wontons and onions buffet line not protected

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sesame sauce Raw shrimp stored over corn at walk in cooler Raw shell eggs stored over general Tsos chicken at glass fridge on cooks line Repeat Violation

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. For Oysters Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Black cart stored in front of hand washing sink at dish wash area Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For buffet line and sushi rice. Emailed operator time plan Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Volcano mix in glass fridge at sushi station made yesterday with no date mark Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical in spray bottle stored at triple sink no labels Chemical in spray bottle stored at hibachi station in storage drawer with no label Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee milk stored either food for the public at second walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag stored on flat pan on top of glass fridge

Basic - Food not stored at least 6 inches off of the floor. Bucket of margarine stored on floor at cooks line

Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on pipes at wok station on cooks line

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sinks at hibachi and sushi station

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef stored on prep table,per operator it was thawing. Advised operator to move beef to walk in cooler Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in mop sink area

Basic - Working containers of food removed from original container not identified by common name. Flour,cornstarch and salt not labeled at dry storage

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

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pan in sink Corrected On-Site

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. Operator claimed they had them will have employees fill out new form

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided 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. Ribs, shrimp chicken walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled.

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

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

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

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table

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

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk containers with dry products heavily soiled inside and outside. - From follow-up inspection 2023-07-07: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-07: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Scooping bulk dry products with plastic take out type bowl. - From follow-up inspection 2023-07-07: Time Extended

Basic - - From initial inspection : Basic - Box containing roll plastic wrap/parchment has old food debris/soil residue inside. - From follow-up inspection 2023-07-07: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in mop sink room heavily soiled, walls throughout kitchen heavily soiled. Walls in hibachi area heavily soiled. - From follow-up inspection 2023-07-07: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at double door into kitchen. - From follow-up inspection 2023-07-07: Minor dripping. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2023-07-07: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee making wontons did not wash prior to donning gloves.

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. Employee handling wonton shells. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Ice scoop heavily soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab sticks at hibachi area 47f, advised rapid chill new temp 20 minutes 41f. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk.

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Pan in sink basin in kitchen by door to hibachi area.

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use inspector was handed quat test strips for chlorine machine.

Basic - Equipment in poor repair. Broken gaskets on several units.

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

Basic - Floor soiled/has accumulation of debris. Hibachi/sushi bar area.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Cookline at hibachi area.

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

Basic - Inside/outside of dumpster not clean including trash surrounding receptacle.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright single door Reach in cooler on cookline

Basic - Working containers of food removed from original container not identified by common name. Dry storage bins. Repeat Violation

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Inside bucket Warning - From follow-up inspection 2021-10-25: Time Extended

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Waiter

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatulas in dirty water at front counter flat top.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sweet plantains Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler:raw chicken (47°F - Cold Holding); raw beef (50°F - Cold Holding); clams (51°F - Cold Holding); shrimp (47°F - Cold Holding) Ambient temperature of the reach in cooler 50° , per manager food in unit approx less than 2 hours. Front counter reach in cooler: raw chicken (46°F - Cold Holding); raw beef (50°F - Cold Holding) Advised operator to ice bath or move to the walk-in cooler Admin Complaint

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Encrusted material on can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. Hand-wash sink next to walk-in cooler blocked with boxes and food cart.

Intermediate - Handwash sink used for purposes other than handwashing. Front counter cook prep employee washing utensils in hand wash sink at front.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Bathroom facility not clean. Employee restroom inside kitchen.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.

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

Basic - Equipment in poor repair. Walking cooler door is rusted. Repeat Violation

Basic - Floor soiled/has accumulation of debris under equipment and shelves, walking freezer and floor drains/drain covers heavily soiled.

Basic - Food stored on floor. Pails with margarine and frying oil at cook line. Cases in walking freezer

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven inside. Microwave at waiters station.

Basic - Light not functioning. Hoods lights, prep salad area and dishwasher area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build-up of grease on cooking equipment. Dishwasher rack heavy soiled - plastic containers Heavy soiled at dry storage area . Gaskets with slimy/mold-like build-up walking cooler and reach in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle inside reach in cooler at cook line Corrected On-Site

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

Basic - Silverware/utensils stored upright with the food-contact surface up. In clean racks at waiter's area. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Front of the cookline reach in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken 31° In standing water at sink.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dry storage,walk-in cooler, next to hand wash near walking cooler

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink by the kitchen entrance of the kitchen.

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Bucket in front area next to flat top with water in 81° keeping spatulas using for cooking.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line prep area some products white rice (46°°F - Cold Holding); rice noodles (45-46°°F - Cold Holding); cooked noodles (45-46°°F - Cold Holding) Recommended to add more ice to the unit Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Sushi area hand wash sink have dishes and sponges inside.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Food prep area front counter. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle at sushi station

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

Basic - Bowl or other container with no handle used to dispense food. Stainless steel bowl in raw chicken Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In both waiters station

Basic - Cove molding at floor/wall juncture broken/missing. At dry storage

Basic - Duct tape used to repair nonfood-contact surface. In reach in cooler sushi station Repeat Violation

Basic - Equipment in poor repair. Ice cream freezer lid at waiters station Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under dry storage shelves and walking freezer Repeat Violation

Basic - Heavy Ice buildup in ice cream reach-in freezer at waiters station Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the cooking equipment; all food containers at derby storage;

Basic - Silverware/utensils stored upright with the food-contact surface up. At waiter's station

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. In bucket in both waiters station Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter and in kitchen; Repeat Violation