NEW CJ SUPREME BUFFET

High Priority - Nonfood-grade bags used in direct contact with food. Beef stored inside grocery bags inside walk-in freezer. Manager moved the beef into a food-grade pan during this inspection. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked shrimp stored inside unlined cardboard box inside walk-in freezer. Manager moved the shrimp into a food-grade pan during this inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Wrapped pans containing raw frozen chicken stored on shelf inside walk-in freezer above packages of fully-cooked krab. 2. Pan containing raw chicken stored on shelf above pan containing cooked rice inside walk-in cooler. Manager moved all raw foods below cooked foods during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line: chicken wings (118F - Hot Holding). Manager stated the wings have been held hot at the buffet for approximately one hour and reheated the wings to 198F during this inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Several bottles of bug poison stored on shelf above restaurant food in dry storage room. Manager removed all chemicals from the shelf during this inspection. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three-compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in back of kitchen soiled with old food debris and/or black substance. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Two chemical spray bottles stored down inside handwash sink at kitchen entrance. Manager removed the items from the sink during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Two single-use cups without handles stored down inside flour bin in dry storage room.

Basic - Carbon dioxide/helium tanks not adequately secured. Three co2 tanks not secured in dry storage room.

Basic - Cardboard used to line nonfood-contact shelves. Shelving lined with cardboard throughout kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards with dep cut marks on shelf in back of kitchen.

Basic - Equipment in poor repair. Reach-in freezer near back door of kitchen is heavily rusted and has torn gaskets.

Basic - Food storage container/container lid cracked or broken. Cracked flour bin in dry storage room.

Basic - Food stored on floor. 1. Pan containing cut onions stored directly on floor inside walk-in cooler. 2. Container of cooking oil stored directly on floor at cookline. Manager removed both items from the floor during this inspection. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Trash scattered on ground around dumpsters.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle and dumpsters sitting directly on grass and/or soil.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Nonfood-grade power drill stored on shelf in dry storage area above pasta.

Basic - Unclean building components, attachments or fixtures. Wire shelving in back of kitchen over prep sink soiled with grease.

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.

High Priority - Displayed food not properly protected from contamination. Soy sauce at buffet.

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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelf's in reach-in cooler.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Stored food not covered. Broccoli in walk-in cooler.

Basic - Uncovered food stored near sink exposed to splash. Rice under paper towel dispenser.

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. Marked during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle on dishwasher.

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

High Priority - Displayed food not properly protected from contamination. Sauce at buffet.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over Iced during inspection cream in reachin freezer. Properly stored during inspection. Corrected On-Site

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 incorrect time marking. Time corrected. 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. Multiple items. Dated during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fish over cooked chicken. Properly stored during inspection. Corrected On-Site

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. Sushi and rice . Marked during inspection. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored by handsink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop.

High Priority - Non-food grade bags used for food container.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab at 49°, salmon at 47°, less than 4 hours per operator put in freezer. Corrective Action Taken

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

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler at sushi bar.

Basic - Food not stored at least 6 inches off of the floor. Case of mushrooms on cook line.

Basic - Food stored on floor. Multiple items on floor in walk-in freezer. Properly stored during inspection. Corrected On-Site

Basic - Stored food not covered. Pans of food in chest freezer. Covered during inspection. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Dry noodles at buffet.

High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in freezer.

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Peeler and mandolin at sushi bar stored on dirty shelf.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. 2 buckets of leftovers to be taken home not segregated or labeled.

Basic - Food stored on floor. Cooked chicken on cooks line. Properly stored during inspection. Corrected On-Site

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

Basic - Stored food not covered. Rice at sushi bar.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At sushi bar.

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

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.

High Priority - Displayed food not properly protected from contamination. Pan of noodles at buffet.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef and peppers at 129°, less than 4 hours per operator , reheated. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray cleaner on dishwasher.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flys on sticky tape in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink Removed during inspection . Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop at buffet.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.

Basic - Single-service articles improperly stored. Togo cups under towel dispenser at hand sink.

Basic - Stored food not covered. Items in walk-in cooler.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Toxic substance/chemical improperly stored. Bottle of lye on dishwasher. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cans stored in sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In wait station.

Basic - Accumulation of black/green mold-like substance in the interior of the ice cream freezer. Edges of doors.

Basic - Food stored in a location that is exposed to splash/dust. Tea bags under hand towel dispenser.

Basic - Food stored on floor. Bucket of prepped raw potato's on floor on line. Bag of food on floor in freezer.

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

Basic - Stored food not covered. Pans of food in freezer.

High Priority - Container of medicine improperly stored. Observed a bottle of mouthwash and a bottle of Advil above the cook line Observed manager properly stored during inspection. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pan used with raw chicken rinsed with water, to be used for other foods not sanitized.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a scrub pad inside of the hand washing sink in by the soda machine near the kitchen. Observed the manager remove the scrub pad. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold-like substance in the interior of the ice machine/bin located in the back of the kitchen by the walk in cooler

Basic - Employee eating in a food preparation or other restricted area. Observed a drinking cup on the sushi bar. Observed the manager remove the cup from the prep area. Corrected On-Site

Basic - Employee preparing food in customer section of dining area. Shelling peas in dining room at table by door. Manager moved pea shelling to kitchen. Corrected On-Site

Basic - Food stored on floor. Observed a bucket of Krab meat on the floor by the prep area. Observed a case of chicken on the floor inside the walk in cooler. Observed the manager remove the case of chicken of the floor and the bucket of Krab meat of the floor. Corrected On-Site

Basic - Objectionable odors in kitchen. By 2 compartment prep sink.

Basic - Open dumpster lid. Observed the dumpster lid open. Observed the manager close the dumpster lid. Corrected On-Site

Basic - Stored food not covered. Observed an open bag of rice in the dry stock room. Observed the manager seal up the bag of rice. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a bowl of raw chicken, raw beef, and shrimp thawing without running cold water. Observed the manager place all three items under cold running water to thaw correctly. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed a wet mop on the floor by the storage area. Observed the manager hang the mop up to dry. Corrected On-Site

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

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen screen door. Warning - From follow-up inspection 2021-11-23: Time Extended