PLATEFUL CHINESE BUFFET

Basic - Stored food not covered. Observed one pan of crab delight in walk-in cooler and one large container of raw chicken in walk-in freezer without cover. Operator covered during inspection. Corrected On-Site

Basic - Food stored on floor. Walk in cooler-melon and tomatoes. Operator moved to shelf during inspection. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Chicken in freezer. Operator covered during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line raw beef 46F, less than 4 hours.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Buffet rice scoop in standing water at 77F. Operator removed during inspection Corrected On-Site

Basic - Stored food not covered. Observed frozen chicken uncovered in walk in freezer. Repeat Violation

High Priority - Food stored in ice used for drinks. See stop sale. Observed container with cut lemons, 2 containers of orange juice stored in ice intended for customer service. Repeat Violation

High Priority - Stop Sale issued due to adulteration of food product. Observed container with cut lemons, 2 containers of orange juice stored in ice intended for customer service

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink located in Hibachi kitchen with steel scrubbers stored inside.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no papertowels at handwashing sink located between upright cooler and fryers.

Basic - Food stored on floor. Observed one box of frozen shrimp stored on floor in walk-in freezer. Observed large plastic container of rice stored on floor in dry storage area.

Basic - Stored food not covered. Observed chicken stored uncovered in walk-in freezer.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of debris on walk-in cooler shelves.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold-like substance of walls in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed large plastic container of rice not marked with common name.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink beside upright cooler.

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink beside upright cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on bulk prepared foods held in walk-in cooler. Repeat Violation

Basic - Food stored on floor. Observed box of crawfish stored on floor of walk-in freezer. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed crawfish and Krab meat thawing at room temperature. Operator placed back in cooler for proper method. Corrected On-Site Repeat Violation

Basic - Wood food-contact surface not properly sealed. Observed unsealed wood used as lid/divider in walk-in cooler. Repeat Violation

Basic - Food stored in undrained ice. Observed one pitcher and gallon container of juice stored atop ice in bin intended for customer service. Operator removed food and burned ice.

Basic - Stored food not covered. Observed raw chicken stored uncovered in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon and crawfish thawing at room temperature without running water. Repeat Violation

Basic - Wood food-contact surface not properly sealed. Observed 2 pieces of unsealed wood used as divider atop raw chicken in walk-in cooler.

High Priority - Food stored in ice used for drinks. See stop sale. Observed container of orange juice stored in ice bin intended for drink use.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of orange juice stored in ice bin intended for drink use.

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

Basic - Bowl or other container with no handle used to dispense food, multiple food items throughout kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened bottle of water and a styrofoam cup with drink stored on shelf above make table in kitchen. Operator moved to proper storage during inspection. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor, walk-in cooler.

Basic - Food stored on floor. Observed multiple food items stored on floor on Walk-in cooler and walk-in freezer and in dry storage area. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed crawfish thawing on counter at room temperature.

Basic - Wood food-contact surface not properly sealed. Observed unsealed wood in use as lids/container dividers in walk-in cooler. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment, in kitchen. Operator removed during inspection. Corrected On-Site

Basic - Food stored on floor in walk-in freezer and walk-in cooler. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed screen door located at back of kitchen ajar/not self closing. Operator latched door to ensure proper closure during inspection. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served raw on sushi bar. Received aquaculture letter during inspection. 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 stored above raw shrimp in glass reach in cooler located in kitchen. Operator stored properly during inspection. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin located at wait station.

Basic - Food stored on floor. Observed soy sauce and fortune cookies stored on floor. Repeat Violation

Basic - Wood food-contact surface not properly sealed. Observed unsealed wooden planks utilized as pan dividers on top of uncovered food in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright glass reach in cooler near fryers- shrimp 45°/43°F (prepped less than 30 minutes per manager). Manager placed shrimp on ice. Boiled eggs 45°F ( eggs less than 1 hour per manager ). Employee removed eggs from buffet and placed on ice in Walk in cooler to reduce temperature. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Pot being used to cook food is soiled with built up food debri and grease on the out side of pot.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near fryers in kitchen.

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in rice bin in kitchen. Manger removed bowl. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior screen doors have hole gaps that open to the outside. In the back of kitchen.

Basic - Food not stored at least 6 inches off of the floor. Oil and soy not stored 6 inches off floor in dry storage area in kitchen. Repeat Violation

Basic - Food stored on floor. Soy sauce stored on floor in dry storage area. Repeat Violation

Basic - Screen in door torn/in poor repair. Both screen doors in back kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Crab thawing on rack 45°F (less than 1 hour per cook ). Manager removed crab from rack and placed in Walk in cooler. Corrective Action Taken

Basic - Food stored on floor. Observed soy sauce stored in the floor in dry storage.

Basic - Stored food not covered. Observed food stored in walk in freezer not covered.