Crazy Buffet

Observed raw chicken wings in RIC held above 41 degrees Fahrenheit. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC discarded food item.

Observed raw chicken and chicken on stick in RIC stored uncovered. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered food items.

Observed box of chicken in main kitchen stored on the floor. CA: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: At least 6 inches (15cm) above the floor. PIC stored food items correctly.

Observed raw shrimp behind sushi bar stored in direct contact with water. CA: Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice. PIC drained water from raw shrimp.

Observed fumehood in need of cleaning. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have fumehood cleaned.

Observed low lighting in the WIC. CA: The light intensity shall be: At least 20 foot candles (215 lux): Inside equipment such as reach-in and under-counter refrigerators. PIC will replace lighting.

Observed low lighting in the WIC. CA: The light intensity shall be: At least 20 foot candles (215 lux): Inside equipment such as reach-in and under-counter refrigerators. PIC will replace lighting.

Observed chicken in RIC stored uncovered. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered food item.

Observed facility without proper datemarking on food items (chicken, shrimp, beef, and egg rolls) inside of reach in cooler. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC will provide proper datemarking for food items.

Observed TCS food products (fish) on counter-top for later use being maintained above 41 degrees. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). PIC discarded food item.

Observed chicken on the stick on a rack in main kitchen and barbecue chicken in the front food service area not being held at 135 degrees Fahrenheit or above. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be 135°F (57°C) or above. PIC removed the barbecue chicken from service and discarded chicken on the stick.

Observed facility unable to provide documentation of time for sushi. CA: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2. PIC removed sushi and replaced to start documentation of time as a public health control.

Observed a buildup of food particles in handwashing sink. CA: A handwashing facility may not be used for purposes other than handwashing. PIC removed food particles from handwashing sink.

Observed lettuce on counter and chicken on the stick on a storage rack stored uncovered. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered items.

Observed facility without proper datemarking on any food items. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC will provide datemarking for all food items.

Observed chicken being improperly thawed. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Completely submerged under running water: At a water temperature of 70°F (21°C) or below. PIC placed thawing food item under running water.

Observed a bowl being used as a dispensing utensil for shredded cheese. CA: food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. PIC removed bowl.

Observed spoon in prep top cooler being used for raw chicken and raw beef. CA: Food Contact with Equipment and Utensils. Food shall only contact surfaces of: Equipment and utensils that are cleaned and sanitized. PIC removed spoon and provided a spoon for each item.

Observed chicken on the stick in the front food service area not being held at 135 degrees Fahrenheit or above. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be 135°F (57°C) or above. PIC removed items from line and replaced them.

Observed employee mixing old- and new-time regulated food (sushi). CA: If time without temperature control is used as the public health control up to a maximum of 4 hours: Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; The food may have an initial temperature of 70°F (21°C) or less if; It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. PIC removed sushi from line.

Observed facility without employee health policies. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. PIC will obtain employee health policies for the facility.

Observed small grates, Brillo pads, and food particles in the hand washing sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. PIC removed items from handwashing sink.

Observed a bowl being used as a dispensing utensil for sugar. CA:n food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. PIC removed bowl.

Observed employee personal items stored on food racks with the dry goods used for customer consumption. CA: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. PIC removed items from the area.

Observed raw chicken stored on top of cooked chicken in reach in cooler. CA: Food shall be protected from cross contamination by: Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: Cooked ready-to-eat food. PIC stored food properly.

Observed TCS food (seafood and beef) not separated by cooking order in walk in cooler. CA: Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: Arranging each type of food in equipment so that cross contamination of one type with another is prevented. PIC properly separated the seafood and beef.

Observed employee personal drink stored in reach in cooler with food to be cooked and sold to customers. CA: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC

Observed employee open beverage on sushi prep table. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. PIC discarded employee drink.

Observed TCS foods (raw fish and beef) in walk in cooler not covered to prevent cross contamination. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered items.

Observed pans of shrimp, chicken, and buckets of soy sauce in walk in cooler not stored at least 6 inches off the floor. CA: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: At least 6 inches (15cm) above the floor. PIC stored food items correctly.