Hong Kong Buffet

Observed multiple food items, prepped or removed from their original packaging over 24 hours ago, or removed from a larger container in he Walk In Cooler, missing date labels (seafood biscuits, cooked chicken, fried chicken, lo mein, etc.)

Observed raw frozen shrimp thawing in stagnant water.

CA: Shrimp was fully submerged in prep sink under water below 70 degrees Fahrenheit.

Observed material (epoxy) hanging from the ceiling in the Walk In Cooler.

Observed heavy mildew-like substance on the baffle of the ice machine.

Observed multiple food items, prepped or removed from their original packaging over 24 hours ago, either missing date labels (sliced vegetables, cut fruit, etc. in a Reach In Cooler), or having old date labels on them (crab meat in a Reach In Cooler).

Observed heavy food/oil debris on the shelf liners in the rear storage room. REPLACE ASAP.

Observed heavy food splatter in the ceiling in the Walk In Cooler.

Observed various food items on the self-service buffet not holding temperatures of over 135F (chicken on a stick, sweet and sour chicken, crab cakes). CA: Food was still in the safe zone (cooked one hour prior), so PIC rapidly reheated all items to 165F.

Observed various items throughout facility not covered (green beans and noodles in reach in cooler, prep-line sauces and flour) CA: PIC covered all food items with lids and will ensure food-items not in use remain covered at all times.

Observed multiple TCS food items cold holding above 41F throughout the facility.

CA: PIC rapidly cooled food items that were prepped under 4 hours and discarded any prepped more than 4 hours.

Observed cold holding unit incapable of holding TCS food items at 41 degrees F or lower (sesame chicken, raw chicken, ambient).

CA: Since food items do not remain in the unit overnight, and were placed in the unit at 10 am, I had the PIC move the items in the Walk In Cooler. A work order was also called in for the unit. NO food items are to be placed back into the unit until it is repaired and checked by Effingham County Environmental Health.

Observed food items in prep-top cooler (garlic, raw chicken, steak, and pork) held between 48-50 degrees Fahrenheit. Observed items in the bottom of cooler reading at between 48-50 degrees Fahrenheit as well. Observed unit not capable of holding food items at 41 degrees F or lower. CA: PIC moved all items from the cooler into walk-in cooler in main kitchen (if the food item had been prepped less than 2 hours ago). A work order was placed for the facility. Explained to the PIC that unit cannot be used until repaired by a licensed company and verified by the Effingham County Environmental Health Department.

Outer opening in back not protected or sealed tightly. Observed fly in dry storage area. CA: Make sure door is enclosed.