MING BUFFET INC

Observed orange and clear cleaning chemicals not properly labeled in storage. All cleaning chemicals are to be labeled and stored properly in a designated area. PIC labeled all bottles.

Observed improper vertical storage of vegetables such as lettuce and broccoli on prep top cooler. PIC was instructed to place the overflow product into the RIC below.

Observed 3 rusted cans in dry storage. Instructed PIC to remove cans to another area labeled for return by company. PIC moved the 3 dented cans to designated area.

Observed raw animal products (i.e. raw chicken, raw, beef, and raw shrimp) not properly separated in prep top unit. Discussed with PIC to ensure all raw animal products are separated in prep top unit to ensure low risk of contamination.

Observed main kitchen ice machine and waiter station ice machine containing black residue to touch. All food contact surfaces must be sanitized and cleaned frequently to ensure buildup of residue does not occur. Discussed with PIC to frequently clean both ice machines thoroughly.

Observed dish washer not properly dispensing sanitizing solution after wash. Every utensil must be cleaned through a wash, rinse, and sanitizing step. Discussed with PIC to use 3-compartment sink to sanitize dishes after using dish washer to complete the sanitizing step until dish washer is serviced.

Observed TCS foods such as cut leafy greens, raw chicken, raw beef, chow mein, prepped and stored not date marked in RIC and WIC. All TCS food, food prepped in-house, and opened package food, must be stored with a date mark sticker or label on the date it was opened or prep. Discussed with PIC to label all TCS, food prepped in-house, and opened package food with a label or sticker.

Observed water dripping from non-food contact surface above grill line. All physical facilities should be in good repair to prevent water damage to other equipment and reduce contamination to food items. PIC has put in a work order to fix the leak.

Observed grease accumulation and black residue on vent hoods over the grill stations. All vent hoods over cooking station should be cleaned routinely to ensure grease and black residue does not accumulate. PIC put in a work order to get vents cleaned.

Dishes and utensils stored as clean shall be clean to sight and touch. Observed metal containers stored as clean that had food residue on them. PIC removed dishes and placed them in 3 compartment sink to wash, rinse, and sanitize.

Physical facilities shall be kept clean in good repair. Observed broken and loosed tiles near the dish pit. Floors require additional cleaning.

Observed employee in dish area handling soiled utensils with gloves on. Then rinsing hands in three compartment sink without removing gloves. Instructed PIC and employee on proper handwashing procedures.

Observed chicken thawing in standing water. Thawing foods shall be submerged under running water with sufficient water velocity to agitate and float off loose particles in an overflow. COS instructed PIC to drain sink and instructed PIC on correct thawing methods. PIC then moved chicken to colander and turned up water pressure.

Observed chicken being thawed in vegetable sink. COS PIC then redesignated sinks. Sinks must stay as their original designated sinks.

Observed can opener heavily soiled. Observed ice machine with heavy mold accumulation. Must maintain all food contact surfaces clean

Observed crab salad stored in 2 door RI cooler cooled incorrectly. Must utilize small pans or freezer to cool dense foods within appropriate time frame. COS- salad discarded.

Provide door sweep on back door.

Replace gaskets on preptop cooler adjacent wok station.

Replace coving throughout kitchen, all service areas and restrooms.