New Hong Kong Buffet

Observed eggs stored over ready to eat fruits and vegetables in outdoor walk in cooler. Raw animal foods must not be stored over ready to consume foods or foods with lower minimum required cook temperatures due to potential contamination risk. COS: eggs moved to lower shelving unit to eliminate contamination risk.

Observed raw chicken stored over raw beef in indoor walk in cooler unit. Raw animal foods must be stored according to minimum required cook temperature. COS: chicken moved to lower shelf and cooler organized based on minimum required cook temperatures.

Observed prepared meats, vegetables, rice, and other food items stored uncovered in walk in cooler and reach in coolers throughout main kitchen and storage areas. Food must be stored covered to protect against contamination.

Observed black, organic buildup on ice shield of ice machine. Food contact surfaces must be cleaned and sanitized at a rate to prevent build up. Empty/dispose all ice and thoroughly clean and sanitize ice machine.

Observed prepared food (chicken, beef, fish, rice, and vegetables) stored in walk in coolers and reach in coolers throughout main kitchen with no form of date marking. All TCS foods must be properly date marked and used/disposed according to date.

Observed sliced cantaloupe and boiled shrimp on ice and not within cold holding temperature.

Chicken that has been prepared must be date marked even if it's being frozen, teriyaki chicken in WIF not date marked.

Air vent diffuser in dining room leaking on table.

Observed raw chicken stored over batter/flour mixture and ready to eat vegetables in indoor walk in cooler. Raw animal foods must not be stored over ready to consume foods or foods with lower minimum required cook temperatures due to potential contamination risk. COS: chicken moved to lower shelving unit to eliminate contamination risk.

Observed wet wiping cloths stored on countertops throughout main kitchen. Wet wiping cloths must be stored in sanitizer solution between uses. Replace sanitizer every 4 hours - test concentration.

Observed cats/kittens loitering at back of facility (fenced area containing metal storage buildings and walk in cooler). Also observed cat urine odor in/around building. Premises should be free of animals.

Observed excessive amounts of roach components, dead roaches, and frass throughout dry storage area near WIC in main kitchen as well as under the buffet units. Clean areas to remove pest residue/remnants.

Observed live roach crawling on door of buffet unit when door was opened. Discussed additional pest control measures.

Observed water pooling/standing under vegetable sink due to leaking plumbing. Repair plumbing to ensure proper disposal of liquid waste from sink and remove/clean standing water currently present.

Observed water damage to numerous ceiling tiles within the dining area. Repair leak and replace tiles.

Observed residue buildup and food/pest debris under shelving units and along baseboards/corners throughout main kitchen. Also observed debris buildup under buffet units. Advised deep cleaning.

Observed sliced tomatoes (56F), sliced cucumbers (54F), and sliced boiled eggs (65F) on salad bar buffet not meeting cold holding temperature requirement of 41F or lower. Out of temperature items pulled, disposed, and replaced with items holding compliant temperature. Cold held items must maintain temperature of 41F or lower. Advised ice should touch all stainless steel pans to conduct the cooled temperatures. Check buffet temperatures regularly.

Observed prepared meats, vegetables, and other food items stored uncovered in walk in cooler and reach in coolers throughout main kitchen and storage areas. Food must be stored covered to protect against contamination.

Observed prepped meats, vegetables and other food items in walk in cooler and reach in coolers throughout main kitchen with no form of date marking. TSC foods must be properly date marked and used/disposed according to date

Observed holes in metal storage building used for storage of single service items and extra freezer units. All extremities should be fully sealed to prevent pest entry. Seal/patch holes.

Observed an abundance of cats/kittens loitering at back of facility (fenced area containing metal storage buildings and walk in cooler). Also observed cat urine odor in/around building. Premises should be free of animals.

Observed numerous live flies throughout kitchen area. Areas must be free of pests/insects.

Observed prepared meats, vegetables, and other food items stored uncovered in walk in cooler, walk in freezer, and reach in coolers throughout main kitchen and storage areas. Food must be stored covered to protect against contamination.

Observed prepped meats, vegetables and other food items in walk in cooler and reach in coolers throughout main kitchen with no form of date marking. TSC foods must be properly date marked and used/disposed according to date

Observed wet wiping cloths stored on countertops throughout main kitchen. Wet wiping cloths must be stored in sanitizer solution between uses. Replace sanitizer every 4 hours - test concentration.

Observed holes in metal storage building used for storage of single service items and extra freezer units. All extremities should be fully sealed to prevent pest entry. Seal/patch holes. Also observed an abundance of cats/kittens loitering at back of facility (fenced area containing metal storage buildings and walk in cooler). Premises should be free of animals.

Observed prepared meats, vegetables, and other food items stored uncovered in walk in cooler, walk in freezer, and reach in coolers throughout main kitchen and storage areas. Food must be stored covered to protect against contamination.

Observed prepped meats, vegetables, and other food items in walk in cooler with no form of date marking. TSC foods must be properly date marked and used/disposed according to date

Observed wet wiping cloths stored on countertops throughout main kitchen. Wet wiping cloths must be stored in sanitizer solution between uses. Replace sanitizer every 4 hours - test concentration.