| Violation
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Observation
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
In several containers throughout facility
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Several reach in coolers throughout
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
At server area **Repeat Violation**
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves.
In dry storage room
In walk in cooler
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Peach in reach in cooler underneath last make table on cookline
Operator removed **Corrected On-Site**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Personal bags on shelf in dry storage area
Beverage on shelf over make table on cookline **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
On clean dish shelf in ware washing area
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14-11-5
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Basic - Equipment in poor repair.
Duct tape on ice machine in server area and in kitchen
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
In walk in freezer
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
Floor grout worn out in front of dish machine
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14-38-4
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Basic - Food storage container/container lid cracked or broken.
Cracked dry storage containers in dry storage room
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08B-38-4
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Basic - Food stored on floor.
Water bottles on floor at buffet line in front of kitchen entrance
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
Walk in freezer and chest freezer near rice cookers **Repeat Violation**
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10-20-4
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Basic - In-use tongs stored on equipment handle between uses.
Two hanging on pipes underneath burner on cookline
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38-01-4
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Basic - Light shield damaged/in disrepair.
In walk in cooler
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33-11-4
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Basic - Missing drain plug at dumpster.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler door underneath make table on cookline
Bulk dry storage containers on bottom shelves in dry storage room **Repeat Violation**
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33-16-4
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Basic - Open dumpster lid.
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29-08-4
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Basic - Plumbing system in disrepair.
Operator had to use pliers to turn on water on handwashing sink by walk ins **Repeat Violation**
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14-20-4
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Basic - Ripped/worn tin foil used as shelf cover.
Under two tables near ice machine in kitchen
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
Coffee filters in server area stored uncovered
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
Underneath last make table on cookline
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08B-12-5
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Basic - Stored food not covered.
Oysters and raw beef in walk in cooler
Dry ingredients in bulk containers in dry storage room **Repeat Violation**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Bagged oyster meats thawing in pan on prep counter at room temperature
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.
Oven in ware washing area
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Several rusted shelves throughout facility and in walk in cooler
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
Dry storage containers in dry storage room
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Tested both chlorine and heat sanitization
Chlorine 0ppm, temperature not reaching 160F **Repeat Violation** **Warning**
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12A-25-4
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High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee on cookline rubbing face and then cooking without washing hands
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over sauce in reach in cooler under make table on cookline
**Repeat Violation**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Shell eggs over dough in glass door reach in cooler on cookline
Raw pork and chicken over raw shrimp in walk in cooler
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Time marking does not cover full time that buffet is open, only 3-7pm. Recommended that operator change time blocks from 10-2, 2-6 and 6-10
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
Oysters
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01C-10-4
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Intermediate - Clams/mussels/oysters tag removed from container prior to container being emptied.
Container of oysters in walk in cooler not kept with tag
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Paper towel dispenser in server area handwashing sink and at sink by walk in cooler
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Pink cleaner next to cookline **Repeat Violation**
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29-28-4
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Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Ice machine filters not marked with dates, no protective covers
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