Asian One Buffet

Violations (7)

• 73c6baac-6b5a-4d98-93ad-b527c37f23caCritical

  Hands clean and properly washed

  2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE­SERVICE and SINGLE-USE ARTICLES and: (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; EMPLOYEE HAND WASHING Observed employee working the back wok/cook line contaminate their hand(s) when kneeling onto the floor by touching the floor with bare hands. The employee then proceeded to wipe their hands on their apron and continue cooking food using utensils. Described observation to PIC who told employee to wash their hands before continuing to work with foods. All employees shall be reminded on when to wash. When to Wash Hands Handout provided.

  Preventing Contamination by Hands

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Handsinks near prep area/walk in cooler area Upon initial walkthrough of facility, when attempting to wash hands at the first available handsink, observed food contact utensils being stored in the handsink basin. Informed PIC of this observation and items were removed. When returning to this area later in the inspection, the same utensils had been placed into the adjacent handsink.

  Preventing Contamination by Hands

• 97e67741-3b34-4322-be08-1effd6944725CriticalCorrected on site

  Food in good condition, safe, and unadulterated

  3-101.11 FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented. Ice machine east server area Observed heavy accumulation of a white/black/pink slimy mold-like-substance on the upper portion of the ice machine where ice falls down from. Water was observed collecting and dripping through the surface onto the ice below.

  Approved Source

• 3ddabd9b-05e4-43bb-a4a2-288b9720052cCriticalCorrected on site

  Food separated and protected

  3-302.11 (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and (b) Cooked READY-TO-EAT FOOD; (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to­eat food. (2) 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: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas; (3) Cleaning EQUIPMENT and UTENSILS as specified under 4-602.11(A) and SANITIZING as specified under § 4-703.11; (4) Except as specified under Subparagraph 3-501.15(B)(2) and in (B) of this section, storing the FOOD in packages, covered containers, or wrappings; (5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (7) Storing damaged, spoiled, or recalled FOOD being held in the FOOD ESTABLISHMENT as specified under § 6-404.11; and (8) Separating fruits and vegetables, before they are washed as specified under § 3-302.15 from READY-TO-EAT FOOD. Walk in cooler (WIC) Observed several instances where containers (both reusable plastic tubs and manufacturers boxes) of raw chicken were stored over raw vegetables, ready-to-eat (RTE) crab salad mix, and other raw proteins (e.g. beef) that may not necessarily be cooked to at least 165F. Several containers of foods were also being stored directly on the floor of the WIC.

  Protection from Contamination

• e711457d-53ef-47ed-8826-52aca8bd7aca

  Thermometers provided and accurate

  4-302.12 (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. REQUIRED THERMOMETERS When asked if wok/cook line employees had thermometer(s) to use to verify cooking temperatures or for staff in general to monitor holding temperatures, PIC stated they had a thermometer somewhere; an employee began searching their workspaces for a thermometer and shared that they found a ambient mercury style thermometer. PIC proceeded to retrieve a brand new probe thermometer from the front host/checkout area. All employees responsible for monitoring temperatures of foods shall have thermometers readily accessible at all times. Educated PIC on importance of using probe thermometers, especially given the amount of items the facility has to be responsible for.

  Food Temperature Control

• 0e17818e-7dc1-451d-afd9-2e6f7567fd80Corrected on site

  In-use utensils; properly stored

  3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD­CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; Fryer area Observed employee actively working in the fryer area; a set of tongs was observed to be stored between uses hanging on a lined waste bin (half tong handle within the waste bin, the other outside of the bin).

  Proper Use of Utensils

• fd06aa76-8aa5-4af1-b3c0-984b614bef17

  Physical facilities installed, maintained, and clean

  6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Vent hood dish machine Observed accumulation of black grease-like residue on the duct area of the vent hood above the dish machine. The residue was observed to have fallen and collecting over time on the dish machine top.

  Physical Facilities