SANTO'S MODERN AMERICAN BUFFET & SUSHI

Violations (14)

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food (cooked beef) identified in the written procedure as a food held using time as a public health control has no time marking. Operator stated held for 1 hour, applied appropriate time mark.

  High Priority - Time/temperature control for safety food (cooked beef) identified in the written procedure as a food held using time as a public health control has no time marking. Operator stated held for 1 hour, applied appropriate time mark. **Corrected On-Site**

  High Priority

• 41-10-4CriticalCorrected on site

  Toxic substance/chemical improperly stored. Cleaning chemicals stored over paper towels for drying hands after washing. Operator moved cleaning chemicals to bottom shelf.

  High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored over paper towels for drying hands after washing. Operator moved cleaning chemicals to bottom shelf. **Corrected On-Site**

  High Priority

• 12A-25-4Critical

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/ear/nose/mouth while scratching/wiping/rubbing with bare fingers/hands and then continued preparing food for customers without washing hands. Advised Operator of proper hand washing requirements to instruct employees to wash their hands.

  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. Employee touched face/ear/nose/mouth while scratching/wiping/rubbing with bare fingers/hands and then continued preparing food for customers without washing hands. Advised Operator of proper hand washing requirements to instruct employees to wash their hands.

  High Priority

• 12A-29-4Critical

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched, visibly soiled, wiping cloth, and then continued preparing food for customers without washing hands. Advised operator of proper handwashing requirements to instruct employees to wash their hands.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched, visibly soiled, wiping cloth, and then continued preparing food for customers without washing hands. Advised operator of proper handwashing requirements to instruct employees to wash their hands.

  High Priority

• 14-31-5Critical

  Non- food grade "thank you" bags used in direct contact with food (beef bones). Advised Operator to remove from bag.

  High Priority - Non- food grade "thank you" bags used in direct contact with food (beef bones). Advised Operator to remove from bag.

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler; raw shrimp stored over washed/cut vegetables. Operator moved raw shrimp to bottom shelf.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler; raw shrimp stored over washed/cut vegetables. Operator moved raw shrimp to bottom shelf. **Corrected On-Site**

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (raw tilapia) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (raw tilapia) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

  High Priority

• 01C-10-4Corrected on site

  Oysters tag removed from original container prior to container being emptied. Operator replaced tag on oysters.

  Intermediate - Oysters tag removed from original container prior to container being emptied. Operator replaced tag on oysters. **Corrected On-Site**

  Intermediate

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.

  Basic

• 01C-03-4

  Clam/oyster tags not marked with last date served. Advised Operator to mark with last date served.

  Intermediate - Clam/oyster tags not marked with last date served. Advised Operator to mark with last date served.

  Intermediate

• 02C-03-5Corrected on site

  Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (48 hours) not properly date marked after opening. Operator applied appropriate date mark.

  Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (48 hours) not properly date marked after opening. Operator applied appropriate date mark. **Corrected On-Site**

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At sushi low boy reach in cooler; cream cheese and krab roll (54F - Ambient Cooling 2:00/54F 3:15). Operator stated item prepared 20 minutes prior, tightly wrapped in plastic, stacked high, at this rate will not reach 41F within four hours, unwrapped lowered level to facilitate faster cooling.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At sushi low boy reach in cooler; cream cheese and krab roll (54F - Ambient Cooling 2:00/54F 3:15). Operator stated item prepared 20 minutes prior, tightly wrapped in plastic, stacked high, at this rate will not reach 41F within four hours, unwrapped lowered level to facilitate faster cooling. **Corrective Action Taken**

  Intermediate

• 31B-03-4Corrected on site

  No soap provided at cook line hand wash sink. Operator provided soap.

  Intermediate - No soap provided at cook line hand wash sink. Operator provided soap. **Corrected On-Site**

  Intermediate

• 06-09-1

  Commercially processed reduced oxygen packaged fish (raw tilapia) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

  Basic - Commercially processed reduced oxygen packaged fish (raw tilapia) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

  Basic