OCEAN SUPER BUFFET

Violations (7)

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed the bleach in the waitress station wiping cloth bucket had 0ppm bleach.Corrective Actions: Ensure bleach solution for wiping cloths is between 50-100ppm.

• 22

  Proper cold holding temperatures

  Observed the melon, cantalope, and salad with an internal temperature of 54*F in the reach in fridge closest to the dry storage area with the precut fruit for the buffet lines. Observed the fish and shrimp for the sushi in the upper chamber of the sushi prep cooler had an internal temperature of 51*F. Corrective Actions: Ensure the fruit is moved to the walk in immediately. Ensure the sushi fish is discarded by 230pm. Ensure all temperature as a control for safety food is kept at 41*F or lower at all times.

• 23

  Proper date marking and disposition

  Observed several prepped foods kept longer than one day with no date label.Corrective Actions: Ensure all prepped foods kept longer than one operating day have a date label.

• 35

  Approved thawing methods used

  Observed fish in 50*F water with no water flowing over.Corrective Actions: Ensure to use an approved thawing method. 1) frozen to cooked. 2) frozen to refrigerated to cooked. 3) frozen to submerged in 70*F or less water with water flowing over creating a waterfall effect.

• 35

  Approved thawing methods used

  Observed the imitation crab thawing on a rack. Observed fish thawing in a container on a rack.Corrective Actions: Ensure to use an approved thawing method. 1) frozen to cooked. 2) frozen to refrigerated to cooked. 3) frozen to submerged in 70*F or less water with water flowing over creating a waterfall effect.

• 39

  Contamination prevented during food preparation, storage and display

  Observed a container being filled with chicken that had just been cut being stored on the floor.Corrective Actions: Ensure all food is stored 6" off the ground at all times.

• 39

  Contamination prevented during food preparation, storage and display

  Observed several food items with no cover throughout the facility.Corrective Actions: Ensure all foods are covered at all times.