FLAMING BUFFET

Violations (21)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(d) OBSERVED EMPLOYEE FOOD HANDLER CERTIFICATES EXPIRED

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.14 PROVIDE HAND WASH SIGNS AT EVERY HAND SINK IN THE DRINK STATIONS AND RESTROOMS

• 15

  Food separated and protected

  3-302.11(A)(1)(c) OBSERVED RAW SHRIMP STORED ABOVE FRESH VEGETABLES

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) CLEAN AND SANITIZE INSIDE THE ICE MACHINES

• 23

  Proper Date Marking and Disposition

  3-501.17(A) PROVIDE DATE MARKS ON ALL FOOD HELD OVER 24 HRS

• 24

  Time as a public health control: procedures & records

  3-501.19(A) PROVIDE A TIME LOG FOR SUSHI AND SUSHI RICE AND ALL OTHER FOOD HELD ABOVE 41F

• 25

  Consumer Advisory provided for raw/undercooked food

  3-603.11(B) PROVIDE IDENTIFICATION FOR THE RAW SUSHI AT THE SUSHI BAR AREA

• 25

  Consumer Advisory provided for raw/undercooked food

  228.63 PROVIDE A SIGN INFORMING CUSTOMERS TO USE A NEW PLATE WHEN RETURNING TO THE BUFFET

• 37

  Food properly labeled; original container

  3-302.12 PROVIDE LABELS ON ALL FOOD CONTAINERS

• 38

  Insects, rodents, and animals not Present

  6-202.15(A) REPAIR THE GAP UNDER THE BACK DOOR. KEEP BACK DOOR CLOSED.

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) DO NOT STORE FOOD ON THE FLOOR IN THE WALK IN FREEZER

• 39

  Contamination prevented during food preparation, storage and display

  3-307.11 COVER ALL FOOD IN THE WALK IN COOLER/FREEZER. OBSERVED EMPTY FOOD PLASTIC BAG ON TOP OF COOKED NOODLES.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-903.11(A), (B) and (D) STORE UTENSILS INVERTED TO AVIOD CONTAMINATION. (CUPS/PLATES)

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.11 DO NOT STORE FOOD IN CANS.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-502.11(A) DISCARD DAMAGED UTENSILS

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.19 DO NOT USE WOOD BLOCKS UNDER THE SHELF IN DRY STORAGE. REPLACE THE RUSTED SHELVES IN THE WALK IN COOLER

• 49

  Non-food-contact surfaces clean

  4-601.11(C) CLEAN THE VENT HOOD, WALK IN COOLER SHELVES, FLOOR DRAINS, ENTRY DOOR TO THE KITCHEN, ALL COOKING EQUIPMENT.

• 51

  Plumbing installed; proper backflow devices

  5-202.13 PROVIDE AT LEAST A ONE INCH AIR GAP AT THE DRAIN FROM THE 3-COMPARTMENT SINK IN THE DISH ROOM

• 51

  Plumbing installed; proper backflow devices

  5-205.15 REPAIR THE LEAKS AT THE HAND SINK AND 3-COMPARTMENT SINK IN THE KITCHEN

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  5-501.17 PROVIDE LIDS ON THE TRASH CANS IN THE WOMEN'S RESTROOM

• 56

  Adequate ventilation and lighting; designated areas used

  6-403.11 EMPLOYEES MUST STORE THEIR PERSONAL ITMES, FOOD AND DRINKS AWAY FROM FOOD PREP/STORAGE AREAS