ATLANTIC BUFFET

Observed accumulations and organic-like growth on shelving of walk-in cooler (1) of main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct within 72 hours.

Observed the following: (1)Employee crack raw eggs, then proceed to touch clean pans without washing hands before hand in main kitchen. (2)Employee handle raw chicken, then proceed to touch corn dogs without washing hands before hand in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom.

Observed employee re-contaminate their hands by turning off hand sink faucet with bare hands, then proceed to prepare food in main kitchen. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. C/A: Employee rewashed hands and used napkin to turn faucet off.

Observed swai being served as cat fish and whiting on buffet line. C/A: Food shall be honestly presented. COS: PIC erased whiting and catfish, relabeled it with swai.

Observed several commercially manufactured sauces opened and labeled "REFRIGERATE AFTER OPENING" cold holding above 41F on buffet line. C/A: Time/temperature control for safety food shall be maintained at 41F (5C) or below. COS: Discarded.

Observed cooked sushi rice in crock behind buffet line hot holding below 135F (85F). Per PIC, the rice was made last night. C/A: Time/temperature control for safety food shall be maintained at 135F (57C) or above. COS: Discarded.

Observed PIC unable to provide written procedures for TPHC food items kept in buffet units. C/A: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. EHS to provide facility with written procedure templates. Facility has 10 calendar days (2/7/2026) to submit completed form to EHS.

Observed employee washing a food container at the floor mop sink, not following proper wash, rinse, sanitizing procedures. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Item placed at 3 compartment sink to be properly washed, rinsed, and sanitized.

Observed hand soap not available due to the pump not working at front handsink of main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct in 24 hours.

Observed the following: (1)Metal scoop utensil sitting in hand sink of main kitchen. (2)Metal container sitting in hand sink of ware washing area. C/A: A handwashing facility may not be used for purposes other than handwashing. Items removed.

Observed large bucket of dry detergent soap labeled as "Sushi Rice" in main kitchen. C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct in 24 hours.

Observed containers of sauces and seasonings in the main kitchen without any labeling. C/A: A working container holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Correct in 72 hours.

Observed high temperature dishwasher not reaching 160F in main kitchen warewashing area. C/A: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf (ii) For a stationary rack, dual temperature machine, 150ºF (66ºC); Pf (iii) For a single tank, conveyor, dual temperature machine, 160ºF (71ºC) ; Pf or (iv) For a multitank, conveyor, multitemperature machine, 150ºF (66ºC). Pf 2. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Correct in 10 calendar days.

Observed several pans wet stacked in ware washing area and through out main kitchen. C/A: Shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Correct within 72 hours.

Observed both hand sinks at the drink prep stations (front service) lack accessible hand soap. Observed hand sink in ware washing area lack hand soap. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Soap provided.

Observed both hand sinks in drink prep stations (front service) lack accessible paper towels. Observed hand sink in ware washing area lack paper towels. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels provided.

Observed several pans wet stacked in ware washing area. C/A: Shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: PIC educated employees on proper procedures for drying dishes.

Observed several TCS foods cold holding above 41F in reach in cooler (front service, see asterisked temperatures in log). C/A: Cold holding TCS foods shall be 41F or below at all times. COS: PIC said items were transported to the cooler an hour and half ago. EHS allowed facility to place the foods in the walk-in cooler to rapidly chill.

Observed slime/mold-like build up inside both soda machine's nozzles (drink prep areas). C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Soda nozzles cleaned.

Observed an adult and baby roach crawling on dishwasher machine (ware washing area). Observed several flies in meat preparation area. C/A: The presence of insects and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections and 4. Eliminating harborage conditions.

Observed reach-in cooler behind sushi bar (front service) unable to maintain TCS foods 41F or below. C/A: Ensure cold holding equipment is in good repair AT ALL TIMES.

Observed food employee re-using and rinsing out the inside of gloves in the hand sink before putting them on to prepare food (main kitchen). C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. COS: Employee properly washed their hands.

Facility is unable to provide any shellstock tags for the greenshell raw mussels. C/A: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. 2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. 3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label by: (i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served; (ii) If shellstock are removed from their tagged or labeled container: (I) Preserving source identification by using a record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served, and (II) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer. Provide shellstock tags within 10 business days.

Observed 2 sinks in front service and 1 sink in main kitchen lack paper towels. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels provided.

Observed package of imitation crab sitting inside hand sink (main kitchen). Observed tongs and other utensil sitting inside hand sink (front service) C/A: A handwashing facility may not be used for purposes other than handwashing. COS: Removed.

Observed several roaches crawling on floors through out cooking area of main kitchen Observed several flies through out entire main kitchen. C/A: The presence of insects and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections and 4. Eliminating harborage conditions. COS: PIC provided EHS pest control records.

Observed several pans wet stacked in ware washing area. C/A: Shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: PIC educated employees on proper procedures for drying dishes.

Observed employee touching RTE imitation crab meat with bare hands in main kitchen. C/A: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Employee put gloves on.

Observed several pans wet stacked in ware washing area. C/A: Shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: PIC educated employees on proper procedures for drying dishes.

Observed several fruit flies in dry storage, meat preparation, and ware washing areas. C/A: The presence of insects and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections and 4. Eliminating harborage conditions.

Observed raw shrimp stored above parmesan cheese and mayo in reach-in cooler (main kitchen). C/A: Ensure that raw animal foods are stored below ready to eat foods. COS: PIC discarded cheese and mayo.

Observed facility does not have a designated PIC. C/A: There must be a person in charge on the premises of the food service establishment at all times. COS: General manager showed up during inspection at approximately 2:50pm. EHS discussed violations with PIC.

Observed food residue and dirty dish in hand sink (ware washing area) C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing COS: Removed.

Observed several foods in reach-in coolers of main kitchen stored uncovered and unprotected from overhead contamination. C/A: Store food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled to protect from overhead contamination. COS: Covered.