GOLDEN APPLE BUFFET

Observed broccoli & water in a container stored below raw fish such as salmon and shrimp within the walk-in cooler. Observed raw chicken stored above raw shrimp and raw vegetables within the refrigerator. Observed wonton stored below raw chicken and raw beef within the freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) 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, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) 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: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Pr.

Observed employee crack a raw egg, then touch utensils and a clean plate without washing hands and changing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P).

Observed food items on time control not being marked as instructed in the time control procedures. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf).

Observed two separate airgaps being blocked by containers placed around pipes by staff. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). (P).

Observed handwashing sink in the front obstructed with cleaning supplies such as a broom, dust pan, and mop. Another handwashing sink located in the kitchen by the raw meat sink was observed obstructed with trash cans. A handwashing sink shall be convenient for employee use in food preparation, food dispensing and warewashing areas as well as in or immediately adjacent to toilet rooms. (Pf).

The facility does not contain a cleaner that is sufficient enough to eliminate pathogens for vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf).

Observed numerous condiment bottles on the countertop and within the refrigerator without common name label. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers 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. (C).

Observed numerous wet wiping cloths across facility that were not submerged in sanitizer, such as hanging on the handwash sink and laying on a cutting board in-between uses. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C).

Observed plates by the self-service buffet line that were not stored inverted. Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. (C) Preset tableware may be exposed if: (i) Unused settings are removed when a consumer is seated; (C) or (ii) Settings not removed when a consumer is seated are cleaned and sanitized before further use. (C).

Observed employee belongings, such as a jacket, phone, earbud, and bags, stored above prep table and alongside clean dishes on the shelves. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C).