SUPER GOLDEN BUFFET scored 70; newer inspection records 99

1. 01

   Handwashing

   Item 2-2D ↗

   Handwashing sink at rear of kitchen not stocked with paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: PIC added paper towels to handwashing sink.

   Inspector’s full note +

   Code .07(3)(b)

   Handwashing sink at rear of kitchen not stocked with paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: PIC added paper towels to handwashing sink.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
2. 02

   Handwashing

   Item 2-2D ↗

   Sushi handwashing sink not stocked with soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: PIC placed soap in handwashing sink.

   Inspector’s full note +

   Code .07(3)(a)

   Sushi handwashing sink not stocked with soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: PIC placed soap in handwashing sink.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
3. 03

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw fish above cooked corn, potatoes, and crawfish in the walk in cooler. Observed raw shrimp stored below raw beef and chicken in the walk in freezer. Observed unwashed peppers stored above cooked beef in the walk in cooler. // 3RD CONSECUTIVE VIOLATION FROM ROUTINE TO ROUTINE - PERMIT SUSPENDED. // 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)…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw fish above cooked corn, potatoes, and crawfish in the walk in cooler. Observed raw shrimp stored below raw beef and chicken in the walk in freezer. Observed unwashed peppers stored above cooked beef in the walk in cooler. // 3RD CONSECUTIVE VIOLATION FROM ROUTINE TO ROUTINE - PERMIT SUSPENDED. // 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) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Items were moved to proper storage order. //

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
4. 04

   Food-contact surface sanitation

   Item 4-2B ↗

   Interior of ice machine with significant amount of mold-like buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Interior of ice machine with significant amount of mold-like buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
5. 05

   Cold holding

   Item 6-1A ↗

   TCS (Time/temperature control for safety) foods inside prep top cooler cold holding with temperatures above 41 deg F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in charge) elected discarded the foods out of compliance.

   Inspector’s full note +

   Code .04(6)(f)

   TCS (Time/temperature control for safety) foods inside prep top cooler cold holding with temperatures above 41 deg F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in charge) elected discarded the foods out of compliance.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
6. 06

   Equipment design and condition

   Item 15A ↗

   Observed walk in cooler with heavy ice build up dripping onto food container tops. Observed prep cooler ambient air temperature above 41F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note +

   Code .05(6)(a)

   Observed walk in cooler with heavy ice build up dripping onto food container tops. Observed prep cooler ambient air temperature above 41F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗
   No correction or repeat marker recorded.
7. 07

   Facility maintenance and cleanliness

   Item 17C ↗

   Floors of all walk in coolers with heavy accumulation of grime and debris. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

   Inspector’s full note +

   Code .07(5)(a),(b)1,2,3

   Floors of all walk in coolers with heavy accumulation of grime and debris. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

   Official report · Item 17C ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.