GOHAN AYCE BUFFET scored 60; newer inspection records 85

1. 01

   Handwashing

   Item 2-2D ↗

   Two handwashing sinks blocked by large storage bins (by warewashing sink and by food prep sinks). Handwashing sink by warewashing sink was blocked again by large storage bin. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. // This is the third time this item has been marked out of compliance on a routine inspection. Corrective Actions: Area to access handwashing sinks…

   Inspector’s full note +

   Code .06(2)(o)

   Two handwashing sinks blocked by large storage bins (by warewashing sink and by food prep sinks). Handwashing sink by warewashing sink was blocked again by large storage bin. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. // This is the third time this item has been marked out of compliance on a routine inspection. Corrective Actions: Area to access handwashing sinks cleared. //

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

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Raw flounder stored above cooked foods (cooked clams, cooked crawfish) and broccoli in 2 door cooler. Raw shrimp/scallops stored above carrots/peas) in reach in cooler. Raw pork stored above cooked chicken in WIC. Cooked octopus stored in front of raw fish in the sushi cooler.// 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…

   Inspector’s full note +

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

   (vi)(vii)(viii)Raw flounder stored above cooked foods (cooked clams, cooked crawfish) and broccoli in 2 door cooler. Raw shrimp/scallops stored above carrots/peas) in reach in cooler. Raw pork stored above cooked chicken in WIC. Cooked octopus stored in front of raw fish in the sushi cooler.// 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: Foods rearranged properly. //

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
3. 03

   Cooling time and temperature

   Item 6-1C ↗

   Cooked pork cooling since yesterday at 52F, 60F, 48F. // TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Pork was discarded. //

   Inspector’s full note +

   Code .04(6)(d)

   Cooked pork cooling since yesterday at 52F, 60F, 48F. // TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Pork was discarded. //

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
4. 04

   Toxic substance storage and use

   Item 8-2B ↗

   Fuel lighters stored above open top coolers (food). // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Fuel lighters relocated to an approved location. //

   Inspector’s full note +

   Code .07(6)(c)

   Fuel lighters stored above open top coolers (food). // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Fuel lighters relocated to an approved location. //

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
5. 05

   Thawing methods

   Item 11C ↗

   Cuttlefish thawing in the sink without running water and salmon thawing on the shelf at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The foods were placed in the cooler, or the running water was turned on.

   Inspector’s full note +

   Code .04(6)(c)

   Cuttlefish thawing in the sink without running water and salmon thawing on the shelf at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The foods were placed in the cooler, or the running water was turned on.

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
6. 06

   Washing fruits and vegetables

   Item 12D ↗

   Broccoli cut prior to washing twice. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Employee discarded cut broccoli. //

   Inspector’s full note +

   Code .04(4)(g)

   Broccoli cut prior to washing twice. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Employee discarded cut broccoli. //

   Official report · Item 12D ↗
   No correction or repeat marker recorded.
7. 07

   Warewashing facilities and test strips

   Item 15B ↗

   Dishwasher not dispensing 50ppm chlorine. // A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)

   Inspector’s full note +

   Code .05(6)(d),(e)

   Dishwasher not dispensing 50ppm chlorine. // A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)

   Official report · Item 15B ↗
   No correction or repeat marker recorded.
8. 08

   Plumbing and drainage

   Item 16B ↗

   Handwashing sink by dishwasher and in the sushi area would not produce water when levers were turned on. Hot water lever at handwashing sink at hibachi cook station produced water at low flow. // A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C) Corrective Actions: Employee repaired each sink so that hot and cold water was produced when water was turned on. // The employee did not repair the sink in the hibachi area.

   Inspector’s full note +

   Code .06(2)(r)

   Handwashing sink by dishwasher and in the sushi area would not produce water when levers were turned on. Hot water lever at handwashing sink at hibachi cook station produced water at low flow. // A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C) Corrective Actions: Employee repaired each sink so that hot and cold water was produced when water was turned on. // The employee did not repair the sink in the hibachi area.

   Official report · Item 16B ↗
   No correction or repeat marker recorded.
9. 09

   Facility maintenance and cleanliness

   Item 17C ↗

   Floor tiles in the kitchen broken and area is collecting water. // 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

   Floor tiles in the kitchen broken and area is collecting water. // 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.