Shiki Buffet

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-202.15: observed opening at base of rear exit double door on right. Observed damaged screens on screen door at rear exit in prep area. Observed opening in middle and at base of both front entrance outer doors. Instructed to seal all outer openings to prevent pest entrance.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-305.11: observed uncovered containers of shrimp stored in walk in freezer. Instructed to cover or wrap all exposed food in walk in freezer to prevent contamination of food. Observed unwrapped tray of dessert for self service stored on table in dining room.observed unwrapped condiments stored on counter near cold station at buffet instructed to cover all food to prevent contamination from premises.

Staff personal cleanliness was inadequate.

Inspector’s note: 2-402.11: observed two food handlers with no hair restraints at cookline in rear prep area. Instructed to provide hair restraints that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment and utensils.

In-use utensils weren’t stored properly.

Inspector’s note: 3-304.12: observed knives stored in container of water in sushi prep area. Instructed during pauses in food preparation or dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized throughout the day at least every four hours. Observed spoon stored in container of water for rice at buffet.instructed to store spoon for rice at buffet in rice with the handle above rice.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: 4-903.11 (a;b;d): observed knives, spoons and forks for consumer self service stored laying down in container in dining area. Instructed to store knives, spoons and forks for consumer self service with the handles up so that knives, spoons and forks are not contaminated by consumers or employees.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-101.19: observed boxes of vegetables stored on floor in walk in cooler and boxes stored on floor in walk in freezer. Instructed to provide adequate shelving units to elevate all food and non food items at least six inches off of floor floor ease of cleanability.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12: observed buildup on floors, along bases of wall, in corners and lower walls throughout the dishwashing area. Instructed to clean in said area and maintain. Observed debris and buildup on floors, along bases of wall and in corners throughout rear prep area underneath shelving units, near hot water tank, ice machine, cooking equipment, cold holding units and in walk in cooler. Instructed to clean in said areas and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed opening at base of rear exit double door on right. Observed damaged screens on screen door at rear exit in prep area. Observed opening in middle and at base of both front entrance outer doors. Instructed to seal all outer openings to prevent pest entrance.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed uncovered containers of shrimp stored in walk in freezer. Instructed to cover or wrap all exposed food in walk in freezer to prevent contamination of food. Observed unwrapped tray of dessert for self service stored on table in dining room.observed unwrapped condiments stored on counter near cold station at buffet instructed to cover all food to prevent contamination from premises.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed two food handlers with no hair restraints at cookline in rear prep area. Instructed to provide hair restraints that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment and utensils.

In-use utensils weren’t stored properly.

Inspector’s note: Observed knives stored in container of water in sushi prep area. Instructed during pauses in food preparation or dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized throughout the day at least every four hours. Observed spoon stored in container of water for rice at buffet.instructed to store spoon for rice at buffet in rice with the handle above rice.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed knives, spoons and forks for consumer self service stored laying down in container in dining area. Instructed to store knives, spoons and forks for consumer self service with the handles up so that knives, spoons and forks are not contaminated by consumers or employees.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed boxes of vegetables stored on floor in walk in cooler and boxes stored on floor in walk in freezer. Instructed to provide adequate shelving units to elevate all food and non food items at least six inches off of floor floor ease of cleanability.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed accumulation of liquid waste water and debris surrounding dumpsters in dumpster area. Instructed to clean dumpster area and maintain.priority foundation violation 7-38-020(b) citation issued

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed buildup on floors, along bases of wall, in corners and lower walls throughout the dishwashing area. Instructed to clean in said area and maintain. Observed debris and buildup on floors, along bases of wall and in corners throughout rear prep area underneath shelving units, near hot water tank, ice machine, cooking equipment, cold holding units and in walk in cooler. Instructed to clean in said areas and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed dimly lit walk in cooler. Instructed to increase light intensity in walk in cooler and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Trash receptacles in toilet rooms without covers. Instd to provide covers and maintain.