Buffet Yangtze

1) Used cleaning cloths were found on different surfaces in the kitchen., , 2) Soap was added to a pail of chlorine sanitizer. Sanitizer measured 0 ppm., , Prepare sanitizer with chlorine and water only and use chlorine sanitizer at 100 ppm. Keep cleaning cloths submerged in the sanitizer between uses.

Raw meat was stored next to a cut grapefruit and egg tart shells in the cooler with sliding doors., , Raw meat was moved to the bottom shelf of the cooler during the inspection.

1) The spray bottle that contained concentrated quat had the same label as ready to use quat sanitizer., , Label chemical bottles accurately., , 2) A spray bottle in the bar that contained a bleach solution for cleaning was not labeled to indicate its content., , The bottle was labeled during the inspection.

1) Frozen meats were thawing in stagnant water at the 2-comparment sink., , Cold running water was turned on during the inspection., , 2) Four bags of frozen meat were thawing at room temperature., , Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave or 4) as part of the cooking process., , 3) Raw meat and processed potatoes in the produce walk-in cooler measured 9.4C and 10.3C. , , All perishable foods in this cooler were taken to another cooler during the inspection. Do not use this cooler for perishable foods until it is at 4C or less., , 4) The following foods were measured at the buffet hot holding units., - sausages 41.3C, - spring rolls 52.7C, - beef 53.3, - BBQ pork 48.6C, , Reheat foods to minimum 74C and store food at 60C or higher during hot holding., , 5) Salmon sashimi and sushi on ice measured 9.6C and 13C at the buffet., , Store perishable foods at 4C or less under refrigeration or in an ice bath.

Dessert squares at the buffet measured between 12 to 14.3C. These desserts were stored over the open top undercounter cooler., , Store perishable food out of the temperature danger zone (4C to 60C).

1) A large amount of perishable food was observed on the prep table., - shrimp 14C, - beansprouts 14.9C, - broccoli and beef 13.2C, - two different types of noodles 13C and 15.9C, , 2) Garlic that had been cooked in oil was stored in the cook line without temperature control. Garlic measured 17.7C., , Operators agreed to store cooked garlic in an ice bath moving forward., , 3) Fried rice on the prep table measured 52.3C., , Store perishable foods out of the temperature danger zone (4 to 60C).

1) The paper towel dispenser was not operational at the two-compartment sink. There was debris on the paper towels that were kept on the shelf., , Store paper towels in a suitable dispenser., , 2) Water was shut off at the hand sink in the buffet prep line. This sink also had no soap., , Repair the hand sink and ensure it has hot and cold running water at all times., , The soap dispenser was refilled during the inspection.

1) Janitorial equipment was stored in contact with a moving rack in the cook line., , 2) Staff beverages were stored on a prep table., , 3) Hand lotion and toothpicks for personal use were found on a baking sheet in the cook line., , Personal items and janitorial equipment were taken to a separate area for storage during the inspection., , 4) Opened canned foods were found under refrigeration., , Transfer food from opened cans into food grade containers., , 5) Food containers and boxes were stored on the floor of walk-in freezers., , Store food at least 6 inches off the floor.

Dishwasher sanitizer concentrations and sanitizing temperatures were being monitored every few days., , Monitor daily at plate level.

1) A couple light fixtures in the dry storage room were not operational., , Provide adequate lighting., , 2) Three light covers were missing in the kitchen including the dishwashing area., , Install light covers.

Floor tiles in the dishwashing area had visible gaps that were collecting food particles and water., , Properly seal all gaps between floor tiles to ensure a smooth, cleanable surface and prevent accumulation of debris and moisture.

1) Food cans were being reused for food storage., , Do not reuse single service items., , 2) Scrapers were stored between heavy equipment such as between butcher blocks and prep tables. Debris was observed in the gap between equipment., , 3) Utensils were stored between a cooler and a sink., , Store utensils in an area that can be easily cleaned and sanitized.

1) Chemical spray bottles were unclean with debris and grease., , Clean spray bottles., , 2) There was an accumulation of grease on the ventilation system. , , Clean the ventilation system., , 3) The cooler handle on the sliding door had broken off. The damaged part was covered with duct tape., , Remove duct tape and repair/ replace the door handle.

The butcher blocks were noted to be pitted in multiple areas, creating surfaces that are difficult to clean and sanitize effectively., , Resurface the butcher blocks.

1) The back of the dry storage room and the corridor to the exit door were not accessible., , Organize these areas and ensure all areas are accessible for cleaning and pest control monitoring., , 2) There was a buildup of debris on the floor of the dry storage room. Cobwebs were observed on storage crates in this room., , Clean crates and the floor including hard-to-reach areas.