Las Vegas Seafood Buffet

Inspector's notes

Observed seafood in boxes stored on the food in two walk-in freezers, also observed raw onions stored on the floor in dry storage room. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection. This is a repeat violation.

Inspector's notes

Observed large number of foods in boxes were stored on the floors of two walk-in freezers. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hot water available at the handwashing sink at sushi station. Hot water valve was found in the off position during inspection. Employees are unable to properly wash hands as required. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager turned on hot water at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken, raw pooled egg and raw shrimp stored above cooked noodles and ready-to-eat sauces in the prep cooler in the kitchen, also observed raw beef and raw pork stored above cooked pork and vegetables in the walk-in refrigerator. Reviewed the food storage chart with manager. Manager moved the above food according to food storage chart at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken, fried pork and cooked shrimp without date marking in prep cooler in the kitchen. Manager stated the above food were prepared 3 days prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Manager put proper date marking on above food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source. Establishment serves raw oysters. Shellfish tags were not present. PIC was unaware of requirement to store shellfish tags for minimum of 90 days. There were no opened boxes of oysters at time of inspection. Informed PIC of shellfish tag storage requirements, to include maintaining in chronological order, keep for 90 days, and mark "out" date once last oyster sold from batch. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed prep refrigerator that holds the raw meat measuring with an ambient temperature of 58 degrees F. Items such as various raw meats and sauces measured with internal temperatures ranging between 48-50 degrees F. All items in the refrigerator had been restocked within the last two hours. PIC placed ice on all food- to expedite cooling process. All unnecessary items were removed from prep refrigerator. Discussed cold holding. Refrigerator required for establishment to operate safely- see violation #31 Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed cooked chicken sitting out at room temperature to cool. The chicken was prepared approximately 1 hour prior and measured with an internal temperatures ranging between 70-80 degrees F. PIC was instructed to place the chicken in the walk-in refrigerator uncovered to expedite cooling. Discussed cooling processes- active cooling begins at 135 degrees F and hot food is not covered until it reaches 41 degrees F Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed prep refrigerator that holds the raw meat measuring with an ambient temperature of 58 degrees F. Items such as various raw meats and sauces measured with internal temperatures ranging between 48-50 degrees F. All items in the refrigerator had been restocked within the last two hours. PIC placed ice on all food- to expedite cooling process. All unnecessary items were removed from prep refrigerator. Discussed cold holding. A re-inspection will be conducted within 24 hours Correct By: Correct Prior To Reinspection

Core-3-307.11, C: Miscellaneous Sources of Contamination. Observed food containers stored in prep refrigerator sitting directly on top of uncovered food. Had PIC remove the containers. Discussed cross contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. ---Observed employees using hand wash sink to rise cleaning rags. Discussed with PIC that hand wash sinks are not to be used for other purposes than handwashing. PIC will train employees. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ---Observed boxes and cartons sitting directly on platform added into walk-in freezer, platform has gaps allowing a build up of debris and making it difficult to clean. Discussed with PIC that food should be stored to protect from contamination in clean, dry location 6 inches above floor. Correct By: Correct Prior To Next Routine Inspection

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required ---Observed rack of stacked serving trays with water, per PIC trays on rack were cleaned and dried prior. Discussed with PIC to ensure that all equipment is dry before stacking. PIC moved trays so that they may properly dry before restacking. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. --Observed a cook on the line garnish cooked fish with green onions using their bare hands. Person in charge (PIC) had the cook wash their hands at time of inspection. Discussed alternatives to bare hand contact such as glove or utensil use. Reviewed the importance of preventing bare hand contact with the person in charge. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. --Both the meat mincer and meat slicer, stored as clean, had leftover food residue on the food contact surfaces. Per PIC, these items had been properly cleaned and stored the day before. PIC had these items properly washed, rinsed, and sanitized at time of inspection. Discussed also using a brush to clean the harder to reach areas of the equipment. Reviewed with PIC that all food contact surfaces shall be clean to sight and touch. *Second Consecutive Violation* Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. --Prepared uncooked pizzas, pepperoni, and raw chicken in the 2 door reach in refrigerator at the end of the cook line measured internal temperatures between 52°F-54°F. Thermometer was calibrated on site. Per PIC, these items were placed in the unit less than 2 hours prior and were moved into the walk-in refrigerator to facilitate rapid cooling. Ambient air temperature of the unit measured 53°F per min/max thermometer. PIC contacted a repair technician at time of inspection. Establishment had adequate refrigeration to maintain operations. Reviewed cold holding requirements with the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use --Observed an aerosol can of pesticide being stored near the register. PIC discarded the can at time of inspection. Reviewed that pesticides can only be applied by a licensed pest applicator. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --Observed multiple in-use utensils stored in various containers of ambient temperature water in both the front and back of house. Person in charge removed the water from these containers. Discussed having the utensils cleaned and sanitized every 4 hours or stored in water that is greater than 135°F. Correct By: Corrected At Time Of Inspection