High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Person in charge set up triple sink at 200ppm chlorine during inspection to utilize until unit can be repaired. **Corrective Action Taken** **Warning**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee shelling cooked eggs with bare hands. Person in charge had employee don gloves. **Corrected On-Site**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee cut raw pork on cutting board, then rinse it without sanitizing, then place back in storage. Person in charge had employee pull to sanitize. **Corrective Action Taken**

High Priority – Live, small flying insects found. Observed live flying insect at buffet line during inspection.

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves raw fish on buffet line for self cooking at customer table. Unable to provide parasite destruction for fresh salmon received from A and D, restaurant depot, or fish items purchased from supreme seafood. Person in charge began calling suppliers. **Corrective Action Taken** **Warning**

High Priority – Nonfood-grade equipment used for food storage – direct contact with food. Observed non food grade hose in direct contact with soup at cookline.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over ready to eat sauces. Raw shrimp stored over ready to eat sauces. Raw fish stored over oysters to be consumed raw in walk in cooler. Raw chicken no longer commercially packaged stored on speed rack over no longer commercially packaged in walk in freezer. Person in charge began rearranging. **Corrective Action Taken**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing gloved hands, then return to working with food. Person in charge spoke to employee who removed gloves and washed hands. Establishment does not have an AOP. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet noodles, chicken feet, octopus salad, cut cabbage, frog legs, oyster, clams, mushrooms rehydrated, mushroom soup, cut melon 44-51F. Items are stored above fill lines at buffet. Person in charge began icing items down. Recommend holding small amount of product on time. Eel in kitchen at 64F. Person in charge states has been out for short time, moved to walk in cooler. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet potato wedges 80F. At bar boba at 84F. Person in charge states have been out for 2 hours, will hold on time. Sushi rice in kitchen held on time per person in charge with no time paperwork or time mark at 82F. Person in charge will hold for remaining time Inspector provided time paperwork. **Warning**

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at cookline with hose that fills pot missing vacuum breaker.