Tin Tin Buffet

Cold Holding

Previously fried pieces of chicken were observed on a shelf beside the cooking line. The chicken was at 45 to 51 F. Smaller portions of chicken may be stored in the undercounter refrigerator. Bulk quantities may not be stored outside of temperature control.

Separation Segregation Cross Contamination

Discontinue the storage of raw meat chicken and seafood above or beside raw vegetables. Meat chicken and seafood must be safely stored below raw products or on the opposite side of the walk-in. During the inspection raw chicken was observed beside a case of lettuce and above a prepared product. Raw meat was observed above a case of lemons. Discontinue the storage of cases of vegetables directly on the floor. Several cases of broccoli were observed on the floor between the walk-in door and hand sink. The broccoli was subject to foot traffic splash from the hand sink and activity within the dish area. In the top of the flip top unit on the main cooking line raw meat is stored in the back row of the refrigeration unit. Raw vegetables are stored in the front row. The raw meat must be transported over the vegetables before it is placed into the walk. The vegetables are at risk of cross contamination from the beef.

Food Contact Surfaces Clean

Sanitizing buckets must be maintained at each active work station. Food contact surfaces must be properly washed and sanitized between uses.

Location Accessible

Multiple utensils were observed in one of the kitchen hand sinks. Hand sinks are for hand washing only. Maintain free.

PIC Performing Duties

The kitchen manager must verify during each of the meal services that his employees are following proper procedures.

Food Protection

The walk-in freezer should be better organized. Products were stacked deeply in the rear and along the right side of the unit. Staff must continuously inspect the content of the unit to verify that products are being properly rotated.

Dishwashng Facilities

The sanitizer and detergent alarms were sounding during the inspection. Detergent was observed within the container. The unit was reaching proper wash and sanitizing temperatures. The unit should be serviced to correct the alarms.

Wiping Cloths Clean Sanitize

Soiled wiping cloths were observed on several of the food preparation tables. Soiled wiping cloths must be stored within sanitizer when not in use.

Non-Food Contact Surfaces Clean

The exterior of many food storage containers within the establishment were observed to be heavily soiled. Visible food soil must be routinely removed from the food containers to eliminate the potential for cross contamination. The interior of the two-door refrigerators (sliding glass doors) must be cleaned to remove the food soil. The shelving and equipment beneath the cooking line and preparation table must be cleaned. The exterior of the dish machine controls and the exterior of the rice cookers must be cleaned.

Improper Maintenance of Floors

The floor within the dish area is pitched away from the floor drain and towards the outer wall of the building. Water dripping to the floor from the dish washing process collects beneath the three-basin sink along the side of the walk-in. The staff must either prevent the water from spilling continuously clean the floor to prevent the ponding of water. The pitch of the floor should be corrected. Heavy food soil was observed on the perimeter of the kitchen floor. The food soil must be removed and the floor maintained clean to prevent an infestation of pests. The floor drains must be maintained clean to provide proper floor drainage.

Improper Maintenance of Walls/Ceilings

The ceiling above the entrance to the building is leaking and must be repaired. There is visual evidence of leaking above the dish machine and several other areas within the building. The leaks must be addressed and the damaged ceiling tiles replaced.