PACIFIC BUFFET

In-use utensils: properly stored — Inspector Note: Observed several food containers in the main kitchen with scoop bowl stored inside; in full contact with the food: Soy sauce, vinegar sauce, bread crumbs. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container or 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 COS: Scoop bowls removed

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed numerous pans and containers stacked wet nested on shelves throughout main kitchen ware washing area. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Correct in 72 hours

Physical facilities installed, maintained, and clean — Inspector Note: Observed mold-like substances on the walls of the ware washing area. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Correct by Date: 2/6/2026

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee's food items (plate full of personal half eaten food) stored in the utensils storage area in the main kitchen, and employee's water bottle in the reach in cooler by the soda machine area in front food service. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: items removed

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed strong foul odor in the meat preparation area in the main kitchen. CA: Mechanical Ventilation. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Correct by date: 72 hours

Insects, rodents, and animals not present — Inspector Note: Observed unalive roach-like insect in prep top cooler 3 in the main kitchen. C/A: Presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. COS: Insect removed and Pan relocated to be cleaned and sanitized

Food stored covered — Inspector Note: Observed food items uncovered and exposed to overhead contamination: - In a cart by the grill in the main kitchen: sugar, salt, sauces, margarine. -In the reach in cooler in the main kitchen: green beans, chicken wings, jar of mayonnaise. -In the walk-in cooler in main kitchen: Cabbage, shrimp salad. -In Reach in cooler 5 in front service area: 3 uncooked cheese pizzas CA: Food items shall be stored covered to prevent potential overhead contamination. COS: Employee covered items.

Toxic substances properly identified, stored, used — Inspector Note: Observed two sanitizer buckets with the sanitizing concentration above 100 ppm of chlorine in the front drink prep areas. CA: Poisonous or toxic materials shall be applied so that a hazard to employees or other persons is not created. COS: Sanitizer buckets changed with chemical concentration 50-100 ppm