CENTRAL BUFFET KITCHEN

The restaurant didn't have soap or paper towels available at the handwashing sink.

Food was not being stored safely — it needs to be kept at least 6 inches off the floor, in a dry area, and covered to prevent contamination.

Surfaces that don't directly touch food (like shelving or equipment exteriors) were dirty.

Gaps, cracks, or unsealed openings in the building were found, which could let in pests or contaminants.

Utensils being used during service weren't stored properly between uses, risking contamination.

Equipment and utensils that touch food were not being cleaned properly or often enough.

Frozen food was being thawed in an unsafe way, such as sitting out at room temperature.

Staff were not maintaining proper personal cleanliness or were engaging in unhygienic behaviors (such as improper handwashing or touching their face/hair).

The restaurant didn't have soap or paper towels available at the handwashing sink.

Food was not being stored safely — it needs to be kept at least 6 inches off the floor, in a dry area, and covered to prevent contamination.

Food was not being stored safely — it needs to be kept at least 6 inches off the floor, in a dry area, and covered to prevent contamination.