Hibachi City Buffet/Harbor Seafood Cajun House

Inspector's notes

Observed buildup of food debris inside handle of prep-table refrigerator doors opposite stove. Discussed with PIC that non-food contact surfaces should be cleaned frequently to prevent accumulation of organic matter, dirt, dust and food debris.

Inspector's notes

Observed peeling paint underneath well covers on seafood prep-table opposite cooking station. Discussed with PIC that physical facility and equipment required to be maintained in good repair, smooth and cleanable.

Inspector's notes

Observed dirt buildup on walk-in cooler and freezer doors. Discussed with PIC that required to clean more frequently non-food contact surfaces to prevent accumulation of organic matter, dirt, dust and food debris.

Inspector's notes

Observed dirt buildup on employee restroom in kitchen, on outside door and adjacent wall, as well as on outside of ice machine in kitchen.

Inspector's notes

Observed deli slicer, table mounted can opener, and knives on magnet strip all stored as clean, with food debris and food residues on them. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various TCS items (boiled eggs, cooked chicken, cooked beef, and cooked shrimp) with internal temperatures ranging from 49-52*F ; in middle prep cooler in front of grill. All items were placed on ice to rapidly cool to 41*F. Discussed with PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. ***2nd Consecutive Violation*** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various containers of cooked chicken in walk-in cooler with no dates, Per PIC they were made 3 days prior and frozen same day. Per PIC establishment dates containers with date that item is taken out of freezer and date only one container from batch. Discussed with PIC that all containers must be dated and they must be dated with the date of preparation/cooking. All RTE/TCS foods were properly date marked at the time of 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of cooked chicken, raw chicken, and raw beef in Pepsi reach in cooler with an internal temperature of 55*F, Ambient temperature of reach-in cooler was 53.2*F per min/max thermometer. Per PIC all items were brought out less than 2 hours prior. All TSC items were moved to walk-in to rapidly cool down to 41*F. Discussed with PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Also Discussed with PIC that no TSC items are to be kept in Pepsi prep coolers until repaired and can maintain TCS items at 41*F or below Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed time as control log for items on buffet line with no put out times recorded. Per PIC they record discard time, Discussed with PIC that items should be documented with times they are put out on buffet line. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked potatoes, and prepped crab mix in Pepsi cooler to cool. Also observed coked shrimp and cooked ribs in bottom portion of prep cooler put in to cool. Per PIC all items were made less than 2 hours ago. Ambient temperature of Pepsi cooler was 61.5*F per min/max thermometer. All TCS Items were moved to walk-in to properly cool down to 41*F. Discussed with PIC that prep cooler and Pepsi cooler are not to be used to cool items down, please use walk-in to cool cooked and prepped items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. Observed 3-compartment sink set up as wash, sanitize and rinse. Discussed with PIC to ensure 3-compartment sink is set up properly; Wash-Rinse-Sanitize. PIC had employee remake 3-compartment sink at time of inspection. Corrective Action: Corrected at time of inspection.

Core-3-501.13, C: Thawing ---Observed frozen chicken sitting in shallow water at food prep sink left to thaw with faucet on. Discussed with PIC proper thawing methods; Completely submerged under running water (Water must be 70*F or cooler & Water must have sufficient velocity to float off loose particles) or Under refrigeration that maintains the food temperature at 41*F or less. Correct By: Corrected At Time Of Inspection

Core-4-603.16, C: Rinsing Procedures ---Observed 3-compartment sink set up as wash, sanitize and rinse. Also observed employee pour soap and bleach into one compartment. Discussed with PIC to ensure 3-compartment sink is set up properly; Wash-Rinse-Sanitize. PIC had employee remake 3-compartment sink at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ------ Observed a chlorine dishwasher with 0ppm of chlorine concentration after final rinse. Chlorine test strips were available and easily accessible. PIC made several attempts to prime the dishwasher, each time, there was 0ppm of chlorine after final rinse. PIC called for service at time of inspection. Advised PIC to use the 3 compartment sink until dishwasher is fixed. A sanitizer solution with proper concentration (50-100ppm) was made at the 3 compartment sink at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 a tightly sealed container of crab meat in walk-in cooler, the crab had an internal temperature of 65*F. Per person in charge, crab meat is being cooled and is within cooling parameters (<2hrs). The lid was left ajar to facilitate rapid cooling. The ambient temperature of the walk-in cooler was 38*F at time of inspection. Discussed importance of air circulation during the cooling process. :

PRIORITY VIOLATION-5-402.11, P: Backflow Prevention ------ A hose attached to a waterline under 3 compartment sink was stored with a spray nozzle attached at the end of it with water left on. PIC turned the water off and disconnected the hose from faucet. Discussed the potential health hazard of cross connection, back siphonage and backflow. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking ----- Cell phones, keys, medications(tablets) observed on food counter tops. Ensure that there are designated areas for personal items or eating, drinking and tobacco use for personal located to protect food, equipment, utensils, linens, single-service and single-use articles. Correct By: Correct Prior To Next Routine Inspection