Hibachi Grill Super Buffet

Inspector's notes

Observed raw chicken stored above raw fish in the two-door refrigerator in the kitchen, also observed raw shell eggs stored above cooked beef in the refrigerator in the BBQ area. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grease trap was also open at time of inspection. Person in charge (PIC) closed all the lid at time of inspection. Please keep receptacles closed to reduce risk of pests. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee water bottle on the ware wash machine. Discussed moving the employee drink to a designated area away from the ware mashine to reduce risk of contamination. Person in charge (PIC) moved the drink at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice filling the basin of the hand sink behind the sushi and grill station. Also observed the scraper there. Discussed with person in charge (PIC) that hand sinks can only be used for hand washing and PIC cleared the sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a tray of raw shrimp on the top shelf above the vegetables and sprouts in the cold-holding unit behind the grill station. Person in charge (PIC) moved the shrimp to the bottom shelf at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

The chicken nuggets had an internal temperature of 107*F and the fried chicken wings had an internal temperature of 113*F at the buffet line. Person in charge (PIC) had employee bring them to the back at time of inspection to re-heat. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pork in a prep sink thawing without running water. Another prep sink had shrimp thawing without running water. Person in charge (PIC) turned the water on at time of inspection to cover in running water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box of fly strips being stored in a medicine cabinet above the hand sink in the kitchen near the cook station. Discussed with person in charge (PIC) that pest control needs to be done by a certified specialist and that they should not store any pest control onsite. PIC removed the strips at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Both outside trash receptacles were open. The grease trap was also open at time of inspection. Person in charge (PIC) closed all the lids at time of inspection. Please keep receptacles closed to reduce risk of pests. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed immitation crab meat at 46 Deg F. in the sushi prep refrigerator. Observed raw shrimp at 46 Deg. F. in the top portion of the cookline prep refrigerator. Both items were over-filled. The excess product was placed in the unit below at the time of inspection. Assure that all Time Temperature Control for Safety Food (TCS) are at 41 Deg. F. prior to placing in a prep-refrigerator, all pans are not over filled beyond 1" from the top of the pan, and keep the lids closed with not in use in order to maintain temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two wiping cloth buckets and the third basin of the three compartment sink with over 100 ppm. bleach sanitizer. All were adjusted to 100 ppm. at the time of inspection. Bleach sanitizer must be maintained at 50-100 ppm. Suggest filling the third basin of the three compartment sink with the proper level of sanitizer and using this basin to fill the wiping cloth buckets. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several tape fly traps hanging from the ceiling in the kitchen area. This type of vermin control device is not approved to be used in a food service operation. Obtain an approved insect control device. Removed as needed. Corrective Action: Correct prior to next routine inspection.