Buddha's Teppanyaki Grill, LLC

Inspector's notes

In the small reach in, observed a tray of raw steak being stored above cooked noodles. 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. Repeat violation: 2nd

Inspector's notes

Observed open container of raw chicken sitting directly above a plate of raw beef and also above ready-to-eat food such as mixed vegetables and butter. Person in charge relocated the raw chicken to the bottom of the reach-in unit. Discussed with person in charge to organize foods in the reach-in unit based on final cooking temperatures, with raw chicken going on the very bottom. 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 fried rice with an internal temperature as measured using a probe thermometer of between 129°F - 133°F in a hot holding unit. According to the person in charge, the rice had recently been cooked and put into the unit approximately 15 minutes prior to inspection. The person in charge rapidly reheated the fried rice to 165°F for hot holding on the flat top griddle and adjusted the temperature on the hot holding unit to a higher temperature. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no sanitizer test strips available for the sanitizer. Inspector used personal test strips to verify that sanitizer was within the appropriate range and test strips indicated that the sanitizer was within the appropriate range of between 50-100 parts per million for the chlorine sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A re-inspection for sanitizer testing strips will occur within 10 days or no later than December 30th, 2024. Corrective Action: Correct prior to re-inspection.