Rockstar Hibachi

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the small reach in cold holding unit raw chicken, raw beef, raw shrimp, raw salmon, raw scallops, raw lobster, and wontons between 43-61*F. Ambient air temperature taken of the unit was 38*F with a min/max thermometer. Observed in the tall reach-in cold holding unit garlic butter, egg noodles, rice and mayo-based sauce at 48*F. Ambient temperature taken of the unit with a min/max thermometer was 52*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were moved to the only unit on the truck maintaining proper ambient temperature (small reach in cold holding unit ). Corrective Action: Corrected at time of inspection. REPEAT VIOLATION

Inspector's notes

Observed both cold holding units in the mobile food unit not operating below 41*F. The small reach in cold holding unit measured 77*F ambient air temperature with a min/max thermometer. The tall reach in cold holding unit measured 51*F ambient air temperature with a min/max thermometer. Due to this, insufficient cold holding capacity led to the suspension of the Mobile unit. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. In person reinspection/lifting of the suspension is scheduled for tomorrow, 4/16, at 5pm. Corrective Action: Correct at once.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the small reach in cold holding unit raw chicken, raw beef, raw shrimp, raw salmon, raw scallops, raw lobster, and wontons between 55-63*F. Ambient air temperature taken of the unit was 77*F with a min/max thermometer. Observed in the tall reach-in cold holding unit egg noodles and mayo-based sauce at 50-53*F. Ambient temperature taken of the unit with a min/max thermometer was 51*F. All of the food left the commissary at 3pm. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient air temperature, taken with a min/max thermometer, in the tall reach in refrigerator at 51*F, and the small reach-in to be 77*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Due to insufficient cold holding capacity, the mobile unit was suspended at this time. In person reinspection is scheduled for tomorrow 4/17, at 5pm. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed mayo-based sauces, raw chicken, raw beef, and raw shrimp with temperatures between 53-70*F in both cold holding units at the cook line. Per PIC, prep was finished at 3:30pm and at the time of inspection it was 6:30pm. Ambient air temperature taken with a min/max thermometer was 68*F in the tall cold holding unit and 77*F in the small cold holding unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The PIC placed bags of ice into the units to rapidly cool them. Corrective Action: Corrected at time of inspection. This is a second consecutive repeat priority violation.

Inspector's notes

Observed an ambient air temperature with a min/max thermometer of 68*F in the tall cold holding unit and 77*F in the small cold holding unit at the cook line. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Discussed with PIC turning on equipment early enough to allow the units the opportunity to get cold. In person reinspection will be on Tuesday, July 22nd. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw chicken, raw beef, and raw shrimp in the rightmost cold holding unit in front of the rice cooker with temperatures ranging between 51-63*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC the food was prepped at the commissary at noon today and at the time of inspection it was 5:20pm. Discussed properly transporting their raw food products with ice or ice packs at all times. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mobile food without a certified food manager..

Inspector's notes

Observed mobile food truck without procedures for the clean up of vomiting and diarrheal events.

Inspector's notes

Observed soy sauce and oil not in the original containers without a common label name.