RockStar Hibachi

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM is required to be available onsite during all hours of operation. 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 no paper towels available at the hand sink. Informed PIC that the hand sink is required to be supplied with hand drying provisions at all times. Hand drying provisions were provided at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed four flats of raw shell eggs stored above raw broccoli, margarine, mushrooms, and garlic margarine spread in the reach refrigerator unit. Observed a container of raw beef steak stored above cans of soda in the bottom of the prep table. Informed PIC that raw animal proteins must be stored below all ready-to-eat foods. PIC properly arranged all raw animal proteins and RTE foods at time of inspection. Provided storage document via email. 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 cooked vegetables (broccoli, carrots, etc) and cooked rice in the hot holding table with internal temperatures ranging 92*F-121*F. The steam table was not on at time of inspection. Instructed PIC to turn the steam table on. PIC stated that the food had been in the table for less than an hour. Informed PIC that food being hot held must be kept above 135*F. Instructed PIC to reheat the rice and veggies to 165*F to be proper hot held at time of inspection. PIC recooked the rice and veggies at time of inspection. Discussed proper hot holding and time as a control with PIC. 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

Unit did not possess the commissary log from the day of inspection. Informed PIC that a commissary log is required to be filled out daily and kept on the mobile unit at all times. Corrective Action: Correct prior to next routine inspection.