Hibachi 101

Inspector's notes

Observed handwashing sink blocked with food ingredients and containers in the base of the sink at the time of inspection. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dairy milk 63*F in a cold table, cooked chicken 70*F in the cold holding unit next to the frying unit, and raw chicken 47*F-49*F in pull out cold holding drawer at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, TCS food items were 41*F or below less than 4 hours prior to the time of inspection and PIC was instructed to relocate TCS foods to an alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no probing thermometer available on site at the time of inspection per PIC. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Can be verified through electronic means. Corrective Action: Correct prior to re-inspection by 9/17/26.

Inspector's notes

Observed no test strips on site at the time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection, can be verified through electronic means. Corrective Action: Correct prior to re-inspection on 9/17/26.