HIBACHI EXPRESS

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef kitchen after going outside then coming back into the kitchen educated Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in all handwash sinks if this is observed on any further inspection administrative action maybe requested

Basic - Buildup of food debris/soil residue on equipment door handles. Small fan front sushi bar heavy dust

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves Under prep table Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef several bracelets Repeat Violation

Basic - Equipment in poor repair. Gasket reach in chef states on order

Basic - Food stored in a prohibited area. Received a complaint from local AHJ when fire alarm went off on property. AHJ found chef in electrical/fire alarm panel room prepping when I came out to do the complaint observed that most items have been removed except for small rice cooker and miss hot hold unit had the chef remove all items from the room. NOT PERMITTED TO PREP ANY FOOD IN THE ELECTRICAL/FIRE ALARM PANEL ROOM IF THIS IS OBSERVED ON ANY FURTHER INSPECTION AN ADMINISTRATIVE ACTION SHALL BE REQUESTED

Basic - Food stored on floor. Flour on kitchen floor Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer back area Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon educated Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Krab,salmon,gar defrosting in room temperature still frozen educated Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen and sushi area Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef educated Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground pork in walk in cooler over container of open sauce Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in coolers

Intermediate - Handwash sink not accessible for employee use at all times. Front line blocked by container of sauce and towel bucket in sink Prep area blocked by box Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to find redo another one and leave with establishment Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment all door handles.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line food-contact shelves. Under prep table

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food sushi chef . Repeat Violation

Basic - Equipment in poor repair. Gaskets reach in cooler

Basic - Food stored on floor. Oil and water on kitchen floor

Basic - Ice buildup in black reach-in freezer Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms, cabbage educated Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Tuna still frozen educated Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area wet wiping cloths on top of prep table

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.o ppm chlorine fixed bucket to 100 ppm chlorine Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk flour containers Repeat Violation