HIBACHI EXPRESS

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over raw shrimp in reach in cooler on cook line -raw shell eggs behind cabbage on make table on cook line. Operator corrected. Corrected On-Site

High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -various sushi rolls on menu board, operator marked with asterisk Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine Repeat Violation

Intermediate - No soap provided at handwash sink. -sushi bar and back hand sink. Operator corrected Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. -bottom shelves on cook line

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna on sushi line, 33F, operator cut Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line

Basic - Exterior door has a gap at the threshold that opens to the outside. -back screen door

Basic - Food stored on floor. -yum yum sauce in walk in cooler, operator relocated Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -125F Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Light not functioning under hood suppression system

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets -underside of soda nozzles

Basic - Reuse of single-service or single-use articles. -plastic jug used as scoop in rice

Basic - Storage shelves with rust that has pitted the surface, in kitchen

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with black mold like substance.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl in several bulk containers of flour and rice. Corrected On-Site

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

Basic - Food stored on floor. Shrimp on floor of freezer. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of rice. Corrected On-Site