HIBACHI 4U

High Priority - Container of medicine improperly stored. Container of vitamin D stored on shelf above front counter reach-in cooler. Employee removed vitamin D during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork in reach-in cooler across from cook line grill. Manager placed chicken on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in front counter reach-in cooler: krab (50F - Cold Holding). Manager stated krab placed in cooler thirty minutes prior to temperature being taken. Manager placed krab in reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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. No written procedure available. Inspector provided operator with written procedure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle for front counter hot water machine.

Intermediate - Handwash sink used for purposes other than handwashing. Scrubbers stored in hand washing sink next to three compartment sink. Employee removed scrubbers during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Employee using spray bottle of window cleaner with no label on bottle.

Basic - Cardboard used to line nonfood-contact shelves. Shelf in sushi bar area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter above front counter reach-in cooler. Manager discarded drink during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses stored on shelf across from cook line stove. Manager removed glasses during inspection. Corrected On-Site

Basic - Food stored on floor. Soy sauce stored on cook line floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf next to sushi bar area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table across from cook line stove. Manager removed wiping cloth and placed wiping cloth in old wiping cloth bag. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers stored on cook line shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cooked chicken in a colander in the kitchen, 79°. This was placed in the walk-in freezer, uncovered, and dropped to 68° in ten minutes. This was then placed in the walk-in cooler partially covered, until it reaches 41°. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: the sushi rice lacked a 4 hour time mark. The adjusted sticker was added. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed multiple bowls used to portion raw food, on the cook line. These were replaced with tongs. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 drinks on the back prep table, these were moved to the bottom shelf. Corrected On-Site