Sumo Hibachi and Wings

A sanitizer bucket was stored in the hand wash sink. The hand wash sink may only be used for hand washing. The sanitizer bucket was removed.

Packaged fish was not removed from the vacuum pack prior to or immediately after thawing. The vacuum pack was cut.

Wet, in use wiping cloths were left on the counter top. All wet, in use wiping cloths must be stored in proper strength sanitizer solution.

Single use plastic containers were being re-used. Single use plastic containers must be discarded when empty.

Observed several bags and/or containers of food products in reach in cooler, walk in cooler and on storage shelves without being properly resealed or covered. Ensure all food containers are covered after use. COS.

Observed packages of fish in WIC that completed recent thawing without vacuum packaging having been cut or removed. Packages removed.

Observed serving/measuring spoons in bulk seasonings with handles in contact with product. Keep spoons stored with handles out of contact with product. COS.

Ob served no covered waste receptacle provided in women's restroom. Provide covered waste can in women's restroom by 8/24/25.

Raw fish was stored over ready to eat celery in the walk in cooler. The raw fish was moved to the shelf below the ready to eat celery. Refer to the storage handout that is posted on the walk in cooler door.

Lo mein noodles, wrapped in plastic wrap, were stacked in a deep container. The lo mein noodles were removed from the deep container and placed on plates to continue the cooling process in the walk in cooler. Proper cooling methods must be used to cool food products including lo mein noodles. Corrected on site.

Packaged fish was not removed from the vacuum pack prior to or immediately after thawing. The vacuum package must be cut or removed prior to or immediately after thawing.

The bottom shelf of several prep tables are rusted and damaged. Remove and replace the rusted bottom shelf.

Paper towels were not provided at the kitchen hand sink. Paper towels must be provided at all of the hand sinks.

Lo mein noodles, wrapped in plastic wrap, were stacked in a deep container. The lo mein noodles were removed from the deep container and placed on plates to continue the cooling process in the walk in cooler. Proper cooling methods must be used to cool food products including lo mein noodles. Corrected on site.

Cups without handles were used to dispense bulk food products. Scoops with handles must be used to dispense bulk food products. (sugar, salt, etc.)

The bottom shelf of several prep tables are rusted and damaged. Remove and replace the rusted bottom shelf.

Unwashed produce (carrots, onions, etc) were stored over prepped and ready to eat produce and sauces. All ready to eat food items and prepped vegetables must be stored above unwashed produce. Follow the storage chart handout given. The unwashed produce was moved to the shelf below the ready to eat foods, prepped vegetables and sauces. Corrected on site.

Ice was observed in the grill area hand wash sink. Hand wash sinks may only be used for hand washing. No dumping is allowed in the hand wash sink.

The ice machine is unclean with a mold like substance. The ice machine must be cleaned more often to prevent the growth of the mold like substance.

The rice scoops were stored in a cup full of room temperature water. The utensils may be stored in water 135F or above, in the product or dry on a clean surface.