Hibachi Buffet

Observed croutons and soup topping chips stored uncovered overnight on bar. Items discarded. Cover these items when bar not in use.

Facility does not have a tip sensitive thermometer for measuring thin foods.

Observed physical facilities (floors, walls, and ceilings) in need of thorough cleaning. Corrective action: Physical facilities (floors, walls, and ceilings) in main kitchen area and hibachi area need to be thoroughly cleaned including under equipment, shelving, corners, etc. Especially in corners next to walls, edges of walls, under shelving/equipment, walk in cooler/freezer floors, etc.

Observed no paper towels at hand wash sink next to walk in cooler in back area. COS: Paper towels placed at sink. Corrective action: Paper towels shall be at all handwash sinks at all times facility is operating.

Observed croutons and soup topping chips stored uncovered overnight on bar. Items discarded. Cover these items when bar not in use.

Observed multiple food products throughout establishment stored uncovered. COS: All food was covered. Corrective action: all food shall be stored covered unless prepping or cooling.

Observed wet wiping cloth in buffet area not stored in sanitizer. COS: Cloth moved to laundering area. CA: Ensure wet wiping cloths are stored in sanitizer when not in use.

Observed multiple non food contact surfaces with build up of debris and not clean to sight and touch (exterior of equipment, refrigeration handles/doors, cooler door seals, interior of prep/reach in coolers, under grill area, hibachi area etc.) Corrective action: Clean these items immediately and on a basis to prevent accumulation of debris and so they are clean to sight and touch.

Observed physical facilities (floors, walls, and ceilings) in need of thorough cleaning. Corrective action: Physical facilities (floors, walls, and ceilings) in main kitchen area and hibachi area need to be thoroughly cleaned including under equipment, shelving, corners, etc. Especially in corners next to walls, edges of walls, under shelving/equipment, walk in cooler/freezer floors, etc.

Observed improper separation in walk in cooler in main kitchen area. Raw chicken and beef stored above raw fish and raw chicken stored next to ready to eat desert cake. COS: All items were properly separated. Corrective action: Ensure no raw meats are stored above any ready to eat foods.

Observed knife in kitchen near prep table stored as clean with debris on it. COS: Knife moved to sink to be cleaned.

Observed buildup of dust/debris on fan covers in walk in cooler in main kitchen. Clean immediately and on a basis regular basis to prevent buildup

Observed potato peeler and can opener with build up of debris. COS: Items moved to sink to clean. CA: Ensure items are thoroughly cleaned when washing.

Observed buildup of dust/debris on fan covers in walk in cooler in main kitchen. Clean immediately and on a basis regular basis to prevent buildup

Observed multiple non food contact surfaces with build up of debris and not clean to sight and touch (exterior of equipment, refrigeration handles/doors, cooler door seals, interior of prep/reach in coolers, under grill area, hibachi area etc.) Corrective action: Clean these items immediately and on a basis to prevent accumulation of debris and so they are clean to sight and touch.

Observed physical facilities (floors, walls, and ceilings) in need of thorough cleaning. Corrective action: Physical facilities (floors, walls, and ceilings) in main kitchen area and hibachi area need to be thoroughly cleaned including under equipment, shelving, corners, etc. Especially in corners next to walls, edges of walls, under shelving/equipment, walk in cooler/freezer floors, etc.