Hibachi Grill Supreme Buffet

Metal scrubber stored on hand wash sink in service area. CA: Access to be maintained at each hand wash sink. Use hand sink for no purpose other than washing hands. COS- Manager removed scrubber from hand sink.

Observed open box of Baking Soda stored on kitchen shelf. CA: Protect open box of baking soda by storing in container with tight fitting lid. COS- Manager transferred box to container with tight fitting lid.

Food debris observed on meat grinder stored in kitchen. CA: Clean and sanitize meat grinder every 4 hours during period of use. Repeat.

Date mark labeling not present on RTE food cold held in WI. CA: Label RTE food cold held for 24h or more with 7 day discard date.

Observe tongs stored between uses on wall pipe near grill. Repeat.

Metal pans stacked wet after washing.

Damaged gaskets observed on WI cooler and make table.

Missing tile grout observed on floor at dish wash area.

Establishment using incorrect method to sanitize dining tables - one bucket soap/detergent and one bucket sanitizer. CA: Establishment must use approved method to sanitize dining room tables (option is 2 bucket method with both buckets of sanitizer at proper concentration, each with their own cloths to wipe down table surfaces). 2nd Repeat. COS - 2nd bucket made of chlorine sanitizer.

Oil, water, and sauces in working containers at hibachi grill not labeled to identify contents.

No written notification for consumers regarding major food allergens used as ingredients within the establishment. Allergen handout left with owner.

Spoon stored in water at server drink room. COS - Utensil removed from water.

Establishment using incorrect methods to sanitize dining tables - one bucket sanitizer, one soap/detergent. Corrective action (CA): Establishment must use approved method to sanitize tables (one option is 2 bucket method with 2 buckets of sanitizer, each with their own cloth to wipe down surfaces).

Observed wet cloth on prep tables in vegetable prep room, not in wet cloth bucket between uses as required. Cloth relocated to bucket.

Chlorine sanitizer concentration too low in bucket at server room. Sanitizer must be maintained at proper concentration of 50-100 ppm. Bucket remade.

Observed buildup of food debris on can opener. Corrective action (CA): Can openers and other food contact surfaces must be cleaned and sanitizer after each use or every 4 hours if in continuous use. Can opener sanitized.

Observed working containers of sugar and salt with no label to identify contents.

Observed cracked lids of bulk dry goods (flours). Remove from use and replace.

Unisex employee restroom in kitchen does not have a covered trash can as required. Must have lid or cover.

Observed multiple food items in main walk-in cooler and make table store with no cover to protect from contamination. CA: Food must be covered properly when stored unless actively cooling. Covers added to items, COS

Back door has air gap at bottom right side, allowing potential pest entry.

Unisex employee restroom does not have a covered trash can as required.

Paper towel dispenser at cook line hand sink not functional. Corrective action (CA): Repair/replace paper towel dispenser. Paper towels supplied to hand sink.

Observed dry foods in uncovered container and opened bag of flour not resealed or stored in closed container in dry storage. CA: Store food in sealed or covered containers. Foods resealed and placed in covered containers during inspection.

Observed cardboard used as floor mat in server station.

Observed employee drink in reusable bottle with lid and no straw stored on shelf over prep table in main kitchen. Corrective action (CA): Employee drinks in kitchen must be in a single-service disposable cup with lid and straw, stored below and separate from food prep and storage areas. Drink relocated outside of kitchen.

Observed two chemical spray bottles stored with no label to identify contents. CA: Chemical stored in working containers must be labeled with common name. Labels added.

Tongs stored in watermelon container on salad buffet line with handle touching watermelon. Tongs removed; new tongs stored in container with handle out of food.