Hibachi Hub

Observed facility par-cooking raw chicken wings without documentation of pre-approved non-continuous cooking procedure. Advised must cook chicken to minimum 165 degrees F or obtain approval from health authority for non-continuous cooking. CA: Non continuous cooking of food shall be pre-approved and written documentation on pre-approved procedure followed and kept onsite at facility. Must fully cook chicken without pre-approved par-cooking procedure.

Observed buildup on inside of tea dispenser nozzle at front service drink area. Advised to clean tea nozzle. CA: Food contact surfaces shall be kept clean.

Observed raw shrimp being washed in vegetable sink. Advised vegetable sink is for purpose of washing fruits and vegetables only. PIC had employee move raw shrimp. Advised to sanitizer vegetable sink.

Observed raw shell eggs stored above margarine, mayo, and onions. Also observed raw beef stored with hot dogs. COS: PIC moved with proper separation. CA: Store food items according to final cook temp.

Observed food employee rinse strainer at the front-service hand sink. Also observed food employee fill single-service cup with water at the front-service hand sink. Advised PIC A handwashing facility may not be used for purposes other than handwashing. COS: Had food employee cease misuse of the handwash sink.

Observed a plastic container of raw beef cooling tightly covered with lid in the walk-in cooler. Advised PIC on proper cooling methods. COS: PIC removed plastic lid from the plastic container of raw beef.

Observed the most recent inspection report not posted at the drive-thru window. Advised PIC food service establishments with drive-thru windows will post the current inspection report and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Advised PIC to place the top 1/3 of the most recent inspection report at the drive-thru window.

Observed cardboard covering floors throughout the main kitchen area. Advised PIC that materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be smooth, durable, and easily cleanable for areas where food service establishment operations are conducted. Advised PIC to remove cardboard from floors throughout the main kitchen area.

Observed visible light entry at backdoor of facility. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: solid, self-closing, tight-fitting doors.

Observed no hot water in bathroom, can not verify, handle obstructed by bowel. Advised PIC hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Observed absorbent ceiling tiles at bar area, men's and women's bathroom. Advised PIC nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods.