Japaneck Frank Hibachi Cusine

[Base of Operation: Observed cooked rice for sushi held on time with no time sheet stored at 114F. Food items held on time should be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Rice discarded during inspection.]

Observed expired food safety manager certification posted. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

[Base of Operation: Observed black build up on soda nozzles. Food-contact surfaces should be cleaned frequently to minimize accumulation.]

[Base of Operation: Observed wiping clothes stored in sanitizer not reaching minimum chemical concentrations. Wiping cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at an adequate concentration. PIC remade sanitizer during inspection.]

(Permanent Restaurant Violation) Observed multiple temperature controlled for safety items held above 41F in reach-in cooler including spicy tuna at 46F and crab meat at 46F. Items shall be held at 41F or below for safety. Owner discarded items during inspection.

Observed two lighters stored in box of soy sauce packets. Chemicals shall be stored separate from consumer food to prevent contamination. Owner relocated lighters during inspection.

(Violation Mobile Unit) Observed employee adjust trash bag in trash can and go directly back to cooking without changing gloves and washing hands. Employees shall wash hands and change gloves during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.

(Permanent Restaurant/Base of Operation Violation) Observed multiple temperature controlled for safety items held above 41F in reach-in cooler including spicy tuna at 46F and crab meat at 46F. Items shall be held at 41F or below for safety. Owner discarded items during inspection.

(Violation Mobile Unit) Observed no soap at handwash sink on mobile unit. No soap available for refilling purposes. Soap shall be made available at handwash sink.

(Violation Mobile Unit) Observed cutting board and container of water sitting in and across handwash sink on mobile unit. Handwash sinks shall be used for handwashing only. Cutting board and water relocated during inspection.

(Violation Mobile Unit) Observed temperature controlled for safety items being held in reach-in cooler not adequately cooled for proper storage. Unit shall be on and cooled before storing items for transport.

(Violation Mobile Unit) Observed sauce stored in non-commercial grade cooler. Sauces relocated to commercial reach-in cooler during inspection.

(Violation Mobile Unit) Observed box of single-serve containers stored on the floor during inspection. Items shall be stored 6in. off the floor to prevent contamination. Box of single-serve relocated during inspection.

(Violation Mobile Unit) Observed single-serve items not stored in a manner so that contamination of food-and lip-contact surfaces is prevented. Items repositioned to prevent contamination.

(Violation at base of operation.) Multiple bulk containers of food without date labels and wrapped fish. Date labels added during inspection.

(Violation at base of operation. Observed shrimp thawing in meat sink not under running water. Water turned on during inspection.)

(Violation base of Operation) Observed employee use handwashing sink to rinse out rag. Employee placed rag in sanitizing solution.

(Violation at base of operation) Need to add consume advisory to digital menu board and paper menu for raw and undercooked menu items.

(Violation at base of operation) Multiple bulk containers of food without date labels. Date labels added during inspection.

(Violation at base of operation) Observed employee phone on food prep surface and employee bike gear stored over dry goods.