EXTREME TERIYAKI GRILL EXPRESS

Observed multiple containers of food stored in walk in cooler uncovered. CA: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC covered the food items with a lid.

Observed residential Lysol chemicals for cleaning and sanitizing being used. CA: Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. COS: PIC made a sanitizing bucket with bleach for the main kitchen and front food service.

Observed multiple dishes and equipment wet stack clean above the 3 compartment sink. CA: 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. PIC rewashed and sanitized the positioned dishes for adequate draining to be air dried.

Observed the facility have no procedures to cleanup for diarrheal and vomit incidents. CA:A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: PIC was provided a written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus in the event of vomit and diarrheal events in the establishment.

Observed residential Lysol chemicals for cleaning and sanitizing being used. CA: Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. COS: PIC went to local Walmart and purchased EPA registered disinfectant for cleaning and sanitizing of equipment and utensils.

Observed no procedures for cleanup of vomiting and diarrheal events. CA. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS PIC completed written procedures for cleanup using EPA registered disinfectant.

Observed inspection report from 2022 displayed upon entry with the most recent inspection being 2023. CA. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS. The old inspection report was removed and replaced with the most recent inspection report.

Observed raw shell eggs stored directly next to sauces in walk in cooler. Observed raw shrimp stored directly next to cut cabbage mixture. observed raw chicken stored directly next to raw beef in reach in drawer.

COS: PIC arranged to proper storage order

Observed Crab ragoon and egg rolls in fryer basket not hot hold above 135F.

COS: PIC dropped items back into fryer.

Observed chlorine is sanitizer water well over the recommended limit of 50-100PPM

COS: Employee emptied bucket and brough to appropriate sanitizer of 50 PPM for chlorine.

Observed raw shrimp stored above cooked noodles in 3 comp sink. COS: PIC moved noodles. advised PIC raw foods should never be above ready to eat foods and noodles shall be cooled in vegetable sink.