SUMO HIBACHI & WINGS

14A: .04(4)(k)Observed multiple in-use utensils stored in a container of room temperature/still water. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC (Person in Charge) washed and sanitized the utensils and stored them in a clean/dry container.

18: .07(2)(m)Observed back door propped open at the start of the inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Employee closed the back door.

4-2B: .05(7)(a)1Observed drink machine nozzles with an accumulation of a black mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC cleaned and sanitized the drink machine nozzles.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding in the prep cooler above 41°F (see temp log). SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge (PIC) placed the time/temperature control for safety foods in the walk-in cooler to cool down, as they had been cold-held improperly in the prep cooler for less than 4 hours.

13A: .07(3)(d)Observed no handwashing signage in the restroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)

15A: .05(6)(a)Observed prep cooler unable to maintain a temperature below 41F (see temp log). SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15B: .05(3)(h),(i)Observed facility without Quat test strips for the sanitizer bottle. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

15C: .05(7)(d)Observed vents above the fryers/hibachi station with grease and food debris dripping down. Also observed an accumulation of food debris on the back/side wall of the hibachi station. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

6-1C: .04(6)(d)Observed cooked rice that did not cool to 70F in 2 hours. Observed cut cabbage that was not cooling at a rate fast enough to reach 41F in 4 hours. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). Corrective Actions: Rice was discarded. Bags of ice were placed on cabbage.

11A: .04(6)(e)Observed large amount of cooked rice cooling in a large plastic container. Observed large amount of cut cabbage cooling in large plastic container inside of a frequently opened prep cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was reminded of proper cooling methods such as using ice baths, portioning foods into smaller amounts, and not cooling foods in frequently opened prep coolers.

12C: .04(4)(m)Observed wiping cloth used to wipe down prep surface not stored in a sanitizing solution. Observed wiping cloths stored in chlorine sanitizer solution that was below the minimum required concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge discontinued using the wiping cloth and placed it in a location to be laundered. Sanitizer was remade to proper concentration.