BLAZING HIBACHI AND WINGS

6-1A: .04(6)(f)Observed cut cabbage in the bottom prep cooler made 6/10/2026, raw cut chicken, raw cut beef, and raw shrimp in the top prep cooler holding temperatures above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The cut cabbage from 6/10/2026 was discarded. The raw cut chicken, raw cut beef, and raw shrimp were moved to the bottom prep cooler to cool to 41F or below.

15A: .05(6)(a)Observed the top prep cooler not holding a temperature of 41F or below.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Could not correct on site. Please correct by 6/18/2026.

1-2A: .03(2)(a)-(n),(p)Observed several violations (including when to wash, bare hand contact, and cold holding) that resulted in an unsatisfactory score due to an overall lack of active managerial control. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: The person-in-charge was trained. Please continue training staff and performing managerial duties. //

2-1B: .03(5)(c)Observed the person-in-charge enter the prep area after handling the register and begin working with cooked wings at the fryer. // Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: The person-in-charge was educated and washed their hands. //

2-1C: .04(4)(a)1,2,3Observed the person-in-charge grab celery with their bare hands to place it on the customer's food plate. // Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: The celery was discarded. //

2-2D: .03(5)(d)Observed CFSM enter the prep area and wash hands at the 4-compartment warewashing sink before working with equipment in the restaurant. // Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: The employee was educated and washed their hands at a designated handwashing sink. //

2-2D: .06(2)(o)Observed person-in-charge discard water that in-use utensils were stored in down the front handwashing sink. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The person-in-charge was educated. The sink was cleaned. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)1. In the top of the prep cooler, observed raw chicken and shrimp behind vegetables. 2. In the bottom of the prep cooler, observed a container of raw shell eggs below above cheese. 3. In the walk-in cooler, observed washed, cut cabbage stored in a container with washed potatoes and a container of raw chicken stored over raw beef. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: The units were reorganized. //

6-1A: .04(6)(f)Observed house-made teriyaki sauce stored next to grill, shredded cabbage under prep cooler, and chopped beef in top of prep cooler with temperatures above 41°F // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The teriyaki sauce and cabbage were cooled to 41°F. The beef was discarded. //

13A: .02(1)(d)The inspection report from May 28, 2026 was not displayed. // 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. (C) Corrective Actions: Please post this inspection report. //

14A: .04(4)(k)Observed in-use spatulas stored in room temperature water. Observed 2x knives stored between prep cooler and prep table. // 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: The utensils were cleaned and sanitized. //

1-2A: .03(2)(a)-(n),(p)Observations: Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(c)Observed an employee not wash their hands while preparing food for the fryer when coming back from the front of the facility.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: The employee washed their hands.//

12B: .03(5)(j)Observed an employee preparing food without a hair restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The employee wore a hair restraint.//

12D: .04(4)(g)Observed a food employee cut unwashed cabbage on the prep table then washed the cut unwashed cabbage in the four compartment sink.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Cabbage was discarded.//

14A: .04(4)(k)Observed plastic bowl containers with no handles being stored in soy sauce buckets in the walk in cooler. 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)

2-2B: .03(5)(k)1&2Observed an employee drink out of a plastic water bottle in the kitchen.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The employee removed themselves from the kitchen and drank out of their water bottle outside of the kitchen.//

2-2D: .06(2)(o)1. Upon inspection, observed two pots and soiled rubber gloves in the handwashing sink by the walk in cooler. 2. A cart with a bowl of flour and a bowl of water with a sifter by the fryer were observed to be in front of the handwashing sink.. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: 1. The items were removed from the handwashing sink.//

4-2B: .05(7)(b)Observed an employee clean the dining room tables using one cloth to clean and sanitize.// Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. Corrective Actions: The employee was educated to either use a two step method of one cloth in sanitizer to clean the tables and a different cloth in sanitizer to sanitize the tables or use a spray bottle filled with sanitizer and paper towels to wipe.//

4-2B: .05(8)(a)Observed multiple cutting boards, knives, and bowls not being sanitized in the three compartment sink.// Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: The items were rewashed, rerinsed and sanitized.//

6-1A: .04(6)(f)Observed a container of shredded lettuce and raw eggs not maintaining a temperature of 41F or below in the bottom of prep cooler.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The container of shredded lettuce and raw eggs were discarded.//

10D: .04(4)(d)Observed multiple sauce and seasoning bottles not labeled with the common name.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: The person in charge (PIC) labeled the sauce and seasoning bottles with their common names.//

12A: .04(4)(q)Observed a bag of carrots, bag and container of onions, and soy sauce bucket on the floor in the walk in cooler.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

12B: .03(5)(h)Observed an employee wearing bracelets while preparing food to be in the fryer.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The employee removed their bracelets.//

10D: .04(4)(d)Observed multiple working containers holding sauces and spices without label showing common name of its contents. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person-in-charge (PIC) had employees label all working containers with common name. //