HIBACHI BUFFET

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw eggs being stored above ready-to-eat dumplings in reach-in cooler. Observed raw beef being stored above ready-to-eat mac and cheese in reach in cooler. Observed raw chicken thawing in same sink as 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: Items were moved to respective storage locations. Raw beef was discarded.

4-2B: .05(7)(a)1Observed mold-like accumulation in interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

12A: .04(4)(u)Observed multiple sauces, garlic, cilantro, and green onions on self service bar being stored under inadequate sneeze guard. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. (P) Corrective Actions: Items were removed from self service bar.

15C: .05(7)(d)An accumulation of debris was observed on non-food-contact surfaces. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

17D: .07(4)(b)Observed employee drinks, phone chargers, and sauces being stored with food in multiple cabinets and prep coolers throughout kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Drinks were discarded.

10D: .04(4)(d)Observed multiple sauce bottles (teriyaki, soy, cooking wine, yum yum, margarine) without labels. 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: Items were labeled.

14B: .05(10)(e) 1,2,4Observed multiple pans stacked while wet to dry. SECOND CONSECUTIVE VIOLATION Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans were spaced to air dry.

2-2B: .03(5)(j)1&2Observed multiple employee drinks in open cups stored on prep tables. 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: Lids were placed on drinks.

5-1A: .04(5)(a)Observed chicken not cooked to the proper temperature. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory. (P) Corrective Actions: Chicken was discarded.

12A: .04(4)(u)Facility replaced sneeze shields. New sneeze shields do not have protection on sides. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to prevent contamination from coughing or sneezing. (P)

15A: .05(6)(a)Outdoor walk-in cooler is not at a temperature to hold foods at 41F or below. 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)Chlorine test strips in use in facility are expired. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

16B: .06(2)(r)Observed large leak in seafood sink. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

6-1C: .04(6)(d)Observed multiple containers of cooked chicken and pigs feet cooling for longer than 2 hours that were still above 70F. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Items were discarded.

11A: .04(6)(e)Observed multiple containers of chicken and pigs feet cooling at room temperature in large plastic containers stacked on top of each other. 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 coached on proper cooling methods, and items were discarded.

12B: .03(5)(i)Observed multiple employees handling food without hair restraints. 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: Employees put on hats.

12C: .04(4)(m)Observed wiping cloths being stored in multiple sanitizer buckets with too low of a 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: Sanitizers were remade to proper concentration.

17D: .07(4)(b)Observed multiple employee drinks, food items, and phones stored above or on prep counters. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee items were moved to lower shelving.