HIBACHI GRILL AND SUPREME BUFFETT

6-1C: .04(6)(d)Observed multiple items cooling for longer than 6 hours that were not at 41F or below. 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 items cooling in large, closed containers, that were not able to cool within 6 hour time frame. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Items were discarded. New cooling methods were discussed.

14B: .05(10)(e) 1,2,4Observed multiple pans stacked while wet to dry. 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 allow air drying.

1-2A: Person in charge was not practicing active managerial control resulting in multiple risk factor violations. 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)

2-2B: .03(5)(j)1&2Employee drinking from reusable cup in kitchen. Opened water bottles stored above prep sinks in kitchen. Opened water bottle and tortillas above food in stand up cooler in hibachi area. 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: Drinks discarded.

12A: .04(4)(q)Observed noodles, two opened containers of liquid butter, open container of oil, and an opened container of seasoning stored on floor. 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) Corrective Actions: Foods placed off of floor at least 6 inches.

12C: .04(4)(m)Observed at least 5 chlorine sanitizer solutions with wiping cloths inside below 50ppm. 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: Solutions made to the effective concentration(50ppm-100ppm).

15C: .05(7)(d)Old stickers remaining on clean pans and utensils. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Stickers removed, utensils cleaned and sanitized again.

2-2D: .06(2)(o)Knives in handsink next ovens/fryers. Food debris, gloves, and cutting board in handwashing sink by back prep sink area. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Items removed. Sinks cleaned and sanitized.

3-1C: .04(1)Observed eight dented cans. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Cans discarded.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw salmon above radish and raw tuna above ready to eat crab in sushi cooler. Raw chicken above raw fish in walk in cooler. Raw fish above ready to eat pizza in walk in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, 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) 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: Foods rearranged.

4-2B: .05(7)(a)1Food debris observed on pans stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Pans cleaned and sanitized again.

6-1D: .04(6)(i)Sushi rice in container at sushi area not labeled with times. Sushi rice in back of kitchen preparing for time control already below 135F and not yet labeled. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Both sushi rice labeled with time started once below 135F.

8-2B: .07(6)(b)Three spray bottles not labeled with common name of chemical. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Bottles labeled.

10D: .04(4)(d)Several working containers with foods not easily recognizable that did not have labels with name such as sugar, teriyaki sauce, soy sauce, liquid butters. 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: Labels added to containers.

11C: .04(6)(c)Large container of chicken thawing at room temperature in back prep area. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Placed in walk in cooler.

2-2D: .06(2)(o)Hose and gloves being stored in handwashing sink next to seafood sink. // Handwashing sink in warewashing area blocked by trashcan and mops and with gloves stored inside. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items removed from sinks. Sink in warewash area now accessible.

12A: .04(4)(t)Macaroni noodles in seafood sink with shrimp in the adjacent bowl. During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: Macaroni moved to vegetable sink.

4-2B: .05(6)(n)Dishes actively being sanitized in chlorine sanitizer observed below 50ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: New solution made.

12C: .04(4)(m)Observed multiple wiping cloths being stored on prep counters throughout kitchen. 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: Cloths were moved to sanitizer buckets.

12D: .04(4)(g)Observed employee cutting avocados with stickers still on. 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: Avocados were discarded.

14A: .04(4)(k)Observed cups being used as scoops in sauce containers. Observed rice scoops being stored in water below 135F. 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 running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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: Cups were removed. Rice scoops were recleaned and sanitized, and placed in clean, dry, container.

17D: .07(4)(b)Observed multiple employee items stored on and above prep counters 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: Items were moved to lower shelving.

18: .07(5)(l)Observed dead roaches in water heater area. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C) Corrective Actions: Roaches were discarded.

2-2B: .03(5)(j)1&2Observed open water bottles in and above food prep areas. 4th consecutive violation on routine inspection. 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: Water bottles were discarded.

2-2D: .06(2)(o)Observed multiple items being stored in handwashing sink. Second consecutive violation on routine inspection. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Items were removed from handwashing sink.

4-1A: .04(4)(n)1Employee was observed touching hair with gloves then touching clean utensils without changing them. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee washed hands and put new gloves on. Utensils were replaced with clean ones.

10D: .04(7)(b)Observed imitation crab being presented as crab and swai being presented as whiting fish. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C) Corrective Actions: Label was changed to present the crab as imitation crab and swai as baked fish.

15C: .05(7)(a)2,3Observed multiple clean pans with sticker residue on the outside. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Pans were washed and sanitized.

4-2B: .05(7)(a)1Roach smashed between soda nozzle and drink machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Soda nozzle and machine cleaned and sanitized.

8-2B: .07(6)(g)Observed chlorine sanitizer in three-compartment sink at too high of a concentration. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade.

15C: .05(7)(a)2,3Observed multiple pans stored as clean with sticker residue still on nonfood-contact surface. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Pans were recleaned and sanitized, and sticker residue removed.

2-1B: .03(5)(b)Employee rinsed without soap and proceeded to handle food. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P) Corrective Actions: Food was discarded. Employee washed with soap.

2-1C: .04(4)(a)1,2,3Employee handling avocado with barehand. 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: Avocado discarded.

2-2B: .03(5)(j)1&2Opened Fanta bottle above food on dry storage shelf. Opened employee bottles and can sitting on prep surfaces in sushi area. 3rd consecutive violation on routine inspection. 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: Drinks moved to designated area.

2-2D: .03(5)(d)Employee washed hands in prep sink. 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: Employee rewashed hands in handsink.

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

6-1C: .04(6)(d)Several containers of cut watermelon, honey dew, and cantaloupe cooling in glass door cooler that was not at 41F. See temp log. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Food moved to working cooler.

8-2B: .07(6)(b)All sanitizer buckets not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)

15A: .05(6)(a)Sushi cooler, reach in cooler in back kitchen, and large glass door not maintaining 41F. See temp log. 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)