HIBACHI

6-1C: .04(6)(d)Two bags of rice had been cooling since yesterday and measured 44°F and 45°F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Employee discarded the foods.

6-1C: .04(6)(d)Rice cooling for two hours temped 104F. 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: The food was discarded.

8-2B: .07(6)(e)Chlorine wiping cloth container above 200 ppm. 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: The container was adjusted to 100 ppm.

8-2B: .07(6)(d)Pesticides intended for residential use in the facility. Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P) Corrective Actions: The containers were discarded.

8-2B: .07(6)(b)Sanitizer container, detergent, and degreaser without common names. 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: The containers were labeled.