Hibachi Express

Observed the inspection report posted was from 6/4/25. 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. Keep the most current inspection posted at all times.

Observed in-use tongs with their handles touching raw chicken. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Move utensils so they aren't touching the chicken or food items.

Observed raw scallops above sauces and raw fish stored above cut vegetables inside the walk in cooler. Also observed raw shelled eggs stored over diced onions inside the front reach in cooler. Food shall be protected from cross contamination by separating raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw animal food like eggs from fruits and vegetables. Employee relocated the items to correct location, food storage poster posted on walk in cooler door to follow.

Observed no written allergen notification at the facility. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Provided person in charge with an allergen notification template. Post an allergen notification.

Observed the in-use utensils with the handle directly touching the cooked lo mein noodles and the raw chicken stored inside the prep cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Corrected on Site (COS): The PIC removed the utensils from the raw chicken and the lo mein noodles container.

Observed the in-use utensils with the handle directly touching the cooked lo meing and raw chicken stored inside the prep top cooler. Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. COS: The PIC removed the utensils and stored them properly.

Observed an employee beverage stored on the prep table without a straw. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. Employee discarded the beverage.

Observed employee rinse off utensils at the front hand washing sink. A handwashing facility may not be used for purposes other than handwashing. Handwashing sink are for hand hand washing only, train staff on proper usage.

Observed numerous bags of bulk food items:rice, batter mix etc. stored uncovered in different areas of the main kitchen. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge covered the containers.

Observed cooked lo mein noodles and cooked general chicken inside the walk in cooler not date marked. . Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Train staff on proper date marking procedures.

Observed unlabeled chemical bottle beneath the three compartment sink. 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. Employee labeled the bottle.

Observed two bottles of different medications stored next to container of sauces on the counter. Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. Employee removed the medicine bottles.

Observed the restroom's door not closing completely. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Repair or replace the door self closed.

Observed a bowl of raw chicken being stored in the Walk-in cooler above ready TCS ready to eat foods. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from 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. Employee moved chicken to the bottom shelf.

Observed a bin of cooked lo mein noodles in the Reach-in cooler and the walk-in cooler without proper date marking. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee date marked the container.

Observed several Time/Temperature Control for Safety (TCS) foods above 41 F inside of the prep cooler. Also, observed raw shell eggs stored underneath the grill top above 41 F. The ambient air temperature inside the prep cooler at 55 F. All cold hold TCS foods must be 41 F or below. Corrected on Site (COS): Foods held more than 4 hours discarded. Foods held for less than 4 hours were moved to the walk-in cooler to cool down to 41 F or below. Call a reputable company to repair the prep cooler. The ambient air temperature must be 41 F or below (recommend between 37-38 F).

Observed the screen door having a gap at the top of the door while the main door was open during the inspection today. outer openings of a food service establishment shall be protected against the entry of insects and rodents by (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Adjust/repair the screen door to eliminate the gap at the top of the door. If not able to adjust/repair the door, the main door must be closed at all times.

Observed no thermometers stored inside of the cold hold units at the establishment. Thermometers shall be located inside all cold-hold units to measure the air temperature in the warmest part of a mechanically refrigerated unit. Purchase thermometers to place inside the cold hold units.