Grand Hibachi Buffet, Inc

Observed food stored in the walk-in cooler and reach-in cooler not stored based on internal cook temperatures. Observed raw chicken stored next to raw shrimp and scallops, inside of reach in cooler located at sushi prep station. Observed raw stored next to cooked ribs, salmon and tilapia. COS: Inspector worked with PIC at each area to reorganize the current storage of the food items. CA: Food shall be protected from cross contamination by separating raw animal foods during storage.

Observed food stored in the walk-in cooler and reach-in cooler not stored based on internal cook temperatures. Observed raw fish stored over cooked chicken and vegetables in the reach-in cooler. Observed raw chicken stored over cooked food items in the reach-in cooler. COS by the manager reorganizing the food in the coolers. The manager put the raw meat items below the cooked meat and vegetables. Repeat from previous inspection.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (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,and (II) Cooked ready-to-eat food; and (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.

observed spoon for rice stored in room temperature water in the kitchen area. The water temperature was below 135F See temperature log. COS by removing water. Suggested getting a small crock pot that will keep the water hot or keep in/on a clean container and clean at least every 4 hours. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

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 least every 4 hours.

Observed plastic containers with burn holes and cracked. Manager needs to replace the plastic containers that are broken and/or damaged. Manager stated she will replace the containers as soon as possible.

511-6-1.05(2)(c) - Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces.

1. Multiuse food-contact surfaces shall be:

Smooth; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Free of sharp internal angles, corners, and crevices;

Observed storage issues in all reach in coolers inside of the main kitchen. Observed corn on cobb stored under raw beef and chicken. Observed raw chicken stored next to peppers and carrots. Observed raw chicken stored above shredded cabbage. COS by PIC moving food based on internal cook temperature. Talked to PIC about how to properly store raw food items. Suggested the PIC place labels on the racks in which food should be stored.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. 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.

Observed shrimp and chicken inside of the reach in cooler at the hibachi/sushi bar, not date marked. Observed multiple pans of chicken inside of reach in cooler closest to 3 compartment sink with no date marking. COS: Employee put a green sticky note on all items with appropriate dates.