Ninja Hibachi and Sushi

The final cook temp of diced cooked chicken measured 155F. The inspector noted a thermometer was not available and line cook and was unaware. Cook was educated on final cook times for several proteins. Aforementioned chicken was discarded.

Several TCS ready to eat food items that were prepared or opened 24 hrs or greater prior to the inspection were not datemarked. The person in charge datemarked or discarded aforementioned items.

Employee personal medication stored next to and above ready to eat and raw food items stored within wok station two door stand up cooler. Employee relocated medication to an approved area.

Several pounds of raw shrimp were observed being thawed in the meat sink without running water.

Several unopened vacuum packaged portions of tuna were thawing in the sushi cooler. Educated operator to insure all vacuum packed fish is removed from original packaging before thawing.

Thermometer was not readily available on the cook line.

Observed nonfood-grade cardboard boxes were used for food storage throughout the kitchen.

Nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling that require frequent cleaning are not constructed of corrosion resistant, nonabsorbent, and smooth materials.

Employee at grill handling raw beef, chicken with gloved hand fail to wash his hands and change gloves before plating food order and handling utensils at rice station. Person-in-charge(PIC) must ensure all staff are properly trained on proper food handling procedures. PIC corrected employee on-site as requested. On-going training and correction is required.

Observed several pounds of raw shrimp being thawed in the produce sink. Produce sink must only be used to wash produce(vegetables, salad ingredients) When shrimp is removed, sink must be thoroughly cleaned and sanitized before using for any produce(Note: Inspection was during service time and staff could not complete task at time without compromising dinner service).