HIBACHI EXPRESS

Observed handwashing sink in the main kitchen lacking handwashing cleanser. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Handwashing soap dispenser bottle was placed at the handwashing sink.

Observed bowl of shrimp thawing on the drainboard of the 3-compartment sink without running water. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Person in charge placed shrimp bowl under running water, fully submerged.

Observed scoops with handles stored directly on top of food in the scallops and shrimp container in the reach in cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. Person in charge placed scoops with handles above the top of the food.

Observed facility using cardboard as mats in the main kitchen next to grill. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted;

2. Closely woven and easily cleanable carpet for carpeted areas; and

3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. Person in charge discarded cardboard mats.

Observed several time/temperature control for safety food reaching temperatures greater than 41*F in the prep top/reach in cooler across from the grill. (See Temperature Log). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge stated items were not past the 4-hour cool down time and placed in the reach-in freezer.

Observed several time/temperature control for safety food reaching temperatures greater than 41F in the prep top/reach in cooler across from the grill. (See Temperature Log). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge placed items in the reach-in freezer to cool down to 41F.

Observed handwashing sink in main kitchen area not reaching adequate temperature. Observed hand sink reaching 74*F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF through a mixing valve or combination faucet. Owner stated a new water heater will be purchased soon and will send specification sheets to Health Authority prior to purchase for approval. Must correct violation within 10 calendar days.

Observed drink machine nozzles in main kitchen with black residue buildup. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Person in charge placed all nozzles in container of bleach water for sanitizing.

Observed raw beef thawing in sitting water in the three-compartment sink. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Person in charge placed raw beef to thaw completely submerged under running water.

Observed several buckets holding soy sauce stored on the floor in various places throughout the main kitchen. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor.

Person in charge directed food employees to store buckets on pallets in the main kitchen area.

Observed dumplings, chicken egg rolls, vegetable egg rolls, and fried chicken stored uncovered in reach-in freezer in main kitchen area. 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;(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. Person in charge covered food items.

Observed two boxes of single-use cups and two boxes of to-go containers stored on floor of storage room located next to dining area. Except as specified in paragraph 4. of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. Person in charge placed single-use articles on storage rack off the floor.

Observed employee touch cell phone then return to slicing raw beef without washing hands. Food employees shall clean their hands after engaging in other activities that contaminate the hands. PIC educated employee on when to wash hands.

Observed two bottles of oven cleaner 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. PIC labeled spray bottles.

Observed swai and scallops thawing in a container on the drain boards of the three-compartment sink. Time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F or less; or completely submerged under running water at a water temperature of 70°F or below; or as part of the cooking process. PIC placed the Swai in the prep top cooler and the scallops in the walk-in cooler.