Hibachi Grill & Supreme Buffet

Observed handwashing sink in the main kitchen near the pizza oven with a stainless-steel scrubber stored in it at the beginning of inspection. Observed stainless-steel scrubber stored in handwashing sink in the hibachi area. Observed eating utensil (spoon) and maintenance tool (scraper) stored in the handwashing sink next to 3-compartment sink in warewashing area. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed items from all hand sinks.

Observed food items stored uncovered in reach-in coolers and the walk-in coolers throughout 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 and food employee properly covered all food containers.

Observed facility sanitizing dishes with a chlorine concentration reading at 0ppm at the 3-compartment sink in warewashing area. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Employee properly made new chlorine sanitizer solution reading at a concentration between 50-100ppm.

Observed several prepped foods in containers throughout walk-in cooler held for more than 24 hours lacking datemarking labels. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 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. Person in charge was educated on proper datemarking procedures and datemarking labels were made for the food items held past 24 hours.

Observed rice noodle buckets stored on floor in main kitchen area in front of the grill area. Observed rice noodle box stored on floor in the dry storage area. Observed rice noodle buckets stored on floor in walk in cooler. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Person in charge moved items off the floor.

Observed stainless steel scrubber and maintenance tool stored in the handwashing sink in the warewashing area. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed items from the handwashing sink.

Observed food items stored uncovered in reach-in coolers and the walk-in coolers (produce and meat coolers) in the main kitchen as well as the reach-in cooler in the hibachi 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. Person in charge properly covered all food containers.

Observed ice scoop handle stored directly on top of ice at the drink machine in drink prep area across from dry storage area. Observed container of rice with scoop handle stored directly on top of food in the main kitchen next to rice cooking station. 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 removed scoops from ice bin and rice container.

Observed facility lacking a Certified Food Safety Manager. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Person in charge reached out to ServSafe to get a copy of their CFSM certificate. Priority foundation item must be corrected within 10 calendar days.

Observed handwashing sinks in the main kitchen near cooking area with gloves and a pan stored in it. Observed dish scrub stored in the handwashing sink in the hibachi area. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed items from hand sinks.

Observed containers of sauce stored uncovered on prep table in main kitchen. Observed containers of pasta, raw chicken, onions, various sauces, and shredded lettuce stored uncovered in the reach-in coolers located in 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 properly covered food containers.

Observed raw shrimp stored above cooked crab, cooked scallop, and cooked shrimp in the reach in cooler in the main kitchen. Observed raw chicken stored above raw beef in the reach in cooler in the hibachi area. 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.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(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; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Person in charge placed food items in the correct storage order.

Observed containers of wontons, onions, sweet and sour chicken, sauce, and garlic bread stored uncovered in the reach-in coolers in the main kitchen. Observed container of cucumbers stored uncovered in the produce walk-in cooler in 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. Food employees properly covered all food items.

Observed sliced sausage stored next to raw fish in the reach-in cooler located in the main kitchen area across from the fryers. Observed raw chicken stored over raw beef in the reach-in cooler in the Hibachi area. Observed raw beef stored on top of fully cooked mussels in walk-in cooler 1 in the main kitchen area. Observed raw chicken stored over fully cooked mussels in walk-in cooler 2 in the main kitchen area. 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.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(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; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

The PIC rearranged TCS food items based on their minimum cook temps in both walk-in coolers and reach-in coolers throughout the main kitchen and Hibachi area.

Observed no hand-drying provisions at the handwashing sink located on the wall next across from the ovens in the main kitchen area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf The PIC had food employees add hand-drying provisions to the handwashing sink.

Observed several TCS food items throughout the main kitchen uncovered in the reach-in coolers, the walk-in coolers, and walk-in freezers not protected from overhead contamination. 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. The PIC had food employees cover items to protect from overhead contamination.

Observed facility lacking an irreversible registering temperature indicator for hot water sanitizing dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Must correct within 10 calendar days.