Bull's Hibachi Express

observed bowl of salad sitting on top of bowl of raw beef observed uncovered bowl of raw shrimp stored next to bowl of uncovered raw vegetables observed eggs stored next to bowl of vegetables

observed several containers of food stored uncovered

observed buildup of black substance inside of ice machine.

Observed several items stored uncovered (crab wontons in freezer, onions in walk-in cooler, shrimp near fryer, containers with flour, dry seasonings). All items should be covered in between use.

Observed uncovered employee drinks on top of prep cooler near front grill and on prep table next to sauces on front prep table. Observed uncovered employee drink on prep table in rear kitchen area. All drinks should be covered, used with straw and limited to non-food prep areas.

Observed several food items in walk-in, freezer and front salad cooler stored uncovered. All items should be covered in between use.

No consistant date marking procedure.

Observed forks, soup spoons not stored with handles up on bottom rack near soup. Utensils should be stored with handles up to prevent contamination of food/lip contact surfaces.

Observed boxes of single-service items (trays, paper products) stored on floor in downstairs dry storage area

Observed food debris, grease buildup on sides of fryer, front venthood and clear panel in front of front grill. Observed soiled cardboard boxes on rack under front grilled.

Observe pre-prepped items being stored in coolers with no date or time of preparation, or discard date. No records or argument were provided at the time of inspection.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

Observed multiple wiping cloths left out on prep top surfaces and cutting boards.

When corrected towels were thrown in large 5gal bucket with dirty water, no sanitizing solution was detected.

Towels should be returned to sanitizing solution after use, and properly discarded or stored to be laundered.

Violation Code Reference 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed build grease and debris up on door handles and cooler door seals.

Clean and inspect daily.

Violation Code Reference 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed buildup or debris on floor under equipment in hard to see and reach areas.

Inspect all surface areas daily and repair, clean, and sanitize daily.

Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed containers of cut vegetables in walk-in cooler stored uncovered and stacked upon each other.

Observed uncovered pre-prepped chicken (raw). Violation Code Reference:

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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;

Observed buildup or debris on floor under equipment in hard to see and reach areas.

Inspect all surface areas daily and repair, clean, and sanitize daily.

Violation Code Reference:

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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;

Observed cabbage stored directly in contact with floor. PIC was retrained and directed to fix the violation. Corrected on site. Violation Code Reference 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 , properly stored and handled at all times.

Observed pre-prepped foods in coolers, in secondary containers, with no labels or identification. All food items taken out of its original packaging should be properly labeled and protected and separated. Violation Code Reference 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food.

A "LIVE" Roach observed in front of walking cooler outside on the floor of kitchen.

Violation Code Reference 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed utility sink not draining and nearly overflowing with grey water.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.