Food Inspections

HIBACHI BUFFET

Inpection Notes

Violation of Code: [511-6-1.03(2)(a)-(l)(n)(o)] Pic failed in his responsibility to monitor cold holding. hot holding and separating and protecting TCS foods. Pic lacks effective active managerial control of Food borne illness rick factors and public Health interventions. It is recommended that the Pic receive further training on his role in enforcing Active Managerial control. Pic was educated on all the violations cited. New Violation. cos Corrected On-Site. New Violation. 2-2D Violation of Code: [511-6-1.06(2)(c)] No paper towels at the hand-sink in hibachi prep area. No paper towels at server station hand-sink nearest restrooms. Each hand-sink shall be provided with a hand drying provision. COS: Paper towels placed at both hand-sinks. Corrected On-Site. New Violation. 4-1A Violation of Code: [511-6-1.04(4)(c)] Observed raw beef steaks, and raw beef burritos/tacos stored above ready-to-eat yum-yum sauce and soy sauce located in a merchandiser cooler in the hibachi area. Ready to eat food should be stored above raw foods and foods should be stored based on final cooking temperature to prevent possible cross contamination. COS: Yum-yum sauce and soy sauce were rearranged to be on top of raw beef steaks and raw beef burritos/tacos to avoid possible contamination. Corrected On-Site. Repeat Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Observed sliced tomatoes being held at 60 degrees F in an ice bath. Observed cut lettuce being held at 57 - 62F in an ice bath. Time/temperature Controlled for Safety foods must be cold held at a temperature of 41F or lower. COS: employee voluntarily discarded tomatoes and lettuce. Corrected On-Site. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Observed garlic in oil out at room temperature at 65 Degrees Fahrenheit. Ensure all TCS food items are cold held at temperatures of 41 Degrees Fahrenheit or below. PIC voluntarily discarded the Garlic in oil during the inspection. New Violation. cos Corrected On-Site. New Violation. 6-1B Violation of Code: [511-6-1.04(6)(f)] Observed clams being hot held at 120 degrees F. Observed pork dumplings being hot held at 102F. Time/temperature Controlled for Safety foods must be hot held at 135F or above. COS: employee voluntarily discarded clams and dumplings. Corrected On-Site. New Violation. Violation of Code: [511-6-1.04(4)(d)] Observed various bottles stored in the hibachi prep area without labels stating the common name or what the item is. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking coils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Food containers and bottles should be labeled of what it is to prevent possible contamination. New Violation. 18 Violation of Code: [511-6-1.07(5)(k)] Observed roaches crawling from behind soap dispenser next to hand washing station. All food service establishments should have a licensed pest control to prevent insects/rodent entry. New Violation.

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