Food Inspections

HIBACHI BUFFET

Inpection Notes

Pic failed in his duties to monitor hand washing accessibility, Receiving foods at the right temperature, Food in good condition, Time as a public Health control and proper date marking. It is recommended that the Pic receive more training on food safety. Pic was educated on all these risk factor violations. New Violation. cos. Corrected On-Site. New Violation. 2-2D Violation of Code: [511-6-1.06(2)(o)] Observed a the hand sink located in the sushi/hibachi area with a cutting board stored on top of the hand sink blocking employees from being able to wash their hands. Also observed an employee using the same sink to scrub and wash a cutting board. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions COS: Manager had the employee removed the cutting from the hand washing area and move it to the 3-compartment sink area located in the main kitchen. Corrected On-Site. New Violation. 3-1B Violation of Code: [511-6-1.04(3)(a)] Observed baking cheese delivered at a temperature of 47F. PIC was willing to accept the food item until the health inspector instructed the PIC to refuse the delivery. PIC returned the food item to the supplier who removed it from the establishment. 1. Except as specified in paragraph 2 of this subsection, refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. Corrected On-Site. New Violation. 3-1C Violation of Code: [511-6-1.04(1)] Observed 6 aluminum dented cans and 2 plastic damaged/dented containers: 2 Black olives cans, 4 tomato cans, and 2 plastic containers stored among other unadulterated cans and containers. Food should be stored safe, unadulterated, and honestly presented. COS: All damaged containers were either discarded or stored away from undented cans. Corrected On-Site. New Violation. Violation of Code: [511-6-1.04(6)(i)] Food on hot buffet line, salad bar, and sushi bar being held using Time as a Public Health Control. Observed all food on hot buffet line, salad bar, and sushi bar marked 10:30 - 2:30 being held past 2:30. Establishment has a written procedure that states food on hot buffet, salad, and sushi bars is to be discarded after 4 hours. Establishment uses a color coded system for marking their food in order to use TPHC. The system uses black marker on the sneeze guard for 10:30AM - 2:30PM. Blue for 2:30PM - 6:30PM. Yellow for 6:30 - 10:30PM. All foods on all buffet lines were marked with black marker at time of inspection. See attached written procedure for the establishment. Also observed the sushi rice located in the sushi prep area without a label of what time the rice is to be discarded. PIC stated rice was just cooked and prepped with vinegar approximately 10mins ago. COS: PIC voluntarily discarded all food on all buffet lines during inspection. PIC added a time sticker with a 3:30 discard time to the sushi rice warmer. Inspectors witnessed food still on the buffet line after the discard time of 2:30. Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(g)] Observed cooked chicken for sweet and sour in walk in cooler date marked with a cook date of September 30. 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. PIC voluntarily discarded chicken during the inspection. Corrected On-Site. New Violation. 12C Violation of Code: [511-6-1.04(4)(m)] Observed multiple wet sanitizing cloths stored around the sushi prep area on prep top tables, and on the storage racks beneath prep top areas. 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) COS: All sanitizing wiping clothes were removed from the area and stored in sanitizing buckets accordingly. Corrected On-Site. New Violation. Remarks Server station chlorine sanitizer bucket 75ppm chlorine. 3 compartment sink main kitchen chlorine sanitizer 100ppm. Main kitchen dish machine wash temperature 155F. Chlorine sanitizer 100ppm. Main kitchen hand sink 110F.

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