Hibachi Express

Basic - Bowl or other container with no handle used to dispense food. Observed a metal bowl with no handle used as a scoop for raw chicken in the walk in cooler. The operator removed the bowl from the chicken. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened employee beverage container stored on a shelf near bagged flour in the kitchen. The operator discarded the beverage. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on top of the reach in cooler on the cook line. The cell phone was properly stored. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 82F standing water on the cook line. The operator properly stored the utensils. **Corrected On-Site**

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. The operator discarded the bleach and detergent solution. **Corrected On-Site**

High Priority - Raw animal food stored over or with unwashed produce. Observed beef stored over unwashed cucumbers in the walk in cooler. The operator properly stored the raw beef. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cut vegetables in the walk in cooler. The operator properly stored the raw shrimp. Observed raw shrimp stored over vegetable spring rolls in the reach in cooler on the cook line. The operator properly stored the raw shrimp. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (61F - Cold Holding) on the cook expo line. The operator stated the noodles had been held for approximately 1 hour. Observed cooked rice (54F - Cold Holding) in the kitchen. The operator stated the rice had been held for approximately 30 minutes. Observed cooked pork dumplings (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the dumplings had been held for approximately 1.5 hours. The operator placed the above foods in the walk in cooler. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (101F - Hot Holding); cooked chicken (108F - Hot Holding) on the cook line. The operator stated the potentially hazardous foods had been held for approximately 30 minutes. The operator voluntarily discarded the above foods. **Corrected On-Site** **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for sushi rice and tapioca boba tea pearls. The operator was emailed a time as public health control form.