Hibachi Express

Inspector notes: Observed raw steak, raw shrimp, raw scallops, lo mein, cooked sweet and sour chicken and cabbage to all have cold-holding temperatures above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC voluntarily discarded all food items. See temperature log for details.

Inspector notes: Upon entering the walk-in cooler unit, EHS observed boxes of ready-to-eat food being stored next to boxes of raw chicken. EHS also observed bin of raw chicken being stored in between raw shrimp and raw beef. Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged...

Inspector notes: Observed bowls without handles being used to dispense various foods in the prep top cooler. Food employees shall use suitable utensils with handles to dispense food with bare hands. Corrective Actions: PIC immediately obtained scoops with handles to dispense food from the prep top cooler.

Inspector notes: Observed bowls without handles being used to dispense various foods in the prep top cooler. Food employees shall use suitable utensils with handles to dispense food with bare hands. Corrective Actions: PIC immediately obtained scoops with handles to dispense food from the prep top cooler.

Inspector notes: Observed several food items (lo mien, cabbage and cooked chicken) to be cooling with no effective cooling method. Also observed several food items in walk-in cooler to be cooling while tightly covered. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold...

Inspector notes: Observed several food items (shrimp, lo mien, scallops) to be cooling with no effective cooling method. Also observed several food items in walk-in cooler to be cooling while tightly covered. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding eq...

Inspector notes: Observed wiping cloths left out on prep top cooler, in addition to the side of the grill. When not in use, wiping cloths must be stored submerged in a chemical sanitizing solution to prevent microbial growth. COS: PIC moved all wiping cloths into dirty laundry collection and placed clean cloths into a bucket of sanitizer.

Inspector notes: Observed hand sink, located in the grill prep area, to be leaking when not in use. All physical facilities shall be maintained in good repair. PIC to get sink fixed in 10 days time.

Inspector notes: Observed employee restroom sink to not be attached to the wall and the tiles in the walk-in freezer to be broken. All physical facilities shall be maintained in good repair. PIC to have sink re-caulked and to put in a work order for the freezer floor in 10 days time.

Inspector notes: Observed mold on the walls of the walk-in cooler and on the shelves. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to clean the walls and shelves in 10 days time.

Inspector notes: Observed cell phones and a yeti cup on surfaces where food prep would occur. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC voluntarily removed itmes.