Hibachi Grill & Supreme Buffet

Inspector notes: Flan and cheese cake, located at the the dessert buffet line were observed held at 54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. -Per interview of staff, flan and cheese cake were placed on the dessert line less than 2 hours prior to this inspection. -Staff moved the flan and cheese cake to the freezer to rapidly cool during this inspection. -Inspector recommended to use a deeper pan instead of shallow pans to keep the food products cold.

Inspector notes: Spatulas observed stored in a splash zone at the Hibachi/Sushi hand-washing sink. -Staff removed the spatulas during this inspection to wash, rinse, and sanitize.

Inspector notes: ROP frozen imitation crab meat was observed held at 60-69 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. -Staff voluntarily disposed of the ROP frozen imitation crab meat during this inspection.

Inspector notes: Rice and sushi, located at the Hibachi/Sushi area were observed held at (50-58) degrees Fahrenheit. Flan and cheesecake, located at the dessert buffet line were observed at (50-54) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. -As TCS foods were out of temperature for less than 4 hours, TCS foods were moved to the walk-in cooler to allow for rapid cooling during this inspection.

Inspector notes: Utensils were observed in the hand-washing sink located in cook-line area. PIC removed items from hand-washing sink at time of inspection. A hand-washing sink must not be used for purposes other than hand washing.

Inspector notes: Two hand-washing sinks in the kitchen were blocked by (carts). Staff removed carts from blocking the hand-washing sinks during this inspection. A hand-washing sink shall be accessible at all times for employee use.

Inspector notes: Food contact surfaces of equipment/utensils (meat grinder/meat processor) was observed with food debris. The food contact surfaces of equipment must be clean to sight and touch. -Staff washed, rinsed, and sanitized the meat grinder/meat processor during this inspection.

Inspector notes: ROP frozen imitation crab meat observed completely thawed with package intact on the counter. ROP imitation crab meat observed at 60-69 degrees Fahrenheit. Frozen ROP seafood products that bear a label “keep frozen” must be completely removed from reduced oxygen packaging. PIC voluntarily disposed of imitation crab meat.

Inspector notes: Foods at the self-service area/buffet lines in the establishment are lacking labels. Foods must be labeled with the common name of the food and a list of ingredients.

Inspector notes: The door to the outside, located in the front entrance, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: Observed metal spatulas stored in splash zone area of hand-washing sink. PIC relocated metal spatulas at time of inspection. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination.

Inspector notes: The non-food contact surfaces of the hood/vent have an accumulation of dust, dirt, food residue, and other debris. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.

Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. By the end of the inspection and after PIC adjusted the dishwasher, the surface temperature was observed at 160 degrees Fahrenheit.

Inspector notes: Some floor tiles in the kitchen and ware-washing area observed in poor repair (cracked/chipped). The physical facilities must be maintained in good repair.

Inspector notes: The foods at the buffet line are lacking labels. Food in the self-service area must be labeled with the common name of the food and allergen associated with the food.

Inspector notes: Some floor tiles in the ware-washing area observed in poor repair. The physical facilities must be maintained in good repair. Tiles shall be repaired or replaced.

Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. -Service was contacted. Establishment will sanitize in the 3 bay sink until dishwasher has been serviced.

Inspector notes: The sushi rolls (tuna, salmon, crab meat) at the sushi case observed held at 50-55 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per interview of staff, sushi rolls were prepared 1 hour prior to this inspection and placed on the case. Proper cold holding temperature reviewed. -TCS foods must be 41 degrees Fahrenheit or below when placed in sushi case for customers to grab. Staff moved the sushi rolls to the walk-in cooler to allow for rapid cooling during this inspection. *Inspector recommended to keep the sushi rolls covered to keep it cold at 41 degrees Fahrenheit or below.

Inspector notes: Establishment is not approved to use time as a control for their sushi rice. Establishment must submit plans to use time as a control and plans must be approved by RIDOH Center for Food Protection. -Application provided to establishment at the time of this inspection.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Mac N Cheese were placed hot in the walk-in cooler in containers greater than four inches deep and covered with a lid. Mac N Cheese observed at 65-67 degrees Fahrenheit. Per interview of staff, mac n cheese were prepared 1.5 hours prior to this inspection. -Proper cooling methods reviewed. Staff removed the covers and portioned mac n cheese onto shallow sheet pans to allow for rapid cooling in the walk-in cooler during this inspection. -Establishment shall keep a cooling food temperature log for foods in the cooling process. -Cooling food temperature log must be completed and provided to inspector weekly for one month.

Inspector notes: The cold buffet line are lacking labels. Food in the self service area must be labeled with the common name of the food and allergen associated with the food.

Inspector notes: Utensils were observed stored in stagnant water between uses. Proper ustensil storage reviewed. Staff removed the water during this inspection.

Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Staff washed, rinsed, and sanitized the ice scoop during this inspection.

Inspector notes: Some floor tiles in the ware-washing area observed in poor repair. The physical facilities must be maintained in good repair. Tiles shall be repaired or replaced.

Inspector notes: The door to the outside, located in the front entrance area, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: Refrigerator door gaskets to the 2 door M3 Turbo Air refrigerator were observed in poor repair. Gaskets shall be repaired or replaced.

Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food. Staff moved the open beverage container away from the food prep area during this inspection.

Inspector notes: The following area of the physical facilities were observed in poor repair: 1) The floor throughout back prep areas had missing grout.