HIBACHI ON THE GO

Violations (8)

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- raw shell egg and cooked rice; since 3:00 am; time marked;

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- raw shell egg and cooked rice; since 3:00 am; time marked; **Corrected On-Site**

  High Priority

• 03D-02-5CriticalRepeat

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (61F - Cooling); in one door cooler ; food cooked since last night; food never reached 41 F within 6 hours; See Stop Sale

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (61F - Cooling); in one door cooler ; food cooked since last night; food never reached 41 F within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint**

  High Priority

• 50-17-3Critical

  Operating with an expired Division of Hotels and Restaurants license.

  High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (61F - Cooling); in one door cooler ; food cooked since last night; food never reached 41 F within 6 hours; See Stop Sale

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (61F - Cooling); in one door cooler ; food cooked since last night; food never reached 41 F within 6 hours; See Stop Sale

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken wings (48F - Cold Holding); in small glass cooler ; food out of temperature for approximately 2 hours; food not prepared or portend today; food moved to different cooler;

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken wings (48F - Cold Holding); in small glass cooler ; food out of temperature for approximately 2 hours; food not prepared or portend today; food moved to different cooler; **Corrective Action Taken**

  High Priority

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink at cook line; advised to provide

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line; advised to provide

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink at cook line used for purposes other than handwashing- to store wok Removed

  Intermediate - Handwash sink at cook line used for purposes other than handwashing- to store wok Removed **Corrected On-Site**

  Intermediate

• 06-01-5Corrected on site

  Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature temperature at the back of the kitchen Placed inside cooler;

  Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature temperature at the back of the kitchen Placed inside cooler; **Corrected On-Site**

  Basic