HIBACHI WAY

Violations (8)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken cold held in flip top cooler at 46F. Per operator, chicken transfer to unit 2 hours prior to the inspection. Operator placed ice pack on chicken for quick chill. **Corrective Action Taken**

  High Priority

• 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 and the time removed from temperature control cannot be determined.

  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 and the time removed from temperature control cannot be determined. Observed at 11:48 a.m., no time marked on sushi rice held using time as a public health control. Per operator, rice prepared at 11:00 a.m. Operator correctly time marked rice. **Corrected On-Site**

  High Priority

• 08A-02-6Critical

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna stored over precook dumplings in reach in freezer. Operator relocate fish to bottom shelf. **Corrective Action Taken**

  High Priority

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses. -

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed 2 wet wiping cloths at prep station not stored in sanitizer solution between use.

  Basic

• 08B-49-4

  Employee personal food not properly identified and segregated from food to be served to the public. -

  Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in walk in cooler not segregated or identified from restaurant food items.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. a¿¿

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. a¿¿Observed at 11:53 a.m, no date marked on cooked rice and noodles stored in walk in cooler. Per operator, both items cooked at 10:30 a.m. yesterday.

  Intermediate

• 08B-38-4

  Food stored on floor. -

  Basic - Food stored on floor. -Observed containers with sauces stored on dry storage floor.

  Basic

• 08B-12-5Corrected on site

  Stored food not covered. -

  Basic - Stored food not covered. -Observed an uncovered bag with flour at dry storage area. Operator covered bag. **Corrected On-Site**

  Basic