HIBACHI ONFIRE EXPRESS

Violations (5)

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no procedures for bodily fluid events on site at time of inspection.Corrective Actions: Ensure written procedures for bodily fluid events are readily available.

• 22

  Proper cold holding temperatures

  Observed raw beef stored in upright cooler at an internal temperature of 50°F. Observed raw chicken stored in upright cooler at an internal temperature of 48°F.Corrective Actions: Ensure all cold hold temperature controlled for safety food items are held at 41°F or lower. Ensure cold hold temperature controlled for safety food items outside of adequate temperature range for longer than 4 hours are discarded.

• 25

  Consumer advisory provided for raw / undercooked food

  Observed no consumer advisory on menu for undercooked foods.Corrective Actions: Ensure consumer advisory for raw/undercooked foods is provided on menu.

• 28

  Toxic substances properly identified, stored, used

  Observed unlabeled chemical spray bottle with yellow liquid below hand sink.Corrective Actions: Ensure all chemical spray bottles are labeled with name of chemical solution.

• 41

  Wiping cloths; properly used and stored

  Observed blue damp wiping cloth stored near front counter when not in use.Corrective Actions: Ensure damp wiping cloths are stored in sanitizing solution when not in use.