Kaze Poke and Hibachi

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple items of personal food stored with and order raw and ready to eat foods in all reach in coolers, reach in freezers, and walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items stored throughout entire kitchen area mixed in with single use items and clean equipment.

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Couch that operator states they sleep on is in dry food storage area in back of kitchen with bags of rice and flour in same area/room, couch moved. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork, removed from original packaging, stored over dumplings in reach in freezer of refrigerator by triple sink. Open bag of raw fishes stored over dumplings in reach in freezer chest by walk in cooler. Packages of raw fish roe stored over open bags of dumplings in standing reach in freezer door at end of cook line. Operator rearranged all items. **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed gloved hands in triple sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at all sinks only reaching 67F. Operator turned up water heater all sinks got to at least 85F. Also hot water to hand wash station on cook line shut off, operator turned hot water back on. **Corrected On-Site**