Hibachi Buffet

Inspector notes: Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. PIC is responsible for ensuring that employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Corrective Actions: EHS and PIC educated employees on proper cooling methods.

Inspector notes: Observed improper vertical/horizontal separation of raw animal foods (raw RTE sushi fish, raw beef, and raw chicken) and ready-to-eat foods in RIC in sushi prep area. Observed RTE food stored underneath raw catfish in RIC in main kitchen. Raw animal foods shall be stored in a manner that prevents cross contamination with other raw animal foods and RTE foods. Corrective Actions: PIC rearranged all food items to prevent cross contamination.

Inspector notes: Observed several TCS food items stored uncovered throughout main kitchen and sushi prep area. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Actions: PIC immediately instructed food employee to cover all food items. EHS observed covers on all food items.

Inspector notes: Observed heavy accumulation of encrusted material on can opener blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC immediately brought the can opener to the 3-compartment sink to be washed, rinsed, and sanitized.

Inspector notes: Observed cooked spring rolls and cooked sweet and sour chicken to be in a cooling state while stored at room temperature. Observed imitation crab sticks in a cooling state while stored in the RIC ready to be heated and served. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold...