Hibachi Grill & Supreme Buffet

Inspector notes: Observed handwashing sink in the main kitchen near the pizza oven with a stainless-steel scrubber stored in it at the beginning of inspection. Observed stainless-steel scrubber stored in handwashing sink in the hibachi area. Observed eating utensil (spoon) and maintenance tool (scraper) stored in the handwashing sink next to 3-compartment sink in warewashing area. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed items from all hand sinks.

Inspector notes: Observed food items stored uncovered in reach-in coolers and the walk-in coolers throughout the main kitchen. 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. Person in charge and food employee properly covered all food containers.

Inspector notes: Observed facility sanitizing dishes with a chlorine concentration reading at 0ppm at the 3-compartment sink in warewashing area. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

Inspector notes: Observed several prepped foods in containers throughout walk-in cooler held for more than 24 hours lacking datemarking labels. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge was educated on proper datemarking procedures and datemarking labels were made for the food items held past 24 hours.

Inspector notes: Observed rice noodle buckets stored on floor in main kitchen area in front of the grill area. Observed rice noodle box stored on floor in the dry storage area. Observed rice noodle buckets stored on floor in walk in cooler. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Person in charge moved items off the floor.