BLAZING HIBACHI AND WINGS

Observed tongs and a plastic sauce bottle in the handwashing sink by the walk in cooler. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***.

Observed the soda machine ice chute with black mold like accumulation.

Observed raw shrimp thawing in still water.

. Observed bowls being used as scoops in the dry food item containers. 2.Observed a container holding a spatula in still water of a temperature less than 135F.***SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***.

Observed the person-in-charge enter the prep area after handling the register and begin working with cooked wings at the fryer.

Observed the person-in-charge grab celery with their bare hands to place it on the customer's food plate.

. In the top of the prep cooler, observed raw chicken and shrimp behind vegetables. 2. In the bottom of the prep cooler, observed a container of raw shell eggs below above cheese. 3. In the walk-in cooler, observed washed, cut cabbage stored in a container with unwashed potatoes and a container of raw chicken stored over raw beef.

Observed house-made teriyaki sauce stored next to grill, shredded cabbage under prep cooler, and chopped beef in top of prep cooler with temperatures above 41°F.

Observed several violations (including when to wash, bare hand contact, and cold holding) that resulted in an unsatisfactory score due to an overall lack of active managerial control.

Observed CFSM enter the prep area and wash hands at the 4-compartment warewashing sink before working with equipment in the restaurant.

Observed person-in-charge discard water that in-use utensils were stored in down the front handwashing sink.

The inspection report from May 28, 2026 was not displayed.

Observed in-use spatulas stored in room temperature water. Observed 2x knives stored between prep cooler and prep table.

Observed an employee not wash their hands while preparing food for the fryer when coming back from the front of the facility.

Observed multiple cutting boards, knives, and bowls not being sanitized in the three compartment sink.

Observed a container of shredded lettuce and raw eggs not maintaining a temperature of 41F or below in the bottom of prep cooler.

Observations: Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

. Upon inspection, observed two pots and soiled rubber gloves in the handwashing sink by the walk in cooler. 2. A cart with a bowl of flour and a bowl of water with a sifter by the fryer were observed to be in front of the handwashing sink..

Observed a food employee cut unwashed cabbage on the prep table then washed the cut unwashed cabbage in the four compartment sink.

Observed an employee drink out of a plastic water bottle in the kitchen.

Observed an employee clean the dining room tables using one cloth to clean and sanitize.

Observed multiple sauce and seasoning bottles not labeled with the common name.

Observed a bag of carrots, bag and container of onions, and soy sauce bucket on the floor in the walk in cooler.

Observed an employee wearing bracelets while preparing food to be in the fryer.

Observed an employee preparing food without a hair restraint.

Observed plastic bowl containers with no handles being stored in soy sauce buckets in the walk in cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C).