HIBACHI BUFFET

Facility is serving raw fish on sushi line and raw items to be cooked on hibachi and pho lines, and facility has reminder statement, but items are not marked with asterisks to denote them being served raw/undercooked. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf).

Observed working containers of sanitizer and spray bottles of degreaser without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf).

Observed fish thawing in standing water in sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C).

Facility has installed new walls and ceiling in back kitchen area by walk-in coolers, and installed new walk in coolers. Floors, walls, ceilings in coolers and cooler area are not approved. Remodel application has not been submitted for area. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C).

Observed multiple pans of fried sushi cooling for longer than 2 hours above 70F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P).

Observed large butane lighter at sushi bar stored on prep counter. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P).

No person-in-charge in facility. There must be a person in charge on the premises of the food service establishment at all times. (Pf).

Due to multiple risk factor violations during today's inspection resulting in an unsatisfactory score, the person-in-charge is not practicing active managerial control of facility. 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).

Observed hand sink in server area with ice inside. Observed hand sink with cleaning supplies in it in back of kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf).

Observed mold-like accumulation in interior of ice machine. **SECOND CONSECUTIVE VIOLATION** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

Observed multiple avocados at sushi station being cut with stickers still on. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf).

Observed multiple employee drinks in unapproved containers (water bottles, open cups) and food items for employees at hibachi, sushi, and pho stations. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C).

Facility does not have allergen disclosure posted. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C).

Observed fried sushi cooling in large pans with plastic wrap on top. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C).

Observed chicken feet thawing in meat sink in standing water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C).

Observed wiping cloths stored in multiple containers of sanitizer at too low of a concentration of chlorine. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C).

1,2,4Observed multiple pans stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C).

Facility has installed new walls and ceiling in back kitchen area by walk-in coolers, and installed new walk in coolers. Floors, walls, ceilings in coolers and cooler area are not approved. Remodel application has not been submitted for area. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C).