FUJI HIBACHI EXPRESS

EHS observed owner of facility actively wash, rinse, and then store metal bowl without submerging in sanitizing solution. No sanitizing solution was prepared before owner began washing dishes. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Corrective Actions: EHS educated owner on proper wash, rinse, and sanitize procedure. EHS instructed owner to rewash, rinse, and sanitize all equipment.

Observed most recent inspection report not posted in public view upon arrival to facility. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Corrective Actions: EHS to provide new copy of inspection report upon completion of today's inspection.

In the cooler drawer, EHS observed cooked chicken being stored next to raw chicken and underneath raw beef and raw shrimp. In the walk in cooler, EHS observed a pan of raw shrimp being stored with raw chicken (bottom shelf), and raw chicken being stored next to raw beef (middle shelf). Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: PIC voluntarily rearranged food items to ensure that cross contamination would not occur.

Observed several food items, located in the prep top cooler and in the reach-in underneath, to be cold holding at temperatures above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: PIC voluntarily discarded effected food items during the inspection.

(g) Proper Cooking Techniques. Employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated;Pf (h) Proper Cooling Methods. 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. PIC was properly educated on cooling procedures which directly effect cold-holding of the food. Cold-holding violation was due to improper cooling methods being used.

Observed an employee to rinse their hands off in the food prep sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: PIC verbally counseled employee to only use the handwashing sinks for handwashing.

EHS observed several food items in the reach in cooler, and in the walk-in cooler, to be cooling while fully covered. 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. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: All food items were uncovered during the inspection, see temp log for cooling temperatures.

Observed several food items to be uncovered while cold-holding/hot-holding. 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. COS: PIC voluntarily covered all food items during the inspection.

Observed an employee to be actively preparing food while not wearing an approved form of hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: PIC voluntarily retrieved a hat for the employee to put on, during the inspection.

Observed wiping cloths being stored in soap and water instead of sanitizer. PIC stated that employee emptied the bleach out and was using soap and water instead. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration of 50-100ppm (bleach) and 150-400ppm (QAC). COS: EHS educated PIC and employee on using the 2 bucket method to ensure that all tables and food contact services are being sanitized correctly. A new sanitizer bucket solution was prepared and the concentration was 50-100ppm when tested using testing kit.

Observed several food items to be uncovered while cold-holding. 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. COS: PIC voluntarily covered all food items during the inspection.

Observed the rice utensils to be sitting in bowls of water with temperatures of 69F and 88F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: PIC removed rice utensils from water and retrieved new ones to scoop the rice.

Observed there to be several bottles, throughout the food establishment, to not be labeled with the common name of the food. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC voluntarily labeled all bottles containing food items during the inspection.

A plastic scoop and metal spoon were both found inside the kitchen hand sink beside the (3) Compartment sink. Note: The scoop and spoon were immediately removed during the inspection.

Accumulated food debris was observed on the shelves inside the walk in refrigeration unit. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.