Spectacular Hibachi Inc

At the beginning of the inspection, food employee, called the PIC on his phone, pushed the trash can to the side, and wiped his hands on his pants. Food employee then went to the reach-in-cooler and touched foods without washing his hands. Observed same food employee put on gloves, touch a raw fish fillet, discard his gloves, put on fresh gloves and then placed fries in the fryer basket. Food employee then grabbed two more raw fish fillets and place them in the fryer basket. Food employee then removed his gloves, put on fresh gloves and grabbed two to go plates and plated cooked rice on another to go plate. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P).

Observed a can of raid stored by the three compartment sink. Restricted use pesticides specified in Rule .07(6)(e)3 shall meet the requirements specified in 40 CFR 152 Subpart I. (P).

Observed a designated PIC (person in charge) was not onsite. There must be a person in charge on the premises of the food service establishment at all times. (Pf).

Due to multiple violations, there is no 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).

Employee health forms could not be assessed due to language barrier. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf).

At the beginning of the inspection, observed food employee rinse his hands at the vegetable 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. (Pf).

Observed the interior of the ice machine with black like substance. Observed the food contact table containing an accumulation of corn meal. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

Observed multiple knats by the three compartment. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C).

While on the phone, the new PIC was unable to name the reportable symptoms and diseases. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf).

Observed the previous inspection report from 6/22/26 score 89 was not posted in public view. The inspection report from 4/28/26 score 90 was posted instead. 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. (C).

Observed the following with debris; 1. exterior of the duck sauce buckets in the walk-in-cooler( had black like substance0. 2. exterior of the soy sauce buckets in the walk-in-cooler 3. multiple container tops located by the rice cookers 4. all the reach-in-cooler doors 5. beside the tall reach-in-cooler 6. exterior two bottles sauce bottles in the storage shelf 7. tall reach-in-cooler shelf 8. raw chicken lids in the reach-in-cooler Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C).

Observed the the kitchen flooring including in between equipment with debris. Observed the wall by the three compartment sink and vegetable sink with film on it. Observed the wall by the fryer equipment and grill with debris. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C).

Observed personal drinks stored with restaurant items in the chest freezer and in the reach-in-coolers. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C).

At the beginning of the inspection, observed a PIC (person in charge) not designated nor present. There must be a person in charge on the premises of the food service establishment at all times. (Pf).

Observed food employee start making the sanitizer bucket at the vegetable sink. 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).

While on the phone, PIC (person in charge) was unable to name the reportable diseases. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf).