Hibachi Express

Basic – Bowl or other container with no handle used to dispense food. Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic – Equipment and utensils not properly air-dried – wet nesting. Warning

Basic – In-use knife/knives stored in cracks between pieces of equipment. Warning

Basic – Uncovered food stored near sink exposed to splash. Sushi bar area. Warning

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados with sushi fish etc. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw foods at cookline temped at raw shrimp 49f, raw steak 45f; advised rapid chill to 41 or colder. Corrective Action Taken Warning

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee washed in 3 bin sink. Corrected On-Site Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning

Intermediate – Handwash sink not accessible for employee use at all times. Bus pan in sink basin. Repeat Violation Warning

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Warning is on takeout menu but does not appear to be in facility. Sent copy to manager. Warning