Hibachi Express

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

Employee drink cup on prep table in kitchen. Employee removed Corrected On-Site

Basic – Equipment in poor repair

Reach in cooler on front line with torn gasket Repeat Violation

Basic – Equipment or utensils not designed or constructed in a durable manner

Observed paint brush with metal around base of bristles stored with dry utensils in storage rack area that is used for food preparation. Manager discarded Corrected On-Site Repeat Violation

Basic – Floor soiled/has accumulation of debris

Walk in Freezer floor soiled with food debris

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Observed employee handling cooked noodles with bare hands to place in storage container for later usage. Provided technical assistance to manager and employee put on gloves to finish preparing noodles Corrected On-Site Repeat Violation Admin Complaint

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Observed employee wash and rinse utensils at prep sink and place in pan back on cook line to be used without sanitizing. Manager intervened and sanitize utensils Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed raw prep steak stored on shelf above storage container bin of yum yum sauce in walk in cooler. Moved by manager. Corrected On-Site Repeat Violation Admin Complaint

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

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

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

Discussed and provided the Employee Health Reporting Agreement form during the inspection and employee signed Corrected On-Site

Intermediate – No soap provided at handwash sink

At sushi bar hand wash sink on front line. Manager provided Corrected On-Site

Intermediate – Records/documents for required employee training appear to be falsified

Employee Xiang H with training certificate with changed date of completion from 2019 to 2012 and expiration date also changed from 2022 to 2025. Reviewed with manager will need a new certificate to be completed. Also other employees training certificates completed in pencil and informed manager will need to be completed in pen Repeat Violation Admin Complaint

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle with pink solution stored on front counter not labeled. Manager labeled it sanitizer Corrected On-Site

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Hot water turn off at front sushi bar counter. Manager turn hot water back on Corrected On-Site