Hibachi Grill And Supreme Buffet

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen area next to dish machine.

Basic – Exterior door has a gap at the threshold that opens to the outside

Observed gap beneath back entrance door by loading dock

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

nObserved hood filters over fryers and in Hibachi grill area soiled with grease

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee

Observed soiled gaskets with mold like substance in Reach in coolers,Walk in coolers,Walk in freezer and Reach in freezers throughout entire kitchen area and Sushi station. Repeat Violation

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

Observed in back kitchen area across from dish machine 3cs chlorine Sanitizer at 10 ppm. Person in charge add chlorine and retested at 100ppm. Corrected On-Site

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

Observed in Reach in cooler across from wok station in main kitchen area raw Crab and raw Chicken over cooked noodles. Educated Person in charge on safe refrigerator storage and emailed a copy

Person in charge removed Crab and Chicken. Corrected On-Site Repeat Violation Admin Complaint