Wei’s Hibachi Buffet

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By kitchen entrance and can storage rack. Employee cleaned machine Corrected On-Site

Basic – Damaged/spoiled/recalled food not properly segregated. Dented cans present. See stop sale. Soy sauce Amoy not separated on dry storage shelf in back Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Employee drink on prep table by prep line and rice cook station

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Gum box cell phone on top shelf of reach in cooler preparation. Manager removed. Corrected On-Site

Basic – Food stored on floor. Raw chicken freezer employee moved from floor Repeat Violation

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. In walk in cooler. Employee removed. Corrected On-Site

High Priority – Dented cans present. See stop sale. Soy sauce Amoy not separated on dry storage shelf in back Repeat Violation

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and touched clean equipment to fry chicken. Discussed with owner. Employee washed hands Corrective Action Taken

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.raw fish over carrot's and cook food. Reach in cooler on sushi line. Employee removed to proper storage Corrected On-Site Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.reach in cooler cooks line far end by hand washing sink Cold holding: raw fish 45 f employee moved to freezer 2nd temp 43 f Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature. Sushi rice not time marked. Employee determined time and placed mark. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation

Intermediate – Handwash sink not accessible for employee use at all times. Trash can blocked sink by three compartment. Employee removed trash can Corrected On-Site

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch pricing menu on wall does not identify raw sushi. Employee marked menu Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken cook broccoli cook squid cook oysters walk in cooler. Repeat Violation