HIBACHI GRILL AND NOODLE BAR
35 SE 6 ST
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 11/21/2024
High Priority
2
Intermediate
6
Basic
6
Total
15
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones.
- 08B-23-5:Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen top surfaces of all kitchen shelves.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen employees touching Dirty apron and engaging in food preparation. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mixed greens at 45 f inside walk in cooler. kitchen employee placed bags of ice on top of the mixed greens **Corrective Action Taken**
- 11-27-4: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.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 11-26-1: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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
- 51-04-4:No child labor law poster. For reporting purposes only.
Food safety inspection conducted on 11/21/2024 revealed 15 total violations (2 high priority, 6 intermediate, 6 basic).
Inspection on 10/3/2024
High Priority
1
Intermediate
5
Basic
4
Total
10
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice at 102 f hot holding. was reheated to over 165 f **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside handwashing sink next to three comp sink.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 11-26-1: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.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 10/3/2024 revealed 10 total violations (1 high priority, 5 intermediate, 4 basic).
Inspection on 3/4/2024
High Priority
1
Intermediate
5
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooking area.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing thermometer to most kitchen RIC.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Most cooked foods not covered inside walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw vegetables in contact with nonfood-grade bags inside WIC.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in 3 comp sink.
- 11-27-4: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.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
- 11-26-1: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.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 3/4/2024 revealed 13 total violations (1 high priority, 5 intermediate, 7 basic).
Inspection on 8/22/2023
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front service cooler.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site Repeat Violation
- 11-27-4: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.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 8/22/2023 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).