HIBACHI GRILL AND NOODLE BAR
35 SE 6 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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).