HIBACHI BUFFET LU
7610 49 ST N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee at cook line no hair restraints during active cooking. Employee put on hair net during inspection **Corrected On-Site**
- 36-22-4:Basic - Floor area(s) covered with standing water. Under drying racks near dishwasher
- 08B-38-4:Basic - Food stored on floor. Vinegar in floor next to cook line front bar area. Employee moved **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in walk-in freezer. **Repeat Violation**
- 29-07-5:Basic - Plumbing system improperly installed or repaired. Under two compartment sink. With red hose.
- 08B-12-5:Basic - Stored food not covered. Bag of chili flakes inside dry storage area. Employee covered **Corrected On-Site** **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over top of ready to eat shrimp in bottom shelf of reach in cooler left side. Employee discarded ready to eat shrimp. Raw shrimp over ready to eat chicken in glass stand alone reach in cooler near fryers owner moved **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in cooler cook line chicken (45F - Cold Holding); beef (46F - Cold Holding) Moved half to walk in cooler. **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet line pork ribs bbq (103F - Hot Holding) red chicken (103F - Hot Holding Owner took back into kitchen and reheated all items pork ribs bbq (190F - Hot Holding) red chicken (189F - Hot Holding **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Top of large pan top inside hand wash sink near cook line. Employee moved **Corrected On-Site**
Food safety inspection conducted on 2/13/2025 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 10/23/2024
High Priority
4
Intermediate
3
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in kitchen. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Ice machine located in kitchen door is cracked.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Faucet handles missing from two-compartment sink in warewashing area.
- 08B-38-4:Basic - Food stored on floor. Two five gallon containers of soy sauce is stored on floor in dry-storage room. Operator placed items in shelf. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in walk-in freezer. **Repeat Violation**
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reach-in cooler doors on cooks line across from wok grill.
- 22-16-4:Basic - Reach-in cooler on cooks line across from wok grill interior have accumulation of soil residues.
- 08B-12-5:Basic - Stored food not covered. From walk-in cooler items not covered. a. Multiple containers of vegetables. b. Container of oysters. From dry-storage room items not covered. a. Cornstarch b. Flour c. Sugar d. Salt Operator covered items. **Corrected On-Site** **Repeat Violation**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Ground pork removed from packaging is stored in non food-grade bags in walk-in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sheet pan of raw ground pork is stored above krab salad in walk-in cooler. Operator placed krab salad above raw pork. **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 11:10am. Operator moved item to cooler. a. cooked shrimp (51F - Cold Holding) Re temp at 12:00pm. Cooked shrimp 45f **Corrective Action Taken** **Repeat Violation**
- 03F-02-5: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 control cannot be determined. TCS Foods at buffet not time marked. Operator time marked items. **Corrected On-Site**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three-compartment sink. Discussed with operator hand wash sinks are only designated place to wash hands.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener used more than 4 hours ago is soiled with debris. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the end of cooks line. Operator provided paper towels. **Corrected On-Site**
Food safety inspection conducted on 10/23/2024 revealed 17 total violations (4 high priority, 3 intermediate, 10 basic).