TEPPANYAKI BUFFET

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sliding door cooler 1// fried salmon (47F - Heated Cooling) since 1:00pm, at 2:40pm. 48-49F at 3:00pm. Food container was covered with plastic film while stored inside cooler. Educated operator on proper cooling methods. Operator removed cover from food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, at cook line prep table. Operator removed and put in dish pit to be washed, rinsed, and sanitized. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee red bull stored on cook line prep table, in kitchen. Discussed proper storage of employee drinks with manager. Employee removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back kitchen exit door.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw fish in walk in cooler. Operator relocate raw fish to another shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 1 C02 tank in kitchen not secured. Operator secured. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky hanging over prep table in kitchen. Operator discarded. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup inside walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substances buildup on can opener holster. Operator cleaned and sanitized Corrected On-Site

Basic - Stored food not covered. -Observed an uncovered container with garlic sauce stored in walk in cooler. Operator covered. -Observed an uncovered bag with flour in dry storage area. Operator covered. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed bag with unwashed ginger stored open container with garlic sauce. Operator relocate ginger to another shelf. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 1 wet wiping cloth in prep area not stored in sanitizer solution between uses.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled clean dishware immediately out of machine after rinsing and loading them dirty without washing hands first. Reviewed proper procedures and employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, tray of raw pork stuffed dim sum on speed rack between trays of raw chicken. Manager moved to rack with other raw pork and fish products. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic pint cup in white rice cooker. Manager removed . Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage bottle on prep table beside glassfront cooler in kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at habachi station wearing watch. Employee at sushi station wearing wrist band. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Cart with spare utensils and bottles of oil, sauces, etc. on cart directly beside hand sink and under paper towel dispenser at hibachi station. Manager moved cart away from sink. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board at hibachi station.

High Priority - Non-food grade paper/paper towel used as liner for food container. In left sushi cooler, standard paper towel in container under shaved raw tuna. Employee removed paper. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. 1) In kitchen back reach in glassfront cooler, artificial krab salad in washed raw oyster shells to be cooked. Confirmed with Office of Program Quality practice not allowed as shells could be potentially harmful. Manager removed items from service and from buffet. 2) In right side sushi cooler, container of raw salmon on shelf above container of cut cucumber. Employee moved to left cooler with other raw fish products. Corrected On-Site Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in multiple spray bottles by cook line., hibachi station, and dish machine. Employee marked all as degreaser. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks by back door not secured. Manager replaced cable to secure. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1) Employee in prep kitchen wearing watch. 2) Employee at sushi station wearing bracelet.

Basic - Food stored in a location that is exposed to splash/dust. Cart with bottled oil, oils, water, and wine at hibachi station directly under paper towel dispenser and beside hand sink. Manager moved cart away from sink and dispenser. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Water at dipper well barely running. Manager increased water flow. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled waters and gatorades in several reach in coolers in kitchen and hibachi station.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled clean plates immediately after loaded dirty plates in dish machine without washing hands first. Reviewed with employees and manager proper procedures and employee washed hands.

Intermediate - Nonfood-grade basting brush used in food. Standard paint brush in use with glazing sauce. Manager discarded brush. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of fried peanut in dry storage area. Manager removed cup. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In glassfront cooler at front of kitchen, container of raw prepped beef on shelf above container of raw prepped shrimp. Employee rearranged for proper separation. Corrected On-Site Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, trays of wrapped prepped chicken in speedracks above trays of wrapped prepped beef. Employee began to rearrange speedracks to properly separate. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles at hibachi station and under triple sink in kitche. Employee marked both as degreaser. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. One kitchen employee not wearing hair restraint while preparing food items. Employee put on hat. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between glassfront cooler and prep table at front of cook line. Manager removed knife. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting boards on prep tables in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at hibachi station not labeled. Employee added labels. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line glassfront, container of raw chicken skewers about container of fried chicken pieces. Employee rearranged items for proper separation. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In glassfront cooler at front of kitchen, container of raw prepped chicken above container of raw prepped beef. Manager inverted for proper separation. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at hibachi station. Manager marked as degreaser. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. In walk in freezer, buspan of cooked food on floor. Employee placed on riser. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between glass front cooler and prep table at cook line. Employee removed knife. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple bottled beverages in cook line coolers.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles oils and water set hibachi station missing labels. Manager labeled all bottles. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One can dented with apple sauce in dry storage room. Operator removed from storage shelf to be returned to supplier. See stop sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1.Raw chicken stored over cooked noodles inside low boy cooler in hibachi station. Operator moved raw chicken to bottom shelf and stored correctly.* corrected on site* 2. Raw pork stored over cooked seafood mix in glass front cooler in cook line. Operator moved cooked seafood mix to upper shelf and stored correctly.* corrected on site * 3.Raw shrimp stored over cooked miso soup inside reach in cooler opposite wok station in cook line. Operator moved miso soup to upper shelf and stored correctly. * corrected on site* 4. Raw chicken stored over cooked chicken inside glass front cooler opposite fryers in cook line. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Raw chicken stored over raw shrimp inside low boy cooler in hibachi station next to dining room. Operator moved raw chicken to bottom shelf and stored correctly corrected on site 2. Raw chicken stored on top container with raw crab inside walk in cooler. Operator moved raw chicken to another shelf and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

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. Sushi rice using time as a public health control without time mark in sushi buffet station in dining room. Operator placed time marking on sushi rice. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. 1. Cases of spinach on floor inside walk in freezer. Operator elevated. 2. Bucket of bbq sauce on floor in hibachi station. Operator elevated Corrected On-Site

Basic - Nonfood-contact surface soiled with food debris. . Hand wash sink soiled with food debris next to 3 compartment sink in prep area. Operator cleaned during inspection Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bottles of oil not labeled in hibachi station next to dining room. Operator labeled oil during inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. Establishment using shucked date instead of last date served. Educate manager on correct procedure. Warning - From follow-up inspection 2023-08-31: Manager started using last date served as from 08/30. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm), observed sanitizer gallon empty, Employee connect new gallon, chlorine sanitizer at 50ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chest freezer-Container of raw beef over gallon of ice cream, Employee moved beef to the left on bottom side Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.employee cleaned and sanitized Corrected On-Site

Basic - Food stored on floor. Dry goods storage- Two containers of mayonnaise, 1 container of soy sauce, Employee placed on shelves. -WIF-several container of food on floor Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. True sliding glass door, bottom gasket employee cleaned Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Container of flour, employee labeled Corrected On-Site

Basic - Food stored on floor. -storage area-2 gallons of soy sauce, and two gallons of cooking oil. -RIF- several boxes of frozen TCS foods. Employee placed on shelves. Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Employee removed, cleaned and stored properly Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bucket used to dispense ice. Employee removed and replaced with proper ice scoop. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cooking utensils on top of grill. Employee removed, cleaned and stored in hot water Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2- sliding glass doors Employee cleaned Corrected On-Site

Basic - Stored food not covered. Container of dry garlic. Employee placed a lid Corrected On-Site

High Priority - Raw animal food stored over ready-to-eat food. Observed raw pork stored over RTE cooked broccoli in glass door cooler by prep tables. Raw pork moved to lowest shelf by manager. Corrected On-Site Repeat Violation

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. No time mark on sushi rice at sushi bar. Out since 11 per manager. Time marked by manager. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed spatulas stored in hand wash sink at hibachi bar. Items removed by manager. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer does not seem to be running through hose line. Operator contacted repair person prior to end of inspection. Corrective Action Taken Repeat Violation

Basic - Food stored on floor. Observed six large buckets of soy sauce on floor throughout kitchen. Buckets moved to pallets by manager. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink at sushi bar used by food employees. Sign found and placed at sink by manager. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table in kitchen. Moved to sanitizer bucket by manager. Corrected On-Site Repeat Violation