HIBACHI BUFFET LU

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in water at buffet 98 degrees. Employee removed water Spatula at flat top held in water 89 degrees. Employee removed water Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat noodles in Tonka walk in cooler. Employee moved Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding unit buffet left side of flat top. raw chicken (50F - Cold Holding); raw beef (51F - Cold Holding); raw pork (50F - Cold Holding); bean sprouts (50F - Cold Holding); lobster (50F - Cold Holding) Moved all time temperature coltrol for safty items to walk in cooler. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet. mussels (98 F - Hot Holding) Buffet crab rangoons (112 hot holding) Repeated all items to 165 or above during inspection. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Flat top grill hand wash sink. Corrected On-Site Warning

Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Observed at sushi station with visible roe on Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs inside bathroom under bathroom sink.. employee discarded Warning

Basic - Food stored in undrained ice. Bean sprouts inside walk in cooler. Warning

Basic - Food stored on floor. Sauce bucket o floor dry storage. Employee moved Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board under at sushi station Corrected On-Site Warning

Basic - Stored food not covered. All dry storage bins inside plastic bins uncovered during inspection. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sitting on cutting board under Warning

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. Only at 10ppm. Employee ran 3x Set up

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 97 degrees. Manager removed water Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In buffet line chicken on a stick (97F - Hot Holding) Employee discarded

Basic - Food stored under dripping water line. Box of food in walk in freezer under dripping frozen water line. Employee moved Corrected On-Site

Basic - Stored food not covered. Pork in side reach in freezer not covered. Owner discarded

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dry storage area. 3 live flies in prep area. Repeat Violation

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in dry storage.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Sever touched dirty dishes then to clean dishes without hand wash.

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. Educated operator and emailed form in Mandarin and Spanish. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Vegetable shredder soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand sink near cook line. Operator moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator stocked paper towels at hand sink near prep area. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls made 2-27 no date mark. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Labeled as soap. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior heavily soiled with mold like substance.

Basic - Dead roaches on premises. 7 dead roach in dry storage underneath shelves 1 dead outside prep area near mop sink 1 dead roach in dry storage area near racks storing bags of sugar. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee drink on prep table next to prepped mushrooms

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting on drying rack in dish area and at server wait area. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on floor in kitchen, ice machine area.

Basic - Food stored on floor. Potatoes and oil stored and 5 gallon bucket of soy sauce on floor in kitchen area. 5 gallon buckets of soy sauce and boxes of oil stored on the floor in dry storage area. Operator removed items off the floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.

Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice in soda ice bin in wait station.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing 80F water. Operator discarded water. Utensils in standing 71 F water in hibachi station. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris.

Basic - Outer openings not protected with self-closing doors. Back door open.

Basic - Reuse of single-service or single-use articles. Plastic bottle cut to make scoop at rice cooker area. Operator discarded. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket at 0 PPM. Operator corrected 100 PPM.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Dishwasher chlorine sanitizer at 10ppm Chlorine corrected to 25ppm, water temperature 137 degrees. Corrected On-Site Warning

High Priority - Container of medicine improperly stored. Medication stored above prep table. Operator removed medication. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near ice machine located in rear of kitchen. 1 live fly in prep area. Operator killed flies, cleaned and sanitized area. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat foods in walk-in cooler located near rear of kitchen. Warning

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. Raw chicken over raw pork in walk-in freezer. raw chicken over frozen raw pork and frozen raw beef in walk in freezer, all plastic wrapped on sheet pans. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken feet 64f at 2:00pm Operator place in ice bath Re temp at 2:45 48f Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near cook line. Operator installed paper towels. Corrected On-Site Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked egg rolls and cooked chicken stored in stand-alone refrigerator near ovens. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked egg rolls and cooked chicken in stand-alone refrigerator held more than 24 hours without date-mark. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on most foods made onsite like cooked veggies and cut melon. No dates on opened canned cooked bamboo in walk in cooler. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in rear of kitchen Warning

Basic - Bowl or other container with no handle used to dispense food. No handle on container used to portion soy sauce from bucket. Warning

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. Warning

Basic - Dead roaches on premises. 1 dead roach in container underneath 3 compartment sink. 2 dead roach in corner back wall in dish area. 1 dead roach against wall between packaged ice machine in dish area. 1 dead roach against the wall next to prep table on cook line. Operator discarded roaches, cleaned and sanitized area. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep counter. Corrected on site. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting glasses near dish machine area. Warning

Basic - Food stored in a location that is exposed to splash/dust. Two 5 gallon buckets of soy sauce stored near hand wash sink near dish area. Warning

Basic - Food stored on floor. Sauce buckets on floor in storage area. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink located near cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cook line and sushi bar. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in walk-in cooler. Operator removed drink. Corrected On-Site Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Uncovered wasabi, sauce, and ginger at sushi counter. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers on cook line. Warning

Basic - Single-service articles improperly stored. Single serve items stored in sweat shirt in dry storage room. Warning

Basic - Stored food not covered. Uncovered sugar, salt, flour, cornstarch bins in storage area. Honeycomb tripe frozen in reach in freezer not covered. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat muscles. Warning

High Priority - Dented/rusted cans present. See stop sale. Warning

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. 00 ppm chlorine Warning

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed hibachi cook drink with no hand wash afterwards. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies over buffet line. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over noodles and unwashed produce, raw chicken over cooked pork, Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 17 scallop shells reused and stuffed. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs ambient (95F - Cold Holding); cut cabbage (78F - Cold Holding); cooked egg noodles cooling from noon (87F - Cooling); (87F) cooked chicken feet (69F - Cold Holding); raw marinated beef (47F - Cold Holding); raw marinated shrimp (48F - Cold Holding); raw marinated pork (56F - Cold Holding); raw marinated chicken (59F - Cold Holding); raw pork filling (56F - Cold Holding); tofu (52F - Cold Holding); raw shrimp (57F - Cold Holding); cooked egg noodles (57F - Cold Holding) garlic in oil 82 degrees Fahrenheit, Mussels in water 70 degrees Fahrenheit Raw chicken 44 degrees Fahrenheit, crawfish (64F - Cold Holding) Warning

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. Foods at buffet started at 11am, hibachi started at 12pm. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener soiled. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Serving utensils in hand sink near cook line. Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bucket of broth in walk-in cooler with no date mark. Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strips over prep. Warning

Basic - Bowl or other container with no handle used to dispense food. Multiple containers in dry storage and walk-in cooler containing scoops with no handles. Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean stock pot stored on floor. Warning

Basic - Current Hotel and Restaurant license not displayed. 2022 license displayed. Warning

Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans Warning

Basic - Dead roaches on premises. I dead roach in beer dry storage. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee energy drink on cook line table. Warning

Basic - Employee eating in a food preparation or other restricted area. Observed hibachi cook drinking behind cook line. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored with single service containers on prep line. Jackets hanging over single service items in dry storage. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Several cooks. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In walk in cooler and at cook line. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water: 86F at habatchi station, 85F in kitchen Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in freezer. Warning

Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Stuffed scallop shells reused. Warning

Basic - Stored food not covered. Heads of cabbage in walk-in cooler directly on shelves. Warning

Basic - Thawed portions of food rose above 41 degrees Fahrenheit. Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature. Pork thawing 54 degrees Fahrenheit, shrimp thawing 62 degrees Fahrenheit, Surimi- 24 bags thawing from 11:30 75,76,75,77,74,76,75,77,75,77,78,76,74,78,77,75,73,74,73,76,77,75,72,73 Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line. Warning

Basic - Working containers of food removed from original container not identified by common name. Bucket labeled soy sauce containing msg and duck sauce. Red squeeze bottles in walk-in cooler not labeled. Warning