HIBACHI EXPRESS

Intermediate - Spray bottle containing toxic substance not labeled. Not labeled glass cleaner. Operator label it Corrected On-Site

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2026-02-12: Time Extended

High Priority - - From initial inspection : High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -raw/undercooked chicken was completed and placed onto tray at 155F, without using food probe thermometer. After temperature verified during inspection and identification of undercooked poultry made aware to operator, some trays was closed and serves to customer without any further heat treatment. Admin Complaint - From follow-up inspection 2025-03-11: No raw/undercooked poultry observed during callback inspection. Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale based on rate of cooling. Warning - From follow-up inspection 2025-03-11: Cooked rice did not begin cooling yet during time of inspection, not observe. Must be in compliance upon next unannounced inspection Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -to go bags uses for-direct contact with food, inside chest freezer in back Nonfood-grade containers used for food storage - direct contact with food. -worn trash cans used for bull storage of rice with direct contact. - From follow-up inspection 2025-03-11: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked rice 107-118F in middle after 1 hour, 103-115F after 90 minutes without any effort to cool below 70F within 2 hours based upon rate of cooling obtained by temperatures recorded at beginning and end of inspection. Manager keeping rice inside dense container during cooling process. Advised to use sheet pans to rapidly cool rice Warning - From follow-up inspection 2025-03-11: Stop sale for cooked vegetables out 5 hours on a time as public health control 4 hour plan. Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice 107-118F in middle after 1 hour, 103-115F after 90 minutes without any effort to cool below 70F within 2 hours based upon rate of cooling obtained by temperatures recorded at beginning and end of inspection. Manager keeping rice inside dense container during cooling process. Advised to use sheet pans to rapidly cool rice Warning - From follow-up inspection 2025-03-11: Cooked rice did not begin cooling yet during time of inspection, not observe. Must be in compliance upon next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. -chest freezer in back, person in charge stated mix of personal food/food for restaurant - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris behind cooking equipment - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residues. -bottom shelf of stand up freezer in back prep area - From follow-up inspection 2025-03-11: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with heavily accumulated grease, food debris, and/or dust. -backsplash behind grill - From follow-up inspection 2025-03-11: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above ready to eat vegetables inside walk in Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese rangoons 50F sitting out on cook line. Manager stated placed out at 1130. Advised to use time as public health control. Manager added time. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -inside walk in cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -black substance on ceiling vents inside kitchen

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -20 seats, provided seating change evaluation form via email

Basic - Floor area(s) covered with standing water. -inside walk in cooler under condenser

Basic - Food not stored at least 6 inches off of the floor. -inside walk in cooler

Basic - Food stored under dripping condensation water inside walk in cooler.

Basic - Ice buildup in reach-in freezers.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatulas next to grill inside standing water 91F. Advised to use metal pan and maintain 135F up for holding utensils in standing water.

Basic - Screen door allows for gaps at top and side of screen door.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee failed to wash hands prior to putting on gloves to prepare sushi rolls, inspector educated employee, employee removed and discarded his gloves, washed his hands, and replaced gloves Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee failed to sanitize large stainless steel bowl after cleaning. Operator set up chlorine sanitizer, employee sanitized bowl. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in walk-in cooler, per operator opened on 3/24/3024, operator dated Corrected On-Site

Basic - Floor area(s) covered with standing water. -walk-in cooler Repeat Violation

Basic - Floor soiled/has accumulation of debris. -walk-in cooler floor underneath sauce buckets soiled

Basic - Food not stored at least 6 inches off of the floor. -walk-in cooler: buckets of sauce and ginger stored on the floor, operator relocated Corrected On-Site Repeat Violation

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

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of white reach-in freezer that faces the reach-in cooler has an accumulation of grease and food debris -exterior of microwave lightly soiled Repeat Violation

Basic - Reuse of single-service or single-use articles. -egg cartons, employee discarded Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -plastic spoons/forks in container at front counter, operator reorganized Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths on prep tables, operator relocated to sanitizer bucket Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 52F, overfilled in top of reach-in cooler, operator relocated excess to lower portion of walk-in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken 81-122F, per operator stored in container on flat top grill less than 1 hour, operator covered and moved to hotter portion of flat top grill to reheat to 165F or above, rechecked 30 minutes later 153-155F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. -multiple cutting boards stained throughout kitchen Repeat Violation

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off at valve in employee restroom, operator turned water back on, temped at 105F Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket stored on dry storage shelf above flour container, operator removed Corrected On-Site

Basic - Floor area(s) covered with standing water in walk-in cooler.

Basic - Food not stored at least 6 inches off of the floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave soiled -equipment doors/handles soiled throughout kitchen -sides of fryers in between soiled

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on counter at sushi station, operator placed in sanitizer bucket Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over TCS sauces in walk-in cooler, operator relocated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 62F, per operator in reach-in cooler less than 1 hour, operator relocated to walk-in cooler Corrective Action Taken Repeat Violation

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. -Provided Clean-up of Vomiting and Diarrheal Events poster. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -inside of microwave soiled

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in prep area blocked by buckets Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -bowls in flour and sugar containers, operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor underneath cookline has a heavy accumulation of grease and food debris Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce and sugar stored on floor Repeat Violation

Basic - Ice buildup in small white reach-in freezer.

Basic - In-use tongs stored on equipment handle between uses. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. -Provided Choking poster, operator posted

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in prep area

Basic - Single-service articles not stored inverted or protected from contamination. -unwrapped plastic to-go containers/lids, operator inverted Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped plastic forks on prep table, operator reorganized Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -flour container lacking label, operator labeled Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2022-11-17: Time Extended