Bull's Hibachi

Observed several TCS food items reading at temperatures above 41 in main kitchen walk-in-cooler and reach-in-cooler.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed several TCS food that were prepped or cooked on Wednesday that did not have discard dates.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed grease build-up on ventilation filters in main kitchen.

11-6-1.05(3)(d) - Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up (C) (d) Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.

Observed several TCS food items reading at temperatures above 41 in main kitchen walk-in-cooler and reach-in-cooler.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

PIC discarded TCS food items.

Observed food establishment without clean-up procedures for vomit and fecal events.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

PIC was provided with printed, written copy of clean-up procedures.

Observed several TCS items not covered in the reach-in-cooler in the main kitchen underneath the prep-top cooler, and the freezer to the right of the main kitchen.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Must correct within 72 hours.

Observed several TCS items prepped or cooked yesterday- on the 9th- without discard dates.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Must correct within 10 days.

Observed that the food establishment did not have the most current inspection report posted. Observed the most current inspection report grouped with a miscellaneous group of papers.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Must correct within 72 hours.

Observed several soy sauce buckets being reused to hold sauces and TCS food items throughout the establishment.

511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

Must correct within 72 hours.

Observed no hand drying provisions at the handwashing sinks located in the main kitchen area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

The PIC placed hand drying provisions at the handwashing sinks.

Observed the food establishment without clean-up procedures for vomit and fecal events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. The Health Authority provided the PIC with cleanup procedures that tailored for the use of chlorine and bleach disinfectants.

Observed chopped cabbage in the walk-in cooler not covered to protect from overhead contamination. Observed egg rolls in the reach-in cooler not covered. Observed several pans of wontons and chicken nuggets in the reach-in freezer uncovered or not sealed properly to protect from overhead contamination. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. The PIC covered items with either saran wrap or lids to protect from overhead contamination.

Observed several TCS items prepped or cooked yesterday or on the 24th without discard dates. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf The PIC had food employees add discard dates to the items.

Observed the walk-in cooler without a hanging thermometer. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Must correct within 10 calendar days.

Observed the food establishment without a thermometer. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf Must correct within 10 calendar days.

Observed several soy sauce buckets being reused to hold sauces and TCS food items throughout the establishment. Single-service and single-use articles may not be reused. Must correct within 72 hours.

Observed TCS items stored on same shelf of walk in cooler without method of protection from contamination. Food shall be protected from contamination of by arranging each type or food and/or equipment so that cross contamination of one type with another is prevented. PA: PIC rearranged items when instructed.

Observed containers of raw vegetables (cabbage, carrots, zucchini) stored in walk-in cooler without any covering and or protection from contamination above. CA: PIC covered items with lids and/or saranwrap when instructed.

Observed containers of sauces and condiments removed from original containers without labels and common names. Food ingredients that are removed from original container shall be clear and legibly identified. COS: PIC created labels for required containers.

Observed buckets of soy sauces held in 5 gallon buckets stored and in use on the floor of main kitchen and walk-in. Food shall be protected from contamination by storage at least 6 inches above the floor. COS: PIC moved buckets onto appropriate shelf.

Observed floors of main kitchen are wet and/or slippery to walk over. Presents a hazard for workers in kitchen. Food debris and kitchen materials present on floor of main kitchen. CA: PIC should install matting in problem areas to prevent slipping and/or injury.

Observed raw shrimp stored above uncovered carrots and vegetables and among other TCS foods such as rice. Food shall be protected from contamination by arranging each type of food and/or equipment so that cross contamination of one type with another is prevented. CA: PIC rearranged items when instructed.

Observed a container of raw chicken stored in walk-in cooler without any covering and/or protection from contamination above. Food shall be protected from contamination by arranging each type of food and/or equipment so that cross contamination of one type with another is prevented and food is protected from falling sources of contamination such as dust and/or debris. CA: PIC covered container when instructed.

Observed nozzles of soda dispensing machine with a black and grainy in appearance soil residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. CA: PIC adequately cleaned ice chute and soda machine nozzles.

Observed several containers in all refrigeration units lacking date marking labels. Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discard, when held at temperature of 41 F (5 C) or below for a maximum of 7 days. COS: PIC made date labels for containers.

Observed women's restroom facilities receptacle did not have a closing lid. a toilet room used by females shall be provided with a covered receptacle for sanitary napkins and other products. CA: Install receptacle with lid.

Observed raw shrimp stored above uncovered carrots and vegetables and among other TCS foods such as rice. Food shall be protected from contamination by arranging each type of food and/or equipment so that cross contamination of one type with another is prevented. CA: PIC rearranged items when instructed.

observed that PIC did not maintain/could not provide records of employee health training or acknowledgement. Food employees or conditional employees must be informed in a verifiable manner of their responsibility to report illness or symptoms in accordance with chapter 511-6-1. CA: EH will provide PIC with employee red book.

Observed women's restroom facilities receptacle did not have a closing lid. a toilet room used by females shall be provided with a covered receptacle for sanitary napkins and other products. CA: Install receptacle with lid.

Observed raw chicken stored uncovered above uncovered shredded cabbage and whole carrots within walk in cooler. Food shall be protected from contamination by arranging each type of food and/or equipment so that cross contamination of one type with another is prevented. CA: PIC rearranged items when instructed.

observed that PIC did not maintain/could not provide records of employee health training or acknowledgement. Food employees or conditional employees must be informed in a verifiable manner of their responsibility to report illness or symptoms in accordance with chapter 511-6-1. CA: EH will provide PIC with employee red book.

Observed nozzles of soda dispensing machine, as well as chute of ice machine with a pink in appearance soil residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. CA: PIC adequately cleaned ice chute and soda machine nozzles.

observed containers of sauces and condiments removed from original containers and without labels in common names. Food ingredients that are removed from original container shall be clear and legibly identified. COS: PIC created appropriate labels for containers.

observed soy sauce held in 5 gallon buckets stored and in use on floor of main kitchen. Food shall be protected from contamination by storage at least 6 inches (15 cm) above the floor. COS: PIC moved buckets onto an appropriate shelving unit when prompted.

Observed facility utilizing "white tuna" to present escolar. Food shall be safe, unadultered, and honestly presented. CA: Facility shall correct verbiage of their menus to reflect "escolar" rather than "white tuna" within 72 hours after the day of inspection.

Observed vegetables straining into the hand sink. A handwashing sink (facility) may not be used for purposes other than handwashing. COS: PIC removed vegetables from the hand sink.

Observed several containers in all refrigeration units lacking date marking labels. Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discard, when held at temperature of 41 F (5 C) or below for a maximum of 7 days. COS: PIC made date labels for containers.

Observed cooked rice cooling on the shelf of the prep-top table. Cooling shall be accomplished by placing in cold holding equipment, food containers in which food is being cooled. COS: Had PIC place containers in the walk-in cooler to adequately cool.