Osaka Hibachi & Sushi

Observed an in-use utensil without a handle in a dry food product (rice) in the dry storage area. CA: All scoops shall have a handle and stored above food product.

Food employees were observed not cleaning their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound at a hand sink. Employee was observed washing hands at the vegetable sink with only using running water and no soap and did not use disposable paper towel to dry hands. CA: Employee was instructed by CFSM to wash hands with soap at the hand wash sink before continuing to work. Employee was taught by CFSM to wash hands in this manner each time. COS: Ensure all food employees are trained the proper way to wash their hands at the hand wash sink before engaging in different activities in the kitchen.