Bull's Hibachi 3

Observed several items stored uncovered inside coolers, freezers. Observed bags of dry goods not properly closed in between use.

Observed cleaning needed to floors underneath stationary equipment, behind cooking equipment. Observed heavy buildup on venthood.

Observed employee drinks on prep top cutting board, inside small prep cooler and several employee drinks in drink/soup prep area. Employee drinks should be in designated areas only and away from food prep areas.

Observed several items stored uncovered inside coolers, freezers. Observed bags of dry goods not properly closed in between use.

Observed raw beef improperly stored inside walk-in cooler. PIC corrected onsite.

Observed build-up on vent hood. Observed grease & food debris on floor behind fryers. Observed black, mold-like buildup on exterior of walk-in cooler door.

observed several employee drinking cups not in proper container throughout kitchen. observed drinking cup left on cutting board.

observed multiple items being stored without covers in reach in fridges, prep fridges, and in the walk in cooler/freezer

observed paper towels in direct contact with food while being used as a cover and as a liner

observed employee phone sitting on prep surface

observed food containers stacked on top of each other. Top of food in contact with bottom of container stored on top of it.

observed knife in salad prep with handle in contact with food. observed scoop handle in contact with food

Observed food storage bins with no labels.

Violation Code Reference 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed build up on floors under and or behind equipment in hard to see and reach areas.

Inspect all surface areas daily, clean all surface areas daily and as needed after spills.

Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.