Tokyo Hibachi & Sushi

Observed rice in main kitchen used for fried rice not being hot held at 135 degrees(F) or above in rice cooker. CA:PIC instructed rice must be held at 135 degrees(F) or above since it is not sushi rice (which uses time). COS:PIC discarded rice.

Employee items (water bottles, hats, bag, lotion) stored on top prep table shelf and bottom prep table shelf.

Observed raw shell eggs on top shelf in walk in cooler above RTE (half & half, margarine) foods and unwashed produce (lemons, jalapenos). CA:PIC instructed raw shell eggs have a higher cook temp and must be stored on bottom shelf underneath RTE foods and unwashed produce to prevent cross contamination. COS:PIC had employee correct storage order & move raw shell eggs to bottom shelf.

Multiple pans/containers wet stacked throughout kitchen

Dirty dishes stored in sanitizer compartment of 3-compartment sink

Side door on dumpster open

Employee personal items stored on shelving with scouring pads due to lack of employee lockers/storage

Employee chicken stored on top of boxes of customer chicken inside walk in cooler; employee dry goods stored on dry storage shelves with dry storage for customers

Observed cooked chicken being held under a grill after being cooked not at proper HH temperature, but at 88 degrees(F). PIC informed chicken was cooked 20 mins prior to temping, so PIC was instructed to insure all items not for immediate service are hot held at proper temperatures. COS: Due to time food was cooked, PIC properly reheated the food.

Observed oil & margarine bottles unlabeled

Observed scoop handles touching the contents of the containers they were stored in

Observed multiple instances of wet stacking in cleaned dishes

Observed plates inverted or covered at Sushi Bar area

Observed containers on top of cardboard liners in dry storage