HIBACHI EXPRESS

Wiping cloths: properly used and stored — Inspector Note: Observed, throughout front food service, damp cloths in use for wiping food and nonfood-contact surfaces stored on counter tops. C/A: Cloths/towels in use for sanitizing food and nonfood-contact surfaces shall be stored in between use in sanitizer 50-100 ppm (cl) or 200-400 ppm (quat).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several large containers and pans wet stacking in the ware washing area in main kitchen CA Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a black bucket stored in handwashing sink in the main kitchen. CA: A handwashing facility may not be used for purposes other than handwashing. COS: bucket removed

Food stored covered — Inspector Note: Observed the following food items uncovered and exposed to overhead contamination: main kitchen by the grill: sugar salt, bucket of flour uncovered walk in cooler in main kitchen: scallops, broccoli reach in cooler: chicken CA: all foods stored shall be covered and protected from overhead contamination. COS: food covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice bin in main kitchen with black solid/mold like substance. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.