Extreme Teriyaki Grill Express

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple dishes and equipment wet stack clean above the 3 compartment sink. CA: 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) 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. PIC rewashed and sanitized the positioned dishes for adequate draining to be air dried.

Food stored covered — Inspector Note: Observed multiple containers of food stored in walk in cooler uncovered. CA: 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. COS: PIC covered the food items with a lid.

Toxic substances properly identified, stored, used — Inspector Note: Observed residential Lysol chemicals for cleaning and sanitizing being used. CA: Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. COS: PIC made a sanitizing bucket with bleach for the main kitchen and front food service.