Extreme Teriyaki Grill Express

Washing fruits and vegetables — Inspector Note: Observed raw or undercooked animal foods being prepared and stored in the fruit and vegetable (produce) sink. Specifically, raw chicken was observed stored on the drain board of the produce sink. Discussed that the produce sink area may not be used for the preparation or storage of raw animal products, including chicken, to prevent cross-contamination. Chicken was removed and sink washed and sanitized

Adequate handwashing facilities supplied & accessible — Inspector Note: A handwashing sink was being used for purposes other than handwashing. Observed food debris present in the front hand sink. Discussed that a handwashing facility may not be used for any purpose other than handwashing. The person in charge removed the food debris and cleaned and sanitized the hand sink to correct the violation.

Proper cold holding temperatures — Inspector Note: Observed time/temperature control for safety (TCS) foods cold held above 41°F. Specifically, chicken and vegetable egg rolls were observed sitting on the counter at temperatures above 41°F. Additionally, raw chicken, beef, salmon, shrimp, and cooked noodles were observed in the walk-in cooler at temperatures exceeding 41°F. Discussed that, except during preparation, cooking, cooling, or when time is used as a public health control, TCS foods must be maintained at 41°F (5°C) or below. TCS foods in the walk-in cooler were discarded. Items prepared today were placed on ice to rapidly cool

Proper hot holding temperatures — Inspector Note: Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed teriyaki sauce made with beef broth hot holding below 135F.Teriyaki sauce was placed on grill and reheat to 165F.