SUPREME HIBACHI GRILL BUFFET

Wiping cloths: properly used and stored — Inspector Note: Observed a cloth with visible food and sauce on it on floor by reach-in cooler in main kitchen and when pointed out, staff placed cloth onto shelf with dry-stored spices and paper towels. CA: 2. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution and laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. Corrected on site, PIC told staff to remove cloth and to store all other cloths in sanitizing solution

Food stored covered — Inspector Note: Observed numerous foods uncovered while stored in dry storage or coolers, including: flour and starch in large bulk dry storage containers; meat in hibachi grill reach-in cooler; cut and washed vegetables in water in main kitchen's walk-in cooler; and lettuce in reach-in cooler in main kitchen. CA: Packaged & Unpackaged Food, food stored covered: (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 Corrected on site

Approved thawing methods used — Inspector Note: Observed fish and shrimp thawing in meat sinks without draining water. CA: Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the reach-in cooler w/Pepsi signage cold-holding TCS foods above 41F (see asterisks in temperature log for foods and ambient temperature. CA: Good Repair and Proper Adjustment. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under... this Rule. COS: PIC called repair person to fix during inspections

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No testing device was observed for the high-temp dish machine CA: . In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Correct by 1/28/26, send proof of correction to inspector via email

Insects, rodents, and animals not present — Inspector Note: Observed evidence of pests (dead roaches in glue traps) and trapping devices, noticed harborage conditions such as: gap under back door towards grease trap and outdoor walk-ins; build up and accumulation of food debris below prep top coolers and counters; food debris in non-food prep areas (outside employee bathroom and near water heater). CA: 3. Using methods, if pests are found, such as trapping devices or other means of pest control 4. Eliminating harborage conditions.

Certified Food Protection Manager — Inspector Note: Observed no valid CFSM certification; front of house and kitchen manager both have expired certifications CA: Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Correct by 2/20/26, send proof of correction to inspector via email

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed interior black organic matter growth on both ice machines at wait stations. CA: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Correct by 1/28/26 - send proof of correction to inspector via email

Proper cold holding temperatures — Inspector Note: Observed more than 4 containers of TCS foods in main kitchen cooler holding above 41°F (see asterisks in temperature log) - ambient temperature in cooler found to be above 41°F (See violation item 15A) CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above COS: PIC voluntarily discarded food

Proper hot holding temperatures — Inspector Note: Observed 3 containers of TCS foods in steam table for customer self-service hot-holding below 135F (see asterisks in temperature log) CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above COS: PIC voluntarily discarded and replaced foods. Advised to use deeper pans in steam tables to better facilitate hot holding

Time as a public health control: procedures and records — Inspector Note: Observed most recent records for time as a public health control dated as October 2025. Foods held on time are: lettuce, tomatoes, cantaloupe, honeydew, cooked eggs, sushi rice and sushi rolls. CA: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: PIC marked time on TPHC clipboard for all TCS foods cold held at buffet

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed water drops leaking through the ceiling of the walk in cooler located outside of the building. CA:1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Insects, rodents, and animals not present — Inspector Note: Observed a dead small roach directly on the paper towel after it was dispensed from paper towel dispenser. Observed several live roaches in the interior of the booster heater located by the dish machine. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed interior of ice machine with black organic growth. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to precl