Extreme Teriyaki Grill Express

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most recent inspection report not posted for customers to view. CA: Advised PIC that the most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

In-use utensils: properly stored — Inspector Note: Observed multiple utensils including tongs and scoops stored with the handle in the food. CA: Advised PIC to place tongs and scoops with their handle out of the food.

Proper cold holding temperatures — Inspector Note: Observed mayonnaise made daily, not under TPHC, left out for the duration of service from a container stating that it should be refrigerated after opening. COS PIC placed in the WIC and RIC. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Toxic substances properly identified, stored, used — Inspector Note: Observed lack of first aid kit in restaurant facility. Advised PIC to have a fully stocked first aid kit. First-aid Supplies, Storage. First-aid supplies that are in a food service establishment for the employee’s use shall be: 1. Labeled with the manufacturer’s label; Pf and 2. Stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles. P

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed sanitation bucket and soy sauce on the floor in the main kitchen. CA advised PIC to move bucket and soy sauce off of the floor and store 6” above ground. Store items At least 6 inches (15 centimeters) above the floor.

Food stored covered — Inspector Note: Observed open package of tofu in walk in cooler. Advised PIC to throw away tofu as it was unknown how long it has been there. Store 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;

Toxic substances properly identified, stored, used — Inspector Note: Observed lack of first aid kit in restaurant facility. Advised PIC to have a fully stocked first aid kit. First-aid Supplies, Storage. First-aid supplies that are in a food service establishment for the employee’s use shall be: 1. Labeled with the manufacturer’s label; Pf and 2. Stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles. P

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed pic inability to correctly perform duties to prevent food borne illness hazards. Ca advised pic to routinely follow food code to prevent contributing to food borne illness hazards.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed several employee reusable containers being used in the main kitchen. Ca advised pic that employees are only able to drink from single use cups with lid and straw.

Food separated and protected — Inspector Note: Observed incorrect ordering of raw chicken over rte sauces and raw beef in reach in coolers. ca advised pic to order food according to the food code.

Food stored covered — Inspector Note: Observed shrimp tempura and crab Rangoon uncovered in reach in coolers in the main kitchen and ffs. As well as improperly labeled and placed flour. Ca advised pic to cover and correctly place food items.