HIBACHI GRILL AND NOODLE BAR Inspection – March 4, 2024

High Priority 1

#8High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Observed raw vegetables in contact with nonfood-grade bags inside WIC.

Intermediate 5

#9Intermediate12A-03-4

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in 3 comp sink.

#10Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#11Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**

Corrected On-Site

#12Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

#13Intermediate05-10-4

Intermediate – Probe thermometer not used to ensure proper food temperatures.

Basic 7

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#2Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Cooking area.

#3Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Observed missing thermometer to most kitchen RIC.

#4Basic21-10-4

Basic – Soiled dry wiping cloth in use. **Repeat Violation**

Repeat Violation

#5Basic08B-12-5

Basic – Stored food not covered. Most cooked foods not covered inside walk in cooler.

#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**

Repeat Violation

#7Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Florida Food Watch