CHIN CHIN HIBACHI EXPRESS scores 82; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed waterbottle stored in hand sink A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: items removed from the sink

   Inspector’s full note +

   Code .06(2)(o)

   Observed waterbottle stored in hand sink A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: items removed from the sink

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
2. 02

   Cold holding

   Item 6-1A ↗

   Observed multiple foods in prep cooler across from grill holding at temperatures greater than 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: items discarded

   Inspector’s full note +

   Code .04(6)(f)

   Observed multiple foods in prep cooler across from grill holding at temperatures greater than 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: items discarded

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
3. 03

   Cooling time and temperature

   Item 6-1C ↗

   Observed wings from previous day that did not properly cool TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: wings discarded

   Inspector’s full note +

   Code .04(6)(d)

   Observed wings from previous day that did not properly cool TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: wings discarded

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
4. 04

   Cooling methods and equipment

   Item 11A ↗

   Observed wings in deep covered container that did not properly cool. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: wings discarded. reviewed cooling methods with person in charge

   Inspector’s full note +

   Code .04(6)(e)

   Observed wings in deep covered container that did not properly cool. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: wings discarded. reviewed cooling methods with person in charge

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
5. 05

   Utensil storage

   Item 14A ↗

   Observed in use utensils stored in stagnant water below 135. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to…

   Inspector’s full note +

   Code .04(4)(k)

   Observed in use utensils stored in stagnant water below 135. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: water discarded, new utensils obtained.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
6. 06

   Equipment design and condition

   Item 15A ↗

   Observed cold hold unit with an ambient air temperature greater than 41 Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C)

   Inspector’s full note +

   Code .05(1)(a)

   Observed cold hold unit with an ambient air temperature greater than 41 Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C)

   Official report · Item 15A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.