BLAZING HIBACHI AND WINGS scores 85; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed tongs and a plastic sauce bottle in the handwashing sink by the walk in cooler. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// 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: The items were removed.//

   Inspector’s full note +

   Code .06(2)(o)

   Observed tongs and a plastic sauce bottle in the handwashing sink by the walk in cooler. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// 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: The items were removed.//

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

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed the soda machine ice chute with black mold like accumulation.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed the soda machine ice chute with black mold like accumulation.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
3. 03

   Thawing methods

   Item 11C ↗

   Observed raw shrimp thawing in still water.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The food employee discarded the water and placed the shrimp in the walk in cooler to thaw.//

   Inspector’s full note +

   Code .04(6)(c)

   Observed raw shrimp thawing in still water.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The food employee discarded the water and placed the shrimp in the walk in cooler to thaw.//

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
4. 04

   Utensil storage

   Item 14A ↗

   Observed bowls being used as scoops in the dry food item containers. 2.Observed a container holding a spatula in still water of a temperature less than 135F.***SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// 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…

   Inspector’s full note +

   Code .04(4)(k)1.

   Observed bowls being used as scoops in the dry food item containers. 2.Observed a container holding a spatula in still water of a temperature less than 135F.***SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// 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: 1. The bowls were removed. 2. The water was discarded and the container and spatula were taken to the four compartment sink.//

   Official report · Item 14A ↗
   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.