GO GO WING AND HIBACHI scores 85; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Upon inspection, observed a sanitizer bucket in the handwashing sink behind the register.// 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 sanitizer bucket was removed.//

   Inspector’s full note +

   Code .06(2)(o)

   Upon inspection, observed a sanitizer bucket in the handwashing sink behind the register.// 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 sanitizer bucket was removed.//

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

   Toxic substance storage and use

   Item 8-2B ↗

   Observed pesticides not allowed in a food service establishment (Ortho Home Defense and Hot Shot Flying Insect Killer).// Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: Pesticides were removed from the facility.//

   Inspector’s full note +

   Code .07(6)(e)

   Observed pesticides not allowed in a food service establishment (Ortho Home Defense and Hot Shot Flying Insect Killer).// Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: Pesticides were removed from the facility.//

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
3. 03

   Food labeling and containers

   Item 10D ↗

   Observed multiple squeeze bottles not bearing the common name of the food (6 bottles of raw egg mix, 2 bottles of margarine, two bottles of oil).// Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v)…

   Inspector’s full note +

   Code .04(7)(c)

   Observed multiple squeeze bottles not bearing the common name of the food (6 bottles of raw egg mix, 2 bottles of margarine, two bottles of oil).// Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C) Corrective Actions: Containers were labeled.//

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
4. 04

   Wiping cloth use and storage

   Item 12C ↗

   Upon inspection, observed multiple wet wiping cloths stored on the prep table not in the sanitizer buckets.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The wet wiping cloths were placed in the sanitizer buckets.//

   Inspector’s full note +

   Code .04(4)(m)

   Upon inspection, observed multiple wet wiping cloths stored on the prep table not in the sanitizer buckets.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The wet wiping cloths were placed in the sanitizer buckets.//

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
5. 05

   Utensil storage

   Item 14A ↗

   Observed three knives stored in between the prep cooler and prep table.// 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…

   Inspector’s full note +

   Code .04(4)(k)

   Observed three knives stored in between the prep cooler and prep table.// 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: The knives were taken to the three compartment sink.//

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

   Utensil, equipment and linen storage

   Item 14B ↗

   Observed multiple wet containers stacked as clean on the drying rack.// After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: The containers were placed appropriately to air dry as they were just washed.//

   Inspector’s full note +

   Code .05(10)(a)

   Observed multiple wet containers stacked as clean on the drying rack.// After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: The containers were placed appropriately to air dry as they were just washed.//

   Official report · Item 14B ↗
   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.