Hibachi Stop

3 findings recorded on Jul 13, 2026. 1 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed failure to have handwashing sinks accessible at all times to be used. Observed bucket and book bag in front of hand sink in rear of main kitchen.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.06(2)(o)

   Observed failure to have handwashing sinks accessible at all times to be used. Observed bucket and book bag in front of hand sink in rear of main kitchen. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf PIC advised to move items from in front of sink. New Violation. Correct By: 07/20/2026

   Official report · Item 2-2D ↗

   Correction status not recorded

   Correct by Jul 20, 2026

2. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observed failure to date mark food items in reach in and walk in cooler that were prepped in facility and held for longer than 24 hours. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Observed failure to date mark food items in reach in and walk in cooler that were prepped in facility and held for longer than 24 hours. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf PIC advised to date mark food items with day that they were prepped starting as day 1. New Violation. Correct By: 07/23/2026

   Official report · Item 6-2 ↗

   Correction status not recorded

   Correct by Jul 23, 2026

3. Violation recordedItem 14A ↗

   Utensil storage

   Observed failure to use handled utensil with handle above food. Observed a bowl being used as a scoop in prep top cooler for raw chicken.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

   Code 511-6-1.04(4)(k)

   Observed failure to use handled utensil with handle above food. Observed a bowl being used as a scoop in prep top cooler for raw chicken. 11-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; PIC removed bowl from prep top cooler. Corrected On-Site. New Violation.

   Official report · Item 14A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.