SUPER HIBACHI BUFFET

5 findings recorded on Jul 27, 2026.

1. Inspector observationItem 2-2B ↗

   Eating, drinking and tobacco use

   &2Observed evidence of employees drinking from unapproved containers in food prep areas (reusable beverage cup on sushi prep area, disposable cup in main kitchen area with no lid or straw, another disposable cup in main kitchen area with no straw).// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)…

   Inspector’s full note

   Inspection item: Inspection item 2-2B

   Code .03(5)(k)1

   &2Observed evidence of employees drinking from unapproved containers in food prep areas (reusable beverage cup on sushi prep area, disposable cup in main kitchen area with no lid or straw, another disposable cup in main kitchen area with no straw).// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks were discarded or removed from food prep areas.//

   Official report · Item 2-2B ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   Observed foods on buffet line intended to be on time control without being labeled with their start and discard time (chicken, beef, shrimp, cooked vegetables, rice, melon, sushi, etc.).// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Observed foods on buffet line intended to be on time control without being labeled with their start and discard time (chicken, beef, shrimp, cooked vegetables, rice, melon, sushi, etc.).// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Person in charge labeled all foods with their start and discard time.//

   Official report · Item 6-1D ↗

   Correction status not recorded

3. Inspector observationItem 12A ↗

   Food storage and contamination

   Observed wonton strips, green onions, and croutons on display for consumer self-service not protected from contamination (such as with a sneeze shield). ***SECOND CONSECUTIVE VIOLATION***// All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P) Corrective Actions: Food was placed under sneeze shield.//

   Inspector’s full note

   Inspection item: Inspection item 12A

   Code .04(4)(u)

   Observed wonton strips, green onions, and croutons on display for consumer self-service not protected from contamination (such as with a sneeze shield). ***SECOND CONSECUTIVE VIOLATION***// All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P) Corrective Actions: Food was placed under sneeze shield.//

   Official report · Item 12A ↗

   Correction status not recorded

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