Japanese Village Hibachi Stkhs Degrades its Sanitary Rating

Critical - No conspicuously located thermometer in holding unit. Reach In cooler

Critical - Observed raw animal food stored over cooked food. Eggs, Walk in cooler

Critical - Observed employee dry hands on clothes/apron after washing. Chef

Wet wiping cloth not stored in sanitizing solution between uses.

Observed soiled wet wiping cloth in use with fresh solution.

Wet mop not hung to dry.

Critical - No conspicuously located thermometer in holding unit. Walk in cooler

Observed employee with no hair restraint.

Wet mop not hung to dry.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed uncovered food in holding unit/dry storage area. Ice cream, Reach in freezer

Critical - Observed uncovered food in holding unit/dry storage area. Cut vegetables, Reach In Cooler

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Kitchen

Observed employee with no hair restraint. Kitchen

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - No handwashing sign provided at a handsink used by food employees. Kitchen

Critical - Hand wash sink lacking proper hand drying provisions. Kitchen

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Carbon dioxide/helium tanks not adequately secured.Corrected On Site.

Ceiling tile missing.in kitchen

Critical - Handwash sink not accessible for employee use at all times.

Lights missing the proper shield, sleeve coatings or covers. in kitchen

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed food stored in ice used for drinks.

Critical - Observed handwash sink used for purposes other than handwashing.

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.