In today’s Kitchen Cops report, a low score to report.
Hibachi Grill Supreme Buffet at 356 S. College Rd. Unit 39 B
Chicken on racks in kitchen from 101f-140f. Noodles 50f and rice 50f in reach in cooler stacked. All products must be cooled from 135f to 70f within 2 hours and from 70f to 45f within an additional 4hours. cdi- product discarded.
Cantaloupe 63f (buffet), raw beef 51-60f and shrimp from 58-60f in walk in cooler. maintain all cold foods at 45f or less. cdi- products discarded.
Several bottles of chemicals unlabeled. Some bottles not labeled with proper contents. bug spray under hibachi grill not approved.
Employee drinks in freezers uncovered. Keep all employee drinks below food contact surfaces. cdi- drinks discarded.
Rice and noodles stacked in reach in cooler. Chicken cooling at room temperature. Suggest not stacking product and placing in approved cooling method immediately.
Rubber gloves, and cloth stored in reach in cooler. Aprons stored on clean air dry rack. Keep all cloths and aprons stored properly.
Tongs stored on trash can, scoop in rice not stored with handle up, cup being used as a scoop for soy sauce. Keep all utensils stored in a clean dry place or in product with handle standing up. Scoops without handles not approved
Dishes stacked wet.
Need test strips for sanitizer. Need both quat and bleach test strips.
Eggs stored over egg rolls in reach in cooler. fish stored over vegetables in reach in cooler. raw chicken over corn in flip top. Shrimp and seafood in meat prep sink. prep seafood only on seafood prep sink. store all food according to final cooking temperatures. cdi0- all products moved to proper areas.
Drink stored in ice machine.
A low 83 for Hibachi Grill Supreme Buffet on S. College Rd.