Hibachi Express

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages and personal on top of glass door coolers
• Food-contact surfaces designed and maintained
  • Basic: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dewalt Power tool used for stirring sauce.
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at sushi prep area, moved to bucket