OTORO HIBACHI health score and inspection history

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// No certified food safety manager with card from JCDH on premises during operating hours and inspection.

(A)(2) Maintain TCS food at 41 F or below.// Crawfish in clear container cold holding at 46F. Crab meat cold holding at 47F. COS PIC Voluntarily discarded.

Store single service and single-use articles at least 6 inches above the floor.// Three boxes of stacked single use cups sitting directly on the floor leading to dry storage area.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair/Replace ceiling tile above WI cooler/freezer.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Air ducts above 3 comp sink soiled with dust.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Clear container of water and oil near grill not labeled with common name of food.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Sushi rice inside warmer holding an internal temp of 93F. COS PIC Voluntarily discarded. (No written time to discard rice)

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // Ginger and sushi rolls in RI display cooler not properly date marked with a prep or discard date. // Sushi in white container in RI cooler under make table not properly date marked with a prep or discard date. COS PIC Voluntarily discarded.

Provide a utensil with a handle for serving or dispensing food or ice.// Broccoli in make table being dispensed with a bowl with no handles.

JCDH 2.2 Provide food safety training for all food handlers as required.// Only one food handler certification provided on the wall was provided to me during inspection, not for all employees. JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// No registered card from JCDH provided for food safety manager during inspection. (Certificate is posted)

Store food at least 6 inches above the floor.// Two buckets of soy sauce sitting directly on the floor in WI cooler.

Provide a utensil with a handle for serving or dispensing food or ice.// Bowl without a handle being used to dispense chicken, shrimp inside the make table.

Store food at least 6 inches above the floor.// Several containers of soy sauce and mayo sitting on the floor in the dry storage area.

Label all toxic items not in original containers with the common name of the product (Pf).// Two chemical bottles not labeled with common name of product within facility. COS PIC Voluntarily discarded.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// White residue inside the ice machine// Ice chute on drink machine soiled with a thick white residue. 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// PIC provided chlorine test strips for QAC sanitizer in 3 comp sink. COS I provided QAC test strips for sanitizer sink TESTING 150ppm until proper test strips are acquired.