Inspection Information
Facility Name: HOMETOWN HIBACHI LLC/ HOMETOWN HIBACHI
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Standard/Critical Control Point
Inspection date: 07-February-2020
Violations: A summary of the violations found during the inspection are listed below.
3717-1-02.4(B)(2)(f)
Critical PIC unable to demonstrate knowledge of food temperatures and times for safe cooking.

3717-1-02.2 (C )
Critical Observed food employee move from non-food contact task to food contact task without first removing gloves, washing hands, and donning new gloves

3717-1-05.1(O)(1)
Corrected During Inspection Critical Observed pans stored on top of handwashing sink at time of inspection. Food employee removed pans from sink at time of inspection.

3717-1-03.4(F)(1)(b)
Corrected During Inspection Critical TCS foods not being cold held at the proper temperature. Observed 2 large containers of prepped vegetables located on shelf at 49F. Food employee placed items in cooler at time of inspection.

3717-1-07.1(C)
Critical Observed multiple cans of raid pesticides stored in kitchen at time of inspection.

3717-1-04.2(G)(1)
Food thermometer not readily accessible at time of inspection.

3717-1-03.2(K)
Corrected During Inspection Observed improper storage of ice scoop at time of inspection. Food employee placed ice scoop handle up at time of inspection.

3717-1-04.1(A)
Non-durable equipment observed. Observed handles of equipment repaired with unapproved materials at time of inspection.

3717-1-04.5(A)(3)
Observed accumulation of debris on NFC surface of equipment throughout kitchen at time of inspection.

3717-1-06.4(B)
Observed accumulation of debris on walls/hard to reach areas throughout kitchen.

Comments
Discussed employee illness policy and clean up procedures with PIC at time of inspection. Discussed proper handwashing procedures with food employees at time of inspection. Discussed proper use of hand sink with food employees at time of inspection. Discussed proper cooking temperatures with food employees at time of inspection. Discussed proper use of thermometers with food employees at time of inspection. Discussed proper cold holding temperature with food employees at time of inspection.