Hahn's Hibachi #6

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114381 [e], 114381(a), 114387 - Make available the most recent routine inspection report. Post the Health Permit to Operate and restaurant license certificate in a conspicuous area for public view

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

Floors, walls and ceiling: build, maintianed & clean

Food contact surfaces: clean and sanitized [ date violation corrected: 5/9/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 5/9/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 5/9/2022 ]

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 5/9/2022 ]

Thermometers provided and accurate [ date violation corrected: 5/9/2022 ]

Wiping cloths; properly used and stored [ date violation corrected: 8/24/2021 ]

Moderate risk food holding temperature

Improper food storage

Inadequately cleaned or sanitized food contact surfaces

Improper storage of equipment utensils or linens

High risk food holding temperature