HIBACHI BOY JAPANESE GRILL & MORE, 1220 N ROCK RD STE 400, DERBY, KS - Restaurant inspection findings and violations

Business Info

Name: HIBACHI BOY JAPANESE GRILL & MORE
Type: Restaurant
Address: 1220 N ROCK RD STE 400, DERBY, KS 67037
Phone: 316-201-4699
Total inspections: 5
Last inspection: Aug 28, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30412B - --A bowl with no handle was stored in container of salt located in back room next to back door. KDA_3_60211B1 - --There were 2 unlabeled bottles with yellow liquid and 2 unlabeled bottles of brown liquid stored next to grill. Person in charge said they were oil and teriyaki sauce. (corrected on site-bottles properly labeled) KDA_4_204112B - --Make table and reach in cooler do not have integrated thermometer for taking ambient food temperatures. KDA_4_30111 - --The make table had an ambient temperature of 53 at time of inspection. The temperatures of make table were observed for an hour and they ranged from 46-57. (corrected on site- all potentially hazardous foods were removed from reach in cooler or placed on ice) Make table cannot be used to store potentially hazardous foods until it can maintain food temperatures of 41 or below. KDA_4_90311A - --A box of disposable cups were stored directly on floor in back room next to salt container. KDA_Defacto - --chicken 172, shrimp 171, beef 172 --make table-bean sprouts 43, raw chicken 41, raw beef 41, crab ragoons 43, noodles 39, cut tomatoes 41	08/28/2015	6	Follow-up	Out
KDA_2_40111 - --An employee had a drink without lid and was eating at prep area in kitchen. (corrected on site-educated employee and moved to new location) KDA_3_30111B - --Cook prepared a bowl of chicken fried rice and then added a pinch of cut green onions with bare hands without first washing hands and placing on gloves. (corrected on site-educated, top layer of rice disposed of in trash, and spoon used to scoop green onions) KDA_3_30212 - --3 unlabeled squirt bottles containing a brown liquid were stored next to grill and on make table. Person in charge said it was pot sticker sauce. 3 unlabeled squirt bottles stored next to grill contained a yellow liquid. Person in charge said it was liquid margarine. 1 unlabeled squirt bottle stored next to grill contained a clear liquid. Person in charge said it was water. Two containers of white powder substances next to grill did not have label. Person in charge said it was MSG and salt. KDA_3_30412B - --A bowl with no handle was stored in a container of salt in back storage room. (corrected on site-bowl removed) KDA_3_40212C - --Establishment uses raw salmon for sushi but does not have letter from supplier verifying fish are parasite free. KDA_3_50113A - --A package of frozen beef and a package of frozen fish were sitting on top of microwave in kitchen. Cook said they were thawing and placed at location 1 hour ago. (corrected on site-educated and both beef and fish moved to reach in cooler for proper thawing) KDA_3_50116A2 - --The following foods were stored in make table over 4 hours according to person in charge: raw shrimp 47, raw beef 51, and three packages of tofu 57, 58, and 59. (corrected on site-all foods disposed of in trash) The following foods were stored in make table for 2 hours according to person in charge: a container of raw chicken 43, a container of bean sprouts 50, crab ragoons 61 and three containers of cooked noodles 60. (corrected on site-all foods moved to reach in cooler for quick cooling) KDA_4_204112B - --Make table and reach in coolers do not have integrated thermometers for measuring ambient temperatures. KDA_4_30111 - --Kitchen make table had an ambient temperature of 50.5. Make table cannot be used to store potentially hazardous foods until it can maintain food temperatures of 41 or below. KDA_4_30212A - --Establishment does not have thermometer for taking internal food temperatures. KDA_4_60111A - --Seals on make table have build-up of food debris and soil. The door tracks of raw chicken reach in cooler in kitchen have build-up of dirt and soil. KDA_4_60111C - --Door handles to reach in coolers have build-up of dried food debris and soil. (corrected on site-handles properly cleaned) Filters above grill have build-up of grease and soil. KDA_4_90311A - --Two packages of single-service styrofoam cups were stored directly on floor in back storage room next to flour bin. KDA_6_30114 - --Both front and kitchen handwashing sinks did not have handwashing signs. (corrected on site-signs added to sinks) KDA_6_50112A - --Floors in back storage room, under reach in coolers, and under grill have build-up of grease, soil and dried food debris. Walls next to grill have build-up of grease. Two dead roaches were observed under counter next to front reach in cooler. KDA_Defacto - --beef 196 --Establishment gets monthly pest control treatments from Schendel and last treatment was on 8/18/15. --Establishment has variance to use vinegar for sushi rice. The letter is from Kansas Department of Agriculture dated 7/30/2012. Establishment uses pH paper to measure pH of rice. --Establishment uses chlorine as sanitizer and has chlorine test strips. Dishwasher had a reading of 50 ppm chlorine. --steam pot 1-fried rice 152 steam pot 2-steamed rice 163 steam pot 3-steamed rice 147 steam pot 4-steamed rice 182 steam pot 5-egg drop soup 169 basket next to fryer-egg roll 149 steam table-noodles 146 --true reach in cooler 1-raw beef 40, raw chicken 40 true reach in cooler 2-raw shrimp 37, raw beef 35, raw chicken 42 small reach in cooler (next to freezer)-cut cabbage 40, cooked noodles 42, vegetable egg roll 40 reach in freezers-all frozen sushi reach in cooler-eel 39, salmon 42, tofu 41 front reach in cooler-crab 40 beer reach in cooler-tofu 40	08/18/2015	16	Regular	Out
Details not available.	08/08/2014
Details not available.	07/28/2014
Details not available.	07/26/2013

KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_40212C - Parasite Destruction Records (From the Supplier) - If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed to be parasite free, a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed to be parasite free shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH
KDA_3_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_60211B1 - Label information (packaged in establishment - Common Name) Label information shall include the common name of the FOOD, or absent a common name, an adequately descriptive identity statement.
KDA_4_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
KDA_4_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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HIBACHI BOY JAPANESE GRILL & MORE, 1220 N ROCK RD STE 400, DERBY, KS - Restaurant inspection findings and violations

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