Inspection Report

Hibachi and Poke Express
1900 Grant Ave UNIT N
PHILADELPHIA, PA 19115
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Hibachi and Poke Express
1900 Grant Ave UNIT N
PHILADELPHIA, PA 19115
Inspection Date: 11/15/2022

8 Paper towel dispenser empty at the handwash sink in the front area. Paper towels were provided.
13 Raw shrimp was stored above ready to eat foods in the walk-in box. Shrimp was relocated.
35 Working bulk food ingredient storage container (vinegar) was not labeled with the common name of the food.
41 Common bowls or food containers observed without handles in direct contact with bulk food ingredients: seasonings, vinegar, bulk ingredients Utensils observed in stagnant water in the prep area.
45 Sterilite plastic bins being used to store bulk ingredients were not food grade.
45 Observations: - Defective under-counter refrigerator was being used as a prep table - Domestic/non-ANSI microwaves and chest freezer observed - Fanguard was missing in the walk-in freezer
47 Ice accumulation was observed in the chest freezer and walk-in freezer. Food residue was observed under storage racks in the walk-in cooler.
51 Restroom door was not self-closing.
53 -Missing ceiling tiles and hanging wires above walk-in- boxes.
53 The following observations were made: - Residue and grease accumulation observed on the wall surfaces - Dust accumulation observed on light fixtures in the prep area - Dirt and food residue observed under equipment on the counters in the prep area. - Cobwebs observed in floor corners/under sinks of the rear prep area - Old mouse droppings observed behind food equipment in the prep area
54 Hood filters and vent covers in the front prep area have an accumulation of static dust and/or grease.
54 Burned out light observed in the mop sink area.
Hibachi and Poke Express
1900 Grant Ave UNIT N
PHILADELPHIA, PA 19115
Inspection Date: 09/30/2022

12 Person in Charge cannot produce records showing the raw or partially cooked ready to eat fish has been frozen as required in the PA Food Code before service; no parasite destruction letter was observed from a supplier. Note: if raw, raw-marinated, partially cooked or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records at the food facility for 90-calendar days beyond the time of service or sale of the fish. (2) If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified in subsection
26 Working containers in warewashing area, used for storing chemicals taken from bulk supplies, were not marked with the common name of the chemical. Bottle was labeled.
35 Working bulk food ingredient storage container (vinegar) was not labeled with the common name of the food.
41 Common bowls or food containers observed without handles in direct contact with bulk food ingredients: seasonings, vinegar, bulk ingredients Utensils observed in stagnant water in the prep area.
45 Sterilite plastic bins and cardboard boxes being used to store bulk ingredients were not food grade. Cardboard box was replaced with a food grade container.
45 Observations: - Defective under-counter refrigerator was being used as a prep table - Domestic/non-ANSI microwaves and chest freezer observed
47 Ice accumulation was observed in the chest freezer.
53 -Missing ceiling tiles and hanging wires above walk-in- boxes.
53 The following observations were made: - Residue and grease accumulation observed on the wall surfaces and exterior surfaces of equipment in the prep area. -General cleaning is needed
53 Maintenance tools (brooms/dustpans) were not elevated on a utility rack when not in use.
54 Hood filters and vent covers in the front prep area have an accumulation of static dust and/or grease.
Hibachi and Poke Express
1900 Grant Ave UNIT N
PHILADELPHIA, PA 19115
Inspection Date: 08/19/2022

6 Cold water was not initially available at the handwash sink in the front area and hot water was observed at 147 degrees F which does not facilitate proper handwashing. Cold water was turned on at the handwash sink.
8 Paper towel dispenser empty at all handwash sinks. Soap was not available at the handwash sink in the warewashing area. Soap was provided.
12 Facility using fresh fish for poke bowls which is not approved; discontinue the use of fresh fish for poke bowls: food facility Person in Charge cannot produce records showing the raw or partially cooked ready to eat fish has been frozen as required in the PA Food Code before service. Note: if raw, raw-marinated, partially cooked or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records at the food facility for 90-calendar days beyond the time of service or sale of the fish. (2) If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified in subsection
13 Several raw animal foods were stored above ready to eat foods in the mini refrigerator and walk-in cooler. Foods were rearranged.
20 Potentially hazardous food (chicken, shrimp, fish, steak) was held in one of the cold prep units at 52-58 degrees F rather than 41 degrees F or below as required. Foods were discarded and unit use should be discontinued until properly serviced.
23 Foods are served raw or undercooked to the customer's request; however, a written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer.
27 Food facility is not following the HACCP plan for poke operation that was submitted and approved by the Department: - Fresh fish was being used instead of frozen fish - pH meter was not working properly (low battery) - pH logs were not being kept
34 Temperature measuring devices for ensuring proper equipment temperatures are not available in cold prep unit.
35 Working bulk food ingredient storage containers are not labeled with the common name of the food.
36 Visible physical evidence of rodent / insect activity observed: - Flies observed throughout - Mouse droppings observed in the rear area on low shelving and on the base of the meat slicer.
36 Front door was open and unscreened which does not protect against the entry of insects, rodents, and other animals.
41 Common bowls or food containers observed without handles in direct contact with bulk food ingredients. Utensils observed in stagnant water in the prep area.
45 Sterilite plastic bins being used to store bulk ingredients were not food grade.
45 Soda crates being used for elevation were not smooth and easily cleanable.
45 Observations: - Defective under-counter refrigerator was being used as a prep table - Domestic/non-ANSI microwaves and chest freezer observed - Cold prep unit was not keeping foods 41 degrees F or below
46 Food facility lacks sanitizer test strips to monitor sanitizer concentration.
46 Two stoppers were observed at the warewashing sink.
47 Ice accumulation was observed in the chest freezer.
48 Cold water was not available at the handwash sink in the front area. Water was turned on.
49 A slight drip was observed under the handwash sink in the front area.
53 -Missing ceiling tiles and hanging wires above walk-in- boxes.
53 Maintenance tools were not elevated on a utility rack when not in use.
53 The following observations were made: - Food debris on flooring surface of walk-in freezer. - Food debris under equipment in kitchen area. - Debris and plastic lids under storage racks in back prep area. - Residue and grease accumulation observed on the wall surfaces and exterior surfaces of equipment in the prep area. -General cleaning is needed
54 Hood filters have an accumulation of static dust and grease.
Fusion Pizza and Grill
1900 Grant Ave UNIT N
PHILADELPHIA, PA 19115
Inspection Date:  

 
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