BUFFET: Hibachi Grill Supreme Buffet
AVERAGE VIOLATIONS PER INSPECTION: 15
VIOLATIONS: More than twice the state average
LAST INSPECTION RESULTS: April 30 22-06-4 Intermediate - Slicer knife soiled with old food debris against knife magnet in back food prep area. 22-41-4 High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Upon callback inspection 04/3013, sanitizing concentration 0 ppm chlorine. 22-45-4 High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food prep tables with buildup of foodlike debris and residue, not washed and sanitized after use. Upon callback inspection 04/30/13, dishmachine not sanitizing. 27-04-4 Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink at kitchen entrance near dishmachine and handwash sink in corner at end of cookline. **Repeat Violation** Upon callback inspection 04/30/13, observed cold water off/not functioning. 31B-03-4 Intermediate - No soap provided at handwash sink. Handwash sink in dishwash area.