Ping’s Hibachi
101 N Maguire # A
Warrensburg, MO 64093
660-429-1888
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Date: 12/19/2017
Reason for Inspection: Routine
Score: 89
Priority Violations:
3-301.11B One staff member bare-handed some foods as temperatures were being measured. A cook saw that mistake and disposed of that food stuff. Inspector and staff had lively discussion on washing hands hygiene and use of gloves or utensils. CORRECTED.
Core Violations:
5-205.11B Both hand wash sinks contained kitchen utensils used during that shift. Utensils were removed from sinks. Inspector and staff had lively discussion of encouraging sanitation practices by Making sinks readily available and easily accessible. CORRECTED.
COMMENTS:
Temperature Log: Freezer: 15°F all food frozen solid Walk in cooler: crab Rangoon 34°F raw chicken 34°F Sushi case: crab meat 34°F cut cucumber 34°F Cold hold prep table: carrots 40°F shrimp 35°F water chestnuts 39°F raw chicken 38°F Hot holds: carrots 150°F rice 135°F hot soup 140°F egg drop soup 142°F Miso 150°F sweet sour sauce 140°F Sanitation: Sani-bucket 150-200ppm chlorine
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Date: 08/08/2017
Reason for Inspection: Follow-up
Priority Violations:
4-501.114A Surface wipe buckets were under 10ppm chlorine. Manager did not have test strips to measure sanitation levels. CORRECTED.
Core Violations: NONE.
COMMENTS:
Temperature Log: Freezer: scallops shrimp meats frozen solid at 6°F Walk in cooler: salmon 41°F lemons 39°F under counter refrigeration: imitation crab meat 39°F water chestnuts 34°F sushi bar refrigeration: various meats 34- 36°F sanitation: wipe bucket 10 ppm correct to 50 ppm
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Date: 08/03/2017
Reason for Inspection: Routine
Score: 80
Priority Violations:
3-302.11A2 Raw chicken in tubs stored refrigeration above onions shrimp other foods. Manager and staff immediately re-shelved chicken to lower areas. CORRECTED.
4-501.114A Surface wipe buckets were under 10ppm chlorine. Manager did not have test strips to measure sanitation levels.
Core Violations: NONE.
COMMENTS:
Temperature Log: Freezer: scallops shrimp meats frozen solid at 6°F Walk in cooler: salmon 41°F lemons 39°F under counter refrigeration: imitation crab meat 39°F water chestnuts 34°F sushi bar refrigeration: various meats 34- 36°F sanitation: wipe bucket 10 ppm correct to 50 ppm