Ping’s Hibachi
101 N Maguire # A
Warrensburg, MO 64093
660-429-1888
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Date: 05/03/19
Reason for Inspection: Follow-up
Priority Violations:
4-601.11A Can opener tooth had food accumulation. CORRECTED
3-501.16A2 Lower unit under sushi refrigeration display case measured 52°F. Thermostat also read 52°F. CORRECTED
Core Violations:
6-501.11 Kitchen is missing a ceiling tile over a food prep area. CORRECTED
5-205.11A Kitchen hand sink had utensils/dishware and wasn’t readily accessible. There were no paper towels at this sink and no soap for the same sink. CORRECTED
COMMENTS:
Date: 04/30/19
Reason for Inspection: Routine
Score: 77
Priority Violations:
4-601.11A Can opener tooth had food accumulation. CORRECTED
3-501.16A2 Lower unit under sushi refrigeration display case measured 52°F. Thermostat also read 52°F. Staff adjusted thermostat but the control did not respond.
Core Violations:
5-205.11A Kitchen hand sink had utensils/dishware and wasn’t readily accessible. There were no paper towels at this sink and no soap for the same sink.
6-501.11 Kitchen is missing a ceiling tile over a food prep area.
COMMENTS:
Date: 1/22/19
Reason for Inspection: Routine
Score: 89
Priority Violations:
4-601.11A Observed debris on can opener tooth and upper shelf above dishwashing used to store cleaned cookware. CORRECTED
Core Violations:
4-301.11 Rice cooker used to hold cooled rice for sushi service. Although insulated temperature control for cooled rice was negated. CORRECTED
COMMENTS:
Date: 10/09/18
Reason for Inspection: Routine
Score:75
Priority Violations:
4-601.11A Soda nozzle observed with build-up of black matter debris. CORRECTED
7-204.11 Sanitizer in bucket observed too strong. CORRECTED
Core Violations:
4-601.11C Handles on sushi reach in doors observed with build-up of debris. Drip tray for soda machine observed with build up debris.
COMMENTS:
Date: 06/28/2018
Reason for Inspection: Follow-up
Priority Violations:
JC-3-4-5-4B No food safety training certified staff on file and no proof was available during inspection. All establishments must have 1 manager certification and 25% of employees on duty must be trained. CORRECTED
Core Violations:
4-601.11C
1.Gasket on walk-in cooler door observed with build of black matter. CORRECTED
2.Maketable in kitchen observed with build-up of food debris. CORRECTED
3.Hood filters observed with build-up grease. CORRECTED
- Pepsi cooler in kitchen observed with build-up of food debris. CORRECTED
- Make table by front counter observed with build-up of food debris. CORRECTED
- Shelving throughout kitchen observed with build-up of food debris. CORRECTED
- Sushi counter shield observed with build-up of food debris. CORRECTED
COMMENTS:
Date: 06/25/2018
Reason for Inspection: Routine
Score: 70
Priority Violations:
4-601.11A Can opener blade observed with build-up of food debris. CORRECTED
JC-3-4-5-4B No food safety training certified staff on file and no proof was available during inspection. All establishments must have 1 manager certification and 25% of employees on duty must be trained.
Core Violations:
3-304.12A Several bulk bins of food items observed with bowls used as a scoop. A scoop for these items must have a handle to prevent the hand contact with food items. CORRECTED
5-205.11A Upon arrival hand sink in kitchen observed with dirty dishes stored in the sink. Sink must be kept clear of any items. Hand sink is for handwashing only. CORRECTED
4-601.11C
1.Gasket on walk-in cooler door observed with build of black matter.
2.Maketable in kitchen observed with build-up of food debris.
3.Hood filters observed with build-up grease.
- Pepsi cooler in kitchen observed with build-up of food debris.
- Make table by front counter observed with build-up of food debris.
- Shelving throughout kitchen observed with build-up of food debris.
- Sushi counter shield observed with build-up of food debris.
COMMENTS:
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
______________________________________________________________
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
______________________________________________________________
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