OKINAWA HIBACHI AND SUSHI RESTAURANT

Violations (3)

• 4-1ACorrected on site

  Food separated and protected

  Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] 1. Observed bowl of raw shell eggs stored directly on top of container of diced carrots in top of prep top cooler 1 in main kitchen. 2. Observed containers of raw beef (2) and raw fish stored above several ready to eat sauces in bottom of prep top cooler 2 in main kitchen. 3. Observed containers of raw tuna (2) stored above ready to eat crab salad and cooked shrimp in 3-door sushi cooler in front food service area. C/A: All ready to eat foods must be stored above raw foods to prevent cross contamination. COS: All food rearranged properly. Corrected On-Site. New Violation.

• 12ACorrected on site

  Contamination prevented during food preparation, storage, display

  Violation of Code: [511-6-1.04(4)(q)] Observed several boxes of food and food in container stored directly on floor of WIF in main kitchen. C/A: Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: Food stored correctly. Corrected On-Site. New Violation.

• 14ACorrected on site

  In-use utensils: properly stored

  Violation of Code: [511-6-1.04(4)(k)] Observed bowls without handles stored in several foods throughout main kitchen in prep top coolers. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not 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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Bowls removed. Corrected On-Site. New Violation.