HOKKAIDO SUSHI

Violations (19)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no food handler certifications for employees.Corrective Actions: Must obtain food handler certifications for all food handling employees.

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed various employee drinks stored on counters around kitchen.Corrective Actions: Ensure all personal items are in a designated areas away from food prep.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed two employees rinsing dishes in designated hand sinks.Corrective Actions: Must only use designated hand sinks for hand washing only.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed multiple designated hand sinks being used as dump sinks throughout kitchen and bar.Corrective Actions: Must use designated hand sinks for hand washing only.

• 15

  Food separated and protected

  Observed raw eggs in shells above RTE veggies in the walk in cooler.Corrective Actions: Ensure all raw egg products are stored beneath RTE food items.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed the chemical dish machine at the bar sanitizing at 0ppm.Corrective Actions: Must have chemicsl dish machine maintenanced to sanitize between 200-400 ppm.

• 22

  Proper cold holding temperatures

  Observed various items at cold holding temperature of 46F and above for more than 6 hours; salmon,tuna, red snapper, and other various fishes.Corrective Actions: Ensure to cold hold at 41F and below. Had employees discard food items.

• 25

  Consumer advisory provided for raw / undercooked food

  Observed menu without a proper consumer advisory for raw food items.Corrective Actions: Must have a proper consumer advisory for raw foods items on menu.

• 29

  Compliance with variance/specialized process / HACCP

  Observed employees unable to test acidity of sushi rice.Corrective Actions: Ensure to review approved HACCP plan.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed the sushi cooler upfront maintaining an ambient temperature of 47F. Corrective Actions: Must maintenance sushi cooler to be able to cold hold at 41F or below.

• 35

  Approved thawing methods used

  Observed vacuumed sealed packets of tuna thawing innwalk in cooler near the back.Corrective Actions: Must follow thawing instructions on vacuumed sealed food items.

• 35

  Approved thawing methods used

  Observed multiple whole fish thawing on a wire rack at room temperature.Corrective Actions: Must properly thaw raw foods. Must thaw with running water or in a cooler.

• 37

  Food properly labeled; original container

  Observed multiple unlabeled food items in the reach in coolers under the sushi prep are up front.Corrective Actions: Must label all food items not in their original packaging.

• 39

  Contamination prevented during food preparation, storage and display

  Observed several soy sauce buckets in the back area located near the office placed on the ground. Corrective Actions: Must raise all food products 6 inches off the ground.

• 39

  Contamination prevented during food preparation, storage and display

  Observed ice accumulation inside walk in freeezr and resch in freezer.Corrective Actions: Ensure to have equipment checked out by maintenance.

• 41

  Wiping cloths; properly used and stored

  Observed multiple wiping cloths around kitchen not in sanitizing buckets.Corrective Actions: Must store wiping cloths in sanitizer buckets with sanitizer.

• 43

  In-use utensils; properly stored

  Observed ice creams scoops stored in still water. Corrective Actions: Ensure to have scoops stored in running water.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no chemical test strips for the chemical dish machines.Corrective Actions: Ensure to have chemical test strips for chemicsl dish machines.

• 55

  Physical facilities installed, maintained, and clean

  Observed a large chip on the floor tile at the bar.Corrective Actions: Must repair.