KOKO RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw salmon in reach-in cooler. Operator moved Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In exterior reach-in cooler liquid eggs (58F - Cold Holding); eel (58F - Cold Holding); pooled eggs (59F - Cold Holding) Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator marked sushi section of all menus Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Coral

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Hinoki sushi bowls Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on the floor near the bar. Moved to shelf behind sushi bar Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water. Operator placed under cold running water Corrected On-Site

Basic - Uncleanable knife block in use to store knives. Wooden sheaths for knives at sushi bar Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging not identified. Corrected On-Site

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. 0ppm. Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over mushrooms in reach in cooler. Operator moved Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on bottom shelf raw salmon (47F - Cold Holding); shio (47F - Cold Holding)

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator only has pictures of employee certificates

Basic - Ceiling tile missing. Above entry to kitchen Repeat Violation

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Hinoki sushi bowls Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Behind front bar and in men's restroom

Basic - Uncleanable knife block in use to store knives. Wooden sheaths used for knives at front bar.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved Corrected On-Site

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. 25ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauces. Operator moved Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No raw items on the menu are identified. Operator marked all menus during inspection Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors do not fully close under own weight

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling area above kitchen entry is missing. Exposed insulation and unfinished drywall

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glasses and carafes at bar. Operator inverted Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Hinoki sushi bowls

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored on the floor. Oper moved to lower shelf Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips Warning

Intermediate - No handwash sink for employees. Not installed in restrooms Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning

Basic - Building components, attachments or fixtures in poor repair. Shelves not finished. Ceiling tiles not installed. No cove molding throughout. Warning