HOKKAIDO SUSHI INC OF MERRITT ISLAND

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed license in March, did not pay the $50 for veterans status. Called during inspection and paid fees owed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher stored in sink on front line. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink front line Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has form, has not had them signed yet.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with red liquid and squirt bottle with yellowish liquid not labeled.

Basic - Bowl or other container with no handle used to dispense food. Plastic soup type container used to scoop rice. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear cups wet nesting

Basic - Plumbing system in disrepair. Hand wash sink in kitchen is missing a piece under, water runs into a bucket underneath Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Several bulk containers in walk in cooler not labeled.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.observed cook go from hand,ing raw shrimp, apply gloves without first hand washing, corrected and re-educated.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator had pans over filled on make table cooks line, over fill line raw chicken on stick 47-49° cold holding, raw beef steak 47-49° cording holding, replaced in walk in cooler to rapid chill Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cooks line hold used/soiled utensils.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in prep/ cook linevstation, no soap or paper towels.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lin no proof of food safety training, on site over 60 days

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food.bowl without handle used to scoop cooked rice in bin in reach in cooler unit.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on side of back door when only screened door is in use

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving in walk in cooler soiled. Door gasket on walk in cooler soiled. Food carts used to transport to hibachi grills soiled on corners.

Basic - Plumbing system in disrepair. Under hand wash sink on wait station/ cook line area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases zucchini stored over ready to eat, prepped onions in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of water not labeled on food carts for hibachi stations, corrected.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired on April 1, 2022. Operator paid during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over raw shrimp and cooked rice in Reach in cooler across from walk in cooler door. Operator reorganized Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for use of TPHC. Provided operator with paperwork Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has an accumulation of mold

Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tanks not secured properly. Operator tethered Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of cook line. Operator moved Corrected On-Site

Basic - Reuse of single-service or single-use articles. Plastic jug cut and reused as a scoop in walk in cooler for sauce. Operator discarded. 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. Reading 0 ppm prime is not moving product thru the line. Service call has been placed. 3 compartment sink set up with chlorine sanitizer Mold like substance inside ice bins

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind the raw shrimp on the make table cooks line, corrected by cook, shrimp moved behind chicken. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer at 0 ppm, prime not working when manually pushing product.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler on cooks line Bowl without handle used as scoop in bulk rice bin. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Objectionable odors in bathroom or other areas of the establishment. Mostly from ladies room.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in 3 door reach in cooler stored above client items Corrected On-Site