HOKKAIDO SUSHI & STEAKHOUSE

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towels in direct contact with and separating portions of fish at sushi bar. Advised operator to use deli paper.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over sauce, raw shrimp over cut cabbage ric cook line. Raw chicken over cut vegetables walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (47F - Cold Holding) Observed on ice bath in kitchen. Per operator, out of temperature for 1 hour. Operator decided to add to time control plan. Operator placed time stamp for remaining 3 hours. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In ladies restroom. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Hand wash sink In kitchen by triple sink. Operator provided soap. Corrected On-Site Repeat Violation

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. At least 2 cooks in kitchen hired more than 60 days with no proof of training.

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 0ppm. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Cell phone on flip top cooler in kitchen. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/31/2023.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over raw sliced onion flip top cooler in kitchen. Observed Raw steak over cooked vegetable and pork dumpling walk in cooler. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink in kitchen. Operator provided paper towels. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink by three compartment sink in kitchen. Operator provided soap. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time control procedure available at time of inspection. Time control procedure sent to operator.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired July 2023.

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. Dish machine , chlorine sanitizer not sanitizing properly at time of inspection.

High Priority - Raw animal food stored over or with unwashed produce. Observed Raw calamari over cucumbers and carrots at walk-in cooler. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over ready to eat pork and vegetable dumplings at walk-in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towels at hand wash sink in server station and in kitchen. Operator provided paper towels. Repeat Violation

Intermediate - No soap provided at handwash sink. No hand soap at hand wash sink in kitchen. Operator provided soap. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed plastic bins of Sugar and tempura flour not labeled. Advised operator to label products. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Non food- grade to-go bags used to store chicken in walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- Raw beef over dumplings- operator stored raw beef to lower shelf. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler at cookline- Raw shell eggs 55-57F- cold holding- operator states food out of temperature for 45 minutes operator placed in walk in cooler to quick chill. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Sushi bar drain line draining into sushi station handwash sink- operator removed drain line. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler -Beef 47-48F at 12:30 to 47-48F at 1:15( cooling since 11:00)- Food left out for 30 minutes while restocking - operator placed food in reach in freezer to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline- blocked blocked by rice cooker on stand and cart- operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at cookline with plastic containers inside- operator removed. Handwash sink at sushi station with bucket inside- operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by hostess station operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. By cookline- operator provided. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table at cookline- operator removed. Corrected On-Site

Basic - Food stored on floor. Containers of oil on on floor in dry storage. Containers of soy sauce on floor in walk in cooler. Fish on floor in walk in freezer.

Basic - Working containers of food removed from original container not identified by common name. Container of flour and salt not labeled at dry storage area. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Bleached paper towels in contact with sushi fish.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee at sushi station - operator provided. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer cases stored on the floor. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in bucket of water - operator removed. 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. Detected 0ppm. Operator called maintenance. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food in freezer.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking, the tofu had been out for under an hour. Operator labeled. Corrected On-Site