HOKKAIDO HIBACHI EL SUSHI

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 100ppm. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned machine during the inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense soy sauce next to cook line. Operator removed. Corrected On-Site

Basic - Open dumpster lid.

Basic - Working containers of salt removed from original container not identified by common name next to cook line. Operator labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over seaweed salad at flip top cooler on cook line, raw beef over barbecue sauce in small black cooler on cook line. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass reach in cooler by dish machine: cooked ginger dressing (46F - Cold Holding); milk (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, door left open by employee. Per operator, out of temperature for approximately 20 minutes. Advised operator to place products in freezer to quick chill. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook line flip top cooler soiled with black mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad and sauce bain in hand wash sink by entrance to kitchen. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Ribs and brown rice made 8/31 not date marked at walk in cooler. Operate marked products. Corrected On-Site

Basic - Utensils in poor condition. Cutting board broken with cracks at sushi station.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over fully cooked shrimp at chest freezer by dish machine. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in across from dish machine: milk (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in across from dish machine: milk (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed Bowl of green onions in hand wash sink by entrance to kitchen. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed chlorine Sanitizer spray bottle not labeled on table outside entrance to kitchen. Operator labeled properly. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cut vegetables at flip top cooler on cook line, raw fish not in commercial packaging over ice cream at chest freezer in kitchen. Operator stored all products properly. Corrected On-Site Warning - From follow-up inspection 2024-11-12: Observed raw shrimp and raw chicken over ready to eat vegetables at flip top cooler on cook line. Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi chef arrived at sushi bar and washed his hands with his gloves on. Reviewed proper hand washing with sushi chef. He took his gloves off and washed his hands properly before putting a fresh pair of gloves on. Corrected On-Site

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 and the time rice was cooked was 2 hours ago. Sushi chef time marked. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in sink. Sushi chef removed. Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia 35°F, escolar 37°F, removed from freezer this morning. Cook removed from package. Corrected On-Site

Basic - Employee personnel cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed. Corrected On-Site

High Priority - Employee drank from an open container, unscrewed the lid, then engaged in food preparation without washing hands at cook line. Employee went to wash her hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in cooler at cook line. Cook removed eggs. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in sink at sushi bar. Manager removed bucket. Corrected On-Site

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

Basic - In-use rice scoop stored in standing water less than 135 degrees Fahrenheit 82°F. Manager discarded. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dish machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs container stored on top of washed vegetables in sandwich table at cook line; Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried rice (66F - Cold Holding);in prep area; as per operator food outside for 30 minutes ; food not cooked or prepared today; Operator moved food to walk-in cooler Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by salad cooler

Basic - Bowl used to dispense rice Operator removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor in walk-in cooler : buckets of dressings sauces and vegetables ; in walk-in freezer buckets with meats; Operator stored properly Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice by soda dispenser Operator removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching rice ; operator removed scoop and stored propane Corrected On-Site Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.- throughout the kitchen

Intermediate - Handwash sink at servers station used for purposes other than handwashing- container with cleaning sponges stored inside the sink Operator removed Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package- white fish in reach in cooler by ice maker Educated operator; package opened during inspection Corrected On-Site

Basic - Food stored on floor - buckets with meat stored on the floor in walk-in freezer Operator stored properly Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle stored in rice; operator removed Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brown rice (43-55F - Cooling); white rice (50F - Cooling) in walk-in cooler; as per operator food cooked last night and stored in big plastic tubs with tight lid to cool; Food didn't reach 41° F or below within 6 hours; See Stop Sale

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and raw shrimp containers stored over unwashed ginger in walk-in cooler; Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs container stored on top of broccoli in reach in cooler at cook line; Operator moved eggs on the bottom of the cooler; Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind raw shrimp in reach in cooler by cook line Raw beef stored above calamari in walk-in cooler. Operator stored properly Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brown rice (43-55F - Cooling); white rice (50F - Cooling) in walk-in cooler; as per operator food cooked last night and stored in big plastic tubs with tight lid to cool; Food didn't reach 41° F or below within 6 hours; See Stop Sale

Intermediate - Handwash sink by soda machine in the kitchen used for purposes other than handwashing- to store beverage container Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by soda machine in the kitchen Operator provided 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. Establishment keeps sushi rice on time. No procedure Emailed and printed procedure during inspection Corrected On-Site

Basic - Bowl used to dispense rice in walk-in cooler Operator removed. Corrected On-Site

Basic - Food stored on floor. Buckets of cut up broccoli stored on the floor in walk-in cooler; Operator stored properly Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- inside and handle touching rice Operator stored properly Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over ginger/walk in cooler/corrective action taken/operator stored raw chicken properly. Corrected On-Site

Basic - Food stored on floor. Oil container/cookline/corrective action taken/operator stored foods properly. Corrected On-Site

Basic - Ice scoop handle in contact with ice.ice bin/kitchen/corrective action taken/operator stored ice scoop properly. Corrected On-Site

Basic - Stored food not covered. Beef/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken over raw beef/walk in cooler/corrective action taken/operator stored raw chicken on bottom shelf. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.rice/food container.

Intermediate - Spray bottle containing toxic substance not labeled.degreaser/cookline/corrective action taken/operator labeled chemical. Corrective Action Taken