HOKIDO SUSHI AND RAMEN

Observed chemical solution in Sanitizer bucket not within proper range for chlorine testing. Chemical solution tested over 200pm. CA: Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. COS: Sanitizer bucket re made and tested within range

Observed wiping cloths stored on top of clean, ready to use plates in the front food service area.

CA: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);

COS: wiping cloth removed and dishes replaced with clean ready to use plates

Observed 2 water bottles stored on counter of food prep area in the main kitchen. PIC claimed water bottles were his.
CA:nAreas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

COS: water bottles removed from prep area

Observed Raw shrimp and calamari batter stored above Tofu batter and cleaned pots on a shelf in the main kitchen right by the prep top cooler. Observed raw shrimp pan stored directly on top of uncovered raw pan of chicken and raw chicken stored above raw beef in prep top cooler in main kitchen. Observed raw chicken stored above raw beef and cooked rice directly on top of raw eggs in the reach in cooler in the main kitchen. Observed raw quailed eggs stored behind ready to eat eel and raw salmon and fish eggs stored above chili sauce in the front food service reach in cooler.

CA: Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: In the main kitchen all raw proteins were placed on the bottom shelves separated from each other. Rice was discarded in the main kitchen. In the front food service quail eggs were stored in front of ready to eat eel.

Observed the following TCS food cold holding above 41f in the reach in cooler in the main kitchen: White rice, Pork broth. Observed the following TCS food cold holding above 41f in the sushi display at the sushi bar: raw shrimp, raw salmon. CA: All TCS foods cold holding shall be maintained at 41°F COS: Food discarded in main kitchen. Shrimp and salmon were placed in the freezer to immediately chill and were 41F at 1:45PM.

Observed the following foods uncovered and exposed to contamination in the prep top cooler (below) in the main kitchen: broccoli, carrots, okra, raw chicken. Observed the following foods uncovered and exposed to contamination in the reach in cooler in the main kitchen: Meso soup, raw chicken, anchovies. CA: All food stored shall be covered and protected from overhead contamination. COS: All food covered

Observed cooked chicken, chicken soup, cooked pork, and pork broth without date marking label in the reach in cooler in the main kitchen. Observed cooked chicken and cooked pork without date marking label in prep top cooler (bottom) in the main kitchen. All items were prepared over 24 hours ago.

CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1 COS: Food items date marked 1/21

Observed the following foods with no name labeled in the reach in cooler in the main kitchen: meso soup, cut butter, Lard, carrots, wasabi sauce, pork broth, chicken broth. Observed the following foods with no name labeled in front food service: Water for bonito, cabbage, chili sauce, chopped onions and other vegetables.

CA: working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. CORRECT WITHIN 72 HOURS

Observed, in front food service, handwashing sink in sushi prep with an accumulation of food debris and observed employee rinsing pan in sink. CA: A handwashing facility may not be used for purposes other than handwashing. COS: PIC instructed employee to not use handwashing sink for rinsing utensils and pans.

Observed, in main kitchen, employee rinsing and scrubbing a pan under the mop sink spout and proceeded to place the pan with other clean pans. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC instructed employee to wash, rinse, and sanitize pan.

Observed food debris and a pan with a scrubber inside the handwashing sink in the front food service sushi prep. CA: A handwashing facility may not be used for purposes other than handwashing. COS: Instructed PIC to inform employees handwashing sink is for handwashing only.

Observed hard boiled eggs in a pot of water stored near the mop sink. CA: food shall be protected from contamination by storing the food in a clean, dry location and where it is not exposed to splash, dust, or other contamination. COS: PIC moved to counter

Observed wiping cloths stored in between use in a sanitizer bucket (2), one for dining area and one for sushi area, at 0 ppm (quat). CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 200-400 ppm (quat). COS: PIC replaced buckets @ 400 ppm