Hokkaido Restaurant

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

In kitchen, ice bin at soda dispenser, top plate has black mold-like substance.

Basic – Bowl or other container with no handle used to dispense food

In open bags of rice in kitchen, plastic togo cups used as scoop.

Basic – Cardboard used to line nonfood-contact shelves

Prep,table at end of cook line, cardboard lining lower shelf.

Basic – Food stored on floor

At sushi bar, two containers of ginger stored on floor.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

At sushi bar, reach-in cooler gasket soiled.

Basic – Reuse of single-service or single-use articles

In walk-in cooler, mushroom nixes reused for cut zucchini and cut broccoli. Operator moved items to plastic containers. Corrected On-Site

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

In walk-in cooler, cases of unwashed produce stored on top shelf above cut produce.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Multiple wet towels on counters in kitchen and sushi bar.

Basic – Wiping cloth sanitizing solution stored on the floor

At wait station, sanitizer bucket on floor. Operator moved to stool. Corrected On-Site Repeat Violation

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In walk-in cooler, raw beef stored over container of cream cheese.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

At cook line, employee handled raw chicken then handled raw shrimp and spatulas without washing hands and changing gloves.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

At Sushi bar ; salmon (45F – Cold Holding); tuna (45F – Cold Holding); escolar (45F – Cold Holding) in top display reach-in cooler. Door opened for lunch rush. Warning

Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit

At sushi bar, ambient thermometer not registering any temperature.

Intermediate – Establishment advertised a specific fish on the menu/menu board but served another type of fish

On dinner and takeout menus, Rainbow roll and Tuna Amazag roll specify white tuna- operator stated they use escolar on all white tuna items. Admin Complaint

Intermediate – Records/documents for required employee training not properly completed

Some employee certificates completed in pencil. Observed erase marks on names of some certificates. Repeat Violation Admin Complaint