Hokkaido Sushi & Asian Bistro

Inspector's notes

Observed two containers of crab mix sitting outside at room temperature at 68*F at the sushi bar, per PIC had been placed out one hour prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two condiment bottles in the ice of the soda dispenser in the back of house, per PIC is used for drinks. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. PIC burned the ice. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoops in room temperature water stored in two containers by the rice hot holding units next to the cook line. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection. 2nd repeat.

Inspector's notes

Observed cooked beef and dumplings being stored in grocery bags, located in the large freezer in the dry storage area and in the walk-in cooler. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. The PIC started to remove the food from the bags at the time. Corrective Action: Corrected at time of inspection. 2nd repeat. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed in the walk-in freezer, the pipe below the compressors is actively leaking. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 0 ppm Quat sanitizer in the 3-compartment sink actively being used at time of inspection, from the dispenser. Quat sanitizer should be between 200-400ppm to ensure the dishes are properly sanitized. The sanitizer was made by hand and will be in the meantime. The PIC is contemplating switching chemical company's. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoops stored in room temp water, near the rice cooker in the expo area, in the back of house. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the walk-in cooler and freezer, raw duck and chicken stored directly in grocery bags. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. The kitchen manager started to remove the food from the grocery bags at time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Provide a u-shaped toilet seat in the employee restroom. Corrective Action: Correct prior to next routine inspection. Continued from OC.