Hokido Sushi and Ramen

"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 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, 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"