Hioki's Japanese Cuisine Improves its Sanitary Rating

Basic - - From inspection on 2016-10-14: Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.-walk in cooler walls **Repeat Violation** **Warning** - From follow-up inspection on 2016-10-20: Walk in wall the same **Time Extended**

Basic - Case/container/bag of food stored on floor in kitchen./soy sauce **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**

Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Repeat Violation** **Warning**

Basic - Food debris/dust/grease/soil residue on exterior of reach in freezers/cookers **Warning**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**

Basic - Heavy Build-up of grease and food cooker and shelf cooks line **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment./cooks line **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.-walk in cooler walls **Repeat Violation** **Warning**

Basic - Raw fruits/vegetables not washed prior to preparation./re-educated **Corrected On-Site** **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface./cooks line **Repeat Violation** **Warning**

Basic - Storage of maintenance equipment in areas that may result in cross contamination./weed whacker, leaf blower, gas can kitchen, dry storage prep are **Warning**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**

Basic - Wood food-contact surface not properly sealed./several shells throughout kitchen prep area **Warning**

Basic - food removed from original container not identified by common name./sushi fish **Repeat Violation** **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands./re-educated **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged./raw chicken over raw beef **Corrected On-Site** **Warning**

High Priority - Spray bottle and sani with chemical/toxic substance stored near/on/above food preparation surface or food./prep table **Warning**

Intermediate - Handwash sink used for purposes other than handwashing./washing glass plate for microwave re-educated **Corrected On-Site** **Warning**

Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**

Intermediate - Reach-in freezer shelves soiled with food debris. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) held at refrigeration temperature not properly date marked./sushi fish **Repeat Violation** **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured./server station **Corrected On-Site**

Basic - Food stored in undrained ice./ shrimp on walk in cooler re-educated the operator **Corrective Action Taken**

Basic - Heavy Accumulation of food debris/soil residue on handwash sink. / cooks line

Basic - Heavy Grease on the ground and/or pad around grease receptacle.

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.rice walk in cooler **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees./ kitchen hand wash sink

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ walk in cooler walls **Repeat Violation**

Basic - Reach-in cooler shelves with rust that has pitted the surface./ cooks linealso server station reach in exterior heavily rusted **Repeat Violation**

Basic - Ripped/worn tin foil used as food-contact shelf cover./ shelves in kitchen

Basic - Soil residue build-up on exterior of microwave

Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name./ spray bottle of water- bulk flour **Corrected On-Site**

High Priority - Pesticide/insecticide labeled for household use only present in establishment./ flying insect spray **Repeat Violation**

High Priority - Toxic substance/chemical stored by or with food./ sani bucket on prep table **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink./ kitchen area

Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Packaged food not labeled as specified by law./ sushi fish

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked./ sushi fish held more than 24 hrs

Intermediate - Required employee training expired for SOME employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ walls of the walk in cooler **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface./ server station and cooks line **Warning**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ walls of the walk in cooler **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface./ server station and cooks line **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.taking exam next month in Japanese **Warning**/time extend 12/30/15

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrective Action Taken** **Warning**

Basic - Food storage container/container lid cracked or broken./ several containers **Warning**

Basic - Grease heavily accumulated on kitchen floor and/or under cooking equipment **Warning**

Basic - Heavy Accumulation of debris inside warewashing machine. **Warning**

Basic - Heavy Accumulation of debris on exterior of warewashing machine. **Warning**

Basic - Moderate Accumulation of food debris/soil residue on handwash sink. / kitchen **Warning**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ walls of the walk in cooler **Warning**

Basic - Reach-in cooler gasket torn/in disrepair./ cooks line **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface./ server station and cooks line **Warning**

Basic - Shelf under preparation table moderately soiled with food debris. **Warning**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **/sushi and cook line Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./prep table **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food/re-educated **Corrected On-Site** **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./re-educated **Corrected On-Site** **Warning**

High Priority - Pesticide/insecticide labeled for household use only present in establishment./ flying insect spray **Repeat Violation** **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.taking exam next month in Japanese **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ most raw items on menu are identified- missed one part of menu which doesn't have designation **Repeat Violation** **Warning**

Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ kitchen **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Floors not maintained smooth and durable/ or easily cleanable **Warning**

Basic - Moderate Accumulation of debris on exterior of warewashing machine and on the plastic shield on the side of dish machine **Warning**/cleNed needs more detail

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ cooks line unit **Repeat Violation** **Warning**/still no thermometer

Basic - Reach in cooler shelves with rust that has pitted the surface. **Warning**

Basic - Wood non food-contact surface under dish machine holding racks and some wood racks in the storage area **Warning**/still not properly sealed

Basic - Floors not maintained smooth and durable/ or easily cleanable **Warning**

Basic - Heavily Soiled reach-in cooler gaskets./ cooks line **Warning**

Basic - Moderate Accumulation of debris on exterior of warewashing machine and on the plastic shield on the side of dish machine **Warning**

Basic - Moderate Buildup of food debris/soil residue on al equipment door handles in the kitchen **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ cooks line unit **Repeat Violation** **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water./ shrimp- chef took corrective action **Warning**

Basic - Reach in cooler shelves with rust that has pitted the surface. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses./ sushi and cooks line area **Warning**

Basic - Wood non food-contact surface under dish machine holding racks and some wood racks in the storage area **Warning**

Basic - Wood/ spoon spatula utilized to make sushi rice cracked/chipped. **Warning**

High Priority - Pesticide/insecticide labeled for household use only present in establishment./ observed a can of raid bug spray **Repeat Violation** **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. / chef washed hands in the prep sinker- educated **Corrected On-Site** **Warning**

Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink.78° **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory/ has disclaimer on the bottom- but need to have designated next to the # of the item **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ cooks line hand wash sink **Corrected On-Site** **Warning**

Basic - Faucet/handle missing at plumbing fixture./ mop sink on the outside of the building

Basic - Food stored on floor./flour buckets in kitchen

Basic - Hood moderately soiled with accumulated grease.

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ cooks line reach

Basic - Nonfood-contact equipment not designed and constructed in a durable manner or smooth and easily cleanable wood left side of hot soups black mold like substance- wood shelf peeling right side cooks line

Basic - Reach-in cooler gasket torn/in disrepair./ cooks line reach in

Basic - Working containers of food removed from original container not identified by common name./ container of vinegar and bulk flour

High Priority - Pesticide/insecticide labeled for household use only present in establishment./ raid bug soray

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ brown sauce with fresh whole garlic 98 degrees f recommended to reheat 165 degrees f

High Priority - Raw animal food stored over ready-to-eat food./ cooks line raw chicken over sauce **Corrected On-Site**

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food/ cooks line. **Corrected On-Site**

Intermediate - Moderate Buildup of soiled material on racks in the reach-in cooler./ cooks line

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ digital thermometer at 43 degrees f

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ sushi product **Corrected On-Site**

Intermediate - Stove surfaces are heavily encrusted with grease and/or soil deposits./

Basic - Case/container/bag of food stored on floor in dry storage area./ hunteri jug on floor **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered in walk-in cooler./ open tofu

Basic - Unsealed concrete floor in food preparation, food storage or warewashing area./ in front of fryer

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ picked up container lid from floor, did not change gloves **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb./ faucet on outside of building **Repeat Violation**

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / stored on prep table **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing./ rinsing towels in sink

Basic - Attached equipment soiled with accumulated dust./ ceiling light shields in kitchen and storage area cracked light soil build up

Basic - Buildup of food debris/soil residue on all equipment door handles.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floors not maintained smooth and durable.in front of frying area

Basic - Food stored on floor./ panko breads in storage area

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance./ storage room shelves

Basic - Reach-in cooler gasket torn/in disrepair./ cook and sushi line reach-ins

Basic - Wet wiping cloth not stored in sanitizing solution between uses./ observed cloth out of solution at wait staff station

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cooked rice on prep table, chef states out for 30 mins, recommend rapid chill

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ garlic butter on Cooke line recommended rapid reheat to 165 degrees f

High Priority - Vacuum breaker missing at hose bibb./ outside hose

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. / heavy build-up ice machine located in wait staff station

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / tofu, sushi fish, cut melons

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.form mailed to operator

High Priority - Raw animal food stored over ready-to-eat food.raw shrimp and squid over ready to eat ice cream in working containers in white upright freezer

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw shrimp is over raw carrots in the walk in

Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.flour has to go cup in it

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.prep person

Intermediate - Observed towel in use to oil the grill.

Basic - Waste receptacles not designed to be easy cleanable and to facilitate maintenance.womans room trash can is wood

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**

Intermediate - Accumulation of food debris/grease on food-contact surface.1 burner stove under hood

Intermediate - Old labels stuck on food containers in walk in. Onions are in a seaweed container

Intermediate - Interior of walk cooler door soiled with accumulation of rust

Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Repeat Violation**

Basic - Rust residue build-up on nonfood-contact surface.hot towel box

Basic - Open dumpster lid.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Intermediate - Records/documents for required employee training do not contain all of the required information.social security numbers missing

Critical - No conspicuously located thermometer in holding unit./cooks line reach in cooler

Critical - Observed raw animal food stored over ready-to-eat food./raw whole shell eggs stored over sushi salmon sushi reach in cooler Corrected On Site.

Wood shelving in back room heavily soiled/mold like causing odor shelving needs to be smooth durable non absorbant and easily cleanable also woid shelving under soup steamer wood shelving sushi area press board peeling

metal shelving in walk in cooler heavily rusted peeling/chipping

Wet wiping cloth not stored in sanitizing solution between uses./sushi area

Critical - Observed heavy buildup of slime in the interior lip and shoot of ice machine.

Critical - Observed interior of reach-in cooler moderate to heavy soiled with accumulation of food residue./cooks line reach in cooler

Observed heavy build-up of grease/ on fan and wire shelving above the 3 compartment sink by dishmachine

Observed heavy residue/rust build-up front of reach in cooler doir waite station

Critical - Observed potentially hazardous food thawed in standing water./raw fish Corrected On Site.

Critical - Fruits/vegetables not washed prior to preparation./scallions Corrected On Site.

Critical - observed plated salads stored on top of each-bottom of plates touching salads recommended parchment paper/saran in between to avoid cross contamination Corrected On Site.

walk in cooler door heavily rusted

Critical - Observed dish machine racks heavily soiled

Observed heavy build-up of mold-like substance on piping under sink by dishmachine

Observed residue build-up on all storage shelving-and woid shelving not smooth durable non absorbant or easily cleanable

Observed moderate gaskets with slimy/mold-like build-up./salad cooler

Observed walk in cooler fan soiled with accumulated dust and wall black like substance

Critical - Observed unlabeled spray bottle./cleaner dishmachine areaCorrected On Site.

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ salmonRepeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phfS in sushi reach in cooler/recommended rapid chill to 41 degrees f or below-out of temperature for less than 3 hrs

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./butter cooks line less than 2 hrs recommended rapid chill to 41 degrees f or below

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./sushi reach in operator turned up because it had froze up-forgot to adjust

Critical - No conspicuously located thermometer in holding unit./sushi or reach in cooler

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./sushi foods Corrected On Site.

Observed employee with no hair restraint. sushi chef Corrected On Site.Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses./cooks lineRepeat Violation.

Critical - Observed heavy buildup of slime in the interior of ice machine.Repeat Violation.

Critical - Observed interior of reach-in cooler moderately soiled with accumulation of food residue./cooks line

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./pots,pans,bowls

Critical - Observed toxic item improperly stored./chlorine for fish tank stored right hand side of reach in cooler

Critical - Observed batter mixture cold held at greater than 41 degrees Fahrenheit.found at 83F.cook discarded wiilingly

Critical - Observed raw fish and beef stored over mousseake and pineapple chunks in RIF

Observed employee with no hair restraint. Corrected On Site.

Observed individual cutting boards grooved/pitted and no longer cleanable.

Observed reach-in cooler gasket badly torn.cook line

Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed heavy buildup of slime in the interior of ice machine. Repeat Violation.

Observed build-up of food debris, grease in drawers under char grill

Observed gaskets with slimy/mold-like build-up.chest freezer

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

No Violations Were Observed

Critical - Required consumer advisory for raw/undercooked animal food not provided on sushi menu.parasite destruction confirmed and consumer advisory posted at register.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salmon for sushi.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.broken

Critical - Observed cloth used as a food-contact surface.sushi riceCorrected On Site.

Food-contact surface not smooth and easily cleanable.wooden sushi wraps

Wet wiping cloth not stored in sanitizing solution between uses.sushi counter. Corrected On Site.

Critical - Observed HEAVY buildup of slime in the interior of ice machine.TOP Repeat Violation.

Critical - Observed interior of sushin reach-in coolers moderatly soiled with accumulation of food residue.

Wet mop not hung to dry.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./ before putting on gloves

Critical - Observed expired Food Manager Certification.

Critical - Observed soil heavy buildup inside ice bin.

Waste line at soda gun holster in waite staff area not draining properly

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site./needed to change the container

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit./ digital thermometer -needs new battery

Critical - Hand wash sink lacking proper hand drying provisions./front handsink Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./prep table

Critical - Observedheavy soil buildup inside ice bin. Repeat Violation.

Wet mop not hung to dry.