HOKKAIDO SUSHI

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Inspection history

1. Jan 27, 2026

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   3 violations

   • 9. No bare hand contact with ready to eat food. Observed food employee handling ready to eat krab stix, placing in storage/service containers with bare hands. 3-301.11(B) Food Employees may not contact exposed, ready-to-eat food with their bare hands and must use suitable utensils such as single-use gloves, deli tissue, spatulas, tongs, or dispensing equipment. Education provided, person in charge voluntarily discarded all product that came into contact with bare hands. Inspector will provide OCL materials/Spanish language materials. This is a repeat violation.
   • 1. Person in charge present, demonstrates knowledge and performs duties 2-103.11 Person in charge (duties). Person in charge not performing required duties such as assuring no bare hand contact of ready to eat foods and proper date marking procedures, these are repeat violations that occurred during this re-inspection. .
   • 23. Proper date marking and disposition. Observed cooked vegetables and meat mixture in the walk in refrigerator with no date mark. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking.(A) refrigerated, 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 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected during inspection, person in charge voluntarily discarded items. Education provided. Date marking resources emailed.