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12 violations for Hakata Steak & Sushi Hibachi in Overland Park; following were out of temperature: 15-20 raw shrimp, steak, lobster and chicken All had been in there since yesterday

12 violations for Hakata Steak & Sushi Hibachi in Overland Park; following were out of temperature: 15-20 raw shrimp, steak, lobster and chicken  All had been in there since yesterday

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

Overland Park, KS

Hakata Steak & Sushi Hibachi

11658 W 135TH ST
OVERLAND PARK, KS 66223
913-636-2678

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/17/2020. As a result of that inspection, and due to the severity of the specific violations Hakata Steak & Sushi Hibachi was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 12 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • In the sushi bar, the cook wrapped raw fish with gloves, took gloves off, then handled a clean plate without washing hands. COS (Corrected on Site)- the cook washed his hands and then cleaned & sanitized the plate.
  • In the WIC (Walk in Cooler), a head of romaine lettuce was being stored that was yellow, wilted and slimy. COS – voluntarily discarded. In the sushi bar, 2 ROP (Reduced Oxygen Packaging) tuna fillets were stored thawed with out a slit. The cook said it was thawed 2 hours before. COS – the fish was opened and wrapped in saran wrap.
  • In the WIC on wire storage racks, the following was observed: 2 bowls of raw chicken and 1 bowl of chicken pieces were stored wrapped in metal bowls over RTE (Ready to Eat) apples and lettuce. No leakage detected COS – rearranged.
  • In the WIC, in original packaging, chicken breasts were stored directly on the shelf over a container of RTE garlic and RTE noodles covered in a bowl. No leakage detected. COS – rearranged
  • In top of the make table, raw chicken, lobster and beef steak were all being stored in the same container in direct contact with each other. COS – Voluntarily discarded (Temperature was high as well of the meats- 47’F)
  • A bowl of rice was being reheated in the microwave for hot holding with a temperature of 111’F. COS – reheated to 176’F
  • In the top of the make table, the following were out of temperature: 15-20 raw shrimp was 47’F 5 tempura shrimp – 47’F steak, lobster and chicken (from previous violation) – 47’f 20 Raw shelled eggs – 57’F All had been in there since yesterday. The items were stacked high. Inspector recommended placing the food down in the container better. Ambient temperature was 39’F COS -all the above were voluntarily discarded
  • In the WIC, cooked pork that was prepared 2 days ago per PIC did not have a date mark. COS – date marked
  • Test strips were not available. PIC will order some.
  • In the food prep bin, a butcher knife was being stored that had visible food particles. COS – washed and sanitized
  • In the hand washing sink, a metal scrubber was being stored. COS – moved the scrubber
  • In the bar and in the waitress line, 2 containers of sanitizer for wiping cloths did not have a label. COS – labeled