SUSHI HATSUNE

Each entry below is one inspection visit. Violations marked critical are public health risks; everything else is a general code citation.

1. Dec 17, 2024

   12

   A
   Cycle Inspection / Re-inspection

   Violations were cited in the following area(s).

   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.
   • 10G
     Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

   1 critical citation this visit
2. Jan 16, 2024

   43
   Cycle Inspection / Initial Inspection

   Violations were cited in the following area(s).

   • 02G

     critical
     Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.
   • 04M

     critical
     Live roaches in facility's food or non-food area.
   • 06C

     critical
     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • 08A
     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 06D

     critical
     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • 06E

     critical
     Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

   6 critical citations this visit
3. Dec 7, 2022

   36
   Cycle Inspection / Initial Inspection

   Violations were cited in the following area(s).

   • 02G

     critical
     Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.
   • 06C

     critical
     Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
   • 06D

     critical
     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • 10F
     Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • 06B

     critical
     Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
   • 10B
     Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

   5 critical citations this visit