HAKASHI JAPANESE SUSHI BAR & GRILL

July 9, 2026 — Passed

7 red flags recorded · 95 minutes on site.

• Ensure all food is separated and protected from potential cross contamination. Store produce and ready-to-eat foods completely separate or above raw foods including but not limited to raw eggs, fish, meat, ratites, game animals, and poultry. Provide adequate sneeze-guard protection, a container that has a tight fitting and securely attached lid, or dispense food from an approved mechanical dispenser. (Code 113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c))
• Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment. (Code 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141)
• Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature. (Code 113996, 113998, 114037, 114429, 114429.3, 114429.5)
• Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible at all times. (Code 113953, 113953.1, 113953.2, 114067(f))
• Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; separate sanitizing containers shall be provided for wiping cloths used with raw animal foods. (Code 114135, 114185.1 114185.3 [d-e])
• Maintain shell fish tags with the stock until the container is empty. Retain all shell fish tags for at least 90 days in chronological order. Discontinue commingling (blending together) shell stock from different harvest dates and locations to prevent cross contamination. (Code 114039-114039.5)
• Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects. (Code 114259, 114259.1, 114259.4, 114259.5)

May 13, 2025 — Passed

10 red flags recorded · 180 minutes on site.

• Ensure all equipment is approved, properly installed, clean, and maintained in good repair. Ensure all appliances are NSF-approved, commercial grade, durable, and easily cleanable. (Code 114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)
• Obtain all food from licensed, approved sources. Except under licensed cottage food sources, no foods may be stored or prepared from a private home. Liquid, frozen, and dry eggs or milk, or its products shall be obtained pasteurized. (Code 113980, 114021, 114023-114025, 114027, 114029, 114031, 114041, 114365, 114376)
• Provide "Consumer Advisory" using DISCLOSURE (*) and a REMINDER: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions" for ready-to-eat foods. (Code 114012, 114093)
• Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible at all times. (Code 113953, 113953.1, 113953.2, 114067(f))
• Maintain shell fish tags with the stock until the container is empty. Retain all shell fish tags for at least 90 days in chronological order. Discontinue commingling (blending together) shell stock from different harvest dates and locations to prevent cross contamination. (Code 114039-114039.5)
• Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances, detergents, bleaches, and cleaning compounds away from food, utensils, packaging materials, and food-contact surfaces. Provide label to working containers of chemicals taken from bulk supplies with the common name of the material. Provide legible manufacturer's label to containers of poisonous or toxic materials and personal care items. (Code 114254-114254.2)
• Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient velocity to wash away loose food particles using water no greater than 70°F for no more than 2 hours. - In a refrigeration unit at 41°F or below - In a microwave - As part of the cooking process (Code 114018, 114020)
• All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (Code 114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5)
• Remove sleeping accommodations from any room where food is prepared, stored, or sold. (Code 114285, 114286, 114365)
• Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing, plumbing fixtures, and grease interceptors shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (Code 114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)

May 13, 2025 — Passed

0 red flags recorded · 180 minutes on site.

No violations recorded on this inspection.