Hakashi Japanese Sushi Bar & Grill

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113980, 114021, 114023-114025,114027,114029,114031,114041, 114365, 114376 - Obtain all food from licensed, approved sources. Except under licensed cottage food sources, no foods may be stored or prep

114012, 114093 - 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,

113953, 113953.1, 113953.2, 114067(f) - 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

114039-114039.5 - 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 togeth

114254-114254.2 - 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

114018, 114020 - 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 veloc

114285, 114286,114365 - Remove sleeping accommodations from any room where food is prepared, stored, or sold

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

Food contact surfaces: clean and sanitized

Food Safety Manager Certification and Food Handler Card

Compliance with variance, specialized processes & HACCP

Floors, walls and ceiling: build, maintianed & clean

Food separated and protected

Food contact surfaces: clean and sanitized [ date violation corrected: 7/15/2021 ]

Proper hot and cold holding temperatures [ date violation corrected: 7/15/2021 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 7/15/2021 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 7/15/2021 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 7/15/2021 ]

Food storage; food storage containers identified [ date violation corrected: 7/15/2021 ]

Plumbing; proper backflow devices [ date violation corrected: 7/15/2021 ]

Proper hot and cold holding temperatures [ date violation corrected: 7/6/2021 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 7/6/2021 ]

Wiping cloths not clean or properly stored or inadequate sanitizer

Foods not protected from contamination

Improper thawing methods

Unclean or degraded floors walls or ceilings