HANA SUSHI (Health Operation# 277844) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 9, 2018.
| NYS Health Operation ID | 277844 |
| Operation Name | HANA SUSHI |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
7270 South Broadway Red Hook NY 12571 |
| Municipality | RED HOOK |
| County | DUTCHESS |
| Permitted Corporation Name | HANA SUSHI CORP |
| Permitted Operator Name | ETSUO IWAMOTO |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136400 |
| Date: 2018-12-28 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: Temperatures and measurements during the re-inspection: talapia defrosting in mini refridgerator at 32F, shrimp defrosting 32F, barbeque eel out of original package stored in mini refridgerator at sushi bar at 42F |
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| Date: 2018-12-21 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: Temperatures and measurements during the inspection: Rice 160F, miso soup 171F; True 1 door short tallboy - seaweed 43F, seaweed salad 42F; Frigidaire (salad) - dressing 40F; Kelvinator tallboy - shrimp 40F, talapia 42F, dressings 39F/41F, shumai 43F; Sushi bar - tuna 45F, salmon 40F, red snapper 39F, smoked salmon 38F, white tuna 40F, crab stick 42F, cooked egg 37F, octopus 36F, maceral 37F, squid 41F, scallop 38F; Mini frigidaire on right - monk fish liver 44F, shrimp 43F, masago 42F, smoked tuna 44F, salmon 44F; Mini frigidarire on left - salmon 39F, oranges cut up 45F; Hot water from faucet 120F, and automatic dishwasher is meeting the minum temp of 10F with 50 ppm free chlorine as santizier. Sanitizing buckets 100 ppm. |
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| Date: 2018-03-09 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Date: 2018-02-16 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11D: Non food contact surfaces of equipment not clean Comments: Temperatures and measurements during the inspection: Sushi bar - red snapper 41F, tuna 45F/42F, albacore tuna 37F, yellowtail 36F/37F, salmon 40F, white tuna 39F, scallops 37F; little black unnamed fridge - soft shell crab 37F, sweet potato fried 37F, masago 45F, spicy tuna 38F; Fridgidaire mini under sushi counter - crab stick 38F/41F; Hot holding - miso soup 156F/156F, rice 207F/158F; Superior medium size fridge - cubed tofu 41F, suqid salad 37F, seaweed salad 41F; Frigidaire mini black in kitchen - batter 43F, shrimp 42F; Hot water from faucet 120F |
||
| Date: 2017-12-29 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Inspection / reinspection finds all violations issued on 12/8/2017 have been corrected. Temperatures during the inspection: Kelvinator tallboy - chicken 40F, eel 42F, salmon 40F, sqush 42F; orange ginger dressing on ice water bath at 39F; hot holding - miso soup at front 163F, miso soup in kitchen 165F, rice 165F; mini black frigidaire - oranges cut 45F, avocado cut 45F, salmon 31F; mini black refridgerator - shrimp 37F, habanero masago 38F, crawfish salad 38F; mini black Frigidaire in kitchen - shrimp 40F, batter 45F, squash 42F; Sushi bar cooler - salmon 35F, tuna 36F, white tuna 37F, orange masago 39F, red snapper 35F, crab stick 37F; True medium height 1 door glass cooler - seaweed salad 40F, tofu 39F, octopus salad 25F, cut oranges 40F |
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| Date: 2017-12-08 | Type: Inspection |
Violations:
5 critical,
4 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11D: Non food contact surfaces of equipment not clean Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Temperatures during the inspection: Hot holding - miso soup 165F, miso soup 165F, rice 159F, rice 206F; mini black Fridgidaire keft of sushi bar behind counter - salmon 28F, salmon 30F; minim black refrodgerator right of sushi bar behind counter - steamed monkfish liver 34F, crawfish salad 38F, habanero maago roe 39F, scallops 38F; Sushi Bar cooler - oily tuna 38F, salmon 39F, albacore tuna 38F; True medium size glass door cooler - seaweed alad 39F, cubed tofu in water 41F, cut orange 39F; mini black Fridgidaire unit in kitchen - shrimp 43F, sweet potato 44F, kobucha squash 43F; Kelvinator tallboy - crab stick 39F, daikon radish 39F, zuchini raw 39F, fish cake 40F, udon soup 39F; Hot water from the faucet 120F. |
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| Date: 2017-01-20 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 12A: Hot, cold running water not provided, pressure inadequate Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Temperatures / measurements during the inspection: Sushi bar counter top sliding glass door cooler - salmon 38F, tuna 44F, kane stick 38F, white tuna 37F, yellow tail 37F Note: the sushi rice is labelled as required by the TPHC waiver (1/20 prepared at 11:00 / discard at 3:00) sushi rice 85F Frigidaire small silver - salmon 30F, avocado 39F Tramontina small black - crab stick mix 38F, seaweed salad 42F Hot holding - miso soup in dining room 158F, white rice 164F, whote rice 174F, miso soup in kitchen 163F True 1 door glass - tofu 39F, cut orange 39F, seaweed salad 39F Frigidaire small black in kitchen - shrimp 45F, cut sweet potato 45F, buttercup squash 45F Carrot dressing 43F Automatic dishwasher is meeting the minimum 150F/180F wash/rinse temperatures at 151F/191F (readout on unit) Kelvinator tall boy - masago fish eggs 45F, deep fried sweet potato 38F, soft shell crab 45F, shumai 40F |
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| Date: 2016-12-30 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8B: In use food dispensing utensils improperly stored Comments: Temperatures / measurements during the inspection: Hot holding - miso soup (front end) 165F, miso soup (in kitchen) 155F, rice (in kitchen) 160F Sanitizing bucket - 200 ppm chlorine (100ppm is the goal) Hot water from faucet 120F; Pure Force commercial dishwasher - meeting hot water sanitizing temperatures of 150F/180F at 156F/186F True 1 door glass medium height refrigerator - tofu in water 40F, soaking muhrooms 42F, seaweed salad 41F, cut oranges 41F Mini silver/black Frigidaire (at front counter) - salmon 38F Mini black Frigidaire (in kitchen) batter 42F, shrimp 44F Sushi bar - salmon 38F, tuna 29F, yellowtail 39F, shrimp 37F, cooked egg mass 34F, scallops 36F Tramontina mini refrigerator - cucumber 40F, yellow tail 45F, seaweed salad 43F, pre-packaged mixed fish 38F Kelvinator commercial refrigerator - raw carrot 38F, pickled radish 41F, packaged shrimp 37F, kane stick 40F, tilapia 31F |
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| Date: 2016-02-26 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 11D: Non food contact surfaces of equipment not clean |
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| Date: 2015-04-17 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-02-20 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-01-30 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. |
||
| Date: 2014-10-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-05-16 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
||
| Date: 2014-04-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-12-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-10-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HANA SUSHI CATERING | Hana Sushi Corp | 6511 Spring Brook Avenue, Rhinebeck, NY 12572 | 2019-02-21 |
| Department of State (DOS) ID | 3221401 |
| Entity Name | HANA SUSHI CORP. |
| Initial DOS Filing Date | 2005-06-21 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | HANA SUSHI CORP. |
| DOS Process Address |
7 Chestnut St Red Hook NEW YORK 12571 |
| Location Name | HANA SUSHI CORP. |
| Location Address |
7200 S Broadway Red Hook NEW YORK 12571 |
| Street Address | 7270 SOUTH BROADWAY |
| City | RED HOOK |
| State | NY |
| Zip | 12571 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HOLY COW | R.m.b. Enterprises Inc | 7270 South Broadway, Red Hook, NY 12571 | 2018-10-15 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HANA SUSHI CATERING | Hana Sushi Corp | 6511 Spring Brook Avenue, Rhinebeck, NY 12572 | 2019-02-21 |
| THE BAGEL SHOPPE OF RED HOOK | The Bagel Shop of Red Hook Inc | 174 Route 9 Suite #6, Red Hook, NY 12571 | 2018-04-30 |
| RUSTYS FARM FRESH EATERY | Rusty's Farm Fresh Eatery, Inc | 5 Old Farm Road, Red Hook, NY 12571 | 2015-10-19 |
| RUSTYS FARM FRESH EATERY CATERING | Rusty's Farm Fresh Eatery, Inc | 5 Old Farm Road, Red Hook, NY 12571 | 2014-03-11 |
| AN APPLE A DAY DINER | San Castell Co Inc | 7329 South Broadway, Red Hook, NY 12571 | 2012-10-05 |
| DUNKIN DONUTS - RH | Red Hook Donuts Inc | 112 South Broadway, Red Hook, NY 12571 | 2018-05-07 |
| SUBWAY | Pkr Diversified Ent | 139 South Broadway, Red Hook, NY 12571 | 2018-04-17 |
| MAX'S MEMPHIS BAR BQ | David Weiss | 136 South Broadway, Red Hook, NY 12571 | 2015-03-27 |
| RED HOOK VFW POST #7765 | William Meyer | 30 Elizabeth Street, Red Hook, NY 12571 | 2017-12-06 |
| GOLDEN WOK HONG KONG KITCHEN | Golden Wok Hong Kong Kitchen Inc | 7479 So Broadway, Red Hook, NY 12571 | 2018-12-11 |
Please comment or provide details below to improve the information on HANA SUSHI.
| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).