Honada Sushi & Hibachi

Year by year

Inspections

1. Jan 21, 2026 Re-inspection · 2 priority, 2 priority foundation, 3 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed open container of raw beef stored above open container of sliced peppers and onion in 2 door cooler. Informed PIC and PIC had employee rearrange 2 door cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on ice bin/ soda fountain machine. Instructed PIC to have an air gap. PIC stated they will get an air gap for the ice machine. Returned on 1/21/2026 for reinspection. Observed air gap has not been fixed. PIC showed they have parts for the ice bin/ soda fountain machine and just has to apply new piece on to creat a air gap.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     Observed no time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Establishment is using time as a public health for sushi rice but has no written plan. Instruction PIC to have TAPHC for the sushi rice. PIC stated they will get a written plan and email it over. Returned on 1/21/26 for reinspection. Establishment does not yet have a written time as a public health control plan for sushi rice, fried rice, fried shrimp, fried veggies, and condiement cart. Establishment is labeling and when to discard food items. PIC stated they will write a TAPHC and email it over. (Second repeat violation)

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Observed knives on knife rack are visibly soiled. Informed PIC and PIC stated they will remove all soiled knives and W/R/S them all. Returned on 1/21/2026 for reinspection. Observed knives on knife rack are soiled and whisks on drying rack is soiled. Informed PIC and PIC stated they will makesure that the utensil are cleaned fully before placing placed on drying locations. PIC had an employee W/R/S all soiled utensils.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Observed knife was improperly stored between prep cooler and shelf. Observed rice paddles was improperly stored in container of nonrunning water at room temperature. Instructed PIC they cannot store the knife in that location and rice paddles must be under running water or water thats 135F or above. PIC stated they will fix this. PIC removed knife and rice paddles to be W/R/S

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Observed 2 door cooler in kitchen is not in good repair and not free projections and crevices. Observed gasket is coming off one of the doors and metal panel is coming of one of the doors. Instructed PIC to repair or replaced gasket on door and metal panel. PIC stated they will get this fixed.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed the outside of all 4 the hibachi tables (The non food contact surfaces) are not cleaned on a frequent basis and have accumulation of debris. These areas are under the table and in between the table and counter top. Instructed PIC to increase the cleaning frequency of the outside of hibachi tables. PIC stated they will get them cleaned.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

2. Jan 5, 2026 Routine · 5 priority, 6 priority foundation, 1 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after moving garbage can in kitchen. Employee proceeded to prepare food. Informed Person In Charge. PIC then had employee to discard their gloves and wash their hands. Employee then discarded their gloves and washed their hands.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Observed employee grab raw onions with their bare bands. Discussed with PIC and PIC stated that those onions are used for garnish. Informed PIC employee must use gloves when touching ready to eat foods. PIC provided education to the employees. PIC stated they will take the onions and cook them.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed container raw steak stored on slotted rack above open container of cut peppers in 2 door cooler. Observed container of raw steak stored directly on top of container of avacados in walk in cooler. Informed PIC and PIC had employee rearrange coolers.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Observed fried shrimp sitting in fryer basket at 117F. Informed PIC and took side by side temperatures. PIC stated fried shrimp had been sitting out for 30 minutes. PIC then had employees reheat the shrimp and shrimp temperatures is now at 198F. Observed container cooked rice at 57F sitting out on countertop and container of shelled eggs at 56F sitting out on countertop. Discussed with PIC and PIC stated they have been sitting out for 30 minutes. PIC then placed them under refridgation and stated they will use all the food up in the lunch service. PIC stated they will makesure to keep all these items under refridgation.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on ice machine/ soda fountain machine. Instructed PIC to have an air gap. PIC stated they will get an air gap for the ice machine.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Corrected on site

     THAWING

     Observed raw chicken is being improperly thawed by thawing in 3 compartment sink at ambient air temperatures. Raw chicken is at 30F. Instructed to PIC to thaw raw chicken to either place it into walk in cooler and under cold running water. PIC then place the raw chicken into walk in cooler.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Observed packages of ROP raw tuna in 3 door cooler are being improperly thawed by not opening the bag or removing tuna from the bag. Bag had disclosure statment to open or remove tuna from bag. Informed PIC and PIC discarded bags of ROP Tuna.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed bags of cooked noodles and bags of cooked shrimp in walk in freezer are improperly date marked. Observed no date marking. PIC stated cooked noodles were make yesterday and the shrimp were made on 12/29/25. Instructed PIC to date mark the food items once them are placed into freezer. Then update the date mark once food items go into a cooler to thaw. PIC stated they will makesure item that are frozen and thawed are date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     Observed no time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Establishment is using time as a public health for sushi rice but has no written plan. Instruction PIC to have TAPHC for the sushi rice. PIC stated they will get a written plan and email it over.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Observed knives on knife rack are visibly soiled. Informed PIC and PIC stated they will remove all soiled knives and W/R/S them all.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     Observed no single-use toweling available at employee handwashing sink for hand drying located in kitchen and at drink serving location. Informed PIC and PIC stated they will get paper towel to all these locations. Also observed no handwashing signs located at kitchen, drink serving location and at sushi station. Informed PIC and PIC stated they will get signs posted.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Observed 2 door cooler in kitchen and both 4 door sliding sushi coolers are not equipped with an integral or permanently affixed temperature measuring device. Informed PIC and PIC stated they will get thermometers for all coolers.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

3. May 20, 2024 Routine · 1 priority, 3 priority foundation
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw chicken are stored in same container or stacked atop one another in same container in walk in cooler. Corrected on site.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - HACCP PLANS, APPROVALS AND RISK CONTROL PLANS

     I had to teach the PIC on how to properly check the PH of the sushi rice. He took notes as I showed him.

     Correction: The person in charge shall obtain training or training materials to undertand the requirements of their [describe] so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (15)

   • Not serious Priority Foundation Corrected on site

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Magnetic knife rack needs to be cleaned. Corrected on site.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116