Hachi Hachi Sushi & Hibachi

Year by year

Inspections

1. Sep 5, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the bottom left section of the 3 door prep cooler across from the cookline, raw chicken and raw shrimp are being stored above ready to eat buns.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION DURING PREP

     On food cart parked near cookline, container of chopped vegetables is subject to potential contamination as a result of a container of mushrooms being stored on top with the container having direct contact with the chopped vegetables.

     Correction: Remove food from this location or provide alternate methods to protect unpackaged food from contamination.

     Code WFC 3-305.14

   • Not serious Good Retail Practice Corrected on site

     MATERIAL - FOOD CONTACT SURFACE

     Plastic containers used to store foods, including diced produced, in the 2 door upright cooler are not food grade style. Ice is being stored in outdoor style portable cooler near the sushi prep area.

     Correction: Provide a food grade contact surface that designed to prevent the migration of deleterious substances, will not impart colors, odors or tastes to food, and is smooth, durable, nonabsorbent, corrosion-resistant, and easily cleanable. Alternately, provide a food grade bag, insert, or liner that will protect the food from the unapproved material.

     Code WFC 4-101.11

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS

     Toilet rooms in facility are not provided with a tight fitting, self-closing door.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code WFC 6-202.14

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored in solution of bleach, water and soap. Sanitizer bucket in the sushi prep area: 10 ppm chlorine.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. Aug 23, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of hood vents above cook line are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Ready to eat products in the bottom left of the 3 door prep cooler in the back food prep area are being stored below raw chicken and raw beef in the top left section of the cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     There is a gap present under kitchen entry door located on side of building.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Rice scoop in back food prep area is being stored in a cup of water at ambient air temperatures.

     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 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

3. Dec 14, 2023 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink and the ice machine does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     The laminate counter top behind the front counter, and in the back of the kitchen, has a strip of particle board exposed that is not easily cleanable. There is foam exposed along the edges of the door that used to lead to the walk-in cooler attached to the building that is not easily cleanable. Storage shelf rack has shelves made of particle board that is not easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     There is a small hole where the wall and ceiling meets above the door that used to lead to the walk-in cooler attached to the building. Two tiles are cracked and missing pieces by the door that used to lead to the walk-in cooler attached to the building. A few tiles are cracked in the back corner of the kitchen closest to the room with the mop sink. There is a crack beginning to form in the tiles in front of the chest freezer in the kitchen. A piece of floor trim is missing where the wall and floor meet at the entrance door to the kitchen.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11