Hikaru Sushi Restaurant, 7 Orangetown Shopping Center, Orangeburg, NY 10962 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: HIKARU SUSHI RESTAURANT
Address: 7 Orangetown Shopping Center, Orangeburg, NY 10962
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 21
Last inspection: 02/24/2016
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Inspection findings

Inspection date

Type

Comments
  • Improper use and storage of clean, sanitized equipment and utensils
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/24/2016InspectionGloves in use. Premises has no sushi waiver. Rice keeps in electric warmer in adequate temperature.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 09/17/2015Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 02/23/2015Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 11/06/2014Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
 08/12/2014Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 05/09/2014Inspection
No violation noted during this evaluation. 10/08/2013Re-Inspection
No violation noted during this evaluation. 08/19/2013Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 07/01/2013Re-Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 05/31/2013Inspection
No violation noted during this evaluation. 02/11/2013Inspection
No violation noted during this evaluation. 12/07/2012Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 09/05/2012Inspection
No violation noted during this evaluation. 03/13/2012Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 02/17/2012Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 09/06/2011Inspection
No violation noted during this evaluation. 03/29/2011Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 02/03/2011Inspection
No violation noted during this evaluation. 11/05/2010Inspection
No violation noted during this evaluation. 10/12/2010Inspection
No violation noted during this evaluation. 09/09/2010Inspection

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