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NATTO HIBACHI & SUSHI: Inspections and Violations: 29 results | 1

Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data

Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data

NATTO HIBACHI & SUSHI: Inspections and Violations

11215, Brooklyn, 5 AVENUE, 296

Japanese

NATTO HIBACHI & SUSHI → 05.12.2022

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Organisation: NATTO HIBACHI & SUSHI
NATTO HIBACHI & SUSHI → 05.12.2022

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Organisation: NATTO HIBACHI & SUSHI
NATTO HIBACHI & SUSHI → 05.12.2022

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Organisation: NATTO HIBACHI & SUSHI
NATTO HIBACHI & SUSHI → 05.12.2022

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Organisation: NATTO HIBACHI & SUSHI
NATTO HIBACHI & SUSHI → 05.12.2022

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Organisation: NATTO HIBACHI & SUSHI
NATTO HIBACHI & SUSHI → 08.06.2022

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

Organisation: NATTO HIBACHI & SUSHI
NATTO HIBACHI & SUSHI → 08.06.2022

Evidence of mice or live mice present in facility's food and/or non-food areas.

Organisation: NATTO HIBACHI & SUSHI
NATTO HIBACHI & SUSHI → 08.06.2022

Hot food item not held at or above 140º F.

Organisation: NATTO HIBACHI & SUSHI
NATTO HIBACHI & SUSHI → 08.06.2022

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Organisation: NATTO HIBACHI & SUSHI