SUSHI HANA

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Inspection history

1. Dec 11, 2025

   ✓
   13 violations

   • Corrected from last inspection, observed all drinking containers off of food prep areas, stored with lids and non touch drinking access.
   • 24. Time as a public health control procedures and records Observed items such as tempura batter and sushi rice lacking time marked as to when the items were prepared. Items to be discarded in 4 hours due to inability to properly cold or hot hold these items, and no approved sushi rice variance. The person in charge does not have an effective way for knowing what time the food is prepared or removed from temperature control. 3-501.19 Time as a Public Health Control. Tempura batter and sushi rice will be marked with a time with a date/time it was prepared and be discarded 4 hours after preparation when not kept under strict temperature control which is 135ºF for hot holding or 41ºF for cold holding.
   • Improved datemarking. Continue to date mark all items in walk in refrigerator that is prepared and held for more than 24 hours.
   • Wiping cloths were maintained in sanitizer, reading at 50 PPM chlorine.
   • Corrected from last inspection, all handsinks clear and accessible, containing hot water, handsoap, paper towels and signage. Handsinks being used only for handwashing.
   • 35. Approved thawing methods used Thawing unpackaged frozen fish on counter in bucket. 3-501.13 (A) food should be thawed in refrigerator or completely submerged under cold running water...sufficient to move water and allow particles to float off in an overflow and for a period of time that does not allow thawed portions of the fish to rise above 41ºF. Person in charge put bucket of fish in prep sink under cold runner water to quickly thaw.
   • 22. Proper cold holding Observed raw tofu in metal container in reach in drink refrigerator holding at 58 ºF. prepared for lunch 1 hour 30 minutes prior. Raw tempura batter on counter holding at 63 ºF. 3-501.16 Time/Temperature Control for Safety (TCS) Cold Holding. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained : (2) At 41°F or less. Person in charge removed from drink refrigerator and made ice bath for rapid cooling. Retested 30 minutes later and it was hoding at 40.2 °F. Drink refrigerators should not be used for food storage. Tempura batter is thrown away 4 hours after preparing. Discussed if time is used, written procedures including a time stamp must be on the tempura batter indicating what time it was first prepared. Staff should be trained to look at time stamp and throw away in 4 hours.
   • 28. Toxic substances properly identified, stored and used. Soap at all handsinks in unmarked bottles. All working bottles containing toxic substances including soap must be clearly marked with what is in the container. 7-102.11 Common Name-Working Containers Clearly label working containers used for storing cleaners like hand soap or other substances with common name of what is in the bottle. Person in charge will label bottles "hand soap".
   • Sanitation buckets reading at 50PPM chlorine, dish machine was repaired and inspector dish thermometer reading at 160.1 F
   • Corrected since last inspection. PIC performing duties. significate improvements noted in staff training and violation corrections.
   • 15. Food separated and protected. Observed raw chicken above raw steak in walk in refrigerator. Low risk because in containers and trays. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Separating/stack raw animal foods according to cook temperature. Cook temperatures that are higher go below foods that can be cooked at a lower temperature. See attached resource on how to store food. https://drive.google.com/file/d/1hx6VbmMYnOPu41zLKpkF0medzWccHJVv/view
   • Operator had a prob thermometer and will actively monitor temperatures as per discussion. Use calibration method discussed. Calibrate thermometer in small cup of ice water (more ice than water) and let cup sit for several minutes to regulate temperature before calibrating thermometer to 32 ºF. +/- 1 degree,
   • 25. Consumer advisory provided for raw/undercooked food Observed consumer advisory on bottom of menu lacks identification on the menu item such as an asterisk or other mark. 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Identification of the animal-derived foods by asterisking them to a footnote that states that the items are may be served raw or undercooked

2. Nov 21, 2025

   !
   12 violations

   • 25. Consumer advisory provided for raw/undercooked food Observed consumer advisory on bottom of menu lacks identification on the menu item such as an asterisk or other mark. 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Identification of the animal-derived foods by asterisking them to a footnote that states that the items are may be served raw or undercooked
   • 15. Food separated and protected. Observed raw chicken above ready to eat foods. Raw chicken should be stored below raw vegetables and tofu. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food shall be protected from cross contamination by ...separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat foods such as fruits and vegetables or cooked ready to eat foods and fruits and vegetables before they are washed.
   • 41. Wiping cloths properly used and stored Observed a number of wiping cloths reading at 0 ppm chlorine, being used to wipe hands and food surfaces laying on counter tops and food prep surfaces. 3-304.14 Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used. Operator corrected by mixing bleach and water in bucket to use for holding wiping cloths.
   • 16. Food contact surfaces cleaned and sanitized Observed high temperature dishwasher reaching a maximum temperature of 144ºF and not sanitizing dishes. Ran dishwasher 6 times without reaching required temperature of 160 ºF at the dish. Operator not monitoring temperature properly. Wiping clothes used to wipe food prep surfaces and utensils reading at 0 ppm chlorine at the rag and not held in chemical sanitizer. Food contact surfaces cleaned only once a day instead of every 4 hours. 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures 4-602.11 Equipment Food-Contact Surfaces and Utensils (P) 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization. Chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available for use during all hours of operation. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. Concentration of the sanitizing solution shall be accurately determined by using a testing strips appropriate for chemical used (chlorine). Equipment food contact surfaces and utensils shall be washed, rinsed and sanitized throughout the day at least every 4 hours. Temperature of high temperature dish machine must reach a utensil surface temperature of 160 degrees F as measured by an irreversible registering temperature indicator. Operator to use the wash rinse and sanitize sections of 3 compartment sink until dish machine is serviced and working to reach 160 degrees F at the dish.
   • 1. Person in charge present, demonstrates knowledge and performs duties 2-103.11 Person in charge. The person in charge is not assuring food safety activities such sanitation, handwashing, and training staff on proper use of hand sinks. Education was provided. This inspector will work with operator to correct violations before reinspection.
   • 22. Proper cold holding temperatures Observed tofu holding at 48 degrees F in miso soup prep area. 3-501.16 Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling cold holding temperatures should be maintained at 41°F or less. Operator created ice bath for tofu to bring tofu to a cold holding temperature of 41° or less
   • 36. Thermometer provided and accurate The operator did not have a working thermometer for checking food temperatures, no way to confirm temperatures for hot or cold holding or cook temperatures on food. 4-302.12 Food Temperature Measuring Devices. A food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures
   • 6. Proper eating, tasting, drinking or tobacco use Food employees observed drinking and storing cups in food prep area. 2-401.11 Eating, Drinking, or Using Tobacco Products An employee shall eat or drink only in designated areas where the contamination of exposed food, clean equipment, utensils, or unwrapped single service items cannot result. Employees may drink from a “closed” beverage container and prevent contamination as described.
   • 10. Adequate handwashing sinks properly supplied and accessible. Observed hand sink in sushi prep area being used to wash utensils, a basket to catch residue from cutting board in basin and lacking signage and readily available paper towels. Observed hand sink in dish pit area blocked with numerous detergent bottles and utensils in the basin and lacking paper towels. Observed hand sink in bar area with no hot water, paper towels or signage. 5-205.11 Using a Handwashing Sink-Operation and Maintenance. A handwashing sink shall be maintained so that it is always accessible for employee use and used for no other purpose other than handwashing, ALL handwashing sinks should have hot water, soap, single use towels, signage and ONLY BE USED FOR HANDWASHING, no washing or rinsing utensils or equipment. This establishment should have 3 properly maintained handwashing sinks, one in the front-line food prep area, one in the dishwashing area and one in the bar area. Remove all items from sink basin. No residue catch basket is necessary for handwashing.
   • 24. Time as a public health control procedures and records Observed items such as tempura batter and sushi rice lacking time marked as to when the items were prepared. Items to be discarded in 4 hours due to inability to properly cold or hot hold these items, and no approved sushi rice variance. The person in charge does not have an effective way for knowing what time the food is prepared or removed from temperature control. 3-501.19 Time as a Public Health Control. Tempura batter and sushi rice will be marked with a time with a date/time it was prepared and be discarded 4 hours after preparation when not kept under strict temperature control which is 135ºF for hot holding or 41ºF for cold holding.
   • 23. Proper date marking and disposition Observed no date marking in foods prepped inhouse and kept longer than 24 hours. 3-501.17(A) Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. Refrigerated, ready to eat foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be used, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7days. The day of preparation shall be counted as Day 1. Operator to start using date marking of items immediately
   • 8. Hands cleaned and properly washed A food employee was observed touching soiled equipment, leaving prep area with single use gloves, returning to food prep area and assumed duties without washing hands or changing gloves. 2-301.14 Food employees shall wash their hands after handling raw food, soiled utensils or equipment or changing tasks and before donning gloves to initiate a task that involves working with food.