Hana Japanese Steak House

Observed incorrect time documentation placed on sushi rice.

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

COS by discarding.

NOTE: Time documentation slips should not be reused as rice is not prepared at the same exact time everyday.

Observed peeled cucumber stored directly on cooler shelf and not protected from contamination. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

COS by wrapping.

Observed two chlorine sanitizer buckets at 0 ppm. Concentration must be 50-100 ppm. COS by remaking to 50 ppm.

Observed incorrect time documentation placed on sushi rice.

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

COS by reheating and restarting time.

NOTE: Time documentation slips should not be reused as rice is not prepared at the same exact time everyday.

Observed the most recent inspection report of 74/C from 8/7/25 not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posting.

Observed employee handling raw chicken and picking up debris off floor with gloved hands and failing to change gloves when switching tasks. Employee went on to contaminated multiple items/surfaces. Gloves must be changed when switching tasks. COS by removing gloves, washing hands, and donning new gloves.

Observed all time/temperature control for safety (TCS) foods in sushi cooler (sliding door) being cold held above 41°F. Unit is knowingly not working but food was still being stored inside. Temperature of TCS foods ranged between 47-51°F. TCS foods must be cold held at 41°F or below. COS by discarding

Observed spaghetti prepared at 11:50am not cooling to required temperature within allotted time. Spaghetti was 66°F at 3:40pm.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by reheating and restarting cooling process.

Observed sushi rice not discarded after 4 hours as required.

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

COS by discarding.

Observed spaghetti cooling in large, deep pans and stored tightly covered. Spaghetti did not appropriately cool within allotted time resulting in the spaghetti being reheated. After being reheated, spaghetti was placed into another large, deep container and tightly covered--again.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by transferring a thinner pan and storing in walk-in uncovered.

Observed two chlorine sanitizer buckets at 10 ppm. Concentration must be 50-100 ppm. COS by remaking to 50 ppm.

Observed employee not properly washing their hands when going from clean dishes to dirty dishes. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, and clean equipment. COS by washing hands and changing new gloves.

Observed the most recent inspection report not posted at the time of inspection. The most current inspection report shall be prominently displayed in public view at all times.

Inside of gasket of prep cooler is very dirty. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the ware washing dish racks dirty with accumulation of debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed snapper offered on menu but tilapia being served in its place. Snapper and tilapia are NOT the same fish. Must replace snapper on menu with tilapia so that fish is honestly presented (or serve true snapper and keep menu the same).

Observed improper vertical storage of raw animals food in prep cooler refrigerator. Raw beef was stored above wontons with beef blood on top of packaging. Proper vertical storage is based on final cook temperature of food. Proper vertical storage must be achieved by storing foods with the highest final cook temperature (Chicken @ 165°F) at the bottom of the cooler and ready-to-eat foods (like raw vegetables, salad, fruit) at the top of the cooler so that cross contamination may not occur. Person in charge (PIC)/Certified Food Safety Manager (CFSM) instructed employee to rearrange cooler.

Observed improper cold holding temperatures in the prep cooler with large bowl of fried rice from last night stored on top in a stainless bowl at 51 deg F. CA: 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 41°F or below. COS: Discarded.

Observed rice and noodles at temperatures above 41 deg F cooled overnight in the walk-in cooler. All of these previously cooked items were discarded. Discussed cooling procedures with PIC and manager. Time/Temp Control for Safety(TCS) foods must cool from 135-70 in 2hrs and from 70-41 in additional 4 hrs. COS: Discarded.

No person in charge designated at the time of inspection. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance

Observed employee drinks in an improper storage area, missing the required disposable cup, lid and straw. CA: Employees shall consume food/drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Discarded.

Observed food-contact surfaces of knives stored as clean while visible food debris is present. CA: PIC must ensure food equipment is cleaned and sanitized thoroughly. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Rewashed.

Automatic dish machine not properly sanitizing. The PIC stated the chemical just ran out last night, however still took many cycles in order to achieve proper readings. CA: Automatic dish machine not properly sanitizing. CA: The final rinse cycle must be 50-100 ppm CI.

Inside of gasket of prep cooler is very dirty. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed snapper offered on menu but tilapia being served in its place. Snapper and tilapia are NOT the same fish. Must replace snapper on menu with tilapia so that fish is honestly presented (or serve true snapper and keep menu the same).

Observed yum yum sauce and salad in reach-in cooler being cold held above 41°F. Ambient temperature of cooler was 50°F. Unit is a drink cooler and not approved for storage of time/temperature control for safety (TCS) foods. Must purchase a commercial unit. COS by discarding yum yum sauce and moving salads to another unit.

Observed all TCS foods in walk-in being cold held at 42°F. Must lower ambient temperature of cooler.

Observed tiny bowls stored in various rice cookers and in containers in walk-in. All scoops must have a handle. COS by removing bowls.

Observed cups stacked while wet. All dishes must air-dry. COS by unstacking cups for proper drying.

Observed several pans of rice in walk-in cooler not date marked. Time/temperature control for safety food 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 consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by dating rice.

Observed employee handling raw meats and seafood with gloved hands and failing to remove gloves prior to touching cooler handle. COS by sanitizing cooler door handle.

Observed one sanitizer bucket at 0 ppm (Cl) and another bucket at 10 ppm (Cl). Chlorine sanitizer must be maintained between 50-100 ppm. COS by making fresh sanitizer.

Observed tiny bowls stored in various rice cookers and in containers in walk-in. All scoops must have a handle. COS by removing bowls.

Observed cups stacked while wet. All dishes must air-dry. COS by unstacking cups for proper drying.

Observed areas of very low grout near vegetable/meat sinks and in warewash area. Floors must be regrouted.