Hana Sushi

Wet cleaning cloths left on the counter. , , Store wet/ dirty cleaning cloths in a bucket of sanitizer.

Raw meat such as beef was stored over produce (boxes of avocado and broccoli) in the walk-in cooler

Spray bottles were not labeled , , All chemical bottles/ containers are to be labeled as to its contents

1. Container of tofu was left out at room temperature , , 2. Foods such as cut cucumber and avocado were over filled or stacked on top of other inserts in the prep cooler. , , 3. Cooler located under the grill unit measured at 8C. , , , Cold foods are to maintain an internal temperature of 4C or below. , , Do not over fill or double stack insert containers - Foods stored in this manner are not maintained at proper temperatures.

No thermometer available

Plastic wrapped fish stored directly on the floor of the walk-in freezer, , All foods are to be stored off the floor

No chlorine test strips available

1. House fly observed in facility, 2. No pest control records available

Ice scoops stored directly in ice machine. , , Ice scoop is to be stored out of the ice machine in a clean and sanitary manner

Cleaning required in the following areas:, - Debris accumulation under counters in the bar area, - Build up of food and grime under prep counters, - Heavy grease build up in between and behind cooking equipment, - Walls by the back door and behind paper towel dispenser in the sushi prep area were dirty, - Noren (fabric doorway dividers) were dirty