Raw shell eggs were stored directly above ready-to-eat foods in the 3-door kitchen reach-in cooler. A consumer advisory was not provided at this facility. Multiple unapproved employee beverages were stored in the kitchen. Sushi rice was 92°F at the sushi bar. A single use plastic bottle was re-used for storage of soy sauce on the cooks line. A single box of salmon was stored directly on the floor of the kitchen. The drink station scoop ice was uncovered at the time of inspection. The shelving was in poor repair directly above the three compartment sink. A single door gasket was torn in the three door reach-in cooler. The cooks line fryer and salamander were lined with foil. The sushi bar wiping cloths were not stored in sanitizer buckets. Cups were used as scoops in tempura bins in the dry storage room. The cooks line ventilation hood was soiled with cooking grease. Black residue was present on the floor directly below the three compartment sink. A single light shield was in poor repair in the kitchen near the stand-up cooler.
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