HAN EI KAYA SUSHI GRILL health score and inspection history

Inform consumers by way of a disclosure and reminder by denoting with an asterisk on the menu that raw or undercooked animal foods may increase the risk of foodborne illness./ A consumer advisory with disclosure and reminder is not provided for variety sushi items with raw fish content and steak that is available undercooked to the doneness requested by the consumer on the "Midday Special" menu.

(E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water./ Thawed ROP packaged fish stored in the WI cooler.

Cease the storage of unpackaged food in direct contact with undrained ice./ Bean sprouts stored in a container of standing water in the WI cooler were drained during the inspection.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles./ Open employee personal drinks are stored on the make tables on the expo line and at the sushi bar.

Keep the dumpster side door closed.

3-501.16(A)(1) Maintain TCS food at 135 F or above./ Fried rice holding >2 hours in the rice warmer in the kitchen measured 111F-115F and was voluntarily discarded. The heating element in the warmer, while connected to power with the "ON" light illuminated, was discovered to be inoperative. The defective warmer was discarded and replaced with a new one during the inspection. Repeat violation under Official Notice EH17001786 issued 21 OCT 2025; corrected on-site.

Provide appropriate, readily accessible thermometers for all make tables./ An air temperature thermometer could not be located inside the small make table-cold drawer unit on the expo line.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks./ Water temperature at the handsink in the women's restroom maximum 78F, and maximum 95F at the handsink in the men's restroom.

4-502.11(C) Maintain water temperature measuring devices to be accurate and in good repair./ The wash solution temperature gauge on the dishmachine is not working.

3-501.16(A)(1) Maintain TCS food at 135 F or above./ Cooked rice, holding without temperature control >2 hours, measured 86F and was voluntarily discarded. Cease holding TCS food, such as cooked rice, without temperature control (alternatively, time control may be used; written procedures are required to that method).

Inform consumers by way of a disclosure and reminder by denoting with an asterisk on the menu that raw or undercooked animal foods may increase the risk of foodborne illness./ A written advisory to the consumer that raw or undercooked animal foods may increase the risk of foodborne illness is provided on the menu, but such items are not identified by asterisking them to the risk reminder statement.

3-501.17(A) If food has been frozen, per guidance from FDA, properly date mark all TCS food prepared in-house with: date prepared; date frozen; date removed for thawing; date to discard—not to exceed 7 days total excluding days that the product was frozen./ Multiple bags of in-house prepared crab angels found stored in the chest freezer were marked with their respective dates of preparation-freezing during the inspection. Continuing violation under Official Notice EH06001528 issued 20 MAR 2025.