Hana Bistro

Year by year

Inspections

1. Aug 12, 2025 Routine Score 96
   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Water at the hand sink was measured as high as 73 degrees F after running it for many minutes. Adjust water heater or repair as needed to ensure water temperature is maintained between 110-130 degrees F.

     Code MCO 188.380

   • Not serious Priority 3

     Maintain utensils and discard utensils that are not maintained in a state of repair.

     Thin tipped thermometer was not in working condition. Display indicated battery was low. Replace battery or otherwise repair or replace the thin tipped thermometer.

     Code MN Rule 4626.0820A

   • Not serious Priority 3

     Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.

     Shelves throughout the truck were lined with used cardboard or other soiled absorbent materials. Discontinue this practice as it attracts pests and contributes to deposits of grease and debris.

     Code MN Rule 4626.0540

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee illness log was available on-site or digitally during the inspection. Ensure all shift leaders have access to a copy of the employee illness log. Sample log provided with the report.

     Code MN Rule 4626.0040C

2. Aug 1, 2024 Routine Score 94
   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Wok and wok ladle were storing soiled with food debris. Ensure that all food contact surfaces are storing clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Water dispensing from the hand sink was only able to reach 78 degrees F after continuously running for multiple minutes. Ensure that the hand sink water is maintained between 100-130 degrees F.

     Code MCO 188.380

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Sides of the fryer and the wok burner were soiled with grease build up. Clean and maintain clean all non-food contact surfaces.

     Code MN Rule 4626.0840C

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Bleach being used on-site has no directions for use on food contact surfaces nor was it able to register a concentration on a test kit when properly mixed with water. Discontinue using this product and ensure that the chlorine being used for sanitizing is an approved sanitizer for food contact surfaces.

     Code MN Rule 4626.1620

3. Aug 11, 2023 Routine Score 100

   Result: Complete.