Hana Japanese Steak House in Canton receives a 56% on their recent health inspection

Hana Japanese Steak House, located at 147 Reinhardt College Pkwy in Canton, received a score of 56 points out of a possible 100 points during their 01/06/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2) – pic present (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: 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

Violation #2:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(j)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: 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.

Violation #3:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: 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).

Violation #4:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 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.

Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: 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.

Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(o) – manual warewashing equipment, chemical sanitization using detergent sanitizers(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 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.

Violation #7:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: 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.

Violation #8:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 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.

Violation #9:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 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.

Additional remarks:
Items Mentioned:
* All containers/bins must be properly labeled/marked.
* Do not use pitchers in the sauce containers.
* Replace the large overhead light in the dry storage.
* All units must have an accurate ambient air temp thermometer.
* Remove the sushi cooler drain hoses feeding into the handsinks, may change plumbing to indirect drain and place drain inside.
* Remove the wooden pieces in the trash screen for the dish pit.
* Ensure all employee drinks in coolers are placed into a designated area.
*Clean or replace the warewashing dish racks.
* Must have Employee Must Wash Hands Signage in the restrooms.
* Do not use Fly Tape over any areas of food storage, preparation or display.

CLICK HERE to read the full report