Hana Sushi and Izakaya scores 74 after inspectors find rodent droppings

Diners at Hana Sushi and Izakaya on S.W. Sixth Avenue faced a new health inspection report this week that revealed rodent droppings near a floor drain in the back storage area. The restaurant received a score of 74 out of 100, the lowest grade in the latest batch of Multnomah County public health results. Inspectors also noted that the establishment lacked a food thermometer and had cooked shrimp and fish sitting on counters at unsafe temperatures.

The county’s public health department released findings from unannounced, semiannual inspections of food-service establishments. These visits assess compliance with health codes across three categories: priority items, priority foundation items, and core items. Establishments start with 100 points, and high-priority violations deduct 3 to 5 points. The latest reports cover locations in Portland, Gresham, Troutdale, and Wood Village.

Grits 'N Gravy at 215 S.W. Sixth Ave. received a score of 84. Inspectors found raw chicken and beef stored improperly in the freezer, with raw chicken placed above cooked grits. Several items, including eggs, tomatoes, sausage, pork, and cheese, were held at temperatures that were too warm. The restaurant was also using incorrect test strips to check dishwasher sanitizer. Staff rearranged the meats and added time labels to the butter, and an inspector plans to return within two weeks to verify corrections.

Hana Sushi and Izakaya staff addressed the immediate issues by correcting the dishwasher, placing shrimp and fish on a four-hour timer, and moving raw eggs to a lower shelf. The restaurant stated it would rearrange food storage, clean the conveyor belt, purchase a thermometer, and address the pest problem. Inspectors also found old food stuck to the sushi conveyor belt and a dishwasher that was not properly sanitizing dishes.

Good World Chinese Restaurant and Lounge at 5055 N.E. 122nd Ave. scored 87. Inspectors found raw eggs and sushi fish stored above ready-to-eat foods, creating a cross-contamination risk. The dishwasher was also not dispensing enough sanitizer. Staff rearranged the food, adjusted sanitizer levels, and labeled prepared and cut foods that were missing date labels.

Harbq at 825 N. Cook St. received a score of 85. The inspection found raw eggs stored above ready-to-eat foods and scotch bonnet hot sauce that had not cooled properly. A sanitizer bucket contained chemicals that were too strong. Staff moved the eggs, reheated the sauce to restart the cooling process, and made a new sanitizer solution at the proper strength.

MoMo Lounge at 725 S.W. 10th Ave. scored 89. Inspectors found the bar’s handwashing sink being used to dump drinks, milk stored at unsafe temperatures, and cooked bacon missing a date label. Standing water with bacterial growth appeared inside the beer keg refrigerators. Staff removed the obstruction from the sink, discarded the milk, and labeled the bacon. Inspectors reminded staff to clean and sanitize the beer fridges.

Postre at 3940 N. Williams Ave. received a score of 86. The handwashing sink was blocked by two tables, and cooked ham was stored in the same pan as raw bacon and sausage. Opened foods, including potatoes, hash browns, and turkey slices, lacked date labels. The restaurant did not have a proper food thermometer. Staff moved the tables, threw out the ham, and added dates to the food. The inspector required the restaurant to obtain a thin-tipped thermometer and submit a photo within 10 days.

El Michoacano Taqueria & Bar in Gresham scored 87. Inspectors found no paper towels at a handwashing sink near the cooking area and a bar glasswasher that was not properly sanitizing. Cooked rice had been left out overnight without cooling to a safe temperature. Staff provided paper towels, discarded the rice, and said they would have the glasswasher repaired.

Forty-three establishments, including Bantam Tavern, Blue Star Donuts, Jack in the Box, and Starbucks, earned perfect scores of 100. These locations spanned various neighborhoods in Portland and the surrounding cities. The inspections serve as a regular check on food safety, with points deducted for issues ranging from general sanitation to direct risks of foodborne illness.