Hana Restaurant

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE INTERIORS AND EXTERIORS OF THE FOLLOWING: WOK COOKING STATIONS, DEEP FRYERS, ALL COOLERS AND FREEZERS, ALL PREP TABLES STORAGE RACKS, AND SHELVES, ICE MACHINE, BOTH ICE SCOOPS, AND ALL SINKS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

: MUST CLEAN FLOORS THROUGHOUT KITCHEN AND SUSHI PREP AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(FOOD DEBRIS, GREASE, DIRT, SPILLS PRESENT). MUST ALSO CLEAN THE FLOORS ALONG THE BASES OF THE WALLS AND IN...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN AND/OR PAINT WALLS AND CEILING TILES THROUGHOUT KITCHEN PREP AREA(REMOVE ALL GREASE AND DIRT). CLEAN FILTERS AND CANOPY ABOVE COOKING EQUIPMENT

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL FOOD DISPENSING UTENSILS MUST BE PROPERLY STORED INVERTED WITH HANDLES UP OR OUT.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NO PEST CONTROL LOG BOOK ON PREMISES FOR REVIEW, MUST REQUEST REQUIRED DOCUMENTATION FROM COMPANY. SERIOUS VIOLATION 7-38-020.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE WASTE AND GREASE DUMPSTER AREA NOT PROPERLY MAINTAINED. LID TO GARBAGE RECEPTACLE IN POOR REPAIR, BENT AND DOES NOT CLOSE, BOXES, CONTAINERS, TRASH, AND DEBRIS ALSO OBSERVED ON GROUND AND UNDERNEATH BACK PORCH ABOVE STAIRS LEADING INTO THE BA...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE INTERIORS AND EXTERIORS OF THE FOLLOWING: WOK COOKING STATIONS, DEEP FRYERS, ALL COOLERS AND FREEZERS, ALL PREP TABLES STORAGE RACKS, AND SHELVES, ICE MACHINE, BOTH ICE SCOOPS, AND ALL SINKS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN FLOORS THROUGHOUT KITCHEN AND SUSHI PREP AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(FOOD DEBRIS, GREASE, DIRT, SPILLS PRESENT). MUST ALSO CLEAN THE FLOORS ALONG THE BASES OF THE WALLS AND IN C...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN AND/OR PAINT WALLS AND CEILING TILES THROUGHOUT KITCHEN PREP AREA(REMOVE ALL GREASE AND DIRT). CLEAN FILTERS AND CANOPY ABOVE COOKING EQUIPMENT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REMOVE DEBRIS FROM LIGHT SHIELDS IN KITCHEN PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL FOOD DISPENSING UTENSILS MUST BE PROPERLY STORED INVERTED WITH HANDLES UP OR OUT. ICE SCOPP MUST BE PROPERLY STORED INSIDE THE ICE MACHINE.