HANABI JAPANESE RESTAURANT.

DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE LOCATED IN FOOD PREP AREA.

LEAKY FAUCET AT 3-COMPARTMENT SINK. MUST REPAIR ANN MAINTAIN. MUST REPAIR SLOW DRAINING AT FRONT AND REAR EXPOSED SINKS.

MUST PROPERLY STORED WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

CLEAN THE STOVES, INTERIOR OF ALL COOLERS AND FREEZERS.

PEST CONTROL LOG BOOK IS NOT BEING MAINTAINED. THE LAST PEST INSPECTION REPORT IN THE LOG BOOK WAS FROM KIM'S PEST CONTROL ON 1/25/11. MUST PROVIDE A RECENT PEST CONTROL INSPECTION REPORT AND MAINTAIN IT IN THE LOG BOOK. SERIOUS VIOLATION 7-38-020.

PREVIOUS MINOR VIOLATIONS FROM REPORT #517545 ON 9/29/11 NOT CORRECTED: 32/01 - All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVING THROUGHOUT FRONT SUSHI DISPLAY AND PREP, ALSO THROUGHOUT REAR DRY STORAGE ROOM DIRTY WITH FOOD DEBRIS. MUST CLEAN. MUST NOT USE TINFOIL, PAPER OR CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT. 33/01 - All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FIRE DAMAGED REFRIGERATOR/FREEZER NEXT TO COOKS LINE MUST BE REPLACED. 34/01 - The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS AT THREE COMPARTMENT SINK, UNDER COOKS LINE AND AT DRY STORAGE ROOM REPAIRED WITH DUCT TAPE. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. DIRTY FLOORS WITH GREASE, DIRT, FOOD DEBRIS UNDER COOKS LINE, THROUGHOUT FRONT SUSHI PREP AND IN REAR DRY STORAGE ROOM. MUST CLEAN ALL AND MAINTAIN. 36/01 - Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD AT DRY STORAGE ROOM. SERIOUS VIOLATION 7-42-090.

CLEAN THE STOVES, INTERIOR OF ALL COOLERS AND FREEZERS.

PROVIDE A LIGHT SHIELD ABOVE THE REAR PREP COOLER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVING THROUGHOUT FRONT SUSHI DISPLAY AND PREP, ALSO THROUGHOUT REAR DRY STORAGE ROOM DIRTY WITH FOOD DEBRIS. MUST CLEAN. MUST NOT USE TINFOIL, PAPER OR CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FIRE DAMAGED REFRIGERATOR/FREEZER NEXT TO COOKS LINE MUST BE REPLACED.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS AT THREE COMPARTMENT SINK, UNDER COOKS LINE AND AT DRY STORAGE ROOM REPAIRED WITH DUCT TAPE. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. DIRTY FLOORS WITH GREASE, DIRT, FOOD DEBRIS UNDER COOKS LINE, THROUGHOUT FRONT SUSHI PREP AND IN REAR DRY STORAGE ROOM. MUST CLEAN ALL AND MAINTAIN.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD AT DRY STORAGE ROOM.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR FRONT TALL WHITE FREEZER AND READABLE INTERNAL THERMOMETER FOR SUSHI DISPLAY.