YOKOZUNA.

MUST PROPERLY STORE ALL MULTI-USE UTENSILS I.E., SMALL PLATES, LARGES PLATES BOWLS, AND CERAMIC SPOONS UPSIDE DOWN TO PREVENT CONTAMINATION UNTIL USED.(ABOVE STATED ITEMS BEING STORED ON WALL COUNTER SHELF AT THE SUSHI PREP AREA IN THE FRONT AND IN THE REAR KITCHEN AREA SHELVES).

MUST REMOVE EXCESSIVE FROST/ICE BUILD-UP AT ICE BOX FREEZER ON PREMISES.

MUST REATTACH WALL COVING AT WALL LOCATED BEHIND THE COOKING EQUIPMENT IN THE KITCHEN AREA UNDER THE EXHAUST HOOD AREA.

MUST REPLACE EXHAUST HOOD VENTS AT THE EXHAUST HOOD CEILING IN THE KITCHEN.

MUST REPAIR SLOW DRAINING DUMP SINK AT THE FRONT SUSHI PREPARATION AREA.

MUST TIGHTEN THE FAUCET BASE AT THE 3-COMP SINK IN THE KITCHEN TO REPAIR LEAK.

EQUIPMENT IN THE KITCHEN,EXTERIOR AND INTERIOR,INCLUDED DEEP FRYER, ARE EXTREMELY GREASY. GREASE BUILD-UP AT HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

FLOOR UNDER COOKING EQUIPMENT,COOLERS AND HALLWAY.NEED TO BE CLEANED.MUST REMOVE GREASE BUILD-UP UNDER AND AROUND COOKING EQUIPMENTS

CEILING TILE ABOVE COOKING EQUIPMENT ARE WITH LARGE OPENINGS,INSTRUCTED TO SEAL WITH SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.

LIGHT SHIELD UNDER THE HOOD ARE EXTREMELY DIRTY WITH GREASE, INSTRUCTED TO CLEAN AND MAINTAIN.

EXPOSED HAND SINK BY THE THREE COMPARTMENT SINK IN KITCHEN NOT MAINTAINED:COLD WATER HANDLE CONTINUOUSLY ROTATES AND UNABLE TO PROVIDE COLD RUNNING WATER,INSTRUCTED TO REPAIR SAID HANDLE. INSTRUCTED TO USE THE OTHER EXPOSED HAND SINK BY THE COOKING EQUIPMENT.

NO STOPPERS PROVIDED AT THREE COMPARTMENT SINKS.EMPLOYEE ARE USING PLASTIC FOIL AND PAPER TOWELS AT THREE COMPARTMENT SINKS INSTEAD OF THE STOPPERS.INSTRUCTED TO PROVIDE.

OBSERVED ACCUMULATED DUST BUILD UP ON PREP COOLER CONDENSERS. MUST CLEAN AND MAINTAIN EQUIPMENT.

1-COMPARTMENT SINK LO0SE FROM WALL. MUST REATTACH SINK TO WALL/SEAL ANY GAPS BETWEEN WALL AND SINK.

1-COMPARTMENT SINK PIPE LEAKING AND 3-COMPARTMENT SINK FAUCETS LEAKING. MUST REPAIR AND MAINTAIN SINKS.