Yuki Hana Japanese Cuisine & S

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST INSTALL SPLASH GUARD ON SUSHI BAR EXPOSED HAND SINK BETWEEN SINK AND PREP CUTTING BOARD. BOTH SUSHI BAR ONE DOOR AND COOKS LINE TWO DOOR COOLERS WITH TORN RUBBER DOOR GASKETS AND REPAIRED WITH DUCT TAPE. MUST REPLACE RUBBER GASKETS.

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

INTERIOR ICE MACHINE UPPER WATER RESERVOIR AND ICE BIN DIRTY. MUST CLEAN AND MAINTAIN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST PROVIDE A SELF-CLOSING DEVICE ON WOMANS WASHROOM DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MISSING NOZZLE ON SUSHI BAR EXPOSED HAND SINK. MUST REPLACE AND INSTRUCTED TO USE KITCHEN EXPOSED HAND SINK THAT IS WITHIN 6FT OF SUSHI BAR FOR HAND WASHING UNTIL SINK IS REPAIRED.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE INTERNAL THERMOMETERS FOR BOTH SUSHI DISPLAY COOLERS AND METAL STEM THERMOMETER FOR FOOD TEMPERATURES.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES IN FOOD PREP MUST WEAR HAT/HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA IS NOT MAINTAINED CLEAN AND LIDS FOR GARBAGE DUMPSTER UNABLE TO BE CLOSED DUE TO EXCESSIVE GA...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST STORE ALL FROZEN FOODS IN DURABLE PLASTIC BAGS. MUST REMOVE ALL GROCERY BAGS USED TO STORE FROZEN FOODS.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING: GREASE AROUND THE GRILL, GREASE ON VENTILATION HOOD AND FILTERS, INTERIOR OF MICROWAVE, IN...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR UNDER THE WOK STATION, UNDER THE LINE PREP COOLER AND WIRE SHELVING RACK.

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

The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL THE STAINLESS STEEL WALL SECTION ABOVE THE EXPOSED HANDSINK IN THE PREP AREA. MUST SEAL THE BASEBOARD OPENING AT THE FLOOR/WALL JUNCTION AT THE CORNER WALL NEAR THE SIDE O...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE NON-WORKING OR UNNECESSARY EQUIPMENT (FREEZE...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE A STORAGE CONTAINER FOR THE ICE SCOOP.