Yuki Hana Japanese Cuisine & S

2013-10-22: Canvass

Pass

• Not Critical: CHI-32 — FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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.
• Not Critical: CHI-33 — FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR ICE MACHINE UPPER WATER RESERVOIR AND ICE BIN DIRTY. MUST CLEAN AND MAINTAIN.
• Not Critical: CHI-37 — TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST PROVIDE A SELF-CLOSING DEVICE ON WOMANS WASHROOM DOOR.
• Not Critical: CHI-38 — VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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.
• Not Critical: CHI-40 — REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE INTERNAL THERMOMETERS FOR BOTH SUSHI DISPLAY COOLERS AND METAL STEM THERMOMETER FOR FOOD TEMPERATURES.
• Not Critical: CHI-42 — APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES IN FOOD PREP MUST WEAR HAT/HAIR RESTRAINT.
• Not Critical: CHI-43 — FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.