FAIL
Risk 1 (High)
YUKI HANA Fails Health Inspection - Chicago Restaurant
January 27, 2010
Canvass
License #1909434
4
Total Violations
1
Critical
1
Major
2
Minor
Violations Cited by Chicago Health Inspector
4
Violation #26
MINOR
Violation Details
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED NO HOT WATER AVAILABLE AT THE PREP AREA EXPOSED HANDSINK. INSTRUCTED MANAGEMENT THAT HOT WATER MUST BE AVAILABLE AT THE HANDSINK AT ALL TIMES. INSTRUCTED MANAGEMENT TO REPAIR. SERIOUS VIOLATION 7-38-030.
Why This Matters
Poor ventilation causes condensation that can drip contaminants into food.
Food Code Requirement
Adequate ventilation required in all areas.
Specific Requirements
Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.
CDPH Food Code: Section 6-304.11
Violation #28
CRITICAL
Violation Details
* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY IS NOT POSTED. MANAGEMENT GIVEN NEW SUMMARY TO POST FROM TODAY'S INSPECTION. MUST POST SUMMARY WHERE IT IS VISIBLE TO CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
Why This Matters
Unpasteurized products can contain dangerous pathogens.
Food Code Requirement
Only pasteurized dairy and eggs in certain situations; no prohibited foods.
Specific Requirements
Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.
CDPH Food Code: Section 3-401.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN INTERIOR OF MICROWAVE, STOVE, AND WOK AREA, VENTILATION HOOD FILTERS.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN INTERIOR OF MICROWAVE, STOVE, AND WOK AREA, VENTILATION HOOD FILTERS.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection