Yuki Hana — Sakae
Last inspected: Aug 1, 2019
37
Score
Going back to 2014, Yuki Hana — Sakae has nine inspections in the public record. The most recent report on file is from Aug 1, 2019. Diners may want to take note: high risk reflects issues that a health inspector considered important. The file hasn't been updated since Aug 1, 2019, so take the current picture with that in mind.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly five violations before.
Across the inspection history, “insects, rodents, & animals not present” is the issue that surfaces most often, recorded five times.
That's lower than the typical Chicago restaurant, which scores around 81. There are enough flags in the record to merit a second thought.
9
Inspections
0
Critical latest
5
Major latest
10
Minor latest
Inspection History
Aug 1, 2019
Reinspection
5 major violations. 10 minor violations.
View 15 violations
Consumer advisory provided for raw/undercooked food
Inspector notes: NOTED ESTABLISHMENT SERVING RAW AND UNDERCOOKED FOOD ITEMS (SUSHI) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH BOTH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY
25
Compliance with variance/specialized process/haccp
Inspector notes: NOTED NO SUSHI RICE ANALYSES LETTER OR pH TEST KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A SUSHI RICE ANALYSES LETTER OR OBTAIN A pH TEST KIT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.
29
Procedures for responding to vomiting and diarrheal events
Inspector notes: MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
5
Proper date marking and disposition
Inspector notes: NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND A MAXIMUM 7 DAY USE BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.
23
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
3
Food properly labeled; original container
Inspector notes: NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS ON SHELVES AT FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
37
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: DINING TABLES IMPROPERLY PRESET WITH EXPOSED CHOPSTICKS. MUST COVER OR SET UTENSILS AS CUSTOMERS ARE SEATED.
44
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: NOTED TORN RUBBER GASKET INSIDE THE 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
47
Plumbing installed; proper backflow devices
Inspector notes: NOTED NO PREP SINK AT THE FRONT PREP AREA (SUSHI PREP). INSTRUCTED TO INSTALL A MINIMUM OF A 1 COMPARTMENT PREP SINK
51
Plumbing installed; proper backflow devices
Inspector notes: NOTED MISSING DRAIN PIPE AT THE BOTTOM OF HAND WASH SINK AT THE KITCHEN PREP. WATER IS DRAINING INTO THE MOP SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
51
Physical facilities installed, maintained & clean
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA, FLOOR ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BY THE DISH WASHING AREA AND HAND WASH SINK AND FLOORS THROUGH OUT THE BASEMENT FOOD/DRY STORAGE AREA.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
56
Adequate ventilation & lighting; designated areas used
Inspector notes: LIGHTS ABOVE SUSHI BAR ARE NOT SHIELDED OR SHATTER RESISTANT. MUST SHIELD OR REPLACE BULBS.
56
All food employees have food handler training
Inspector notes: NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
57
Allergen training as required
Inspector notes: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. -
58
37
Jul 24, 2019
Routine
1 critical violation. 6 major violations. 11 minor violations.
View 18 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: NOTED LOW TEMPERATURE DISH WASHING MACHINE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. DISH MACHINE NOT IN USE AT THIS TIME (LATE OPENER). INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM. TAGGED UNIT 'HELD FOR INSPECTION', MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. NO CITATION ISSUED.
16
Proper date marking and disposition
Inspector notes: NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND A MAXIMUM 7 DAY USE BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.
23
Consumer advisory provided for raw/undercooked food
Inspector notes: NOTED ESTABLISHMENT SERVING RAW AND UNDERCOOKED FOOD ITEMS (SUSHI) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH BOTH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
25
Compliance with variance/specialized process/haccp
Inspector notes: NOTED NO SUSHI RICE ANALYSES LETTER OR pH TEST KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A SUSHI RICE ANALYSES LETTER OR OBTAIN A pH TEST KIT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.
29
Insects, rodents, & animals not present
Inspector notes: NOTED NO PEST CONTROL LOG BOOK ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A PEST CONTROL LOG BOOK AT ALL TIMES. PRIORITY FOUNDATION #-38-020(C)
38
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED.
5
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: DINING TABLES IMPROPERLY PRESET WITH EXPOSED CHOPSTICKS. MUST COVER OR SET UTENSILS AS CUSTOMERS ARE SEATED.
44
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: NOTED TORN RUBBER GASKET INSIDE THE 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
47
Plumbing installed; proper backflow devices
Inspector notes: NOTED MISSING DRAIN PIPE AT THE BOTTOM OF HAND WASH SINK AT THE KITCHEN PREP. WATER IS DRAINING INTO THE MOP SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
51
Plumbing installed; proper backflow devices
Inspector notes: NOTED NO PREP SINK AT THE FRONT PREP AREA (SUSHI PREP). INSTRUCTED TO INSTALL A MINIMUM OF A 1 COMPARTMENT PREP SINK.
51
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: NOTED WASH ROOMS ON PREMISE WITH NO GARBAGE RECEPTACLES LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.
53
Physical facilities installed, maintained & clean
Inspector notes: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS:- FLOORS UNDERNEATH COOKING STOVE AND FRYERS AT THE FIRST FLOOR PREP AREA, FLOOR ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BY THE DISH WASHING AREA AND HAND WASH SINK AND FLOORS THROUGH OUT THE BASEMENT FOOD/DRY STORAGE AREA.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
56
Adequate ventilation & lighting; designated areas used
Inspector notes: LIGHTS ABOVE SUSHI BAR ARE NOT SHIELDED OR SHATTER RESISTANT. MUST SHIELD OR REPLACE BULBS.
56
All food employees have food handler training
Inspector notes: NOTED NO EMPLOYEES AT WORK WITH NO FOOD HANDLER TRAINING CERTIFICATES. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES
57
Allergen training as required
Inspector notes: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
58
Food properly labeled; original container
Inspector notes: NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS ON SHELVES AT FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
37
27
Feb 21, 2018
Reinspection
3 minor violations.
View 3 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOUND FLOORS NOT CLEAN AT KITCHEN AND BASEMENT. MUST CLEAN AND SANITIZE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FOUND HOLES AT WALLS AT KITCHEN AT BACK WALL. MUST SEAL.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FOUND NO EXPOSED HAND SINK AT FRONT BAR WITH SPLASHGUARD. MUST PROVIDE. FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE. MUST PROVIDE.
38
86
Feb 16, 2018
Complaint
5 minor violations.
View 5 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: FOUND LOW TEMPERATURE DISHMACHINE NOT SANITIZING. OPPM CHLORINE. CRITICAL VIOLATION. 7-38-030. TAGGED DISHMACHINE.
8
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD.(HANDLES, SUSHI, TOFU,ETC.) SERIOUS VIOLATION. 7-38-012. MUST PROVIDE.
21
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOUND FLOORS NOT CLEAN AT KITCHEN AND BASEMENT. MUST CLEAN AND SANITIZE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FOUND HOLES AT WALLS AT KITCHEN AT BACK WALL. MUST SEAL.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FOUND NO EXPOSED HAND SINK AT FRONT BAR WITH SPLASHGUARD. MUST PROVIDE. FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATERLINE. MUST PROVIDE.
38
78
Jan 10, 2017
Complaint
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: OBSERVED THE 1 DOOR UPRIGHT COOLER NEAR THE SUSHI STATION TO BE HOLDING IMPROPER AMBIENT TEMPERATURE OF 51 DEGREES WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT COLD HOLDING FACILITIES MUST BE MAINTAINED AT 40 DEGREES OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED HOT AND COLD POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES. NOTED 7 LBS SOUP WORTH $10 IN THE STEAM TABLE AT 110 DEGREES AND 102 DEGREES. NOTED 1 LB OF SHRIMP WORTH $5 STORED IN THE COOK LINE COOLER AT 50 DEGREES. IN THE 1 DOOR UPRIGHT COOLER NEAR THE SUSHI PREP AREA, NOTED 10 LBS OF PRODUCT WORTH $120 AT IMPROPER TEMPERATURES: ROE (CAVIAR), 51 DEGREES; FISH, 52 DEGREES; CREAM CHEESE, 51 DEGREES; SQUID SALAD, 52 DEGREES; BEEF, 52 DEGREES. OPERATOR VOLUNTARILY DISCARDED AND DENATURED THESE PRODUCTS. INSTRUCTED THAT FACILITIES MUST HOLD POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURES: HOT FOODS AT 140 DEGREES OR ABOVE, COLD FOODS AT 40 DEGREES OR BELOW. CRITICAL VIOLATION: 7-38-005(A)
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: OBSERVED THE KITCHEN HAND SINK TO BE INACCESSIBLE DUE TO A HOSE BEING ATTACHED TO THE FAUCET AND A STRAINER BASKET SITTING IN THE BASIN OF THE SINK. ALSO NOTED NO SOAP AT THE SUSHI STATION HAND SINK. INSTRUCTED THAT HAND SINKS MUST BE EASILY ACCESSIBLE FOR HANDWASHING AT ALL TIMES AND PROVIDED WITH A SUPPLY OF SOAP AND PAPER TOWELS. OPERATOR DISCONNECTED THE HOSE AND PROVIDED SOAP DURING INSPECTION. CRITICAL VIOLATION: 7-38-030
12
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED PLASTIC GROCERY BAGS BEING USED TO STORE PRODUCE IN THE BASEMENT COOLER. INSTRUCTED TO PROVIDE FOOD-GRADE CONTAINERS/BAGS FOR FOOD STORAGE, OR PROVIDE DOCUMENTATION THAT THE BAGS IN USE ARE FOOD GRADE. OBSERVED HEAVY FROST BUILD UP IN THE 1 DOOR UPRIGHT FREEZER IN THE MAIN KITCHEN. INSTRUCTED TO DEFROST THE UNIT.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED SOILED KNIVES BEING STORED IN THE KNIFE RACK. INSTRUCTED TO STORE ALL MULTI-USE UTENSILS CLEAN AND DRY BETWEEN USES. OBSERVED ACCUMULATION OF ASHES AND CHARRED SEDIMENT IN THE TRAY UNDER THE LEFT WOK. INSTRUCTED TO EMPTY THE TRAY AND MAINTAIN THE AREA TO BE CLEAN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED BROKEN AND MISSING FLOOR TILES IN THE AREA LEADING FROM THE SUSHI STATION TO THE MAIN KITCHEN. ALSO NOTED CRACKED AND SHIFTING TILES IN THE CENTER OF THE COOK LINE, UNDERNEATH THE COOKING EQUIPMENT. INSTRUCTED TO REPAIR THE FLOORS TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. NOTED ACCUMULATION OF OIL AND FOOD DEBRIS ON THE FLOOR UNDER THE COOKING EQUIPMENT NEAR THE WALL. INSTRUCTED TO CLEAN AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED A MAJOR CRACK IN THE PAINT AND/OR DRYWALL APPROX. 4 FEET LONG IN THE WALL ABOVE THE SOUP STEAM TABLE. ALSO NOTED APPROX. 7-10 SCREW HOLES IN THE WALL NEAR THE WIRE RACK IN THE SAME AREA. INSTRUCTED TO REPAIR THE WALL TO BE SMOOTH AND EASILY CLEANABLE. OBSERVED ACCUMULATION OF GREASE ON THE INTERIOR OF THE HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED A LEAKING PIPE IN THE BASEMENT NEAR THE GREASE TRAP. INSTRUCTED TO REPAIR THE LEAK.
38
67
Jun 24, 2016
Routine
3 minor violations.
View 3 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. HANDLES RAW FISH, CHICKEN, BEEF, ETC. SERIOUS VIOLATION. CITATION ISSUED. 7-38-012.
21
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FOUND FLOORS NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND SANITIZE.
34
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: FOUND NO THERMOMETER INSIDE SUSHI REACH IN COOLER. MUST PROVIDE.
40
86
Oct 26, 2015
Routine
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. reach in freezer shelving/racks that had peeling paint/rust shall be repaired/replaced.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Cooler shelving/racks not clean, need detailed cleaning(crevices), kitchen storage shelving not clean, need detailed cleaning(crevices).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floors under heavy cooking equipment not clean, need detailed cleaning, floors in bsmt storage areas under shelving not clean, need detailed cleaning(corners).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Walls that had peeling paint in kitchen prep area, shall be repaired/sealed, damaged ceiling tiles in hallway shall be replaced.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Missing light shields in kitchen prep area, and by ice machine, shall be provided.
36
78
Jan 21, 2014
License
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST INSTALL SPLASH GUARD ON SUSHI BAR EXPOSED HAND SINK BETWEEN SINK AND PREP CUTTING BOARD.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPAIR OPENING INTO CEILING ABOVE FOOD STORAGE SHELVING IN SUSHI BAR AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: ADDITIONAL WATER PRESSURE IS NEEDED AT FRONT SUSHI BAR 3-COMPARTMENT SINK. MUST PROVIDE. EXPOSED HANDWASH SINK IN SUSHI BAR IS DRAINING SLOW. MUST REPAIR.
38
82
Jan 7, 2014
License
No violations found.
100
Frequently Asked Questions
When was Yuki Hana — Sakae last inspected?
The most recent health inspection at Yuki Hana — Sakae on file is from Aug 1, 2019. The public record contains nine inspections in total.
What is the most common violation at Yuki Hana — Sakae?
Across the inspection record, “insects, rodents, & animals not present” has been cited five times, more than any other issue at Yuki Hana — Sakae.
Has Yuki Hana — Sakae's inspection record improved over time?
No. Recent inspections at Yuki Hana — Sakae have averaged around 12 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Yuki Hana — Sakae means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
Nearby Restaurants