Yuki Hana Japanese Cuisine & S

2920 N Clark St, Chicago, IL 60657
Japanese / Sushi
Last inspected: Oct 22, 2013
70
Score
Medium Risk

Inspectors have visited Yuki Hana Japanese Cuisine & S four times, with records going back to 2010. The newest entry in the record is dated Oct 22, 2013. A medium risk rating points to a few notable findings at the last inspection, though nothing severe. Note that Yuki Hana Japanese Cuisine & S's inspection history hasn't been updated since Oct 22, 2013; current conditions may have shifted from what the file shows.

Things have been moving the wrong way, with the rolling count rising from around zero violations to closer to seven violations per visit.

“Food and non-food contact surfaces properly designed” comes up most often, recorded two times in the inspection record.

That's lower than the typical Chicago restaurant, which scores around 81. The inspection history reads as standard for a restaurant of this size.

4
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Oct 22, 2013
Routine
7 minor violations.
View 7 violations
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. 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.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR ICE MACHINE UPPER WATER RESERVOIR AND ICE BIN DIRTY. MUST CLEAN AND MAINTAIN.
33
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: MUST PROVIDE A SELF-CLOSING DEVICE ON WOMANS WASHROOM DOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE INTERNAL THERMOMETERS FOR BOTH SUSHI DISPLAY COOLERS AND METAL STEM THERMOMETER FOR FOOD TEMPERATURES.
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL EMPLOYEES IN FOOD PREP MUST WEAR HAT/HAIR RESTRAINT.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
43
70
Dec 2, 2011
Routine
No violations found.
100
Jun 17, 2010
Reinspection
No violations found.
100
Jun 14, 2010
License
7 minor violations.
View 7 violations
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: 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 GARBAGE IN THE DUMPSTER. INSTRUCTED MANAGEMENT THAT GARBAGE DUMPSTER LIDS MUST BE CLOSED AT ALL TIMES EXCEPT WHEN IN USE. ADEQUATE PICKUP IS NEEDED TO ENSURE THAT EXCESSIVE AMOUNT OF GARBAGE DOES NOT ACCUMULATE IN AND AROUND THE DUMPSTER. MUST CLEAN AND MAINTAIN AREA FREE OF ALL GARBAGE. NO CITATION ISSUED. SERIOUS VIOLATION 7-38-030.
19
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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, INTERIOR OF LINE PREP COOLER, INTERIOR OF ICE MACHINE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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 OF THE WOK STATION.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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 (FREEZERS, WOOD, COMPUTER MONITOR, ETC.), FROM THE BASEMENT.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: 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.
43
70

Frequently Asked Questions

When was Yuki Hana Japanese Cuisine & S last inspected?

The most recent health inspection at Yuki Hana Japanese Cuisine & S on file is from Oct 22, 2013. The public record contains four inspections in total.

What is the most common violation at Yuki Hana Japanese Cuisine & S?

Across the inspection record, “food and non-food contact surfaces properly designed” has been cited two times, more than any other issue at Yuki Hana Japanese Cuisine & S.

Has Yuki Hana Japanese Cuisine & S' inspection record improved over time?

No. Recent inspections at Yuki Hana Japanese Cuisine & S have averaged around seven violations per visit, up from roughly zero earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Yuki Hana Japanese Cuisine & S means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.