YE'S SUSHI

The restaurant must keep all perishable foods stored at 4°C (40°F) or colder, and thaw frozen foods while maintaining this same cold temperature.

Cleaning and maintenance chemicals must be stored in clearly labeled containers separate from food areas.

The restaurant must have a separate sink designated only for employees to wash their hands, and it cannot be used for other purposes.

The restaurant was missing or did not have adequate supplies of soap and paper towels at the hand washing station.

The restaurant must ensure that all equipment, utensils, and surfaces that touch food are in good condition, properly maintained, and cleaned regularly.

The restaurant needs to better seal or screen its entrances to prevent insects, birds, rodents, and other pests from entering the building.