YE'S SUSHI BUFFET

Multi-use dishes, utensils, and surfaces that touch food must be cleaned and sanitized after each use and whenever they might have been contaminated.

The restaurant must keep cleaning cloths and towels clean and in good condition, and store them in sanitizing solution when not in use.

The kitchen floors, walls, and ceilings need to be cleaned and repaired, with particular attention to areas around and under equipment, counters, and baseboards.

The restaurant must have a dedicated hand washing sink for food workers that is easily accessible and not blocked.

The restaurant must provide a hand washing sink in the food preparation area with soap in a dispenser and paper towels, along with hot and cold running water.

Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.

The restaurant's ventilation system needs to be thoroughly cleaned to properly remove cooking odors, fumes, and heat from the kitchen.

The restaurant needs to prevent pests like insects and rodents from entering and living in the building, and should contact a licensed pest control company for treatment if needed.