YUBU → 21.03.2024

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

YUBU → 21.03.2024

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

YUBU → 15.06.2023

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

YUBU → 15.06.2023

Hot TCS food item not held at or above 140 °F.

YUBU → 15.06.2023

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

YUBU → 25.05.2022

Evidence of mice or live mice present in facility's food and/or non-food areas.

YUBU → 25.05.2022

Hot food item not held at or above 140º F.

YUBU → 25.05.2022

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.