KUSHI ASIAN FUSION

Violations (7)

• 06BCritical

  Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

• 04ACritical

  Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

• 06DCritical

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

• 04JCritical

  Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

• 02GCritical

  Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

• 02BCritical

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

• 10B

  Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.