Sapporo Japanese Steak House & Sushi Bar

Violations (12)

• 1

  Person in charge present, demonstrates knowledge, and performs duties

• 2

  Certified Food Protection Manager / Food Handler Certificates

• 5

  Procedures for responding to vomiting & diarrheal events

• 8

  Hands clean and properly washed

• 9

  No bare hand contact with RTE food or a pre-approved alternate procedure properly allowed

• 28

  Toxic substances properly identified, stored, and used

• 37

  Food properly labeled; original container

• 39

  Contamination prevented during food preparation, storage, and display

• 43

  In-use utensils; properly stored

• 45

  Single-use/single-service articles; properly stored, used

• 47

  Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

• 56

  Adequate ventilation and lighting; designated areas used