HASHI JAPANESE KITCHEN

Violations (13)

• 2

  Proper Cold Holding temperature (41°F/45°F)

• 3

  Proper Hot Holding temperature (135°F)

• 6

  Time as a Public Health Control; procedures & records

• 10

  Food contact surfaces and Returnables; Cleaned and Sanitized at correct concentration/temperature

• 18

  Toxic substances properly identified, stored and used

• 28

  Proper Date marking and disposition

• 35

  Personal Cleanliness/eating, drinking or tobacco use

• 36

  Wiping Cloths; properly used and stored

• 39

  Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used

• 42

  Non-Food Contact surfaces clean

• 43

  Adequate ventilation and lighting; designated areas used

• 44

  Garbage and Refuse properly disposed; facilities maintained

• 47

  Other Violations