Azuma Japanese Restaurant

Violations (12)

• 3

  Management, food employees, and conditional employees; knowledge, responsibilities, and reporting

• 10

  Adequate handwashing facilities supplied & accessible

• 24

  Time as a public health control: procedures and records

• 25

  Consumer advisory provided for raw or undercooked food

• 28

  Toxic substances properly identified, stored, and used

• 39

  Contamination prevented during food preparation, storage, and display

• 40

  Personal cleanliness

• 43

  In-use utensils; properly stored

• 47

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

• 49

  Non-food contact surfaces clean

• 55

  Physical facilities installed, maintained, and clean

• 56

  Adequate ventilation and lighting; designated areas used