KASUMI → 18.03.2024

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.

KASUMI → 13.03.2024

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

KASUMI → 13.03.2024

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.

KASUMI → 13.03.2024

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.

KASUMI → 13.03.2024

Live roaches in facility's food or non-food area.

KASUMI → 13.03.2024

Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

KASUMI → 18.04.2023

Live roaches in facility's food or non-food area.

KASUMI → 18.04.2023

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

KASUMI → 18.04.2023

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.

KASUMI → 18.04.2023

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.