FUSHIMI → 08.07.2024

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.

FUSHIMI → 08.07.2024

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

FUSHIMI → 08.07.2024

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

FUSHIMI → 08.07.2024

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.

FUSHIMI → 08.07.2024

Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

FUSHIMI → 30.01.2023

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

FUSHIMI → 30.01.2023

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

FUSHIMI → 13.08.2021

Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

FUSHIMI → 13.08.2021

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.