AJOOMMA.

Rusted shelf under the preparation table Newspaper lining under the fryers Cloth towel used under the cutting board

Using a class 2 hood for frying

Washing dished and vegetables in the same set of sinks Defrosting raw meat over clean utensils

Cardboard lined floors

Cooling cooked foods on the counter - meat at 107.1 degrees Cooling cooked foods on the top of the point of usage refrigerator at 61.4 degrees - cooked egg Cooling fish cake on the top of the point

Single service dispensed flat

Cooked beef cooling on the counter at 88.5 degrees Cooked egg cooling on the counter

Raw pork stored over ready to eat produce

Sushi rice without a HACCP plan

Raw fish containers reused

Beard nets missing

Beard and hair nets needed

Rice and bean sausages in need of date marking

Two drain boards are needed

Card board and news paper liners

Sushi displayed at room temerature

Raw pork stored over cooked vegetables and starches

clean the inside of the reach in cooler

food uncovered underneath a table left to cool

needed at the 3-compartment sink

clean floors throughout the food prep area

raw beef stored above ready to eat foods in the reach in cooler