SHINSEN.

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

Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

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 dur

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh fl

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

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

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

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 under

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

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.

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

Evidence of mice or live mice in establishment's food or non-food areas.