TOKUYAMATCHA & ONIGIRAZU BAR.

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand

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

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

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

Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.

No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

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

Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures

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

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

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liq

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

Failure to post or conspicuously post healthy eating information