Kushi Tsuru

114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) - Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer s

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

114254-114254.2 - Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) - Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer s

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

Food separated and protected

Plumbing; proper backflow devices

Toxic substances properly identified; stored & used

Food contact surfaces: clean and sanitized

Floors, walls and ceiling: build, maintianed & clean

Permit & License Certificate available

Proper cooling methods [ date violation corrected: 7/21/2021 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 6/29/2021 ]

Proper cooling methods [ date violation corrected: 6/29/2021 ]

Consumer advisory provided for raw or undercooked foods

Approved thawing methods in use [ date violation corrected: 7/14/2021 ]

Equipment approved; clean; installed, good repair; capacity

Equipment, utensils and linens; storage and use [ date violation corrected: 6/29/2021 ]

Person in charge present and performs duties [ date violation corrected: 6/29/2021 ]

Wiping cloths not clean or properly stored or inadequate sanitizer

High risk vermin infestation

Moderate risk food holding temperature

Contaminated or adulterated food

Improper storage of equipment utensils or linens

High risk vermin infestation

Unclean hands or improper use of gloves

Unclean or unsanitary food contact surfaces

Inadequate food safety knowledge or lack of certified food safety manager

Unapproved or unmaintained equipment or utensils

Unapproved or unmaintained equipment or utensils

High risk food holding temperature

Low risk vermin infestation

Foods not protected from contamination