More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | June 06, 2006 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
This facility was given a low hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 110 | Food Not Protected - General Observation: Some experimentation with sushi making process is neded to lower temps below 40°F (or 4°C). Corrective Action: Some is below 40°C but its not consistently found.  |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Obtain thermometer to do faster, easier temp. checks. Corrective Action: Infra-red type - usually less than $80.00. |