ATAMI STEAK & SUSHI

Proper Cold Holding temperature (41F/45F) (-3pts); Hands cleaned and properly washed; Gloves used properly (-3pts); Proper cooling method used; Equipment adequate (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Wiping Cloths; properly used and stored (-1pts)

Proper Cold Holding temperature (41F/45F) (-3pts); Food contact surfaces cleaned and sanitized (-3pts); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Single-service & single-use articles; properly stored and used (-1pts); Non-Food Contact surfaces clean (-1pts); Physical facilities installed, maintained, and clean (-1pts); Toilet Facilities; properly constructed, supplied, and clean (-1pts)

Proper Cold Holding temperature (41F/45F) (-3pts); Proper Hot Holding temperature (135F) (-3pts); Food separated & protected during preparation, storage, display (-3pts); Compliance with Variance, Specialized Process, and HACCP plan (-2pts); Proper Date Marking and disposition (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Single-service & single-use articles; properly stored and used (-1pts); Original container labeling (Bulk Food) (-1pts); Toilet Facilities; properly constructed, supplied, and clean (-1pts)

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Proper Date Marking and disposition - 2; Wiping Cloths; properly used and stored - 1; Toxic substances properly identified, stored and used - 3

Personal Cleanliness/eating, drinking or tobacco use - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Wiping Cloths; properly used and stored - 1; Proper Date Marking and disposition - 2; Environmental contamination - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Compliance with Variance, Specialized Process, and HACCP plan - 2; Wiping Cloths; properly used and stored - 1; Personal Cleanliness/eating, drinking or tobacco use - 1

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Proper Cold Holding temperature(41°F/ 45°F) - 3

Wiping Cloths; properly used and stored - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Personal Cleanliness/eating, drinking or tobacco use - 1; Time as a Public Health Control; procedures & records - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Original container labeling (Bulk Food) - 1; Proper cooling method used; Adequate to Maintain Product Temperature - 2

Proper cooking time and temperature; No Evidence of Insect contamination, rodent/other animals; Food Separated & protected, prevented during food preparation; Utensils, equipment, & linens; properly used, stored, dried, & handled; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips; Posting of Consumer Advisories; raw or under cooked foods; Person in charge present, demonstration of knowledge, and perform duties; Food and ice obtained from approved source; Food in good condition, safe; Proper Cold Holding temperature(41°F/ 45°F); Food and Non-food Contact surfaces cleanable, properly designed, and used; Wiping Cloths; properly used and stored; Original container labeling (Bulk Food); Non-Food Contact surfaces clean; Garbage and Refuse properly disposed; facilities maintained; Physical facilities installed, maintained, and clean

Warewashing Facilities; installed, maintained, used - 2; Environmental contamination - 1; Person in charge present, demonstration of knowledge, and perform duties - 2; Adequate ventilation and lighting; designated areas used - 1; Toxic substances properly identified, stored and used - 3; Personal Cleanliness/eating, drinking or tobacco use - 1

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; No Evidence of Insect contamination, rodent/other animals - 1

Cold Hold Temperature Violation(s) (41 F/45 F) 5; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Evidence of Insect Contamination 3; Handwash Facilities without Soap and Towels 3; Unapproved Systems (HACCP Plans/Time as 4; Cross-Contamination of Raw/Cooked Foods/Other 4; Lack of Good Hygienic Practices 4

Handwash Facilities without Soap and Towels 3; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Toxic Items improperly Labeled/Stored/Used 3; Improper/Adequate Handwashing 4; Lack of Good Hygienic Practices 4; Cross-Contamination of Raw/Cooked Foods/Other 4; Unapproved Systems (HACCP Plans/Time as 4; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3

Lack of Good Hygienic Practices; Improper/Adequate Handwashing; Handwash Facilities without Soap and Towels; Cold Hold Temperature Violation(s) (41 F/45 F); Cross-Contamination of Raw/Cooked Foods/Other; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair; Handwash Facilities Not Adequate and Accessible

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair; Posting of Consumer Advisories Lacking; Thermometers Not Provided/Accurate/Properly; No Certified Food Manager/Manager Demonstration of; Toxic Items improperly Labeled/Stored/Used; Handwash Facilities without Soap and Towels; Cross-Contamination of Raw/Cooked Foods/Other; Lack of Good Hygienic Practices; Evidence of Insect Contamination; Unapproved Systems (HACCP Plans/Time as Public