KAMEI JAPANESE RESTAURANT

Adequate handwashing facilities; Accessible and properly supplied (-2pt); Food and Non-food Contact surfaces cleanable, properly designed (-2pt); No Evidence of Insect contamination, rodent/other animals (-1pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Wiping Cloths; properly used and stored (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Non-Food Contact surfaces clean (-1pt); Physical facilities installed, maintained, and clean (-1pt); Other Violations (-1pt)

Proper Cold Holding temperature (41F/45F) (-3pt); Toxic substances properly identified, stored and used (-3pt); Hot and Cold Water available; adequate pressure, safe (-2pt); Compliance with Variance, Specialized Process, and HACCP plan (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); Food and Non-food Contact surfaces cleanable, properly designed (-2pt); No Evidence of Insect contamination, rodent/other animals (-1pt); Environmental contamination (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Original container labeling (Bulk Food) (-1pt); Physical facilities installed, maintained, and clean (-1pt); Toilet Facilities; properly constructed, supplied, and clean (-1pt)

Compliance with Variance, Specialized Process, and HACCP plan - 2; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Wiping Cloths; properly used and stored - 1; Personal Cleanliness/eating, drinking or tobacco use - 1; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Environmental contamination - 1

Compliance with Variance, Specialized Process, and HACCP plan - 2; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Wiping Cloths; properly used and stored - 1; Environmental contamination - 1; Adequate handwashing facilities: Accessible and properly supplied, used - 2

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

Adequate ventilation and lighting; designated areas used - 1

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2

Personal Cleanliness/eating, drinking or tobacco use - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Adequate handwashing facilities: Accessible and properly supplied, used - 2

Compliance with Variance, Specialized Process, and HACCP plan - 2; Toxic substances properly identified, stored and used - 3; Person in charge present, demonstration of knowledge, and perform duties - 2; Environmental contamination - 1

Toxic substances properly identified, stored and used; Utensils, equipment, & linens; properly used, stored, dried, & handled; Proper Hot Holding temperature(135°F)

Food contact surfaces and Returnables ; Cleaned and Sanitized; Warewashing Facilities; installed, maintained, used; Toxic substances properly identified, stored and used; Non-Food Contact surfaces clean; Hot and Cold Water available; adequate pressure, safe; Physical facilities installed, maintained, and clean; Person in charge present, demonstration of knowledge, and perform duties; Food Handler/ no unauthorized persons/ personnel; Wiping Cloths; properly used and stored

Wiping Cloths; properly used and stored - 1; Non-Food Contact surfaces clean - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Food and ice obtained from approved source; Food in good condition, safe - 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; Toxic substances properly identified, stored and used - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Unapproved Systems (HACCP Plans/Time as 4

Lack of Good Hygienic Practices 4; Food Contact Surfaces of Equip and Utensils Not 3; Unapproved Systems (HACCP Plans/Time as 4

Cross-Contamination of Raw/Cooked Foods/Other 4; Lack of Good Hygienic Practices 4; Unapproved Systems (HACCP Plans/Time as 4; Improper Manual/Mechanical Warewashing and 3

Toxic Items improperly Labeled/Stored/Used 3; Cross-Contamination of Raw/Cooked Foods/Other 4

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair; Cross-Contamination of Raw/Cooked Foods/Other; Hot Hold Temperature Violation(s) (135 F); Toxic Items improperly Labeled/Stored/Used