Sushi Zo

Cycle Inspection / Initial Inspection

• 06C — Food not protected from potential source of contamination during storage, preparation, transportation, display or service. (critical)
• 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)

Cycle Inspection / Initial Inspection

• 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
• 06C — Food not protected from potential source of contamination during storage, preparation, transportation, display or service. (critical)

Smoke-Free Air Act / Initial Inspection

• 15F6 — Workplace SFAA policy not prominently posted in workplace

Pre-permit (Operational) / Re-inspection

• 06C — Food not protected from potential source of contamination during storage, preparation, transportation, display or service. (critical)
• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)

Pre-permit (Operational) / Initial Inspection

• 10F — Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 04L — Evidence of mice or live mice present in facility's food and/or non-food areas. (critical)
• 08A — Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. (critical)
• 08C — Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used. (critical)
• 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)