Sushi Nonaka / Boka

Cycle Inspection / Re-inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)

Cycle Inspection / Initial Inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 09B — Thawing procedure improper. (critical)
• 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
• 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)

Pre-permit (Operational) / Initial Inspection

• 06C — Food not protected from potential source of contamination during storage, preparation, transportation, display or service. (critical)
• 06A — Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. (critical)