Sakara Sushi & Poke (std 5) Health Inspection Grade

Critical

• No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• Hot TCS food item not held at or above 140 °F.
• Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.