Sozai

Violations on last inspection

1. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. HACCP plan not approved or approved HACCP plan not maintained on premises.
3. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
4. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
5. Hot TCS food item not held at or above 140 °F.

Full inspection history

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