Last Stop (Ai & Ji) Restaurant

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.

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.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Evidence of mice or live mice in establishment's food or non-food areas.

Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.

Hot tcs food item not held at or above 140 °f.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Evidence of mice or live mice present in facility's food and/or non-food areas.

Proper sanitization not provided for utensil ware washing operation.

Facility not vermin proof. harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.