KANJI

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Inspection history

1. Nov 10, 2026

   !
   12 violations

   • 3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 3.2(Y) - Miscellaneous Sources of Contamination
   • 2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
   • 5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 3.4(K)(4) - Reduced oxygen packaging without a variance
   • 7.0(B) - X. Chemical - Working Containers - Common Name
   • 3.4(C) - Thawing TCS
   • 3.5(D)(6) - Other Forms of Information
   • 3.2(K) - In-use utensils - between-use storage
   • 3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
   • 4.4(B) - Cutting surfaces.
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

2. Jul 6, 2026

   ✓

3. Jun 3, 2026

   ✕
   8 violations

   • 3.2(K) - In-use utensils - between-use storage
   • 4.8(E)(1) - Equipment, Utensils, Linens - Storage
   • 3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
   • 4.4(B) - Cutting surfaces.
   • 3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 3.5(E) - VII. Consumer Advisory - Consumer Advisory
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 7.0(B) - X. Chemical - Working Containers - Common Name

4. May 29, 2026

   ✓

5. Feb 3, 2026

   !
   1 violation

   • 3.2(K) - In-use utensils - between-use storage

6. Jan 20, 2026

   ✕
   11 violations

   • 3.3(G) - V. Food from Approved Source - Parasite Destruction - Records, Creation and Retention
   • 3.2(K) - In-use utensils - between-use storage
   • 7.1(A) - X. Chemical - Storage: Separation
   • 3.4(C) - Thawing TCS
   • 8.4 - Acidified White Rice Preparation Criteria
   • 7.0(B) - X. Chemical - Working Containers - Common Name
   • 2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
   • 5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 3.5(E) - VII. Consumer Advisory - Consumer Advisory
   • 6.4(B)(1) - Cleaning- Frequency and Restrictions

7. Apr 15, 2025

   !
   10 violations

   • 2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage
   • 3.2(I)(2) - Food Storage or Display: Contact with Water or Ice
   • 3.2(C)(1)(c) - VII. Protection from Contamination
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
   • 3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
   • 5.1(O)(1) - III. Preventing Contamination by Hands
   • 2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
   • 7.0(B) - X. Chemical

8. Jan 23, 2025

   !
   17 violations

   • 4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
   • 4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
   • 8.4 - Special
   • 3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food
   • 2.2(D) - III. Preventing Contamination by Hands - Hands and arms
   • 2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
   • 2.4(A)(1) - IV. Demonstration of Knowledge
   • 3.4(K)(4) - Reduced oxygen packaging without a variance
   • 5.1(O)(1) - III. Preventing Contamination by Hands
   • 3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
   • 3.2(C)(3) - VII. Protection from Contamination
   • 3.3(F) - V. Food from Approved Source - Records Creation and Retention
   • 4.2(I) - Sanitizing solutions
   • 3.2(M)(2)(a) - Wiping cloths
   • 3.2(Q) - Food Storage
   • 3.2(K) - In-use utensils - between-use storage

9. Sep 13, 2024

   !
   3 violations

   • 8.4 - Special
   • 3.4(K)(3) - Reduced oxygen packaging without a variance
   • 5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility

10. Sep 6, 2024

    ✕
    15 violations

    • 3.4(K)(3) - Reduced oxygen packaging without a variance
    • 5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility
    • 3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
    • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
    • 3.2(D) - Food Storage containers
    • 4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
    • 8.4 - Special
    • 6.2(B) - III. Preventing Contamination by Hands - Facilities
    • 4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
    • 6.4(B)(1) - Facilities: Cleaning: Frequency
    • 4.4(A)(1) - Equipment
    • 3.2(K) - In-use utensils - between-use storage
    • 6.2(C) - III. Preventing Contamination by Hands - Facilities
    • 2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
    • 7.0(B) - X. Chemical - Poisonous/toxic material