KADO NO MISE/KAISEKI FURUKAWA

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Inspection history

1. Jul 9, 2026

   –

2. Jun 25, 2026

   ✕
   7 violations

   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735

3. May 16, 2025

   ✕
   2 violations

   • Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. May 15, 2024

   ✕
   3 violations

   • Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Limit bare hand contact with foods that are not ready-to-eat.

5. May 1, 2024

   ✕
   3 violations

   • Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

6. May 18, 2023

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7. May 4, 2023

   ✕
   8 violations

   • A business does not need to submit a HACCP plan for reduced oxygen packaging if foods are: 1. Labeled with date and time they were packaged, and 2. Held at 41 degrees F or less, and 3. Removed from all packaging within 48 hours of sealing.
   • A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
   • Keep the plumbing system in good repair.
   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • Freeze ready-to-eat raw, marinated, or partially cooked fish to -4 degrees F (-20 degrees C) or below for 168 hours (7 days) in the freezer; -31 degrees F (-35 degrees C) or below for 15 hours; or -31 degrees F (-35 degrees C) or below until solid and then stored at -4 degrees F (-20 degrees C) or below for a minimum of 24 hours before service or sale in ready-to-eat form.
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Remove all live animals from the establishment except as specified in rule.