Kampai Sushi & Hibachi

Cleaning chemicals and other toxic products weren't properly labeled, stored safely away from food, or used correctly.

The restaurant's management does not have adequate knowledge of food safety rules or their responsibilities for reporting sick employees.

Cold foods were not being kept at a safe enough temperature to prevent bacterial growth.

The restaurant must have a clear plan for how staff should clean up and respond if a customer or employee vomits or has a diarrhea accident.