#3-35 CHERRY BLOSSOM RD, CAMBRIDGE ON
October 30, 2025
Conditional PassPotentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.
Food contact surfaces and equipment were not cleaned and sanitized frequently enough or after uses that could cause contamination.