GYU KYOU Japanese BBQ

The restaurant must keep potentially hazardous foods at safe temperatures using adequate refrigeration or hot-holding equipment to prevent foodborne illness.

The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.

The restaurant did not maintain adequate cleanliness and organization standards during the inspection.

The restaurant was not properly collecting and removing garbage, waste, and liquid waste to keep the premises clean and sanitary.