Various food items including scallop and seafood pizza with thousand island dressing, spaghetti with mentaiko cuttlefish in creamy chili sauce and food items with black truffles sauce

• Preparing food too early in advance
• Food stored at improper temperature
• Food suspected to be contaminated with Clostridium perfringens

Raw oysters and salmon sashimi

• Preparing food too early in advance
• Consumption of raw food
• Food suspected to be contaminated with Norovirus

Consumption of raw oysters

• Consumption of raw food
• Food suspected to be contaminated with Norovirus

Durian paste, shrimp sashimi and salmon sashimi

• Food suspected to be contaminated by Salmonella
• Preparing food too early in advance
• Food contaminated by unclean utensils

Gimbap, which consisted of shredded egg

• Food suspected to be contaminated by Salmonella
• Preparing food too early in advance
• Food stored at improper temperature
• Food contaminated by unclean utensils

Tiramisu

• Food contaminated with Salmonella
• Unpasteurised eggs were used in preparing dishes with
  raw or lightly cooked eggs
• Improper cold holding temperature

Various food items including cooked shrimp and cooked rice

• Food suspected to be contaminated with Vibrio parahaemolyticus
• Improper hot holding temperature
• Food prepared too early and failure to reheat thoroughly

Clam in preserved fish sauce

• Food suspected to be contaminated with Vibrio parahaemolyticus
• Inadequate cooking
• Improper hot holding temperature

Various food items including cooked shrimp

• Food suspected to be contaminated by Vibrio parahaemolyticus.
• Utensils were contaminated by raw food.

Grilled oysters and grilled lamb skewers

• Food might be contaminated by Salmonella and/or Norovirus
• Inadequate cooking

Cold seafood platters and desserts

• Food suspected to be contaminated by Salmonella
• The hygiene condition of the food premises was unsatisfactory.
• No separation of raw and cooked food during storage.
• The temperature of the refrigerators used to store food did not reach 4℃ or below

Sea snails

• Paralytic shellfish poisoning toxin

• Food suspected to be contaminated by Salmonella

• Food might be contaminated by raw meat and raw eggs containing Salmonella

• Food contaminated by Salmonella
• Inadequate cooking

• Neurotoxic shellfish poisoning

• Paralytic shellfish poisoning toxin

• Consumption of raw food
• Food suspected to be contaminated with Norovirus and /or Vibrio parahaemolyticus

• Consumption of raw food
• Foods were contaminated with Vibrio parahaemolyticus and /or Norovirus

• Food might be contaminated by Clostridium perfringens

• Food might be contaminated by Clostridium perfingens (preparation too far in advance, improper holding temperature for beef ribs and inadequate cooking for diced beef)