- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels
- Coolers (walk-in, sushi case, prep, white, black) ≤ 4°C
- Freezers (chest x2, stand-up x2) are ≤ -18°C
- Hot holding units (rice, miso soup) are ≥ 60°C
- Low temperature dishwasher is available. 50 ppm chlorine residual detected.
- 100 ppm bleach sanitizer is available
- Ice machine is maintained. Ice scoop stored properly.
- Ventilation hood is maintained
- No signs of pests observed during inspection
- Premise is well lit
- Permit is posted |