=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (2C), kitchen glass door cooler (1C), kitchen 2 door undercounter cooler (4C), kitchen prep cooler (1C), sushi bar coolers (L 1C, R 15C), sashimi undercounter cooler (2C), roll undercounter cooler (3C) and stand up cooler (4C) measured < 4 degrees C
=All storage room freezers measured < -18 degrees C, walk-in freezer measured -27C
=Teriyaki chicken hot holding (61C), rice hot holding (63C), and miso soup hot holding (71C) measured >60C
=Low temperature dishwasher measured 100 ppm chlorine at the dish washer
=Surface sanitizer solution measured 100 ppm chlorine and rags were stored in solution
=Dedicated prep sink available for food preparation
=Ice machine maintained in a sanitary manner
=Permit posted in a conspicuous location
=Sushi rice pH measured <4.6 at the time of inspection |