SUSHI SHOP - 2022-08-03 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair Cleaning required around, under and behind kitchen equipment, counters, and baseboards
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating Ensure there is at least one certified food handler on site during every hour in which the premise is operating
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or less
Thermometers used to verify food preparation and storage temperatures Provide refrigeration units with accurate indicating thermometers that may be easily read
Food contact surfaces properly designed, constructed, installed and maintained Ensure equipment/utensil(s)/multi-service articles are readily cleanable and in good repair
Food processed in a safe manner Process food in a manner that makes food safe to eat