SUSHI SHOP - 2022-10-26 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
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
General housekeeping is satisfactory Ensure every room in the premise is kept in a sanitary condition to prevent contamination of food
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit it is able to maintain hazardous food at 4°C (40°F) or less 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
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair
Frequency of garbage and liquid wastes removal adequate to maintain the premises in a sanitary condition Collect and remove garbage as necessary to maintain sanitary conditions