G SUSHI → 28.08.2023

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

G SUSHI → 28.08.2023

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

G SUSHI → 28.08.2023

“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.

G SUSHI → 28.08.2023

Hot TCS food item not held at or above 140 °F.

G SUSHI → 27.02.2023

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

G SUSHI → 27.02.2023

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

G SUSHI → 27.02.2023

Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

G SUSHI → 27.02.2023

Hot TCS food item not held at or above 140 °F.

G SUSHI → 27.02.2023

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.