Big Catch

pH of sushi rice was not verified, and pH test strips were not available., , Requirement:, Provide pH test strips and verify pH of sushi rice.

No labels were provided on two sanitizer spray bottles located in sushi prep area., , Requirement:, , Provide labels on spray bottles to identify their contents.

Temperature of one cooler located in storage area at the end of street was 10 C and internal temperature of the sauce stored in this cooler was 9C., , Requirement:, Do not store any perishable food in this cooler until temperature is maintained at 4C or less., , Sauce pail was moved to another cooler during inspection.

Hand washing sink located in cooking area was in use to wash rice., , Requirement:, , Ensure that hand washing sink is used only for washing hands and not blocked anytime.

No hot water was available at hand washing sink located in sushi prep area as water was turned off from the valve below., , Requirement:, Ensure that hot and cold-water supply is available all the time at hand washing sinks., Do not turn off water supply from the valve below.

Self-managed pest control inspection report available was for March,2025., , Requirement:, Maintain pest control records on monthly basis.