Day Day Bistro

Salmon receipts did not indicate sushi-grade status., , Verify with the supplier that the salmon used for sushi is sushi grade, ie acceptable for raw consumption. If the purchased salmon is not sushi grade, purchase sushi grade seafood for making sushi.

Used single-use gloves left on counters and cutting boards for reuse later., , The used gloves were discarded on site. Ensure food handling gloves are not reused.

Two containers of raw chicken were stored above tempura batter and flour in prep cooler., , Corrected on site. Ensure raw meat and high risk foods are stored below low risk and ready to ready foods.

Sushi bamboo roller wrap replaced every 4 hours after first use., The staff was instructed to reduce to every 2 hours after use., , Rice scoop and cooking utensils were stored in room-temperature water with food debris and grease., Ensure the utensils are stored in a sanitary manner, such as ice water. Clean and sanitize utensils if really soiled.