Sushi Crave Japanese Cafe

Cleaning clothes were kept on prep counter after use in front prep area., , , Requirement:, Ensure that cleaning clothes are soaked in sanitizer solution in between use.

Concentration of chlorine measured so high in bleach sanitizer spray bottle located in back prep area, that test strip faded immediately after dipping in the solution., , Requirement:, , Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.

Scoop handle was kept in rice stored in the warmer located in back prep area., , , Requirement:, Ensure that scoop handle is kept out of food to prevent contamination.