Sakana Japanese Cuisine

Observed staff using soap and water as a sanitizer in the dining area., Soap and water do not sanitize equipment, utensils, and surfaces., , Correction:, -Chlorine based sanitizer was made during the inspection., -Education provided to use the 100-ppm chlorine-based sanitizer that was available throughout the facility.

The most recent food handling permit was not displayed to the public., , Correction:, -Ensure that the most recent food handling permit is displayed to the public.