SUSHI STAR

Food storage areas need improvement: all food must be covered and stored on clean shelves or racks off the floor, and raw foods must be kept separate and below ready-to-eat foods to prevent contamination.

The refrigerator is not cold enough to safely store perishable foods. The restaurant must repair or replace the unit so it can maintain a temperature of 4°C (40°F) or colder.

The kitchen floors, walls, and ceilings need to be cleaned and repaired, with particular attention to areas around and under equipment, counters, and baseboards.

The restaurant must have a separate sink designated only for employees to wash their hands, and it cannot be used for other purposes.

Food contact surfaces, equipment, and utensils must be properly constructed, maintained in good repair, cleaned regularly, and free from damage such as cracks or crevices. Ventilation systems and exhaust hoods must also be kept clean and sanitary.