SUSHI SAMA

Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food. Keep toxic and poisonous substances in a container that bears a label on which the contents of the container are clearly identified. In compliance. Toxic and poisonous substances observed in labelled containers and kept separate from food.

All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.

Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.

Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.

Every food premise shall be provided with employee hand washing stations. Provide an adequate number of hand washing stations that are maintained and kept adequately supplied and that are situated for convenient access by food handlers.