SUSHI SHOP SPARKS

Food workers must wash their hands regularly, avoid contaminating food, and not work while sick with an infectious disease.

The restaurant must sanitize utensils using either an approved chemical solution with at least 200 parts per million of quaternary ammonium at 24°C or higher for at least 45 seconds, or by using hot water for the required time and temperature.

Food preparation equipment, utensils, and shared items must be in good condition, properly constructed, and suitable for their intended purpose.

The restaurant must have enough hand washing stations that are easy for employees to access, properly maintained, and well-stocked with supplies.