NAKED FISH SUSHI & GRILL

Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Wiping Cloths; properly used and stored - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Environmental contamination - 1

Proper Date Marking and disposition - 2; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Environmental contamination - 1; Warewashing Facilities; installed, maintained, used - 2

Environmental contamination - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Adequate handwashing facilities: Accessible and properly supplied, used - 2

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Utensils, equipment, & linens; properly used, stored, dried, & handled

Original container labeling (Bulk Food); Proper Cold Holding temperature(41°F/ 45°F); Utensils, equipment, & linens; properly used, stored, dried, & handled; Wiping Cloths; properly used and stored; Toxic substances properly identified, stored and used; Compliance with Variance, Specialized Process, and HACCP plan; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips; Food and Non-food Contact surfaces cleanable, properly designed, and used

Wiping Cloths; properly used and stored - 1; Personal Cleanliness/eating, drinking or tobacco use - 1; No Evidence of Insect contamination, rodent/other animals - 1; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Adequate handwashing facilities: Accessible and properly supplied, used - 2

Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Toxic substances properly identified, stored and used - 3; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Warewashing Facilities; installed, maintained, used - 2; Wiping Cloths; properly used and stored - 1

Warewashing Facilities; installed, maintained, used - 2; No Evidence of Insect contamination, rodent/other animals - 1; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Compliance with Variance, Specialized Process, and HACCP plan - 2; Adequate handwashing facilities: Accessible and properly supplied, used - 2

Unapproved Systems (HACCP Plans/Time as 4

Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair; Lack of Good Hygienic Practices; Food Establishment Permit (Lacking/Not; Equipment Not Adequate to Maintain Product; Cold Hold Temperature Violation(s) (41 F/45 F)

Toxic Items improperly Labeled/Stored/Used 3; Handwash Facilities without Soap and Towels 3; Unapproved Systems (HACCP Plans/Time as 4; Improper Handling of Ready-To-Eat Foods 4; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Unsound Condition 4; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Improper/Adequate Handwashing 4; Lack of Good Hygienic Practices 4

Improper Handling of Ready-To-Eat Foods 4; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Food Contact Surfaces of Equip and Utensils Not 3; Unapproved Systems (HACCP Plans/Time as 4; Handwash Facilities without Soap and Towels 3; Lack of Good Hygienic Practices 4