TANOSHI SUSHI

Sushi rice made yesterday observed at 77 degrees F. Sushi rice discarded. Complete and submit specialized food process questionnaire. 11/9/16; Sushi rice made yesterday in warming unit measured 81 degrees F; this sushi rice was voluntarily discarded. New batch was in process of being made during inspection.

Code CHSC 113996

The restaurant has no way to test whether their sanitizing solution is strong enough to actually kill germs.

Code CHSC 114107

Thermometer not observed in prep refrigerator.

Code CHSC 114157

Only observed one food handler card. Maintain file of CA food handler cards at the facility and inform person in charge where file is kept.

Code CHSC 113948

The cloth used to wipe down the sushi prep area contains no sanitizer, and it's just sitting on the cutting board where raw fish is prepared.

Code CHSC 114185.1

Submit copy of a valid Certified Food Manager (CFM) certificate. If no one has a valid CFM, submit proof of enrollment in an ANSI-certified exam by November 7, 2016 and take test by December 1, 2016. 11/9/16: have not received proof of enrollment in CFM exam. Submit proof of enrollment by November 16, 2016.

Code CHSC 113947.1

The restaurant has no thermometer to check whether food is being cooked or stored at safe temperatures.

Code CHSC 114159

The dishwasher has been officially shut down because it cannot sanitize dishes.

Code CHSC 114393

The restaurant's health permit expired in 2015 and has not been renewed.

Code CHSC 114381

The dishwasher is broken and stuck on one cycle, so dishes aren't being properly sanitized — it's been shut down and the restaurant must hand-wash dishes in a three-section sink instead.

Code CHSC 114099.7