LOVE SUSHI - 2024-12-16 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or less	No	Yes
Manual dishwashing: Wash, rinse, sanitize technique Sanitize utensils in a clean chlorine solution of not less than 100 parts per million not lower than 24°C (76°F) for at least 45 seconds	No	Yes
Food protected from potential contamination and adulteration Protect all food from contamination and adulteration	No	No
Food contact surfaces properly designed, constructed, installed and maintained Maintain cutting boards, blocks, tables in a clean and sanitary manner Ensure equipment/utensil(s)/multi-service articles must be free from cracks, crevices and open seams	No	No
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination	No	Yes
Cloths and towels Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces clean and in good repair	No	Yes