SUSHI KO

no warm water in restroom [CA]provide warm water for handwashing in restroom

eggs and tofu in 2 door reach in cooler at 44F [CA]maintain perishable food under 41F (or 45F for dairy products)

probe thermometer not working [CA]maintain probe thermometers in good repair

no hot water to toilet handsink [CA]provide hot water for handwashing

expired health permit [CA]renew health permit immediately

noodle in 2 door reach in cooler at 46F and salmon in sushi display case next to fryer at 47F [CA]maintain perishable food under 41F (or 45F for dairy products)

Chlorine sanitizer concentration in the dishwasher was measured at 0 ppm. No active warewashing at the time of inspection. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm in the dishwasher.

Fish cake in the 2 door prep cooler on top of the inserts was measured at 46 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Foods will not maintain at proper cold holding temperature when stored on top of the metal inserts.

Food Safety Certification observed expired. [Corrective Action] Provide the current valid Food Safety Certification.

Observed water leak at the drain pipe at the 3 compartment sink. [Corrective Action] Repair to stop the leak.