TIGER SUSHI Kitchen

Some kitchen equipment is broken, damaged, or wasn't built to food-safe standards.

Employee personal items like bags, medicines, or toiletries were stored in an unsafe area near food.

NON-FOOD CONTACT SURFACES CLEAN

Prepared or opened food items were missing labels showing when they were made or when they expire.

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

The restaurant's operating permit was either expired or not displayed where customers can see it.

CROSS CONTAMINATION – FOOD TO FOOD

The walls and ceilings were dirty, damaged, or not up to health code standards.

FLOORS

FOOD STORAGE – 6” OFF FLOOR, DRY, COVERED

Food items that are packaged, sold in bulk, or stored in containers are not properly labeled with required information.