| Deducted | Remarks |
| 4 | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks./ Water temperature at the handsinks at the sushi counter and in the dishroom measured maximum 78F-89F over the course of the inspection. |
| 4 | JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ Only one of the two CFSMs on staff has obtained the required registration from JCDH: continuing violation under Official Notice #EH17001760 issued 15 OCT 2025; extended 10 days. |
| 1 | 4-502.11(C) Maintain water temperature measuring devices to be accurate and in good repair./ The dish machine wash solution temperature gauge is not reading accurately. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses./ Wet wiping cloths are hung between-uses over the handle of the utility cart at the sushi counter. |