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Sushi Japanese Restaurant Inspection Checklists

A free Excel resource from the OPERIX operational library.

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01

Review before using

Use the sushi japanese restaurant inspection checklists workbook as a starting point for your operating procedures. Open the original file to review its worksheets, inspection items and available recording fields before using it with your team.

OPERIX_Sushi_Japanese_Restaurant_Inspection_Checklists.xlsx

How to use it

  1. Choose the procedures relevant to your business and equipment.
  2. Adapt the checklist to your internal standards and local requirements.
  3. Assign responsibility, record the date and keep completed records.
  4. Follow up on observations and review the checklist regularly.

The preview opens the original Google Drive file. Download the same unchanged Excel file directly from this website.

INSIDE THE ORIGINAL WORKBOOK

Preview the Checklist

10 checklist worksheets · 150 items in the original workbook

The first eight items from each checklist worksheet are shown below in the original file’s language. Download the unchanged workbook for all items, recording fields and instructions.

Opening Checklist15 items
  1. Verify the dining area, sushi counter, kitchen, and handwashing stations are clean and ready for service.
  2. Confirm soap, disposable towels, and running water are available at handwashing stations.
  3. Check refrigeration and freezer units and record readings according to the approved site procedure.
  4. Verify food-contact surfaces, sushi mats, knives, and preparation tools are cleaned and sanitized.
  5. Confirm separate, clearly identified areas or tools are available for raw seafood and ready-to-eat ingredients.
  6. Check that thermometers and required monitoring tools are clean and functioning.
  7. Inspect rice cookers, hot-holding equipment, refrigeration units, and other essential equipment.
  8. Verify approved seafood suppliers and required receiving/traceability records are available.
Seafood Receiving & Traceabilit15 items
  1. Confirm seafood delivery matches the approved order and supplier specification.
  2. Inspect packaging for damage, leaks, contamination, and evidence of temperature abuse.
  3. Check delivery condition and product temperature against approved supplier and site acceptance criteria.
  4. Reject and document seafood that fails receiving criteria or has questionable quality.
  5. Verify product identity, species or item description, lot/batch details, and delivery information where required.
  6. Maintain supplier and traceability records according to the site's food-safety plan.
  7. Check freshness indicators appropriate to the product, including odor, appearance, and texture.
  8. Keep seafood protected from cross-contamination during inspection and transfer.
Raw Fish Handling & Sushi Prepa16 items
  1. Confirm the site's approved food-safety plan covers raw fish intended for sushi or sashimi.
  2. Verify required supplier documentation and handling controls for fish intended to be served raw.
  3. Use only products approved for the intended raw-consumption use under local requirements and site procedures.
  4. Keep raw fish under the approved refrigeration and handling conditions throughout preparation.
  5. Prepare raw fish on a designated, clean, and sanitized station.
  6. Use dedicated or properly cleaned and sanitized knives, boards, and utensils for raw fish.
  7. Wash hands before preparation and after handling waste, packaging, or other contaminated items.
  8. Prevent raw fish juices from contacting rice, vegetables, sauces, cooked seafood, or other ready-to-eat foods.
Sushi Rice & Rice Safety15 items
  1. Prepare sushi rice using the approved recipe and documented procedure.
  2. Verify rice cookers and associated equipment are clean and in good working condition.
  3. Use potable water and approved ingredients for rice preparation.
  4. Prevent raw seafood utensils or hands from contaminating cooked rice.
  5. Apply the site's validated procedure for seasoning, handling, and holding sushi rice.
  6. Record preparation time and required monitoring details where the procedure calls for them.
  7. Maintain rice under the specific time and temperature controls approved for the site and local requirements.
  8. Do not assume seasoned rice is automatically safe for unrestricted room-temperature holding.
Vegetables, Sauces & Allergen C15 items
  1. Inspect produce for freshness, spoilage, damage, and visible contamination.
  2. Wash produce according to the approved procedure before cutting or serving.
  3. Keep washed and unwashed produce separate during storage and preparation.
  4. Use clean, sanitized boards and utensils for vegetables and ready-to-eat ingredients.
  5. Store cut vegetables in covered, labeled containers under approved conditions.
  6. Check soy sauce, sesame, wasabi, mayonnaise, and other sauces for identity and use-by dates.
  7. Keep sauces in clean, appropriately labeled containers and use dedicated utensils.
  8. Identify menu ingredients and common allergens using current recipe information.
Cooking, Hot Holding & Cooked I15 items
  1. Inspect ovens, grills, fryers, and other cooking equipment before use.
  2. Follow approved recipes and validated cooking procedures for each cooked item.
  3. Use the required monitoring method to verify cooking outcomes when specified.
  4. Clean and sanitize probe thermometers between uses when required.
  5. Keep raw seafood, cooked seafood, and ready-to-eat products separated.
  6. Transfer cooked items using clean utensils and clean containers.
  7. Maintain hot-held foods within approved site and local requirements.
  8. Record holding times or temperatures when required by the site's procedure.
Assembly, Presentation & Order 15 items
  1. Verify the ticket identifies the correct sushi set, roll, sashimi, side, and quantity.
  2. Check special instructions and allergen notes before starting preparation.
  3. Use the correct ingredients, sauces, garnish, and portion sizes for each menu item.
  4. Use clean hands or appropriate utensils and follow the site's ready-to-eat handling rules.
  5. Keep sushi mats, boards, knives, and plating tools clean and sanitized.
  6. Prevent raw and cooked ingredients from sharing contaminated tools or surfaces.
  7. Check roll shape, slice consistency, portion size, and presentation against the approved standard.
  8. Ensure sashimi and sushi portions match the recipe and menu description.
Packaging, Delivery & Customer 14 items
  1. Use clean, food-safe packaging suitable for sushi and other menu items.
  2. Check packaging stock for damage, cleanliness, and protection from contamination.
  3. Pack chilled items and hot items in a way that follows the approved handling procedure.
  4. Use suitable separators or containers to protect product shape and presentation.
  5. Include the correct sauces, ginger, wasabi, chopsticks, napkins, and requested extras where applicable.
  6. Check each item against the order ticket before sealing the package.
  7. Label packages with order identifiers and required product information.
  8. Keep completed orders in the designated protected pickup area under approved conditions.
Cleaning, Sanitation & Equipmen14 items
  1. Follow the posted cleaning and sanitation schedule for each work area.
  2. Clean and sanitize sushi knives, boards, mats, and food-contact tools at required intervals.
  3. Use approved cleaning chemicals at the specified concentration and contact time.
  4. Keep chemical containers labeled and stored away from food and packaging.
  5. Clean and sanitize refrigeration handles, shelves, seals, and high-touch surfaces.
  6. Clean rice cookers, rice containers, and utensils according to manufacturer and site instructions.
  7. Clean cooking equipment and verify it is safely shut down before maintenance cleaning.
  8. Keep floors, drains, and under-counter areas clean and free of avoidable hazards.
Closing Checklist16 items
  1. Review remaining seafood and identify items to retain, label, or discard under approved procedures.
  2. Store raw seafood, cooked foods, rice, sauces, and produce in their designated locations.
  3. Label stored items with required identity, preparation, and discard information.
  4. Discard products that exceed approved limits or have uncertain handling history.
  5. Record required end-of-shift refrigeration and freezer readings.
  6. Complete required time/temperature, batch, or traceability records before leaving.
  7. Clean and sanitize sushi stations, boards, knives, mats, and food-contact surfaces.
  8. Clean rice equipment, cooking equipment, and service tools according to procedure.
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