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Sushi & Sashimi RestaurantLondon
Sushi Restaurant Recovery: From Closure Notice to 5 Stars
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Starting Rating5
Final Rating4 monthsTurnaround
The Challenge
- •Received voluntary closure notice from EHO
- •No documented hazard analysis for sushi and sashimi preparation
- •No documented evidence for preparing and selling sushi rice safely
- •Lack of documentation and monitoring of hazards
- •Poor personal hygiene practices among staff
- •Inadequate cleaning procedures
- •Chemicals stored next to food items
- •Lack of equipment maintenance records
- •Poor stock control and labelling
- •Safer Food Better Business not suitable for sushi operations
S
Our Solution
- Developed bespoke HACCP plan for sushi and sashimi operations
- Identified all hazards and control measures specific to raw fish preparation
- Created comprehensive monitoring system and documentation
- Wrote prerequisite programmes for sushi preparation
- Developed review policy and verification procedures
- Conducted intensive food safety audits
- Delivered specialist sushi food safety training
- Coordinated complete kitchen deep clean
- Implemented dedicated labelled storage areas for all items
- Ensured all staff were comfortable with new procedures
- Applied for paid reinspection
The Results
- Achieved 5-star Food Hygiene Rating within 4 months
- Voluntary closure lifted immediately after reinspection
- Reinstated on 3rd party delivery platforms
- Business operations fully compliant with UK regulations
- Staff fully trained and confident in food safety procedures
- Customised HACCP system now being maintained independently
“
When you are facing closure, you need experts who act fast. Kitchen Tonic understood the unique challenges of serving raw fish and created a system that worked for our specific operation. The 4-month turnaround seemed impossible, but they made it happen.
Restaurant Manager
London Sushi Restaurant
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