I'm a sushi virgin. I used to work in a microbiology/virology/parasitology
lab many years ago, and certain samples turned me off raw fish, for life, I
thought. Then comes along my housemate who is a sushi diva. So I'm
thinking, maybe I should give it a shot, expand my horizons, stop living
with my (irrational?) fear. She recommends a sushi joint with which she's
been happy. Now here's the prob: I looked up it's inspection report which
indicates "major violations. 1) ws absence of thermometer in the sushi
display and in the reach-in refrigerator. There were also violations for
improper sanitizer concentration/method. =:-o Apparently these violations
have been fixed, and the restaurant has been given a green "pass" placard.

My question to you is, at what temp should raw fish be kept? If (this is a
rather big if!) I go to the restaurant, I want to see that thermometer with
mine own 2 peepers and I want its reading to be within the safety zone.

What say ye, sushi afficionados?

TammyM