Help with Sushi HACCP

Long story short I'm taking over as GM for a quick service sushi style joint, unfortunately the previous GM/Head Chef while talented in flavor profiles, was supremely lacking in current sanitation standards (big nono for raw food). His HACCP was denied and I have no way of seeing what he submitted. If anyone has any advice on sources or protips it would be much appreciated! I have a head chef for another sushi restaurant I am consulting with but would like to not go to that meeting blind. Please and thank you!