All hand wash stations were fully equipped with soap, paper towel, hot and cold running water.
All coolers 4C or less (upright two door, sliding door display case, undercounter, pop cooler...etc)
No foods stored at room temperature at time of inspection (ie. bean sprouts were in cooler).
Freezers x 4 all less than -18C
Hot holding of rice, miso soup, broth and pork shoulder all higher than 60C
General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Back door was closed.
Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container.
Chlorine sanitizer in containers with cloths submerged 100ppm in both the kitchen and drink prep area. Test strips available.
High temperature dish washer achieved 71C (with thermolabel).
All stored foods appeared protected (ie. stored off the ground, covered..etc)
No sous vide equipment on site. Staff confirmed they no longer do sous vide food preparation.
Mostly food handling for immediate food service (lunch rush) observed at time of inspection - no concerns.
Reviewed proper cooling procedures at time of inspection. Ensure hot foods are cooled as quickly as possible from 60C to 20C (ie. using ice bath, smaller portions..etc so that 2 hrs is not exceeded), then transferred to cooler unit to cool from 20C to 4C within 4 hours. |