All refrigerators and freezers meet temperature requirements, dishwasher sanitizing at 75C at the plate surface, sanitizer bottles readily available.
BCCDC Bulletin on Sushi safety provided to operator - time logs to be maintained including information on when sushi rice was prepared, pH level, or time discarded (2 hours maximum at room temperature if pH is greater than 4.2)
Some general cleaning needed of equipment and walls, shelving, floor (under and behind equipment), cooler door seals and backs of door handles for all coolers.
Discard all damaged containers, especially the ones taped together. |