A routine inspection was conducted, the following observations were made:
- Coolers 4C or colder; freezer was -15C; hot holding units above 60C; and thermometers present.
- High temperature dishwasher rinse cycle was 77.6C at the plate's surface, as per max/min thermometer.
- Bleach sanitizer used. Cloth buckets and spray bottle had [Cl2] of 200ppm.
- FoodSafe certificates renewed by owner and wife. Expiration in 2024.
- All foods stored in food grade containers; covered; date coded; foods stored in groups with raw proteins below RTE foods; and foods stored on shelves, racks or platforms.
- General sanitation is adequate. Walls; floors; exterior surfaces of equipment; and handles are clean. The exhaust hood requires to be professionally cleaned in Feb. 2/2020. The exhaust filters are clean, and cleaned on a regular basis with soap and sanitizer. All areas, from the previous inspection, have been cleaned and maintained.
- No signs of pests.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- A sample of on-site miso production to be done next week.
- All in order. |