Met operator on-site:
As per compliance meeting letter:
1.) Foodsafe level 1 still required to be taken by operator, allowing a maximum of 2 months to re-take
2) Screen door is now attached to to back doorway, ensure that it is always in use if door is kept open
3) Permanent dividers have been installed (sneeze guard at sushi prep area and beside stove, aluminum flashing installed on side facing stove)
4) Floor plan submitted and received by Environmental Health Officer
5) Environmental Health Officer went through Food Safety Plan with operator, it is identified that all meat proteins will always be kept frozen and thawed by microwave (portions will always be individual size), operator identified that meats received in larger portions be portioned out right away or kept frozen then defrosted in cold running water then cooked and portioned again
- Operator reduced menu size
- Operator informed that items stored in cooler will only be:
Miso paste
Cut vegetables
Cheese
Tofu
No meats will be stored in this cooler
- Sushi cooler will be used for seafood and tamago (all RTE)
- During time of inspection, all temperatures met health requirements
- Ensure accurate thermometers are available within all cold holding units
6.) Menu has been reduced so that additional refrigeration not required
The following must be done by the operator before opening:
- Ensure all contact surfaces are cleaned, degreased and maintained
1) Commercial Fume Hood Slats
2) Floor around grease trap
3) All handles and surfaces with grease build up
4) Clean sushi cooler condenser with dust build up
- Ensure grease trap is good working condition
- Chlorine solution of 100- 200ppm must always be available for sanitizing food contact surfaces (one container must be available in food prep area)
- All handwashing stations must be equipped with hot/cold running water, liquid soap and paper towels
Follow up inspection required before opening facility.
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