All hand wash stations were fully equipped with soap, paper towel, hot and cold running water.
All coolers 4C or less (sushi display case, undercounter, upright two door...etc)
Freezers - 11C to -19C (Ensure all frozen potentially hazardous foods are stored at -18C or less)
Premises had just opened and was preparing food for lunch rush. Inquired about tempura being prepared. Ensure small amounts are prepared and turned over within 2 hours if not able to maintain 60C or higher. Do not store large amounts of perishable foods at room temperature and do not take in and out of cooler unit for future service (ie. dinner rush, next day service...etc)
All hot holding higher than 60C (rice, miso soup, teriyaki sauce...etc)
General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection.
Ice machine appeared clean with scoop for ice stored in a holder secured to the door of the ice machine
Chlorine sanitizer in container 100ppm in both the kitchen and sushi bar area. Reminded staff to keep all wiping cloths stored in sanitizer solution when not in use.
Low temperature dish washer had 50ppm chlorine. Chlorine test strips available to verify sanitizer concentrations.
All stored foods appeared protected (ie. stored off the ground, covered, lights in food preparation areas had light covers..etc) |