=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (2C), kitchen glass door cooler (3C), kitchen 2 door undercounter cooler (2C), kitchen prep cooler (4C), sushi bar coolers (not in use at the time of inspection), sashimi undercounter cooler (3C), roll undercounter cooler (3C) and storage area cooler (1C) measured < 4 degrees C
=All storage room freezers measured < -18 degrees C, walk-in freezer measured -20C
=no hot holding at the time of inspection
=Low temperature dishwasher measured >50 ppm chlorine at the plate surface
=Dedicated prep sink available for food preparation
=General food storage practices satisfactory, raw meats stored below ready to eat foods with covers or lids.
=Ice machine maintained in a sanitary manner
=FOODSAFE level 1 certified staff on site, permit posted in a conspicuous location
note:
1 plate of rodent poison noted in the back storage room. rodent poison is not permitted in a food premises. operator removed the poison from the site.
operator is re-painting the facility. paint under the sushi bar shelves and the storage shelves noted in the violation above
Inspection conducted in response to call from operator of a fire in the facility. fire was limited to a dining area behind the bar wall, fire is thought to have originated outside. Limited smoke damage in the area, food products inspected did not have smoke damage, food contact surfaces continued to be cleaned and sanitized and did not have any observable damage from fire. Fire and smoke damage not observed in kitchen, bar, or storage areas. Operator to continue cleaning and will open next week (closure order not required/issued) |