Handwashing facilities maintained.
Premise sanitation is satisfactory.
Professional pest control service in place.
Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine)
soup base 72 C, udon soup 74 C, chicken breasts 65 C, rice cookers 77 C, 82 C, 62 C, miso soup 70 C
2 door cooler 3 C, upright freezer - 15 C, prep. cooler 3 C
Discussed BCCDC safe sushi guide. |