Premise in general is sanitary.
No signs of pests at the time of inspection.
Hot and cold water available.
Hand sinks with liquid soap, paper towels and running water.
Equipment in good working order.
Dishwasher final rinse at 77.3C at the plate according to min/max probe.
Sanitizer in use at 200 ppm chlorine.
Washroom is sanitary with fully stocked hand sinks.
Food safety plan in use. Acidified sushi rice is discarded at the end of the day.
Temperature monitoring in place. Ensure to keep up daily with recording logs.
Daily logs ended in November. Print out a December log for record keeping.
Utensils and single use containers are sanitary.
Serving scoops are washed and sanitized every hour or a new one is used per batch of food.
Permit posted in visible location.
Holding units:
Back door cooler 1.8C crab meat, brown freezer -21.4C tuna, stand up freezer -16.2C seaweed,
Fridge/freezers #1 -13C top surf crab, 4.0C sliced salmon, #2 4C rolled salmon,
#3 -13.2C pork and udon,#4 3.9C shrimp.
Sushi display 3.2C sashimi, hot holding uni at 71.6C miso soup. |