A routine inspection was completed:
- Coolers 4C or colder; freezers -18C or colder; hot holding units above 60C; thermometers present; and temps recorded 2x daily.
- Main, low temperature dishwasher had [Cl2] of 200ppm; glasswasher in bar had [Cl2] of 200ppm; smaller, u/c low temp. dishwasher (in dishwashing area) had [Cl2] of 200ppm. Test strips present.
- Sink & Surface Cleaner Sanitizer used in premises as sanitizer. Cloth buckets, spray bottles and utensil storage bins had strength of 1875. Test strips present.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- All foods stored in food grade containers; covered; date coded; foods stored in groups with raw proteins separate or below RTE foods; and all foods stored 6" off the floor on shelves, racks or platforms.
- No expired foods in use or for sale. FIFO rules being followed.
- General sanitation level is good.
- No signs of pests. Professional pest company contracted to monitor for pests.
- The table top deep fryer in the sushi making station has been removed. The main deep fryers, under the fire suppression systems, cooks items and then passes it to the sushi making station.
- No damaged food containers and/or lids were found. Keep checking these items on a regular basis for damage.
- Valid FoodSafe certified staff present. Premises has program that documents and monitors certificates and notifies staff when they require to renew their certificate.
ACTION/RECOMMENDATION
Decrease the [Cl2] of all dishwashers and glasswashers so they are maintained between 50-100ppm.
Determine if utensils require to be rinsed off with clean water, after being stored in "Sink & Surface Cleaner Sanitizer", and prior to touching food. The sanitizer may be safe to use ON food preparation areas, but unnot safe to consume.
Remove the table top deep fryer found in the main kitchen cooking area, as it is not found under an exhaust system with fire suppression. The location can create a fire hazard.
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