Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Refrigeration units (three prep. coolers near the sushi bar, under-the-counter cooler, both double-door upright coolers, front beverage cooler, and small sauce cooler) were at 4 degrees C or less. Previous double-door cooler near the prep. table in the back area had been replaced with a new upright double-door cooler of similar capacity in the same location, which was at 4 degrees C or less.
Three chest freezers and both single-door upright freezers had satisfactory temperatures.
Hot-held rice and hot-held miso soup were at least 60 degrees C internal temperature.
Sushi rice pH was below 4.2.
100 ppm chlorine sanitizer was available inside the sanitizer spray bottles and sanitizer pails.
2-compartment sink was supplied with hot and cold running water, and it was equipped with sink plugs.
Dishwasher final rinse temperature was at least 71 degrees C (measured at 79 degrees C) at the plate/utensil level.
No signs of recent pest activity were evident at the time of inspection.
Ventilation hood filter panels appeared to be in a clean condition. Light bulb was encased in shatter-resistant cover.
Dry goods were stored off the floor in the dry storage room.
Operator on duty held valid FOODSAFE Level 1 course training (expiration date: May 18, 2026).
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |