- All handwash stations had soap, paper towel, hot and cold running water.
- All coolers 4C or less (walk in, sushi display, prep cooler...etc).
- Staff said sushi rolls are made per order.
- All freezers -18C or less (walk in, chest freezers...etc)
- All hot holding 60C or higher (salmon skin and various tempura under heating lamp, miso soup, rice...etc)
- All stored foods appeared protected (ie. off the ground, covered..etc).
- Tags available for shellfish. Keep tags on site for minimum 3 months.
- Consumption of raw oyster advisory available at customer tables.
- Ice machine appeared clean with the scoop for the ice stored outside of the ice in a separate container.
- No obvious signs of pest activity noted at time of inspection. Back door was closed at time of inspection.
- Chlorine sanitizer 100ppm in container available in back kitchen.
- High temperature dishwasher achieved 71C (with thermolabel). |