*General sanitation satisfactory. No pest issues observed during inspection.
*Hand sinks in front and back kitchens and in washroom were equipped with warm water, liquid soap and paper towels.
*Dish sinks in working order.
*High-temperature dishwasher reached a sanitizing rinse temperature of > 71 C at the plate level.
*Cooler and freezer temperatures satisfactory, including sushi line cooler on counter top. All units equipped with working thermometers.
*Seafood suppliers checked during inspection.
*Utensils generally stored in sanitary condition (see violations section regarding some knives).
*Bleach sanitizer available at 200ppm in spray bottle. Ensure this is always kept available at the front and back kitchens.
*Note: ensure cloths are either kept in a solution of sanitizer between uses, or are thoroughly washed, rinsed and dried after each use.
*Organization of raw and ready-to-eat foods satisfactory in coolers. Dry storage in clean and tidy condition on shelving. Scoops generally kept out of bulk food items, or equipped with handles that are kept out of food.
*Hot holding temperatures measured at or above 60 C.
*Note: under-counter cooler in sushi prep line area is being used as a dry storage unit (not in working order), as per previous report. |