Sushi Goemon - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 20, 2007 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: Sanitizing rinse for dishwashing not at proper concentration for adequate time (Chlorine 100ppm).
Corrective Action: Ensure dishwasher sanitizing rinse providing 100ppm chlorine sanitizer concentration. Until dishwasher repaired, use sanitizing spray on dishes once wash cycle complete. Allow dishes to air-dry following sanitizing spray. Monitor sanitizer concentration daily with test strips and record results on Sanitation Log.
 |
| 116 | Improper Construction / Maintenance of Establishment
Observation: Some dirt/grease build-up on shelves and walls above cooking equipment.
Corrective Action: Ensure ventilation fan above stove is on at all times during cooking. Maintain regular cleaning schedule to eliminate grease build-up on shelves and walls.
|
Comments:
Other areas noted at time of inspection:
- Refrigeration temperatures recorded at 4C, or below = good.
- Foods in refrigerators covered.
- Soups hot-holding at 74C = good.
- Clean, wiping cloths used with sanitizing spray (100ppm chlorine) = good.
- Liquid handsoap and paper towels available at handwash sink = good
- Permit to Operate posted in view of public = good.
- Facility clean and well maintained