Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 19, 2009 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
The following items noted at time of inspection (meets regulatory requirements):
- Walk-in cooler temperature recorded 2C
- Sushi display fridge 2C
- Front service fridge 3C
- Freezers -16C
- Liquid handsoap and paper towels provided at front handwash sink and dishwash sink.
- Dishwasher sanitizing rinse temperature 180C
- Wiping cloths stored in bleach water for sanitizing
- Temperature logs maintained daily
- Monthly pest management program in place.
- Thermometers are provided in refrigerated units.
- Daily cleaning schedule maintained.
- Cooler unit in kitchen (not working ) is used for dry food storage only.
- Renovation plans have been re-scheduled until spring 2010.