Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 17, 2002 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 4 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 110 | Food Not Protected - General Observation: please have a visible thermometer in every cooling unit  |
| 117 | Food Handler Training Observation: please insure that at least one food safe trained person is in the premise during operating hours |
| 118 | Other (Specify) Observation: 1.use bleach in rinse cycle of the dishwashing unit and in the final rinse in the sink when hand washing dishes. 2. please place all open bags of grain in a sealable container |
| 130 | Inadequate Sanitation Plan Observation: please be sure to clean under shelves and in other hard to reach locations |
Comments:
i Temperature control
1. several upright coolers, all measured in the 0C to 4C range
2. walk in cooler @ 4C
3. numerous freezers @ -18C
4. all hot holding observed @ 60C or greater (rice and soups)
5. sushi rice held @ room temp for 3hrs then disposed of. (sushi rice is mixed with vinegar and salt)
ii Sanitation Equipment
1. wash rooms fully equipped.
2.hand washing station fully equipped (by sushi bar)
3.dish washing in two part sink and small unit for glasses. This unit is not reaching the required 83C please be sure to pre rinse with bleach solution as temporary solution. A new commercial dishwashing unit is recommended.
4.bleach used for general sanitation of food preparation surfaces
iii General Comments
1. Please refer to operation and maintance section for details
2. Discussed the requirement for a food safety plan and sanitation plan. The operator and was given the necessary templates to get started and was requested to have the information completed for Jan 31.
3.The operator was also informed foodsafe training was a requirement and was given the Cap College Food Safe Training schedule.