A follow-up inspection was completed, the following observations were made:
- Dishwasher rinse cycle temperature was 71.6C at the plate's surface, as per max/min. Owner explained that the booster heater was repaired. The dishwasher can be used to wash and sanitize the equipment.
- The kitchen hand sink has running hot and cold water exiting the faucet, and the liquid soap and paper towel dispenser was full.
- The stainless steel wall covering is secured and sealed to the wall.
- Bleach sanitizer solution for cloths was present. [Cl2] was >200ppm. Add 1/2 capful of bleach to the bucket so the solution is not too strong. Owner purchasing spray bottles to put sanitizer in them.
- General sanitation level is satisfactory. Food debris and stains have been removed from the walls, floors, and on equipment.
- All cardboard has been removed and is no longer being used. The surfaces have been cleaned.
- Closure order rescinded. The premises can open and operate.
ACTIONS TO COMPLETE:
1) Scrub and wash the walls, legs, and underside of the sink in the dishwashing area.
2) Repair the walls in the back prep area properly. The walls must be smooth, sealed, level, durable, and cleanable.
3) Install a durable and cleanable barrier between the front hand sink and racks of clean cups, to prevent dirty handwashing water from spraying on clean cups.
4) Stop using saran wrap to cover the stainless steel equipment and walls behind the sushi making area. This is a waste of time and money, as the saran wrap must be removed every night, and new stuff placed on it every morning.
5) A more permanent material shall be installed on the prep table legs and shelf, by the walk-in-cooler, as the current material is not smooth or cleanable. Owner indicated that he will change the material when it becomes dirty, until a permanent solution is completed.
**A follow-up inspection will occur on May 18/22 to ensure all the above-noted "action items" have been completed. |