- Routine inspection conducted.
- Hand washing sinks were accessible/unobstructed and properly supplied with hot/cold running water, liquid soap, paper towels.
- Other sinks maintained in sanitary conditions and supplied with hot/cold running water.
- Bleach sanitizer solution available at 100 ppm - 200 ppm.
- High-temperature dishwasher reached 75C at the dish surface during final rinse. Good - minimum of 71C at the dish surface is required.
- Coolers measured 4C or less. Note - sushi bar cooler not in use. OK.
- Freezers measured -18C or less.
- Accurate thermometers available.
- Hot-held miso soup, teriyaki sauce, and rice measured 60C or hotter.
- Sushi rice acidified.
- Good food storage practices noted. All food stored off the floor, properly covered/protected from contamination, with good separation between raw and ready-to-eat items.
- Dry storage area satisfactory.
- Equipment and utensils maintained in sanitary conditions.
- General sanitation good.
- No signs of pest activity noted at time of inspection.
- Staff onsite had valid FoodSafe level 1 certification. |