=BOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (4C), prep cooler (2C), undercounter cooler (3C), drink/dessert cooler (3C), and grab and go cooler (-2C) measured < 4 degrees C
=Walk-in freezer measured -18 degrees C
=rice hot holding (73C) and curry hot holding (82C) measured > 60 degrees C
=3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method
=bleach sanitizer solution at 100 ppm chlorine available in spray bottles
=Dedicated prep sink available for food preparation
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=sushi machine is used approximately 4 hours per day, fully disassembled, washed, then sanitized.
=Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry.
=Permit posted in a conspicuous location
=Sushi rice acidity measured at approximately pH of 4.0 - 4.5 |