Routine check.
Walk in cooler, prep cooler, pop cooler, and drawer coolers (under grill) - temperatures at 4C/ 40F or colder - good.
Hot holding - rice >60C/ 140F - good.
No room temperature storage of sushi rice or bubble tea - good. No raw fish on menu.
Temperature records are kept. Food is date labeled - good.
Food storage in walk in cooler - organized and raw meat/poultry is kept separate from ready to eat foods.
Hand washing - hot/cold water, liquid soap, and paper towels provided - in food prep kitchen and front cooking/service area - good.
Manager on site has a valid Food Safe (equivalent) certificate. Others also have Food Safe. Renew prior to expiry (Refresher course can be taken to renew Food Safe certificates before they expire).
Following corporate food safety plan.
Quats sanitizer used in sanitizing solution buckets for wiping cloth storage and also used in third sink (wash, rinse, sanitize, air dry) - 200ppm measured using your test strips - good.
Bottles and sani buckets are labelled. Time for changing sanitizing solution is tracked - good.
Cleaning and organizing is good - all food storage at main site (no additional storage locker).
Pest control monitoring is in place. Pest control contract - recent check by licenced pest control - report available. |