- Hand washing sinks were properly supplied with hot/cold running water, liquid soap, and paper towels.
- Bleach sanitizer solution available but was too strong (above 200 ppm chlorine residual - see violation code 209 above).
- High-temperature dishwasher reached 73C at the dish surface during final rinse cycle. Good - minimum of 71C at the dish surface is required.
- Hot-held miso soup, rice, and tempura sauce measured at 60C or hotter.
- Pre-cooked tempura and teriyaki chicken measured at above 60C during lunch rush. OK. As a reminder, only pre-cook small portions of these items for busy rushes, and ensure all portions are sold/used up within 2 hours. Any pre-cooked tempura or teriyaki items exceeding 2 hours that were not properly hot-held at 60C or hotter must be discarded after 2 hours. As previously noted, additional hot-holding units may be required in the future.
- Sushi rice held at below 60C is acidified - good.
- Coolers at 4C or colder. Freezer temperatures satisfactory.
- Good food storage practices noted. All food stored properly covered with good separation between raw and ready-to-eat food items.
- Equipment maintained in sanitary conditions (knives, cutting boards, ice machine, ventilation canopy, food preparation sink, etc.).
- General sanitation satisfactory at time of inspection
- No signs of pest activity noted at time of inspection |