A routine inspection was completed:
- Coolers 4C or colder; freezers -18C or colder; hot holding units above 60C; and thermometers present.
- High temperature dishwasher had a rinse cycle temperature of 74.9C at the plate's surface, as per max/min thermometer.
- Bleach sanitizer in spray bottles and cloth buckets had [Cl2] of 200ppm.
- Hand sink stocked with liquid soap, paper towels, and running hot and cold water.
- All foods stored in food grade containers; covered; labelled; date coded; foods stored in groups with raw proteins separate or below RTE foods; and foods stored 6" off the floor on shelves, racks or platforms.
- No expired foods in use or for sale. FIFO rules being followed.
- General sanitation level is good. Improvement seen from previous inspection and it is being maintained. Keep up the good work.
- Exterior surfaces of food containers are clean and absent of food debris and grease. The floors along the base of all walls are clean.
- Exhaust canopy and filters are clean, last professional service done in June 2023. Next service and cleaning due in January 2024, as per service sticker.
- A professional pest company services the premises every 2 weeks. Inform the technician of the activity under the 3-comp sink.
- Valid, FoodSafe certified staff present.
- Aluminum foil covering lower shelves of prep tables in the sushi making area is changed once a week. If food debris is found to accumulate on the foil, it will be required to be changed at the end of each day as foil is not cleanable or durable. |