Follow up to Rpt # MBEK-B6VU4F.
The following new equipment has been installed (like-for-like replacement of equipment in place at previous inspection; locations of equipment have not changed): Central kitchen preparation cooler, two preparation coolers located in front sushi area, one-door reach in cooler, glass beverage cooler, high temperature dishwasher, flat top grill. New range to be put into place where existing range is. Ensure that cooking equipment meets requirements of other regulatory agencies.
- Preparation cooler measured at 3 to 4 degrees C (above, internal temperature of food inserts) and 3 degrees below (ambient temperature)
- Glass beverage cooler at 4 degrees C (ambient)
- Left sushi preparation cooler at 3 degrees C (above, internal food temperature) and 2 degrees C (below, ambient temperature)
- Right sushi preparation cooler at 4 degrees C (above, internal food temperature) and 1 degree C (below, ambient temperature)
- One-door reach in cooler at 3 degrees C (ambient)
- High temperature dishwasher measured 74 degrees C at utensil surface during final rinse (minimum 71 degrees C at utensil surface).
- Ice scoop is stored in a clean container outside ice machine. Ice scoop and container are not stored within nearby two compartment sink.
Some food debris and other debris was still present in areas behind chest freezers and underneath dry storage wire rack near back door. Owner/operator was shown areas that need cleaning at time of inspection. These areas will be checked at the next inspection. |