Wiping clothes were submerged in bleach sanitizer, which was measured at over 200ppm.
Demonstrated to kitchen manager that only 100ppm bleach is required. 1 tsp bleach to 1 litre water makes 100ppm.
->Remind all staffs to return the wet wiping clothes back to sanitizer between uses.
Scoops were stored outside of bulk food and ice machine.
Foods were covered inside coolers at time of inspection.
Temperature records are up to date and previous records were available as well.
Miso soup toppings are now portioned to order, except busy hours when only a few are pre-portioned, covered and stored in cooler.
Fruit flies are minimal at time of inspection.
General sanitation has improved, especially ktichen area - bulk food storage, rice storage, refrigeration units and dishpit area.
Water underneath sushi bar handsink was determined to be from water splashes, not from leaky pipe or non intact wall.
->directed sushi bar operator to have the area maintained still and monitor if water seeps through from wall as there is soil on the other side of the wall
Sushi bar has been repaired so that all units are <4C.
Floor tiles were not replaced but grouting was done on the dipped areas. Noted that grouting did not cure properly.
->Discussed that grouting replacement is acceptable provided the surface remains smooth, non porous and easily cleanable. Areas where grouting replacement cannot repair this issue, floor tiles must be replaced. |