Routine inspection conducted
Temperatures:
2-door undercounter cooler (#7,Beverage Air): 2.0°C
Soup holder: 66.4°C
Countertop cooler (#8, Server station): 7.0°C
2-door freezer (#4, Centerline): -13.4°C
2-door cooler (#1, Traulsen): 4.2°C
Rice cooker (Tiger): 75.8°C
Crock pot: 60.0°C
Rice cooker (Cuckoo): 78.1°C
3 door prep cooler (#2, nearest cooking line): 6.0°C
lunch rush at time of inspection; monitor with thermometer to ensure unit can maintain temperatures of 4°C or less.
Small bar-fridge (Diplomat, beside cooking line): 5.6°C
2 door prep table (#3, sushi prep): 2.0°C
1-door freezer (#6, Frigidaire): -21.0°C
1-door freezer (#5, Frigidaire): -23.0°C
Sushi rice is acidified
Sanitation:
Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle.
High temperature dishwasher not turned on at start of inspection; measured 73.8°C by end of inspection
Ensure dishwasher is on whenever cooking is being done in the kitchen
Bleach sanitizer in spray bottles measured 100-200ppm at time of inspection
Storage:
All food items were stored at least 6" off the floor.
All products were either in original packaging or covered inside coolers.
Storage area was well-organized.
Chemicals and cleaners were stored separate from food preparation areas.
General:
No pest activity observed at time of inspection
Valid decal displayed
Staff had valid foodSAFE equivalent (Probe It, exp Oct 14, 2023)
Let your district inspector know if there are any questions or changes to your previously approved plans
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