- All hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels.
- High-temperature dishwasher reached 80C at the dish surface during final rinse. Good - minimum of 71C at the dish surface is required
- Bleach sanitizer solution available at 100 ppm for sanitizing food-contact surfaces
- All coolers (2 prep coolers, sushi bar display cooler, beverage/sauce cooler, and sliding glass-door cooler) measured at 4C or colder.
- All freezers measured at -18C or colder
- Hot-held rice and miso soup measured at above 60C
- Acidified sushi rice measured at pH of 4. Good.
- Equipment maintained in sanitary conditions. General sanitation also satisfactory.
- Food storage practices satisfactory. All food stored properly covered, with good separation between raw and ready-to-eat food items.
- Dry storage areas satisfactory.
- Pest control is in place. No signs of new/recent pest activity noted at time of inspection. Operators have been actively monitoring.
- FoodSafe certified staff onsite. |