Comments
Temperature:
Walk in cooler - Sour cream measured at an internal temperature of 1C.
Walk in freezer measured at -22C.
Walk in alcohol/dairy cooler measured at 1C.
Prep line - pico do gallo measured at an internal temp of 2C.
Hot holding measured at an internal temp of 72C.
Rice hot holding measured at an internal temp of 76C.
Prep. undercounter cooler measured at 2C.
Undercounter cooler drawers measured at 2C.
Sushi rice held at ambient - measured at a pH of 4.2 or less.
Operator states that rice is acidified and held at room temperature, then discarded at the end of the day.
Staff verify the temperature of food with thermometers before serving.
Sanitation:
All handsinks, staff washrooms, and public washrooms supplied with hot/cold running water, liquid soap and paper towels.
Observed knives stored in knife rack to be clean and sanitary.
Meat slicer, veggie slicer, potato dicer and mandolins are maintained in a sanitary condition.
Dry goods are stored in pest proof containers and scoops are maintained in sanitary condition.
Utensils at prep line are submerged in ice water and utensils at cook line are submerged in hot water (verified at > 60C0.
Dry storage area is clean and organized, all products are packaged and are minimum six inches off the floor.
5 sanitizer dispenser at mop sink measured at 200ppm QUATs.
Low temp dishwasher measured at 200ppm chlorine on plate surface during final rinse cycle.
Bar glasswasher measured at 100ppm chlorine on glass surface during final rinse cycle.
Bar ice sink is in sanitary condition; drink dispenser nozzle is sanitary.
Overall premises is sanitary, ventilation hoods and cook lines are clean.
Ice machine is in sanitary condition, scoop stored separately.
No signs of pest activity at the time of inspection.
General:
Health permit posted in conspicuous location.
Staff on site has valid FoodSafe Level 1 certification.
Pest control monitors facility approximately 2x/month.
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