Handsink near the sushi bar and handwashing station (2-compartment sink) were supplied with liquid soap, hot and cold running water, and paper towels.
Second 2-compartment had 100 ppm chlorine sanitizer setup inside the second compartment.
100 ppm chlorine sanitizer was setup in a bucket with wiping cloths.
Glass-door cooler, prep. cooler, two drinks coolers, under-the-counter (crab) cooler, and front sushi display cooler were at or below 4 degrees C.
Note: Shell eggs in their original plastic packaging were re-located to the middle part of the cooler so that they were not stored directly over the raw ready to eat salmon. Make sure the cooler is organized so that raw meat is stored at the very lower shelf to prevent its' juices from dripping onto ready to eat food, raw eggs are stored in the middle shelf, and ready to eat food (i.e. food that does not undergo a cook or heat step) is stored at the very top of the cooler.
Sushi rice had a pH between 4.0 and 4.5 but less than 4.5 based on the pH test strips (pH at or less than 4.2 is required). Operator stated that they make a new batch of sushi rice every 4 hours and discard the previous batch at this time.
Hot-held rice (non-acidified or non-sushi rice) was at or above 60 degrees C inside two hot-holding units.
Hot-held miso soup was at or above 60 degrees C.
Both one-door upright freezers were at or below -18 degrees C and were free of excessive ice build-up at the time of inspection.
Temperature records were being maintained for refrigeration units.
Floor and shelving units were free of build-up of debris/grease and were in a relatively clean condition.
No signs of recent pest activity were evident at the time of inspection.
Operator has successfully re-completed FOODSAFE Level 1 on September 8, 2018 based on the temporary FOODSAFE Level 1 certificate. |