- Hand washing sinks were properly supplied with hot/cold running water, liquid soap, and paper towels.
- Bleach sanitizer solution available at 100 ppm - 200 ppm (chlorine residual) in sanitizer pails.
- High-temperature dishwasher reached 74C at the dish surface during rinse cycle. Good, minimum of 71C at the dish surface is required.
- All coolers were measured at 4C or colder (sushi bar cooler, both prep coolers, upright cooler, beverage and condiment coolers).
- Freezers were measured at -18C or colder
- Hot-held rice and miso soup measured at 60C or hotter
- Sushi rice acidified, pH less than 4.2
- Food storage practices satisfactory. All food stored properly covered and off the floor. Good separation between raw and ready-to-eat food items.
- Food prep sink and two-compartment warewashing sinks maintained in sanitary conditions. Mop sink also maintained in sanitary conditions.
- Ice machine and ventilation canopy maintained in sanitary condition.
- General sanitation satisfactory
- No signs of pest activity noted at time of inspection.
- Back screen door noted to be in good condition. |