A routine inspection was conducted, the following observations were made:
- Coolers below 4C; hot holding unit 60C; thermometer present; and temps recorded daily.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Quats sanitizer was 200ppm, and test strips present.
- Sanitation level is good. No signs of pests.
- Foods stored in food grade containers; covered; labeled; date coded; foods stored in groups; and foods stored 6" off the floor on racks, platforms or shelves.
- FoodSafe certified staff present.
- No expired foods in use or for sale. FIFO rules being followed.
- All in order.
ACTION
Saran wrap covering the ledge MUST be changed every day at the end of the day. New saran wrap can cover the ledge in the morning. If this practice is not followed, the use of saran wrap to cover the ledge will not be allowed.
Only store one knife in a bucket of cold water when cutting sushi rolls, to prevent cross-contamination of other knives. All other knives shall be washed, sanitized and stored in a clean place when not in use...not in the bucket of cold water. |