Food Safe Level 1 - Operator has taken Food Safe Level 1 in 2015 or earlier. Check dates - Food Safe Level 1 certificates expire after 5 years. Refresher course can be taken to renew or Full Level 1 course is needed to update if certificates have expired. Call if you have questions. Check the www.foodsafe.ca website for information on courses.
Food safety plan and sanitation plan - keep copies on site.
Receipts are available for fish (black cod served cooked, tuna (frozen), and salmon (frozen)). ***For the wild sockeye salmon, verify from supplier that it has been frozen (-20C for 7 days, -35C for 15 hours, or -35C until solidly frozen and then -20C for 24 hours) or verify freezing in your restaurant blast freezer. Provide information to Fraser Health.
Coolers - are at 4 C or colder. Keep temperature records. Replace any fridge thermometers that are missing.
Food is covered. Coolers are well-organized. Frozen foods are defrosted in the fridge. No raw oysters on menu.
Hand sinks have liquid soap and paper towels and hot/cold water.
No deep frying. Hot colding - miso soup temperature is > 60 C - good.
Sushi rice - vinegar is added and small volumes are made frequently and before each shift (made 4 times from lunch to end of dinner). Discard acidified sushi rice after 3 - 4 hours.
Wiping cloths are being stored in a 200ppm chlorine sanitizing solution - good.
Wash, rinse, sanitize, and air dry all cutting boards, knives, and food contact surfaces before and after use and every 4 hours if used continuously. Verify that this is in your sanitation plan.
Dishwasher has a final sanitizing rinse 192 F at the gauge and 160+F measured inside of the machine - good. Check daily.
Premises is well organized. |