Permit to operate was posted.
The operator, sushi chef, and staff member in the kitchen were certified in FOODSAFE.
Liquid soap, hot and cold running water, and paper towels were available at the handsinks in the kitchen, sushi bar, and washrooms.
Dishwasher final rinse was 71.3 degrees C at the plate. Reminder: Check the dishwasher final rinse temperature each day with your thermometer to ensure it remains 71 degrees C or hotter at the plate.
100-200 ppm chlorine sanitizer (bleach water) was available inside the bucket with wiping cloths in the back kitchen and sushi bar. Reminder: Ensure the bleach water is changed frequently throughout the day (morning, lunch time, mid afternoon, and dinner time) to maintain 100 ppm chlorine sanitizer. The operator mentioned that they would obtain chlorine test strips.
Ice box was clean.
No signs of recent pest activity were observed at the time of inspection.
The two upright coolers in the kitchen and sushi bar coolers were 4 degrees C (40 degrees F) or less. Refrigeration units were equipped with thermometers.
The three chest freezers in the back storage area and freezer in the sushi bar were -18 degrees C (0 degrees F) or less.
Hot-held rice was 60 degrees C (140 degrees F) or hotter.
A probe thermometer was available on-site.
Temperature records were available. |