Follow-up Inspection conducted today for report#JCHY-C48NJN.
All infractions in report#JCHY-C48NJN have been corrected.
-COVID-19 Safety Plan developed and available on-site. Maximum occupancy limit of 70 indicated in COVID-19 Safety Plan.
-Physical distancing sign and directional arrows posted within facility. Maximum occupancy signs posted at customer washrooms to 1.
-Handwashing stations at the sushi bar and kitchen area are adequately equipped with hot/cold-running water, liquid soap, and paper towels. All handwashing stations are clear from obstruction.
-Approved sanitizer (chlorine-based) buckets present at the sushi bar and kitchen area. All chlorine sanitizer buckets measured at 200ppm.
-Cooked tempura observed to be stored in the walk-in cooler measured at 4C at the time of inspection. Operator informed that tempura will be cooked in advanced and cold held in a refrigeration unit able to hold an air ambient temperature of 4C or lower. This is done during peak hours. During slow hours, tempura will be made to order.
-Stand-up cooler in the kitchen area measured at an air ambient temperature of 4C.
-All raw meat is stored in the stand-up cooler separate from ready-to-eat foods (e.g.: sashimi, imitation crab meat, vegetable, tofu, etc.). Only sashimi, ready-to-eat foods, raw vegetables are stored in the walk-in cooler. No raw meat will be stored in the walk-in cooler. Walk-in cooler measured at 4C air ambient temperature.
-No food observed to be thawed under room temperature at the time of inspection. Operator informed that thawing is conducted under refrigeration temperature at 4C or lower.
Report emailed to operator due to COVID-19 pandemic. |