- Routine inspection conducted.
- 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.
- High-temperature dishwasher reached 72C at the dish surface during final rinse cycle. Good - minimum of 71C at the dish surface is required.
- Hot-held items measured at 60C or hotter.
- Small portions of pre-cooked tempura and beef teriyaki were cooling at room temperature before placing in cooler for further cooling. OK.
- Sushi rice held at below 60C is acidified - good.
- Coolers at 4C or colder.
- Freezers at -18C or colder.
- Good food storage practices noted. All food stored properly covered with good separation between raw and ready-to-eat food items.
- Equipment and utensils maintained in sanitary conditions (knives, cutting boards, ice machine, ventilation canopy, food preparation sink, etc.).
- Pest control in place (monthly servicing). **Some activity noted, see violation code 304 above. Ensure to continue storing all food and food-related items in pest-proof containers with secure lids. Store all items at least 6 inches above the floor, and check for new droppings on a daily basis, cleaning as required. Also continue sealing any new holes/pest entry points. Remove any potential food/water source for pests at the end of each day.
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