A routine inspection was completed, the following observations were made:
- Coolers 4C or colder; freezers were -17C or colder; hot holding units 60C or hotter; and thermometers present.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. All sinks accessible and not blocked.
- High temperature dishwasher had a rinse cycle temperature of 76.3C at the plate's surface, as per max/min thermometer.
- All foods stored in food grade containers; covered; foods stored in groups with proteins separate or below RTE foods; and foods stored 6" off the floor on shelves or platforms.
- No expired foods in use. FIFO rules being followed.
- General sanitation level is good. Exhaust canopy and filters clean, filters cleaned every 3 weeks. Professional cleaning done in September 2023, next service due in March 2024, as per service sticker.
- No signs of pests.
- Valid FoodSafe certified staff present (expires in August 2028). The owner and husband (head sushi chef) possess the certificates.
- Bleach sanitizer in spray bottles had [Cl2] >200pm. Mix 1Tsp of bleach to 500mL of water. Change this after 2 days with new solution.
- 99% alcohol spray used to disinfect chairs and tables in the seating area. Do not mix with water, use at full strength.
- Aluminum foil, cardboard, newspaper, and saran wrap covering surfaces is changed daily. Good.
- All in order. Keep up the good work.
ACTION
The hand washing sink faucet, in the sushi making bar, is loose and not sealed to the sink/counter top. Tighten up the anchoring faucet screws, so the faucet is secured to the sink and/or counter top. Seal around the faucet with caulking.
The cooler handles, of the u/c cooler doors, are sticky with debris and grease. Wash the handles with hot soapy water every night to remove the grease and debris. |