Sushi Bistro Anzu

Bleach and detergent were mixed to prepare a sanitizer solution. , , - Do not mix bleach and detergent. Chlorine sanitizer solutions must be made to 100 ppm by mixing half of a teaspoon of bleach per liter of water only. Verify the concentration using chlorine test strips.

Observed a food handler drying their hands with a re-usable cleaning cloth after handwashing. The same cloth was used on a cutting board to sanitize the cutting board after handling raw meat. , , - Do not use a re-usable towels for hand drying. Hands must be dried with single use paper towels to prevent cross contamination.

Flour being stored in a non-food grade container. , , Please replace and only store foods in food grade containers.

The temperature during the sanitation cycle of the high-temperature dishwasher is not being monitored. , , The temperature must be monitored/verified daily to ensure adequate sanitation is being achieved. A minimum temperature of 71C is required at dish level.

At least 3 ceiling lights in the back kitchen and the soup service area were missing light covers., , Install light covers or shatterproof lighting.

Several countertops are taped and or peeling. , , - All surfaces must be smooth, easy to clean and non-absorbent. Tape accumulates dirt and cannot be cleaned and sanitized. Please remove tape and fix properly.

Heavy accumulation of dust observed on the exterior of hood ventilation unit. , , - Clean and maintain in a clean and sanitary condition at all times.