205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1) Batter stored at room temperature, 21*C. keep batter in fridge or on ice.
2) Chopped salmon for sushi left at room temp, 20*C. Discarded.
Corrective Action(s):
Violation Score: 15
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1) Barbecued salmon skin kept at room temp in front of grill. Discarded.
2) Several items kept above deep fryer for hot-holding- ambient temp is approximately 40*C. Chicken breast is 42*C. Cooked prawns 38*C. All discarded. Do NOT keep any foods above the deep fryer as thsi is a very dangerous temperature.
3) Tupperware-type containersof beef kept on counter behind sushi bar; 23*C. discarded.
4) Asparagus and prawn tempura kept at room temp behind sushi bar- 22*C. Discarded.
Corrective Action(s):
Violation Score: 15
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): 1) Sushi bar cutting boards and wiping cloths are very dirty - no chlorine on cloths. Change cloths when they are dirty and use bleach - only about 15 mL bleach per gallon of water.
2) Sushi rice large bowl observed stored in "clean" area with sushi rice still stuck to it. Wash and sanitize after every use.
Corrective Action(s):
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Bleach water in use is far too strong - bleach strips "bleached out" Use only 5 mL per liter or 15 mL per gallon of water. This will encourage people to use it.
Corrective Action(s):
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): 1) Several "finger dipping" containers of water observed at sushi bar. Use running water instead. no finger dipping in stagnant water is allowed.
2) Employee observed washign hands with gloves on. Gloves are single-use and can't be washed. If hands need washing then remove gloves, discard them, wash hands and put new gloves on. Employee directed to do this.
3) Another employee observed eating, then using dry paper towel to wipe hands, then return to work. Always wash hands after any possible contamination. Employee directed to wash hands.
Corrective Action(s):
Violation Score: 25
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