205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods are noted at room temperature at the cooking line, with no time tracking. For example, foods such as cut cabbage, eggs, tofu, cut vegetables for tempura, tofu pieces and green onion for miso soup are all storing at room temperature with no time tracking. Keeping it out for rush hour with no time tracking is not an acceptable method.
Corrective Action(s): Potentially hazardous foods should be kept hot (over 60oC) or cold (under 4oC). Potentially hazardous foods at room temperature must be time tracked.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: No sanitizer is made at the back kitchen. Staff indicated sanitizer has not been made today yet (time of visit at 12:15pm at rush hour).
Corrective Action(s): Sanitizer must be available at all times during operating hours.
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: 1. Hansink in staff washroom is obstructed with a bucket in basin.
2. No handsink is noted in back kitchen. Lone staff is rinsing hands at 2-compartment sink, with no liquid handsoap and paper towel present.
3. At the sushi bar area, staff indicated both sinks are handwashing stations. However, a bowl is noted in each of the basin.
Corrective Action(s): All handwashing stations must be clear of items, and must be accessible at all times. Hot and cold running water, liquid handsoap and paper towel must be present at all handwashing stations.
Violation Score: 25
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Lone staff at back kitchen is in charge of making tempura, preparing and cooking raw proteins and much more. No proper handwashing has been observed. Only observed staff rinsing hands after dipping vegetables in tempura batter.
Corrective Action(s): Staff must wash hands properly - with hot and cold running water, liquid handsoap and paper towel after EACH contamination.
Violation Score: 5
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