209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1. Sandwich cooler was opened so the large cutting board can be place to cut raw chicken. Open inserts of produce and ready to eat vegetables were directly exposed to raw chicken prep area.
2. Inserts covered with syran wrap were double stacked in the cooler.
3. Oil, vinegar and avocados stored in the hallway outside of women's washroom.
4. Uncovered raw marinated meat observed to be placed on top shelf and cooked products were stored on the bottom. Frozen raw meat placed on top of frozen gyoza, ice cream, cooked shrimp. Repeat.
5. Insert of konyaku appear to have spinach, carrot and other food debris floating inside.
6. Saucer placed inside ice machine as scooper although a separate scoop is available outside.
Corrective Action(s): 1. Asked staff to relocate chicken prep area to counter top by rice cooker, cover all inserts and cooler door to keep cold air in.
2. Double stacking is only allowed for hard covers.
3. Relocate all food items in hallway to front of sushi bar. This was swapped with trolley holding dirty dishes.
4. Place raw meat on the bottom shelf and ready-to-eat food on the top.
5. Konyaku discarded. Keep all food closed when not in use and if contaminated, food must be discarded to prevent direct or cross contamination. Allergy issues.
6. Do not place scoops in ice machine. Saucer sent to dishwasher.
Correction order issued verbally, written one to follow.
Violation Score: 15
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Frozen marinated beef and pork loin being thawed on drying rack at room temperature. Foods at -1C. Repeat.
Corrective Action(s): Do not thaw food at room temperature as discussed. Thaw under cold running water, in fridge <4C or microwave only. Foods relocated to fridge.
Violation Score: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Rice amongst other food debris are noted under chest freezer and undercounter fridge/freezer in the sushi bar.
Corrective Action(s): Clean noted areas above, maintain sanitation.
Violation Score: 3
310 - Single use containers & utensils are used more than once [s. 20]
Observation (CORRECTED DURING INSPECTION): Skewers used for shrimp were washed and reused to scrap grease and build up from stove. Used chopsticks were washed and reused to remove food debris accumulated on floor grouting.
Corrective Action(s): Skewers and chopsticks discarded. These items must be discarded after use, obtain proper scrapers.
Violation Score: 3
315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: No thermometer present in sushi bar cooler.
Corrective Action(s): Obtain accurate working thermometer to monitor sushi bar temperature daily.
Violation Score: 1
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