Japan Wasabi-Sushi Wonton House - Inspection Report

Inspection Information:

This facility was given a high hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Internal temperature of cooked yam measured 28 degrees Celsius due to being held at room temperature for an extended period of time.. Affected products was discarded. Corrective Action: Ensure that all cold potentially hazardous foods are not left out of refrigeration for an extended period of time and are maintained at 4 degrees Celsius or lower
209	Food not protected from contamination [s. 12(a)] Observation: Employee observed eating while actively preparing food. Corrective Action: Ensure that employees eat and drink at a designated area.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Blackened debris build-up observed in the interior surface of ice machine.This could contaminate ice being used for customers beverages and drinks. Corrective Action: Ensure that the ice machine is regularly washed, rinsed and sanitized.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Encrusted debris observed on the food contact surface of vegetable processor. Corrective Action: Ensure that all food contact surfaces are properly washed, rinsed and sanitized.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: (CORRECTED DURING INSPECTION) Clean forks observed stored in a soiled metal insert. Corrective Action: Ensure that all food handling utensils are stored in a clean container.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed long-standing debris at dish area. This could attract pests and result in food contamination. Corrective Action: Ensure that floor tiles throughout the kitchen are regularly cleaned to maintain a sanitary environment and minimize pest attraction.
311	Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Floor at the back prep area observed severely damaged making it no longer easily cleanable. Corrective Action: Ensure that damaged floor tile is repaired. This is a repeat violation and repair must be completed by December 13, 2019.
315	Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Observed several refrigeration and freezer units without thermometer. Corrective Action: Ensure that all refrigeration and freezer units are supplied with a working thermometer.
402	Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: (CORRECTED DURING INSPECTION) Employee observed arriving for work and did not wash hands prior to putting on gloves to prep food. This was brought to the attention of the manager and employee was advised to wash hands. Corrective Action: Ensure that all employees arriving for their shift properly wash their hands prior to engaging in any food preparation activity.