Japan Wasabi-Sushi Wonton House - Inspection Report

Inspection Information:

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

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

Code	Description
209	Food not protected from contamination [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Bucket of chicken inside of walk-in cooler was uncovered. Corrective Action: Bucket was covered with lid during inspection. Please ensure to keep potentially hazardous foods such as raw chicken covered to prevent contamination between food items.
209	Food not protected from contamination [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Trays of flour and batter were being kept directly beside the hand sink during inspection. Splashing from the hand sink may result in contamination of food. Corrective Action: Food was moved away from hand sink to nearby table area. Please ensure to keep food covered or separated from areas where cross-contamination can occur.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Ice machine observed to have build up of black grime or mould inside. Corrective Action: Clean the ice machine.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Bleach spray bottle for food contact surface disinfection was at 0 ppm during inspection. Bottle was observed to be kept in direct sunlight at a table near the service area. Corrective Action: New bleach was added to spray bottle during inspection. Ensure that sanitizer is kept out of sunlight and inside of the kitchen area so that staff have easy access to sanitizer. Use chlorine test strips to ensure that sanitizer is kept at 50-100 ppm bleach.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Concentration of 3rd compartment sink for manual dish washing sanitizing was at approximately 25 ppm chlorine. Corrective Action: Chlorine was adjusted during inspection. Chlorine test strips were given to operator to use. Ensure that the cocncentration of chlorine is kept at approximately 100 ppm for adequate sanitizing. Purchase chlorine test strips to make sure that the correct concentration is kept in the future.