Edo Japan - 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: Potentially hazardous cold foods are stored at above 4°C. The walk-in freezer was observed to be stuffed up preventing the air circulation and thus not maintaining temperatures under 4°C(Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness. Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
210	Food not thawed in an acceptable manner [s. 14(2)] Observation: Improper thawing procedure, frozen shrimp thawed sitting at room temperature on one of the chest freeezers in the back storage area. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time. Corrective Action: Operator immeditely moved the packages of frozen shrimp into the freezer. Thaw foods under running cold water, in the fridge or in the microwave oven.
304	Premises not free of pests [s. 26(a)] Observation: Evidence of mice droppings were noted in the facility. Observed mice droppings on the shelves and floor in the storage area where cups and chopsticks are stored, under the grill station, behind the chest freezers and behind and on top of the ice machine. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases. Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation.
305	Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door has a gap on the bottom right side that can allow mice and pests to enter. Mice can fit through gaps as small as a pencil tip. Public Health Significance - Mice feces can carry disease and contaminate food that can lead to foodborne illness. Corrective Action: The operator must ensure back door is properly sealed to prevent entry of pests.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: (CORRECTED DURING INSPECTION) Handwashing sink also used for purposes other than washing hands. A cutting board was seen covering the hand washing sink entirely at the time of inspection. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.