Amami Restaurant - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	February 20, 2010
Number of critical violations:	3
Number of non-critical violations:	1
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Freezer lid is detached; unit temperature not as per Regulation standard Corrective Action: Repair or replace unit and ensure frozen foods are maintained at or below -18 Celcius.
108	Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizing rinse for dishwashing not at proper temperature (82ºC /180ºF). Operator attempted to use alternate sanitizing method which is not equivalent and not effective. This is a repeat violation. Corrective Action: Repair dishwasher immediately. Ensure all utensils and dishware are sanitized before use - instructions and procedures provided to operator.
113	Improper Sanitary Facilities Observation: Hand wash station was obstructed and there was no paper towels; this is a repeat infraction Corrective Action: Keep hand wash station accessible and stocked with paper towels
121	Critical Inadequate food safety training - staff Observation: None of employees presently on staff have completed the required food handler training program. Operator has training however we was not present at the time of inspection. Corrective Action: The operator must ensure that in their absence at least one employee on duty has a FoodSafe Certificate, as per Section 10(2) of the Food Premises Regulation. The fine for failing to have adequately trained employees is $230.00.

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