Sunrise Japanese Restaurant - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | January 16, 2008 |
| Number of critical violations: | 1 |
| 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 |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: 1. Sanitizing rinse for dishwashing not at proper temperature (82ºC /180ºF).
Corrective Action: 1. Dishwasher sanitizing rinse water temperature must meet 82C/180F. If rinse water does not meet this temperature, then dishes must be manually sanitized with 100ppm chlorine, following wash and rinse steps. Ensure dishes are air-dryed. Repair dishwasher immediately.
 |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: 2. Fridges in kitchen continue to show visible build-up of mold/grime.
Corrective Action: 2. All fridges/freezers in facility bust be cleaned and sanitized on a regular basis and maintained in a clean and organized manner.
|
| 116 | Improper Construction / Maintenance of Establishment
Observation: Hot water in women's public washroom, is not available in adequate quantity.
Corrective Action: Ensure hot water is provided in sufficient quantity at all washroom handsinks, to allow for proper handwashing for public and staff.
|
Comments:
Items addressed from last inspection:
116. Ventilation over cooking equipment has improved (ventilation exhaust fan is left on continuously when facility in operation).
118. Sanitation log has been established to record dishwasher sanitizing rinse cycle temperature, however, results have not been recorded daily. (Ensure rinse cycle temperatures are monitored and recorded daily. If dishwasher breaks down in the future, EHO must be notified immediately, as alternate method of dishwashing and sanitizing must be approved and implemented).
Other items noted at time of inspection:
- Refrigerator temperatures recorded 4C, or below = good.
- Cutting boards are cleaned and sanitized throughout the day (sanitized with bleach solution 100ppm chlorine) = good.
- Liquid handsoap and paper towels available at handwash stations = good.
- Freezer temperatures recorded -18C = good.
- According to operator, facility will undergo complete and thorough cleaning in February.
- Ensure sushi rice is prepared and held, according to Sunrise Japanese Restaurant Food Safety Plan (Held at temperature below 60C, or above 4C, for maximum of 2 hours).