Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 28, 2012 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 507 | Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The quat sanitizer concentration from the sanitizer dispenser is less than 200 ppm. Quat testing strips are not available. Corrective Action: Re-calibrate the sanitizer dispenser. Minimum 200 ppm quat sanitizer should be used on the food contact surfaces. In the meantime make the sanitizer solution manually. Provide quat sanitizer testing strips to monitor sanitizer concentration from the dispenser.  |
Comments:
Discussed the results of this inspection with Shizuo Kashino, the owner/chef.
In compliance items:
- All refrigeration temperatures are below 4 degree Celsius.
- All freezers running below -18 degree Celsius.
-Temperature logs are being maintained.
- Foodsafe certified food handlers available.
- Hand washing facilities are satisfactory.
- Food storage practices appears to be satisfactory.
- General maintenance of the premises is satisfactory.
- The mechanical dishwasher is providing more than 50 ppm chlorine in the final rinse cycle.
-Thermometers available in all the cooling units.