Sunrise Japanese Restaurant - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	March 29, 2005
Number of critical violations:	1
Number of non-critical violations:	3
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
108	Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizing rinse for dishwashing not at proper temperature (82ºC /180ºF). 1.Gauges not functioning properly. 2.Final rinse temperature not high enough for sanitizing. Corrective Action: 1.Have dishwasher serviced immediately and gauges repaired! 2.Until repaired run dishes through complete cycle twice (internal temp reached ~71C on second run through at time of inspection). *If this violation is cited again, fines will be charged.
110	Food Not Protected - General Observation: 3.Sanitation Logs not being maintained - final rinse of dishwasher and sanitizing solutions not being monitored. Corrective Action: 3.Start Sanitation Logs - template provided at time of inspection.
110	Food Not Protected - General Observation: 2.Temperature logs are not maintained for all cooler, freezer and hot holding units. Corrective Action: 2.Start Temperature Logs - template provided at time of inspection.
110	Food Not Protected - General Observation: 1.Food not protected during preparation from potential sources of contamination - not properly situated or covered. Ready to eat sushi rice prepared near area where raw chicken was being cut. Corrective Action: 1.Prepare sushi rice on back counter and keep covered - moved and covered at time of inspection.
116	Repeat Improper Construction / Maintenance of Establishment Observation: 1.Floors, walls, shelves in food prep and sushi prep areas are not in good repair and showing unclean surfaces. Corrective Action: 1.The facility must be thoroughly cleaned and kept clean. i.Clean floors in corners, under equipment, and at floor/wall joins. ii.Wipe down all shelves on a regular basis. iii.Clean and repaint walls, as discussed.
116	Improper Construction / Maintenance of Establishment Observation: 2.Walk-in cooler is showing unclean areas on door, shelves, and walls. Corrective Action: 2.i.Thoroughly clean walk-in cooler. ii.Repaint shelves in walk-in cooler.
118	Other (Specify) Observation: Permit to Operate not displayed in view of public. Corrective Action: Display Permit to Operate in view of public -Permit sent.

Comments:

Inspection 29/03/05
Areas addressed from previous inspection 05/12/03.
109.1.Food Safety Plan approved 22/12/03 - copy must be kept a facility and reviewed on a regular basis.
109.2.Sanitation Plan approved 22/12/03.
116.general cleaning /maintenance completed 22/01/04.

Other areas noted at time of inspection.
-all refrigeration temperatures including sushi display <4C and thermometers in place = good!
-all freezers <-18C = good!
-all hot holding >60C = good!
-wiping cloths kept in sanitizing solution (100ppm Chlorine) in food prep area, sushi prep area, and service area = good!
-proper handwashing observed = good! *Proper handwashing is essential in all areas!!!
-food storage is well organized = good!
-staff cooperative = thanks!

Follow-up Inspection 29/04/05
Areas addressed from previous inspection 29/03/05
108.2.Final rinse of dishwasher at appropriate temperature >82C (thermolabel used and internal temp 73C with thermometer at time of inspection).
116.Some cleaning and general maintenance has been done, however, ongoing and additional cleaning and maintenance is required.
***Violations # 108.1, 110.1, 110.2, 110.3, 116.1, 116.2, 118 remain outstanding and must be addressed!

29/04/05 meeting with operator.
-operator has thermolabels to monitor final rinse temperature of dishwasher for 5 days.
-operator will order thermometer to measure internal temp of dishwasher and record temperatures twice daily.
-operator has ordered new gauges for dishwasher.
-operator will confirm in writing when outstanding violations will be addressed.