Observation: 3) Cold line refrigeration unit in kitchen not working; has been replaced with less acceptable equipment.
Corrective Action: 3) Repair or replace cold line refrigeration unit in kitchen during planned shut down end of October 2009- advance plan approval required for alterations to a food premises.
Observation: 2) All potentially hazardous foods are not stored under refrigeration (4ºC / 40ºF or less ). Refrigeration unit at sushi counter is too warm (internal food temperature 14 degrees Celsius).
Corrective Action: 2) Refrigeration unit at sushi counter must be repaired immediately; do not use to store potentially hazardous foods until it is capable of storing those food items as per regulations.
Observation: 1) Refrigeration units are not all equipped with visible accurate thermometers. Temperature monitoring of potentially hazardous foods in accordance with food safety plan and regulations is not practiced.
Corrective Action: 1) Equip all refrigeration units with accurate thermometers. Obtain accurate probe thermometers to monitor temperatures of potentially hazardous foods; maintain temperature written temperature logs. Follow corrective actions when critical control points standards are not met.
Observation: Inadequate handwashing facilities - one of the basins in the ladies washroom does not provide for hot water; the kitchen does not have a dedicated hand wash station.
Corrective Action: Install a handwash basin in the kitchen during planned renovation time at the end of October 2009.
Observation: Hot and cold running water, under pressure, not provided at any of the faucets at the time of inspection.
Corrective Action: All faucets must be serviced with hot and cold running water at all times.
Observation: Effective measures not used to control entrance (rodent and insect proof construction) and harborage of rodents, flies, and other vermin.
Corrective Action: Screen door has been installed at back entrance; pest control consultant has been retained for rodent control and exclusion estimate. Pest control management must be ongoing; maintain a contract with a pest control agency for continuous monitoring and control.
Observation: Grease accumulation throughout kitchen surfaces suggests kitchen ventilation equipment is not adequate. Grease attracts pests and makes surfaces hard to clean. Equipment, shelves and walls require cleaning; ceiling tiles missing.
Corrective Action: Service ventilation equipment and improve if necessary to ensure grease does not accumulate on surfaces. Thorough Cleaning of kitchen surfaces required immediately.