Observation: The wall behind the double sink where splash guard is sealed to the wall is becoming moldy. The area underneath this sink is not being cleaned frequently.
Corrective Action: Paint and reseal the sink splash guard to the wall. Increase the frequency of cleaning in the hard to reach areas of the kitchen.
Observation: The exteriors of HVAC ducts in the kitchen have developed grease and oil on it. It appears that the ventilation system is not able to remove excessive grease from the facility. A thorough cleaning is required on the walls and exterior of the equipment.
Corrective Action: Clean the grease from ducts and all other equipment in the kitchen. Implement a cleaning checklist to ensure that the cleaning is done regularly. Please make sure that the ventilation hood is properly serviced and is turned on all the time during kitchen operation.
Observation: The two hour tracking system for the sushi rolls is not being followed.
Corrective Action: Two hour time tracking system must be followed rigorously. Please note that failing to comply with the 2 hour room temperature storage time limit may prompt the EHO to ask for refrigeration for the advanced prepared sushi rolls.
Observation: One of the upright cooler is running at 7 degree Celsius. As per information provided by the operator, the thermostat dial on this cooler has been deliberately turned up to avoid freezing of food.
Corrective Action: Refrigerators must be running at 4 degree Celsius or below. Turn down the thermostat and if this cooler fails to maintain less than 5 degree, remove all the perishable food from the cooler and get it repaired. This is a critical violation.
Observation: Two layers of inserts being used on some wells of the hot holding unit. Hot holding temperature in these inserts is not reaching 60 degree Celsius.
Corrective Action: Store the food directly on the stainless steel inserts of the hot holding unit to help it maintain 60 degree Celsius or above temperature.