209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Raw meat observed stored above ready to eat products (eg. vegetables, sauces, etc.) inside walkin cooler and upright cooler.
2) Prep sink used to wash/prep raw seafood (clams) followed by vegetables without adequate disinfection.
**Cross contamination of ready to eat food
Corrective Action(s): 1) Ensure all raw meat, chicken, and seafood are stored below ready to eat food such as fruits, vegetables, and sauces.
2) Wash/rinse/sanitize (using chlorine @100ppm) the prep sink between prep of raw vs ready to eat products.
Violation Score: 15
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: Temperature log sheet posted on walkin cooler not maintained. No data was recorded.
Corrective Action(s): Ensure monitoring of temperatures (eg. coolers, hot holding, freezers, etc.) at minimum twice daily and recording.
Violation Score: 3
304 - Premises not free of pests [s. 26(a)]
Observation: 1) Live cockroaches (x4) observed on multiple sticky pads: under dishwasher and below handwash sink in the kitchen area.
2) Mouse droppings observed throughout the facility. Areas include: below cook line, under sushi prep area, under equipment, under counters, below dishwashing station, and under handwash sink.
Corrective Action(s): Contact pest control company and take all measures to eliminate/reduce cockroach and rodent population. Deep clean the entire premises and disinfect areas of pest activity make sure to use proper sanitizer and personal protective equipment for staff safety during cleaning.
Monitor for new activity.
Violation Score: 15
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Significant build of food debris, grease, dust, mouse droppings, etc throughout the entire premises. Areas include (but are not limited to) inside walkin cooler, inside reaching cooler, inside undercounter cooler, below cook line, under dishwashing area, etc. These conditions further promote pest activities.
Corrective Action(s): Deep clean the entire premises.
Violation Score: 15
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: -Noted wooden pallet being used to cover floor in sushi prep area ( repeated violation)
-Noted cardboard boxes being used to line shelving and floor in area
Corrective Action(s): -Discard wooden pallet ( full of food debris feeding grounds for pests)
-No use of cardboard boxes anywhere in premises- discard them immediately ( cockroaches eggs can be brought in with them -specially any cardboard boxes containing imported products)
Violation Score: 9
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1) Walkin cooler unable to store cold potentially hazardous food <4*C.
2) Water leakage observed from the 2 compartment sink area. The moisture build up promotes cockroach population growth.
Corrective Action(s): 1) Stop the use of the walkin cooler until the unit is repaired and able to store food <4*C. Store cold potentially hazardous food in undercounter coolers and reachin coolers in the mean time.
2) Repair the dishwashing area and ensure adequate drainage of water.
Violation Score: 15
311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: 1) Noted structure deficiency throughout the premises (eg. floor tiles, base boards,chest freezer, floor material at sushi prep area, etc.).
2) Lack of adequate lighting in the kitchen, storage area, walkin cooler, etc.
**These conditions prevent proper cleaning and disinfection.
Corrective Action(s): Ensure all surfaces and equipment are in good working order as approved plans. Gradual renovation is required.
Violation Score: 5
314 - Operator has not provided acceptable written sanitation procedures [s. 24]
Observation: Sanitizer concentrations and dishwasher temperature are not monitored.
Corrective Action(s): Ensure daily monitoring and recording of sanitizers (chlorine @100 ppm) and high temperature diswasher (min 71*C in final rinse cycle).
Violation Score: 3
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