205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 3 stations in the back of house use trays of ice to keep potentially hazardous foods outside of the coolers at 4c or less, however food items found to be >4c due to ice being fully melted.
Items of concern included prawns for tempura, egg wash for tonkatsu, marinated raw chicken for karaage, various cut vegetables, etc
Also found double door upright cooler to be operating at an ambient temperature of 11C. packs of tofu discarded.
Corrective Action(s): All of the above noted items discarded. Ensure that all cold potentially hazardous foods are kept <4C at all times.
If kept on ice, ice water must be changed frequently to keep foods cold
Violation Score: 5
303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): Sanitizer solution in spray bottles found to be at 100 ppm QUATS. This is not adequate for sanitizing food contact surfaces
Corrective Action(s): Operator made 100 ppm chlorine bleach solution for wiping cloths and food contact surface sanitizing.
Operator must contact chemical supply company to have QUATS dispenser adjusted. Must dispense QUATS sanitizer at 200 ppm
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): 2 issues;
-observed staff member handle raw meats and eggs directly with hands then proceed to rinse hands and conduct other work
-observed staff member wash gloved hands
Corrective Action(s): Discussed with staff and operator proper handwashing practices.
Gloves are to be discarded and hands are to be washed using warm water, liquid soap, and dried with paper towels.
Hands must be washed between tasks, after touching face/hair, after handling raw meats, etc
Violation Score: 15
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