206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1. Cooking pot containing miso soup located on stove top (burner off). Internal food temperature of miso soup at 29 degrees C. Soup prepared at 11:30 AM, per staff.
2. Plate piled with fried tempura stored on counter top. Internal food temperature: 28 degrees C. Items prepared 1 hour ago, per staff.
Corrective Action(s): 1. Miso soup discarded.
2. Tempura placed into cooler at 4 degrees C or less.
Potentially hazardous foods (PHFs) must be kept under temperature control to in order limit the growth of potential pathogens over time. PHFs are to be stored under refrigeration at 4 degrees C or less, or hot held at 60 degrees C or more.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Two knives observed in kitchen hand sink. Staff rinsed knives under running water then placed knives on storage shelf located above the prep cooler.
Corrective Action(s): Knives removed and placed into dishwasher to be washed, rinsed, and sanitized. Ensure food equipment and utensils are (1) not stored in a manner that could introduce potential contamination, and (2) properly washed, rinsed, and sanitized after use.
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): 1. Cloth towel hanging near back hand sink. Note: Towel observed to be used for purposes of hand drying during inspection.
2. Access to front (sushi area) hand sink obstructed with items/equipment located within and near sink.
Corrective Action(s): A single use method of hand drying must be used (e.g. paper towels). Do not store cloth towels for this purpose. All hand sinks must be accessible at all times and fully stocked with hot and cold running water, liquid soap, and paper towels.
Violation Score: 15
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): 1. Staff preparing ready-to-eat sushi observed to be wiping gloved hands on a damp cloth.
2. Staff in back kitchen observed to be rinsing gloved hands under running water, then drying on damp cloth hanging from hook. Staff member then proceeded to handle food. Staff member stated that this was the last pair of gloves available.
Corrective Action(s): Gloves discarded and staff directed to wash hands properly. Discussed with staff and person in charge at time of inspection: Single use gloves must be discarded following each use, and food handlers are to wash hands properly with warm running water, liquid soap, and dry hands with paper towel prior to donning a new pair of gloves. Gloves are not to be washed.
Violation Score: 25
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