209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Upright fridge in kitchen: raw chicken is stored above ready to eat items such as cucumbers and noodles
2. Prep cooler across from grill: majority of items are kept uncovered and not protected from contamination. Mixture of ready to eat and cooked (to be recooked) items.
3. Dry storage: Laundry detergent and other items are stored above food items
Other dry storage areas: tempura batter, flour, sugar, salt and other items in bags are stored open, uncovered or in penetrable/non-pest proof containers
4. Janitor/mop sink area: Vegetables (cabbage, avocados) stored with chemicals and cleaning agents
5. Baskets of food prep items (ready to eat) are stored in hall area on counters accessible to customers
Corrective Action(s): 1. Store raw items below ready to eat items, ideally on the lowest shelves. (Immediately)
Organize coolers and freezers to prevent contamination. (1 week)
2. Cover all items, especially ready to eat food items, and protect from contamination. (Immediately)
3. and 4. Store all items in pest proof containers. (1 week)
Ensure there is a designated dry storage area. Store food away from chemicals. (Immediately)
5. Do not store food items in areas accessible to customers and contamination. (Immediately)
Date to be completed by: Today.
Violation Score: 15
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Grill vents have dripping grease and are in need of cleaning.
Main grill line underneath, under prep counters have food debris.
Corrective Action(s): Ensure grill vents and grill area are cleaned on regular basis.
Pull out counters and equipment and remove food debris, maintain clean on a regular basis.
Date to be completed by: 1 week.
Violation Score: 9
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