203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation: Cooling monitoring not conducted in a consistent manner. Previous cooling records absent, not available for review.
21 large buckets of soup stock within blast chiller prepared today, staff failed to document any cooling rates on log sheet provided.
Corrective Action(s): Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Salad processing room - 3 opened containers of salad dressing 11 C
Sushi processing room - smoked salmon 9 C, shrimp 12 C, 2 packages of crab meat 9 C
Corrective Action(s): Products discarded.
To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Kitchen Department:
Kitchen wall shelving for clean dish storage: Multiple bowls, lids and food utensils covered with visible food debris or grease deposits. Large plastic bins used to store clean utensils have build-up of food debris.
Employee utensil bins - filled with food debris build-up. Food utensils stored in direct contact with soiled gloves used for janitorial purposes and non food related items.
Utensil storage shelving by kitchen grease trap - clean food utensils stored in direct contact with soiled, broken equipment.
Knife rack in dishwasher room - knives stored in rack with visible food debris.
Kitchen can opener - food build-up on blade.
3 santizer containers for wiping rags 0 ppm Quaternary Ammonia
2 sanitizer spray bottles 0 ppm Quaternary Ammonia
Sushi Room:
Sanitizer bucket for wiping rags 0 ppm Quaternary Ammonia. 2 soiled wiping rags on counter with no detectable sanitizer residual.
Staff storing knives for use in a soiled container filled with stagnant water and food debris. Staff rinsed knife with water, then proceeded to slice sushi rolls with contaminated knife.
Bakery Department:
Corner workstation adjacent to entry handsink - 2 soiled rags on counter with no detectable santizer and sanitizer container 0 ppm Quaternary Ammonia.
Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
Sanitizer spray bottles are to be equipped with 200 ppm Quaternary Ammonia.
All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
All cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
Violation Score: 25
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