202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
Observation: There were a few bags of frozen flounder in the chest freezer at -33 degC. However, when one of the kitchen staff was questioned, he admitted that for flounder sashimi, they use fresh flounder out of the tank. Several attempts have been made to educate the operator on the safe way to process flounder sashimi and the operator is not following the proper procedures.
Corrective Action(s): Correction Order issued to have live flounder removed from the tank and to remove the item from the menu as well. You are no longer permitted to serve flounder sashimi.
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Foods were being stored out at room temperature even though lunch rush was over.
Corrective Action(s): Store seafood with ice during lunch/dinner rush. After lunch/dinner rush, move all potentially hazardous foods like mussels, tofu, etc into the cooler. These were discarded at the time of the inspection.
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: One of the tap handles at the kitchen handsink has broken off. There's no paper towel holder at both the sinks in the sushi bar area.
Corrective Action(s): Replace the tap handle. This is a recurring issue. IF it's coded again, you may be issued a violation ticket. Install a paper towel holder at both handsinks.
Violation Score: 15
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