209 - Food not protected from contamination [s. 12(a)]
Observation: When inquiring staff to demonstrate how to use test strips to verify bleach sanitizer, his hands was wet and unable to ripe off a piece of test strip properly so he threw the test strip dispenser that he had just touched with his hands into a bucket of sliced yams.
Corrective Action(s): Yams discarded. Do not contaminate food as it is served to the public. Staff should have washed hands properly, then demonstrate how to determine bleach with test paper without tampering with the yams.
Violation Score: 3
304 - Premises not free of pests [s. 26(a)]
Observation: Fruit flies noted in the back kitchen, especially around dishwasher and dry storage room next to the dishwasher. Fruit flies also noted in the dining area and some around sushi bar. Repeat. No activity in mop closet.
Corrective Action(s): Please see comment on code 306 for areas to clean and code 305 to deter pest harbourage.
Violation Score: 3
305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Pooling noted to be collected on cracked floor tiles, as well as worn away grouting. Food debris also caught between floor tile and wall by back door. General sanitation is poor as per code 306.
Corrective Action(s): Kitchen floor must be replaced so that surfaces are smooth, durable and easily cleanable to deter pest harbouarge.
Violation Score: 9
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Pooling of dirty water and food debris noted around dishpit. See photos. Drying rack above two compartment sinks is covered with grease on the side closer to stove. Floor in dry storage room has rice spill and more water pooling, food debris collected. Grease from sauce collected under rubber mats lining shelving that store dishes in the kitchen, see photo. Red sauce spill noted on wooden shelving by back door. Soy sauce like brown spill noted in beverage cooler by cashier. Dust and some food debris noted on the shelving units storing dishware behind sushi bar. Food splash noted in a couple of the microwaves. Grease build up and drip found under prep table where fryer is stored. See photo. Repeat.
Corrective Action(s): Premises cannot maintain general sanitation. Please arrange to have managers meet in office to discuss this as well as other chronic infractions.
Violation Score: 9
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: 1) Duct tape being used as stopper under small oven in the sushi bar. Staff informed that the duct tape will prevent the oven from sliding. Clear tape found on the top of the two door cooler in the kitchen. 2) Cardboard being used to line the floor. Repeat. 3) Inside of the small cooler door has peeled off that the surface is no longer cleanable. See photo. The cooler was stored under frying station.
Corrective Action(s): 1) Tape is not acceptable as the surface is not durable and easily cleanable. Remove tape and use anti-slip, washable mats to line the oven. 2) Do not use cardboard to line floor, use washable floor mats as explained before. 3) Replace the cooler door so that the surface is smooth, non absorbent and easily cleanable. Do not repair with syran wrap, aluminum foil or duct tape.
Violation Score: 3
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: One of the sushi cooler door is not long enough as when both doors are closed there is still a 1 to 1.5 inch gap, allowing cool air to be escaped.
Corrective Action(s): Replace the sushi cooler doors so that it can be closed properly without any gap.
Violation Score: 3
312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation (CORRECTED DURING INSPECTION): Staff jackets, bag and backpack being stored in cupboard above waitressing area. Repeat.
Corrective Action(s): Use the back storage room that has designated area to store staff belongings.
Violation Score: 3
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