Closure Order rescinded, premise may re-open when ready.
Required premise cleaning has been completed. Ensure premise cleaning is conducted daily in hard to reach areas where pest activity has been previously observed.
Pest proofing around baseboard gaps conducted in sushi department, ramen seating area, and servery counter.
The following foodhandling points were discussed with the operator:
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.
Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only).
All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels. |