A follow-up inspection was completed, the following observations were made:
- The walls and floors beneath and/or under equipment, shelves and sinks have been cleaned.
- Rodent dropping have been cleaned up in the mentioned areas.
- Exhaust canopy and filters are clean. Replacement exhaust filters are on order.
- Hand sink at the sushi station is uncovered and accessible at all times.
- Tin foil, under the dishwashing sink has been removed, the openings around pipes have been blocked with metal mesh and drywall covered it.
- New sealant, along the back of the dishwashing sink and wall has been installed, to seal it so water does not drip along the back of the wall.
- A new chest freezer has been purchased to replace the old one with the broken lid.
- Pest company is contracted every 2 weeks to monitor and service the premises.
- All foods in the walk-in-cooler are covered.
- A mouse was found on a sticky board under the stove. Ensure to check all traps and sticky boards every morning. Dispose of caught rodents appropriately.
ACTION TO BE TAKEN:
1) Place wiping cloths in a bucket of sanitizer (bleach and water solution of 1tsp bleach in 1L of water) when not in use. Change the solution every 2-4 hours with new.
2) Place a liquid soap dispenser, full of soap, at the hand sink in the sushi making area.
3) Owner and staff to enroll and successfully complete the FoodSafe Level 1 course by May 31/22.
4) Throw away tin foil and cardboard every night, and put new items down in the morning.
5) Keep cleaning all surfaces at night. Move items away from the wall to clean the floor behind and under the equipment and shelves.
6) It is highly recommended to have an inspection done of the premises to find rodent entry points and to develop a plan to prevent their entry. |