202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): Container of sushi rice prepared from previous day.
Corrective Action(s): Product discarded.
After sushi rice has been cooked and acidified, sushi rice is to be used within 4 hours.
Leftover sushi rice at closing time must be discarded.
Violation Score: 15
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation: Hot, cooked foods stacked in multiple containers in walkin cooler (chicken breasts 36 C, shredded beef 30 C).
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): top right sushi display cooler 8 C
walkin cooler 8 C
Corrective Action(s): 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.
Products discarded.
Violation Score: 15
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Sushi station - bone picks, tweezers stored with visible food debris, magnetic knife strip soiled with debris and surrounding wall soiled from splatter from discarded food thrown into trash can.
Kitchen knife / utensil storage - knives stored with food debris, utensils stored in bin with food debris.
Corrective Action(s): 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: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Low temperature dishwasher 0 ppm chlorine
Corrective Action(s): Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
All dishware washed today will need to be sent through the dishwasher again after repair is confirmed.
Violation Score: 25
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Staff on cooking line handling food with bare hands and wiping hands with soiled wiping rag between handling meal items.
Corrective Action(s): 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 and afterwards dry their hands with single use towels.
Violation Score: 5
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