306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1. Grease buildup noted in the cabinet of the deep fryer.
2. Mouse droppings not in many areas of the restaurant - noted by the upright freezer in the cooking area, dishwasher, prep table, staff washroom (closed off), cash register area and dry storage area. As per the operator, they got rid of their mice issue a few months ago and have been working with their pest control company, Atlas, to control their pest situation.
Date to be corrected by: April 30, 2022
Corrective Action(s): 1. Clean the grease buildup noted in the cabinet of the deep fryer. This may become a fire hazard if allow to accumulate. Grease buildup is also a source of food for pest.
2. Wash, rinse and sanitize all areas noted with mouse droppings. Clean the mouse droppings to find out whether this is an old issue or a new/ reoccuring issue that needs to be addressed with the pest control company.
Violation Score: 9
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Improper scoops with no handles (plastic containers) were being used and stored within bulk containers of the maida, cashew and tempura batter in the dry storage room.
Date to be corrected by: April 1, 2022
Corrective Action(s): Remove the plastic containers and use proper scoops with handles to dispense bulk food out of their containers. Do not store the plastic containers within the bulk food to prevent potential contamination of the food.
Violation Score: 3
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: High temperature dish machine was unable to reach 71C at the plate level during the rinse cycle. Highest temperature attained during the inspection was 60C after running the machine for more than 3 times.
Note: The machine was not in operation at the start of the inspection. Usually a dishwashing staff comes in after the lunch rush to clean all used utensils/ equipment.
**Operator called the dishmachine for serving during the inspection**
Corrective Action(s): Do not use the high temperature dish machine alone for cleaning all equipment and utensils until it is fixed and able to reach 71C at the plate level during the rinse cycle. Since the dish machine is able to reach 60C, operator will be using the dishmachine to wash all equipment and utensils and using one of the 2 compartment sink to sanitize afterwards. Drain plug available by the 2-part sink. Bleach solution also available on-site. Mix 2 mL of bleach for every 1L of water to achieve 100 - 200 PPM chlorine solution for sanitizing the dishware. Prepare the chlorine solution (chlorine test strips provided to operator to confirm concentration) in a cleaned sink compartment and immerse all equipment and utensils after washing in the solution for at least 1 minute. Then allow to air dry.
Violation Score: 9
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