301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Multiple areas showed an accumulation of grease, sticky fluids, and debris - inside fridge doors, outside of coolers, ice machine, shelving units, dishwasher, etc. [Date to be corrected by: December 3, 2018]
Corrective Action(s): Remove all tinfoil in food premises. Conduct a thorough cleaning of all food contact surfaces in the kitchen.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION):
Observation #1: No sanitizer solution mixed up. Cloths lying on food contact surfaces. Mixed up 100 ppm chlorine bleach solution (1/2 teaspoon in 1 Litre of water) with staff and placed all wiping cloths inside. *Change bleach solution every 4 hours or sooner
Observation #2: Utensils (e.g. sushi knives, sushi rice spoon, etc.) stored in water at 16C. This is incorrect. In-use utensils must be stored in ice cold water (</= 4C) and after 4 hours, the utensils must be washed and sanitized (dishwasher) and the ice water must be changed.
Corrective Action(s):
Violation Score: 15
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