302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: sushi station - knife, scissors and vegetable peeler stored soiled with food debris.
kitchen - vegetable peeler stored soiled with food debris.
wiping rags throughout premise left on food contact surfaces without detectable sanitizer residual.
Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
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).
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): sushi station handsink obstructed with container of defrosting clams.
Corrective Action(s): Handwashing stations are to be fully accessable at all times to allow for frequent and convenient handwashing by staff.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Staff not observed washing their hands properly and using wiping rags for hand hygiene.
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: 15
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