205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Deep fried chicken was observed stored at room temperature in a shallow metal pan near the sushi bar for less than 2 hours according to staff. Internal food temperature was at approximately 17 degrees C.
Corrective Action(s): Staff transferred the chicken to a refrigeration unit to store it at 4 degrees C or less during the inspection. Ensure cold potentially hazardous food is safely cooled and refrigerated at 4 degrees C or less to prevent potential growth of harmful disease-causing micro-organisms and/or production of toxins.
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Safe cooling time-temperature control measures were reviewed: cool food quickly from 60 to 20 degrees C or less internal food temperature within 2 hours maximum, and 20 to 4 degrees C or less internal food temperature within 4 hours maximum.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. Deli slicer, last used on Sunday, had food debris over the blade guard area. This is a repeat violation.
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2. Less than 100 ppm chlorine sanitizer (0 ppm chlorine sanitizer) was measured in the spray bottle in the sushi bar.
Corrective Action(s): 1. Staff disassembled, cleaned, and sanitized the deli slicer during the inspection. Ensure the deli slicer is properly and thoroughly disassembled, washed, rinsed, sanitized, and air dried after each use to maintain it in a clean condition.
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2. Staff setup 100 ppm chlorine sanitizer (by diluting 1/2 teaspoon bleach per L of water) in the sanitizer pail during the inspection. Ensure to monitor and maintain the chlorine sanitizer at 100-200 ppm to effectively sanitize food contact surfaces.
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): 1. Sushi bar handsink basin contained a sanitizer pail, and it was not readily accessible for handwashing.
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2. Handsink across from the dishwasher lacked paper towels.
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3. Accessible customer washroom lacked liquid soap.
Corrective Action(s): Ensure all handsinks are monitored and remain accessible for handwashing (not blocked) and properly supplied with liquid soap, hot and cold running water, and single-use paper towels. Staff removed the sanitizer pail from the handsink in the sushi bar, re-stocked handsink near the dishwasher with paper towels, and re-stocked the above-noted customer washroom handsink with liquid soap.
Violation Score: 15
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