Harajuku Izakaya - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	November 26, 2014
Number of critical violations:	2
Number of non-critical violations:	2
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
505	Food premises maintained in a sanitary condition (Sec 17(1)) Observation: The floor behind the equipment in the cooking area has debris build-up. It appears that this area is not being regularly cleaned. Corrective Action: Clean the floors behind the equipment in the cooking area and increase the frequency of cleaning in this area.
509	Items not required in food premise operation are not stored on the premise (Sec 18) Observation: A broken undercounter ice machine not currently in use has not been removed from the facility. Some old equipment and utensils also being stored in the area downstairs. Corrective Action: Any items not required for the food service operation must be removed from the premises.
604	Critical Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: Two exclusive hand washing stations in the food handling area are impeded by equipment and storage shelves. This is a reoccurring violation. Corrective Action: Do not block the hand washing stations. Any future violations of similar nature can result in a violation ticket.
802	Critical Premises are free of pests (Sec 26(a) Observation: Rodent droppings observed in the storage area downstairs. The loading dock shutter does not seal properly to keep the pests out. This storage area is not directly connected to the rest of the facility and ice machine and beer kegs are the only food items stored here. As per information provided by the manager, except for the cleaning chemicals, most of the equipment and utensils stored in this area are not regularly used in the Food Service Establishment operation. Corrective Action: Clean all the rodent droppings in the storage area and sanitize the affected areas using 100 ppm bleach. Keep the ice scoop in a clean washable container with a pest proof lid. Repair the shutter to the storage area so that it seals to the floor when closed. Plug any other potential openings into this area. Hire a pest control professional to control the rodents. Remove any old equipment or clutter not required from the food service operation.

Comments:

Routine inspection.
In compliance items:
Refrigeration temperatures are 4 degree Celsius or below.
Freezer temperatures are -18 degree Celsius or below.
Hot holding temperatures are 60 degree Celsius or above.
High temperature dishwasher is reaching 71 degree Celsius on the dishes.
200 ppm quat sanitizer available in the spray bottles.
Temperature logs are being maintained for some of the fridges. The operator advised to start recording temperature for all the fridges, hot holding units and dishwasher rinse gauge.
Foodsafe certified food handlers available.
The kitchen and bar area upstairs is free of pests.


Note: The bar glass washer was not tested because it was in disassembled condition and could not be run by the staff working at the time of this inspection.