Samurai Sushi Nesters - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	April 10, 2014
Number of critical violations:	2
Number of non-critical violations:	1
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
402	Food is protected from contamination (Sec 12(b)) Observation: Raw fish stored on the shelf above the cooked food. Corrective Action: Store raw meats and fish on the lowermost shelves.
403	Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: Temperature logs are being maintained but no corrective actions are being taken even when critical temperature limits are not being met. Corrective Action: When refrigeration temperatures go above 4 degree Celsius,a corrective action must be immediately initiated and documented.
403	Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: The undercounter cooler with drawers is running at 12 degree Celsius. Another line cooler being used to cool fried food is running at 11 degree Celsius. Corrective Action: Repair these coolers so that they are able to maintain 4 degree Celsius or less temperature. At the time of this inspection, all food removed from the drawers of the one of the coolers upon EHO request. The operator to monitor the temperature of the second cooler and if it does not come below 5 degree Celsius in the next hour, all perishable food must be removed from it.
404	Critical Hot potentially hazardous foods are stored or displayed above 60 degrees Celsius (Sec 14(2)) Observation: Taryaki sauce in the hot holding unit is at 25 degree Celsius. This sauce has been directly shifted from the fridge on to the hot holding unit. Corrective Action: Any food items must be quickly re heated to >74 degree Celsius before hot holding.

Comments:

Routine inspection.
- Freezer temperatures are -18 degree Celsius or below.
- Thermometers available in the cooling units.
- Temperature logs being maintained.
- Food safe certified food handlers available.
- No signs of pest infestation.
- Dishwasher is providing >50 ppm chlorine in the rinse cycle.
- 200 ppm quat sanitizer available in a spray bottle.
- Hand washing facilities are satisfactory.

A follow up inspection is required.