Harajuku Izakaya - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	June 24, 2010
Number of critical violations:	0
Number of non-critical violations:	3
Follow-up Required:	No

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

Code	Description / Observation / Corrective Action
110	Food Not Protected - General Observation: The walk-in cooler has a good labeling system in place allocating designated spaces for raw foods, cooked foods and fresh produce, however some foods were not in their designated spaces and raw meats were noted above fresh produce. Corrective Action: Raw meats must be stored below produce. Ensure that the current organization system is used by all staff to eliminate risks of cross contamination.
110	Food Not Protected - General Observation: During sushi preparation, some containers of vegetables are kept at room temperature, however there is currently no method of monitoring the length of time these foods have been sitting out. Corrective Action: Implement a system to monitor the time that will ensure foods are not sitting at room temperature for more than 2 hours when making large batches of sushi.
116	Improper Construction / Maintenance of Establishment Observation: The handle on the walk-in freezer was broken. Corrective Action: Operator indicated this would be repaired within the week.
118	Other (Specify) Observation: The ice scoop is currently stored in the ice machine. Corrective Action: Designate an insert or bucket for storage of the ice scoop.

Comments:

General Observations:
1. All temperatures met regulatory requirements.
2. Chemical storage area and washrooms were clean and organized.
3. Food handling was observed, no concerns noted.
4. Dishwasher achieved 71C at the plate.
5. Quat sanitizer spray bottles noted at all work stations and tested 200ppm.
6. Approved Food Safety Plan and Sanitation Plan in place.
7. Temperature logs were up-to-date, however additional training is required with staff on how to correctly take food temperatures. When checking hot foods, an infrared gun will only provide the surface temperature. To get an accurate measurement, staff must use a probe thermometer to check the internal temperatures of hot holding items and ensure they are at or above 60C at all times. The shallow inserts used for the hot holding items should also be replaced with deeper inserts as this will enable better temperature control.
8. An additional garbage can is required by the 3 compartment sink.
9. All hand washing stations were equipped with liquid soap, paper towel and hot/cold water.