Observation: During the inspection it was noted that a number of rolls which had been pre-made for lunch service were still sitting at room temperature at 3pm. These were stored along with several more rolls which had been prepared after 2pm. There was no tracking system in place to identify those products which had exceeded the maximum 2 hour room temperature holding time.
Corrective Action: Rolls which were identified as having exceeded the 2 hour holding time were discarded. A labeling system whereby pre-made rolls are time marked was discussed with the operator. It is expected that all trays of pre-made rolls will now time marked to facilitate tracking the 2 hour maximum holding limit.
Observation: Some raw fish was thawing in the cooler above vegetables.
Corrective Action: It was noted that fridge shelves are correctly labeled indicating which items must be stored on top shelves and bottom shelves to reduce the chance of cross-contamination. Ensure that all staff adhere to this labeling and storage system.
Observation: The boxes used to store food cloths cannot be easily cleaned.
Corrective Action: Cardboard boxes must be replaced with containers that can be easily cleaned and sanitized on a regular basis.
Observation: There are only 2 paper towel dispensers in the kitchen, one at the dishwashing area and one at the front hand sink.
Corrective Action: Due to the large number of staff working at any given time, a third easily accessible hand washing station is required. Install a paper towel dispenser at the back prep sink next to the soap dispenser.
Observation: It was noted that a hand sanitizer dispenser was located directly adjacent to soap dispensers in the kitchen area. Staff were observed using hand sanitizer in lieu of hand washing.
Corrective Action: Hand sanitizer is not an acceptable substitute for hand washing as it is not effective on surfaces which are soiled with food debris or grease. It is recommended that hand sanitizer dispensers be removed from the kitchen area to encourage staff to conduct proper hand washing with soap.
Observation: The shelf under the coffee maker in the center of the kitchen was heavily soiled and cannot be easily cleaned.
Corrective Action: All surfaces must be smooth, non-porous and constructed so they can be easily cleaned. This shelf must be re-sealed and/or re-painted.
Observation: Caulking around the sinks is black and peeling away from the counter surface leaving cracks which are permeable to moisture and are accumulating food debris.
Corrective Action: All caulking must be removed and replaced so these areas are impermeable to moisture and can be easily cleaned.
Observation: The wall next to the back sink is black and there is a musty odor emanating from that corner of the kitchen.
Corrective Action: The wall must be cleaned and resurfaced, sink re-sealed to the wall, and improved cleaning is required under the sink.
Observation: When questioned about basic food safety temperature requirements, staff did not appear to have adequate knowledge or understanding of basic principles governing the safe storage of potentially hazardous foods.
Corrective Action: It is required that at least 1 person is on site at all times who has successfully completed the Foodsafe Level 1 Basic Training Course. It is further expected that all other staff who are directly or indirectly involved in the preparation and/or handling of foods be adequately trained using the safe food handling principles contained within the course.