Harajuku Izakaya - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	October 18, 2013
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
505	Critical Repeat Food premises maintained in a sanitary condition (Sec 17(1)) Observation: The line coolers exteriors and frequently touched areas on the drawers are not being regularly cleaned and sanitized. This is a reoccurring critical violation. Corrective Action: Clean and sanitize all frequently touched surfaces and equipment exteriors in the kitchen regularly. Develop a daily cleaning checklist to ensure that this cleaning is done regularly.
604	Repeat Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: No hand soap on the kitchen sink near the grill. The paper towel dispenser in the sushi preparation area is impeded by a shelf rack. Corrective Action: Provide hand soap on the sink near the grill. Either relocate the shelf rack or relocate the paper towel dispenser to make it accessible.
802	Critical Premises are free of pests (Sec 26(a) Observation: Fruit flies and house flies observed in the bar area. Corrective Action: Consult a pest control professional to control flies. Treat all the drains in the facility with bleach solution or equivalent and keep all the hard to reach areas underneath the bar counter clean of any organic debris.

Comments:

Routine inspection.
In compliance items:

- All refrigeration temperatures are equal or below 4 degree Celsius.
- Freezer temperatures are below -18 degree Celsius.
- High temperature dishwasher is reaching >71 degree Celsius on the dishes.
- 200 ppm quat sanitizer available in the spray bottles.
- Thermometers available in the all the cooling units.
- Food safe certified food handlers available.
- Food storage practices appear to be satisfactory.

Note: The bar has been closed for about a month. The bar glass washer not tested at the time of this inspection. The operator advised to ensure that the bar glass washer is serviced before putting into use and is providing minimum 12.5 ppm iodine in the rinse cycle.

The store manager not available at the time of this inspection. A follow up inspection is required to discuss fly control and cleaning related issues with the manager.