Harajuku Izakaya - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	July 06, 2012
Number of critical violations:	2
Number of non-critical violations:	5
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
116	Improper Construction / Maintenance of Establishment Observation: Since the last inspection the cash counter has been moved where the old hot lunch line used to be and the hot lunch line is where the smaller display cooler used to be. There is a large unfinished area of flooring where staff walk behind the hot line. Corrective Action: Re-finish the flooring so it is smooth and can be easily cleaned.
118	Other (Specify) Observation: There is no system for the storage or rotation of wiping cloths. Corrective Action: Wiping cloths must be stored in a bucket of 200ppm quat sanitizing solution or rotated every 2 hours. If sanitizing buckets are used, obtain some testing strips from the chemical supplier to monitor the strength of the solution to determine when it needs to be changed.
402	Critical Food is protected from contamination (Sec 12(b)) Observation: A number of food containers, buckets, pots and boxes are stored on the floor in the walk-in cooler and walk-in freezer. Corrective Action: No storage is allowed on the floor - all items must be at least 6 inches off the floor at all times. Re-organize all storage areas/walk-in cooler/walk-in freezer so this is achieved.
403	Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: Presently the procedure for take out food is as follows: staff prepare all items in the morning and transfer to plastic take-out containers which are then placed in the display case in the center of the restaurant for lunch service. Containers are replaced as product sells. The display case is refrigerated, however it is not lowering the food temperatures to less than 4C as required by Regulation. Potentially hazardous foods must be stored at 4C or less. There is a time/color monitoring system in place but it is not being used correctly. Corrective Action: All prepared foods must not be stored above 4C for longer than 2 hours. Staff should be putting back-up product in the walk-in cooler and only removing and placing in the display case as needed. Make sure any product that is placed in the display case is clearly marked with the time it is placed there and discarded at 2 hours. Storing potentially hazardous foods above 4C (in the danger zone) for more than 2 hours may result in growth of bacteria and may cause food borne illness. This operator has been advised of proper handling/refrigeration requirements previously.
505	Food premises maintained in a sanitary condition (Sec 17(1)) Observation: All of the coolers need a thorough cleaning. Food debris, ponding water and filth was noted in the bottom of the tall white cooler next to the dishwasher as well as in all the coolers in the hot kitchen. Corrective Action: Thoroughly clean all the coolers including the drawers, rubber door seals, handles and interior shelves.
507	Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The sushi robot is not presently being sanitized. The current cleaning procedure is taking the unit apart at the end of the day and hand washing the individual components. There is no sanitizing step being employed. Corrective Action: These components must be washed and sanitized the same as all other equipment used within the premises. This may either be done by using the high temperature dishwasher or by soaking in a 100ppm solution of bleach for at least 2 minutes.
604	Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: The hand washing station in the hot kitchen is not currently being used for hand washing. Instead the area is being used to store fryer baskets. The area is also heavily soiled with fryer oil. Staff are presently using the prep sink in the hot kitchen for hand washing. Corrective Action: Store fryer baskets elsewhere and keep the hand sink area clean and clear for designated use of hand washing only. Re-mount the hand soap dispenser to the wall and post a hand washing sign by the sink.

Comments:

This inspection was conducted at the request of the operator who had received a food borne illness complaint. The following observations were made during today's inspection:
1. The temperature of the refrigeration units within the prep kitchen and hot kitchen all measured less than 4C.
2. The temperature of the walk-in freezer measured less than 4C.
3. The temperature of the walk-in freezer measured less than -18C.
4. All foods are obtained from approved sources.
5. There were no cross-contamination concerns noted within coolers, most of the containers of prepared foods were dated.
6. All the refrigerators and freezer were equipped with individual thermometers.
7. Temperature logs were available for about 1/2 of the refrigeration units on site. Operator has been instructed to begin keeping temperature logs for all the coolers - including those in the hot kitchen.
8. Sanitizing solution is available at all stations in spray bottles and tested 200ppm.
9. With exception of the hand sink in the hot kitchen, all hand sinks were equipped with liquid soap and paper towel.
10. There were no signs of pest activity noted within the premises.
11. The dishwasher is reaching 71C during the final rinse - adequate temperature for sanitizing.

In general the premises could benefit from a thorough cleaning - including under and behind equipment, inside all coolers, cooler doors, handles, and all storage shelves/racks. It was also noted during discussion with the operator that the proper temperature control and cooling procedures was not well-understood. Temperature control expectations and proper cooling practices were communicated to the operator and sample of a cooling log sheet was left on site. The operator has taken Foodsafe Level 1 training but a refresher course may be beneficial and is recommended since many of the basic food safety principles with regard to temperature control needed to be reviewed during today's inspection.

A follow-up inspection is scheduled first thing next week. Note: if proper temperature control of take-out sushi containers cannot be demonstrated further action will be required which may include obtaining a different cooler, storing take-out products elsewhere in the store, re-training staff etc. A violation ticket may also be issued.