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J.C. Sushi

456 Norfolk St S Simcoe ON N3Y 2X3 · Restaurant

7 inspections

  1. Required

    0 infractions

  2. Required

    5 infractions

    • Toxic or poisonous substances required for the maintenance of sanitary conditions within the food premises are stored and handled as prescribed in the regulation (C)
      • Store toxic and/or poisonous substances in container bearing identifying labels
    • Food protected from contamination or adulteration (C)
      • Ensure utensils and multi-service articles are stored in a manner preventing contamination
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
    • Frozen food is maintained in a frozen state until ready for sale or prepared for use (C)
      • Adjust or repair the freezer immediately
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
  3. Required

    1 infraction

    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are tight, smooth, and non-absorbent
  4. Required

    4 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are unobstructed and accessible for hand washing
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers take reasonable precautions to prevent contamination of food by hair
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are tight, smooth, and non-absorbent
    • Surfaces that do not come in contact with food are cleaned and sanitized as often as is necessary to maintain them in a sanitary condition (NC)
      • Clean and sanitize non-food contact surfaces as often as necessary to maintain them in a sanitary condition
  5. Required

    4 infractions

    • Dedicated hand washing stations provided for food handlers (C)
      • Ensure hand washing stations are only used for the purpose of hand washing of employees
    • Food protected from contamination or adulteration (C)
      • Store raw foods separate and below cooked and/or ready-to-eat foods
    • Food handlers who come into contact with food and utensils shall do so in a sanitary manner (C)
      • Ensure food handlers take reasonable precautions to prevent contamination of food by hair
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are tight, smooth, and non-absorbent
  6. Required

    3 infractions

    • Multi-service articles, utensils, and food contact surfaces are cleaned and sanitized after each use and as often as is necessary to maintain sanitary condition (C)
      • Clean and sanitize utensils that are not multi-service articles as often as necessary to maintain them in a clean and sanitary condition
      • Clean and sanitize food contact surfaces or equipment in between use or as often as necessary
    • Potentially hazardous food is maintained at 60°C (140°F) or greater (C)
      • Ensure all potentially hazardous foods are maintained at 60°C (140°F) or greater after cooking
      • Ensure all potentially hazardous foods are maintained at 60°C (140°F) or greater after re-heating
    • Accurate thermometers are available on site (NC)
      • Provide an easy-to-read, accurate indicating thermometer to check food storage temperatures
  7. Required

    3 infractions

    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Adjust or repair the refrigeration unit immediately
      • Do not store any potentially hazardous foods in the unit until it is able to maintain the internal temperature of potentially hazardous foods at 4°C (40°F) or less
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams