Joya Sushi
1685 MAIN ST.W, HAMILTON · Restaurant
13 inspections
- Routine Inspection
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
5 infractions
- Single service containers and articles kept free from contamination
- Maintain single service containers and articles free from contamination
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Provide soap in a dispenser at hand basin in the food preparation area
- Food protected from contamination or adulteration
- Store food off the floor to prevent contamination
- Refrigeration and hot-holding equipment maintained
- Single service containers and articles kept free from contamination
- Complaint
0 infractions
- Routine Inspection
2 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Separate hand washing basin provided for food handlers
- Routine Inspection
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
3 infractions
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure ventilation system/exhaust hood/filters/canopy is maintained in a clean and sanitary manner
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Separate hand washing basin provided for food handlers
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Food protected from contamination or adulteration
- Routine Inspection
1 infraction
- Separate hand washing basin provided for food handlers
- Hand washing station must be used only for hand washing of employees
- Separate hand washing basin provided for food handlers
- Routine Inspection
3 infractions
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Cover all food in storage
- Store food off the floor to prevent contamination
- Handle raw foods separate from ready-to-eat foods, on separate preparation surfaces, and with separate utensils to prevent contamination
- Food is held at 4°C (40°F) or less
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Food protected from contamination or adulteration
- Routine Inspection
2 infractions
- Manual dishwashing: Wash, rinse, sanitize technique
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Manual dishwashing: Wash, rinse, sanitize technique
- Routine Inspection
1 infraction
- Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
- Routine Inspection
2 infractions
- Manual dishwashing: Wash, rinse, sanitize technique
- Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
- Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Manual dishwashing: Wash, rinse, sanitize technique