McSushi
418 Whitney Ave., Unit 1, Hamilton ON L8S 2H8 · Restaurant
9 inspections
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Separate hand washing basin provided for food handlers
- Routine Inspection
1 infraction
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Refrigeration and hot-holding equipment maintained
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- Manual dishwashing: Wash, rinse, sanitize technique
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Routine Inspection
3 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
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Ensure food handlers are clean and practice good personal hygiene
- Manual dishwashing: Wash, rinse, sanitize technique
- Routine Inspection
4 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
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
- Store toxic/poisonous substances in container bearing identifying labels
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Manual dishwashing: Wash, rinse, sanitize technique