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Netsui Sushi

Conc E - 2016 Airport Road NE Calgary AB T2E 3B9 · Food - General

8 inspections

  1. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH test strips for sushi rice displayed an inaccurate reading. The results were 0.5 increment off. Replace pH test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw shrimp was stored above noodles in the bottom of the line cooler.Raw shrimp was placed on the bottom shelf under cooked/ ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An opened bowl of staff food was stored on the back food preparation table.Staff food was placed in a separate area away from food handling/ storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was black discoloration in the wooden sushi rice bowl.Replace the wooden sushi rice bowl.2) The reusable piping bags in the sushi line cooler were heavily stained. Clean and sanitize the piping bags or replace them.
  2. Risk Management Inspection

    9 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH test strips for sushi rice displayed an inaccurate reading. The results were 0.5 increment off. Replace pH test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw shrimps were stored above cooked foods in the bottom of the line cooler.Raw shrimps were placed on the bottom shelf below cooked foods during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Containers and boxes of food were stored directly on the floor of the walk-in units on utility level.Store food at least 6 inches off the floor.2) Bowls were being used to scoop food from the line cooler.Provide utensils for handling food and store utensils in a manner that prevents the handles from coming into contact with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Tapioca pearls were stored at room temperature with an internal temperature of 22.6C. Tapioca pearls were prepared at 8am and had been reheated every 2 hours.Tapioca pearls were discarded. Store tapioca pearls out of the temperature danger zone (4 to 60C) or keep at room temperature for maximum 2 hours with time tracking. Discard remaining food after the 2-hour period. 2) Tempura batter was stored at room temperature. The batter measured 21C.Tempura batter was placed in a cooler during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot running water at the front kitchen hand sink. Water measured at a maximum temperature of 11C.Repair the hand sink and provide hot and cold running water.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were mouse droppings in the corner at the back of the storage room on utility level.Remove mouse droppings safely and disinfect contaminated areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was mould growth on caulking at the front kitchen hand sink.Replace caulking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was dripping from the ceiling in front of the back kitchen hand sink.Remove the source of moisture and clean the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was black discoloration in the wooden sushi rice bowl.Replace the wooden sushi rice bowl.2) The reusable piping bags in the sushi line cooler were heavily stained. Clean and sanitize the piping bags or replace them.
  3. Risk Management Inspection

    11 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH test strips for sushi rice displayed an inaccurate reading. The results were 2.0 increments off. Replace pH test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splashguard between the sushi line cooler and the front kitchen hand sink.Install splashguard protection or provide a minimum distance of 18 inches between the hand sink and food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There were opened cans of sauces in the back double door cooler.Transfer food from opened cans into food grade containers.2) Food containers were stored directly on the floor of the walk-in freezer on utility level.Store food at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Tapioca pearls were stored at room temperature without time tracking. The internal food temperature measured 24.5C.Tapioca pearls were discarded. Store tapioca pearls out of the temperature danger zone (4 to 60C) or keep at room temperature for maximum 2 hours with time tracking. Discard remaining food after the 2-hour period. 2) Foods were measured as follows in the refrigeration drawers- marinated boiled eggs at 10.8C- ramen 10.9C- Cantonese noodles 6.8C- udon noodles 10.6C- beansprouts 14.1C- cooked broccoli 8.9C- bamboo shoots 10.5CFoods above 10C were discarded. Repair the cooler and store perishable foods at 4C or less under refrigeration.Monitor and record temperature readings every 2 hours.3) Tempura batter was stored at room temperature. The batter measured 22C.Store perishable foods out of the temperature danger zone (4 to 60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available.Provide a probe thermometer that can measure between 0C to 100C.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were mouse droppings in the corner at the back of the storage room on utility level.Remove mouse droppings safely and disinfect contaminated areas. Seal possible pest entry points such as the gap on the bottom perimeter of the walk-through door.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was stored in a locker.Display the food handling permit for public viewing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was mould growth on caulking at the front kitchen hand sink.Replace caulking.2) The rice cooker by the back kitchen hand sink was stored on a piece of cardboard.Remove cardboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The light fixture in the walk-in cooler on utility level was not operational.Repair or replace the light fixture. Provide adequate lighting in the unit.2) Water was dripping from the ceiling in front of the back kitchen hand sink.Remove the source of moisture and clean the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A microwave and rice cooker were stored on a grease interceptor.Do not store food/ food equipment/ food service items on the grease interceptor.2) There was black discoloration in the wooden sushi rice bowl.Replace the wooden sushi rice bowl.3) The reusable piping bags in the sushi line cooler were heavily stained. Clean and sanitize the piping bags or replace them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of grease on the floor of the front cook line, on the side of cooking equipment and the handles of refrigeration drawers.2) There was a buildup of debris on the floor of the walk-in cooler on utility level.3) There was debris in the cupboards above the dishwashing sinks.Clean the areas noted.
  4. Risk Management Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) There was a used cleaning cloth on the back food preparation table.Store cleaning cloths in a sanitizer between uses.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH test strips were not available for monitoring sushi rice.Provide pH test strips and ensure sushi rice has a pH of less than 4.6.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splashguard between the sushi line cooler and the front kitchen hand sink.Install splashguard protection or provide a minimum distance of 18 inches between the hand sink and food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was an opened can of sauce in the back double door cooler.Transfer food from the opened can into a food grade container.2) Food containers were stored directly on the floor of the walk-in freezer on utility level.Store food at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Tapioca pearls were stored at room temperature without time tracking. The internal food temperature measured 23.6C.The operator placed tapioca pearls on the flat grill and will store them at 60C or higher moving forward. 2) Foods were measured as follows in the refrigeration drawers- cooked cabbage 6.6C- boiled eggs 8.5C- raw beanspouts 11.8C (discarded)- ramen 9CRepair the cooler and store perishable foods at 4C or less under refrigeration.3) Cut cucumbers were stored on top of top inserts in the sushi line cooler. Cucumbers measured 11.8CCucumbers were placed in the bottom of the line cooler during the inspection. Do not stack food on top of top inserts.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was shut off at the front kitchen hand sink due to a leak at the tap.Repair the hand sink to stop the leak and provide cold and hot running water at adequate pressure.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were mouse droppings in the corner at the back of the storage room on utility level.Remove mouse droppings safely and disinfect contaminated areas. Seal possible pest entry points such as the gap on the bottom perimeter of the walk-through door.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was stored in a locker.Display the food handling permit for public viewing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The light fixture in the walk-in cooler on utility level was not operational.Repair or replace the light fixture. Provide adequate lighting in the unit.2) Water was dripping from the ceiling in front of the back kitchen hand sink.Remove the source of moisture and clean the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was mould growth on caulking at the front kitchen hand sink.Replace caulking.2) The rice cooker by the back kitchen hand sink was stored on a piece of cardboard.Remove cardboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A microwave and rice cooker were stored on a grease interceptor.Do not store food/ food equipment/ food service items on the grease interceptor.2) The salad spinner was repaired with tape.The salad spinner was discarded during the inspection.3) There was black discoloration in the wooden sushi rice bowl.Replace the wooden sushi rice bowl.4) The reusable piping bags in the sushi line cooler were heavily stained. Clean and sanitize the piping bags or replace them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of grease on the floor of the front cook line and on the side of cooking equipment.2) There was a buildup of debris on the floor of the walk-in cooler on utility level.3) There was debris in the cupboards above the dishwashing sinks.Clean the area noted.
  5. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) There were seven used cleaning cloths hanging at the back kitchen hand sink.2) Used cleaning cloths were stored between the sushi line cooler and the front kitchen hand sink. Keep cleaning cloths submerged in a sanitizer between uses.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH test strips were not available for monitoring sushi rice.Provide pH test strips and ensure sushi rice has a pH of less than 4.6.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splashguard between the sushi line cooler and the front kitchen hand sink.Install splashguard protection or provide a minimum distance of 18 inches between the hand sink and food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) There was a bowl of rice soaked in water on the dirty side of the dishwashing sinks with chemicals and dirty dishes.The bowl of rice was taken to a food preparation table during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was an opened can of sauce in the back double door cooler.Transfer food from the opened can into a food grade container.2) Food containers were stored directly on the floors of walk-in units on utility level. Store food at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained cleaner was not labeled to indicate its content.The spray bottle was labeled during the inspection. Ensure all chemical bottles are labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cantonese style noodles had thawed at room temperature. The internal food temperature measured 8.7C.Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave, or 4) as part of the cooking process.2) Tapioca pearls were stored at room temperature. The internal food temperature measured 27.4C.Tapioca pearls were discarded. Store perishable foods away from the temperature danger zone (4 to 60C). Discussed with the operator about TPHC (Time as Public Health Control) with time tracking for storage of perishable foods at room temperature for a limited period of time.3) Beef, boiled eggs, udon, Cantonese style noodles and raw shrimp measured between 11.3 to 12.3C in refrigeration drawers.All perishable foods in this unit were discarded. Repair the cooler and store perishable foods at 4C or less under refrigeration.4) Sliced avocados were stored above top inserts in the sushi line cooler. Avocados measured 12.4C.To maintain proper temperatures, do not stack insert containers. Store perishable foods at 4C or less under refrigeration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water measured 31C max at the front kitchen hand sink. Water pressure was low from the hot water tap. Repair the hand sink so that it has cold and hot running water at adequate pressure.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The bar stool by the sushi line cooler was damaged with bare wood exposed. The chair was repaired with tape.Replace with a chair that is easily cleanable.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was stored in a locker.Display the food handling permit for public viewing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was mould growth on caulking at the front kitchen hand sink.Replace caulking.2) A microwave and rice cooker were stored on a wire shelf lined with bubble wraps.Remove bubble wraps. Shelf liners that are easily cleanable can be used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A microwave and rice cooker were stored on a grease interceptor.Do not store food/ food equipment/ food service items on the grease interceptor.2) The salad spinner was repaired with tape.Replace the salad spinner.3) There was black discoloration in the wooden sushi rice bowl.Replace the wooden sushi rice bowl.4) There was a dirty baking sheet stored on the floor.The baking sheet was placed in the sink for cleaning during the inspection.5) The scoop in the refrigeration drawer was stored with its handle in contact with chicken. Clean and sanitize the scoop. Store utensils in a manner that prevents handles from coming into contact with food.6) A scraper was stored between the counter and the sushi line cooler.Do not store anything between equipment. The gap is difficult to clean and sanitize. The scraper was removed from the gap during the inspection.7) The reusable piping bag for wasabi was heavily stained. Clean and sanitize the piping bag or replace it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of grease on the front ventilation hood and on the floor of the front cook line.2) The floor in the storage room on utility level including walk-in units was dirty with debris.3) There was debris in the cupboards above the dishwashing sinks.Clean the area noted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage room on utility level was disorganized and not accessible.Organize the storage room so that all areas are accessible for cleaning and pest control monitoring.
  6. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Decreased level of cockroaches noted in kitchen glue traps. Please continue to work with professional pest control company to eliminate the cockroaches.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The warehouse located on Utility level is not organized in a manner to facilitate easily cleaning, maintenance, and monitoring of pests. Please organize.
  7. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods and food packaging materials in the Utility warehouse were stored on the floor. Please store foods and food packaging materials at least 6 inches off the floor and in a sanitary manner.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEATING VIOLATION:Sanitizer test strips were not provided for chlorine. Owner was trying to use pH test strips for sushi rice. Please obtain appropriate test strips.**Oct 24, 2024: still no chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEATING VIOLATIONS:1) The kitchen hand sink was not accessible for its intended use as it was obstructed by a storage bin and a rice cooker in front, and the basin was used for storage of dirty rags and dish gloves. Hand sinks must always be easily accessible for hand washing. Remove all clutter around hand sink.**Oct 24, 2024: rice cooker was not in place but the table was still there with a large bin stored on top, and a cup was stored in the hand sink basin.2) Paper towel dispenser at kitchen hand sink was empty. Please restock all supplies.**Oct 24, 2024: same paper towel dispenser was empty again.
    • 15. Is the facility free of a pest infestation?
      • 1) Severe infestation as several cockroaches were noted in all glue traps. Live cockroach noted behind panel next to rear cook line. Cockroaches in all life stages.2) Several cockroaches caught in glue traps in Utility level warehouse.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION:The owner/person in care and control during time of inspection was lacking basic knowledge on cooling foods, dishwashing/sanitation, and how to use chlorine test strips. This owner was not certified in safe food handling. Please complete a recognized course in food safety as soon as possible.**Oct 24, 2024: owner May Zhou still not certified in food safety and was not practicing safe food and sanitation requirements. Owner Huange Li had not been present on site over last few years when inspections were conducted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Wok stored on floor under shelving unit at cook line. Please store food equipment at least 6 inches off the floor and in a sanitary manner.2) Food prep equipment/utensils were stored in a bus bin that was damaged and inside the bin had an accumulation of old/discoloured food debris. Please remove all damaged equipment and ensure utensils are stored in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Perishable foods in the cooler under the front cook line measured as high as 22C. Do not use cooler for storage of perishable foods until it is repaired and can maintain perishable foods at 4C or lower.**Jan 9, 2025: cooler measured 14C.2) The front exhaust canopy was dusty and there were grease droplets accumulated along the edges. Please clean.**Jan 9, 2025: canopy sides and edges, including suppression hoses, still very greasy and had built up of char. Severe buildup of grease in grease drip hole.3) Long cutting board was stored on the floor in kitchen. Store food equipment at least 6 inches off the floor and in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The warehouse located on Utility level is not organized in a manner to facilitate easily cleaning, maintenance, and monitoring of pests. Please organize.
  8. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not prepared for the front cookline and sushi prep areas. Provide a sanitizing solution at all stations where open foods are handled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The count cloth on the main kitchen prep counter was visibly contaminated with food debris and not stored in a sanitizing solution between use. Prepare a bucket of sanitizing solution and store counter cloths in solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEATING VIOLATION:Soap and bleach are mixed together in the clean-in-place method of washing food prep counter tops. Surfaces were not further sanitized. Please ensure to clean surfaces with a detergent/degreaser, rinse with clean water, then sanitize with an approved sanitizer.**Oct 24, 2024: food prep surfaces were not sanitized.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Lettuce was draining on dishrack and next to dish comp of dirty dishes/equipment and container of dish detergent/chemicals. Process/store foods in a safe and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods (raw and cooked seafood and meat, dumplings, raw whole eggs, etc.) measured as high as 22C in the cooler under the cook station. All items were destroyed. Owner was aware that cooler did not work and continued to store high-risk foods in here. Store cold perishable foods at 4C or lower.2) Deep fried shrimp was stored in a greasy basket at room temp in the back prep area; temp measured 27C (destroyed). Store hot perishable foods at 60C or above.3) Boba pearls were stored at room temp in the front service area. Temp measured 32C. Owner stated product was being cooled. Please practice quick cooling methods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATION:Perishable foods were cooling at room temp for extended periods of time and quick-cooling practices were not carried out. Cooked beef measured 32C, cooked chicken at 31C. Staff placed into cooler immediately.**Dec 19, 2022: cooked chicken stored at room temp measured 39-42C.**Oct 24, 2024: cooked beef stored at room temp measured 39C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food equipment was washed in the sushi hand washing sink and not sanitized. Remove all dishwashing equipment supplies from this area and take items to rear 3 comp sink where they can be properly washed, rinsed, and sanitized. Use hand washing stations for hand washing only.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEATING VIOLATION:Food prep dishes and utensils were not sanitized at the 3 comp sink. The approved dishwashing method includes: wash with detergent in the 1st comp, rinse with clean water, then sanitize by complete immersion in an approved sanitizer.**Oct 24, 2024: staff still not conducting sanitizing step.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEATING VIOLATION:Sanitizer test strips were not provided for chlorine. Owner was trying to use pH test strips for sushi rice. Please obtain appropriate test strips.**Oct 24, 2024: still no chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The paper towel dispenser for the kitchen hand sink was empty. Please restock.2) Food equipment was washed and not sanitized in the sushi hand washing sink. Remove all dishwashing equipment supplies from this area and take items to rear 3 comp sink where they can be properly washed, rinsed, and sanitized. Use hand washing stations for hand washing only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEATING VIOLATIONS:1) The kitchen hand sink was not accessible for its intended use as it was obstructed by a storage bin and a rice cooker in front, and the basin was used for storage of dirty rags and dish gloves. Hand sinks must always be easily accessible for hand washing. Remove all clutter around hand sink.**Oct 24, 2024: rice cooker was not in place but the table was still there with a large bin stored on top, and a cup was stored in the hand sink basin.2) Paper towel dispenser at kitchen hand sink was empty. Please restock all supplies.**Oct 24, 2024: same paper towel dispenser was empty again.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Black hoses were attached on faucet arm over the sink comp used for food prep (water used for making noodles, rice, etc.). Remove black hoses and use food grade hoses.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION:The owner/person in care and control during time of inspection was lacking basic knowledge on cooling foods, dishwashing/sanitation, and how to use chlorine test strips. This owner was not certified in safe food handling. Please complete a recognized course in food safety as soon as possible.**Oct 24, 2024: owner May Zhou still not certified in food safety and was not practicing safe food and sanitation requirements. Owner Huange Li had not been present on site over last few years when inspections were conducted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Perishable foods in the cooler under the front cook line measured as high as 22C. Do not use cooler for storage of perishable foods until it is repaired and can maintain perishable foods at 4C or lower.2) The front exhaust canopy was dusty and there were grease droplets accumulated along the edges. Please clean.3) Baskets lined with greasy paper towels were reused several times without washing for food storage. Baskets were not in suitable condition and paper towels were completely saturated with grease. Remove all baskets that cannot be properly washed/sanitized. Replace paper towels as needed and at least daily.4) Long cutting board was stored on the floor in kitchen. Store food equipment at least 6 inches off the floor and in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION:Utensil trays and shelves throughout the kitchen are lined with bubble wrap that are not easily cleanable. Please remove bubble wrap liners and clean surfaces regularly.**Oct 24, 2024: bubble wrap still used in kitchen in several areas.