Pintoh By Chef Keng
21 John St N, Hamilton ON L8R 1H1 · Restaurant
13 inspections
- Routine Inspection
2 infractions
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Food is held at 4°C (40°F) or less
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Re-inspection
1 infraction
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Routine Inspection
5 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Food premise is protected against the entry and harbouring of pests
- Protect against entry, harbouring and breeding of pests
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Provide sufficient detergent or chemicals for washing or sanitizing
- Food protected from contamination or adulteration
- Cover all food in storage
- Routine Inspection
1 infraction
- Food premise is protected against the entry and harbouring of pests
- Evidence of minor insect / rodent activity
- Food premise is protected against the entry and harbouring of pests
- Re-inspection
1 infraction
- Food premise is protected against the entry and harbouring of pests
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Food premise is protected against the entry and harbouring of pests
- Routine Inspection
4 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Single service containers and articles kept free from contamination
- Food premise is protected against the entry and harbouring of pests
- Retain pest control records for one year
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
- Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
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
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Separate hand washing basin provided for food handlers
- Routine Inspection
1 infraction
- Food protected from contamination or adulteration
- Cover all food in storage
- Store food off the floor to prevent contamination
- Food protected from contamination or adulteration
- Routine Inspection
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
- Ensure wash water is between 60°C and 71°C
- Food protected from contamination or adulteration
- Cover all food in storage
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 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
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange equipment to permit a clean and sanitary condition
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
0 infractions