Raku Rice & Noodle Bar
3318 30th Ave Vernon BC V1T 2C3 · Restaurant - Food Service
9 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General sanitation lacking. Corrective Action: Attention needed to general sanitation of facility - walls, backsplash, floors, under and around equipment, handles and doors of cooling equipment. Cardboard covered in grease and debris observed on the floor of the walk in cooler. Corrective action: Remove cardboard boxes from the ground and ensure the floor is regularly cleaned.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observation: No single use paper towels available at front hand washing station. Corrective Action: Paper towel must be present to facilitate proper drying of hands. Marked as CDI as staff put out single use paper towel.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 (1). The floor in the food preparation area was observed to be very slippery presenting a slipping hazard. (2). Floor in walk-in cooler was covered in card board box and had accumulated dirt. (3). General floors and lower shelves of service tables were observed to be dirty and required cleaning. (4). Lights near the stove and cooler had no shatterproof cover. Corrective action (1) Floor must be degreased periodically to reduce probability of slipping. (2). Remove cardboard box in walk in cooler. Floors must be easily cleanable made of impervious material. (3). The facility requires deep cleaning of floors and doors and shelves of work tables. (4). Obtain shatterproof cover for lights near the stove and walk in cooler.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7 (1) Hand wash basin in the front service area had no paper towel available close by. (2) Hand wash basin in the kitchen was obstructed with bags and other personal belongings and had no disposable single use paper towel. Corrective Action Ensure that hand wash basins are not obstructed and are easily accessible. All hand wash basins must be supplied with a single service product for drying hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General sanitation lacking throughout facility. Corrective Action: Attention needed to general sanitation of facility - walls, backsplash, floors, under and around equipment, handles and doors of cooling equipment.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observation: Kitchen staff observed using dishtowels to dry their hands, no single use paper towels available at hand washing station. Corrective Action: Paper towel must be present to facilitate proper drying of hands. Marked as CDI as staff put out single use napkins.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometers observed in walk in cooler or chest freezers. Corrective action: Ensure that all cooling and freezing equipment is equipped with NSF certified thermometers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General sanitation lacking. Corrective Action: Attention needed to general sanitation of facility - walls, backsplash, floors, under and around equipment, handles and doors of cooling equipment. Chest freezer in the back observed with a large gash and insulation exposed. Corrective action: Replace the chest freezer. Cardboard covered in grease and debris observed on the floor of the walk in cooler. Corrective action: Remove cardboard boxes from the ground and ensure the floor is regularly cleaned.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink at the front only equipped with a bath towel. Corrective Action: Ensure all hand sinks are stocked with single use paper towel.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Boiled eggs, sauces, vegetables, and other product at room temperature. Operator informed only out for lunch rush. Corrective Action: Place potentially hazardous foods such as eggs and sauce in ice bath (metal containers surrounded in ice). Measure the temperature at least every 2 hours to ensure maintaining temperature. When not in use, place back in fridge. If out longer than 4 hours, with no temperature controls, then the product must be thrown away. See below for thawing protocols. Ensure temperatures are monitored and recorded throughout service to ensure proper controls. Danger Zone is between 4°C and 60°C. Food must not be kept between these temperatures for extended periods of time.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Cooling boiled eggs with tap water and ice in prep sink. Corrective Action: Potentially hazardous food must be cooked from 60°C to 20°C within 2 hours, and from 20°C to 4°C within 4 hours. Monitor and record temperatures throughout cooling process. FOODSAFE cooling procedures: • Portion food into smaller amounts and refrigerate. • Cut big pieces of meat into smaller pieces. • Transfer liquids into shallows pans. • Do not stack pans. Air must be able to circulate around the food. • Place a pan of food in an ice-water bath and stir the food. Stirring allows warm air to escape and cool food faster. • Use chilling equipment if available, such as an ice wand or blast chiller.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.7 Are foods protected from contamination?
- Observation(s): Scoops stored within flour and rice. Corrective Action: Store scoops outside of product to mitigate risk of handle contamination to product. Place open dry goods (rice, flour, etc.) in sealable containers to protect the product from potential contamination. Ensure all scoops have handles for one point of hand contact. Ensure scoops are part of your daily cleaning schedule.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Missing thermometer in walk-in cooler. Corrective Action: Ensure all cooling equipment has NSF certified thermometers. Monitor and record temperatures of all cooling, hot holding, and dishwashing temperatures. Record temperatures at least least twice daily.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Metal string used for cutting eggs frequency of cleaning unsatisfactory. Corrective Action: Metal string cleaning must follow the 4 steps of dishwashing (WAHS > RINSE > SANITIZE > AIR DRY). Wipe metal string with hot soapy water to remove debris, then rinse, followed by sanitizer every 2-4 hours. Allow to air dry prior to use. Dishwashing temp at 82°C for final rinse. Satisfactory.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Thawing shrimp in prep sink in standing water. Operator informed they had within 15 minutes placed for thawing. Corrective Action: Thaw meat, including poultry, fish, and seafood, in the following ways: • Refrigerator: Place meat in the fridge over night. • Microwave: Can be used if going to cook right away. • Cold water within a sealed packaged: Under running water in a sanitized sink, or Submerged in water in a sanitized sink.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General sanitation lacking. Corrective Action: Attention needed to general sanitation of facility - walls, backsplash, floors, under and around equipment, handles and doors of cooling equipment. Maintenance occurring in basement. Once maintenance is finished, organizing and deep clean basement. Ensure all cardboard and recycling is organized and disposed of to mitigate any potential harborage of pests. Separate and move any items not needed for the food facility out of the basement or place in designated areas away from food storage.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No access to designated hand sink. Blocked by personal items. Corrective Action: Hand sink must be accessible at all times. Ensure all hand wash stations are supplied with hot and cold running water, liquid soap, and a single-use drying product. Move personal items to designated areas, preferably outside of the kitchen. Remind all employees to use designated hand sinks for hand washing. Ensure all 6 steps of hand washing are followed. See attached poster.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): There is currently no monitoring or documenting of any cooler, hot holding or dishwashing temps. All cooler and hot holding temps must be monitored and documented daily. The high temp dishwasher rinse temp must be monitored and documented daily.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The high temp dishwasher was only able to achieve 66.5C during the rinse cycle as verified with a max recording thermometer placed inside of the unit and a min 71C is required. Repair dishwasher immediately to ensure the rinse temp achieves a min 71C at the dish level. Bleach sanitizer spray bottle had 200ppm solution as verified by test strips.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some attention to cleaning is needed re the kitchen walls and portions of the floor. The tops of the freezers and equipment needs cleaning. Do not store excessive amounts of cardboard boxes and containers on the floor in the kitchen.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin did not have paper towels present as well cleaning supplies and utensils were stored in the handwash basin .
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Do not store bins of raw foods , or any ingredients, directly on the walk-in cooler floor. All products such as rice that are stored in paper bags must be stored above the floor and not directly on the floor. NOTE : overall food handling practices are very good : items in coolers are in proper containers, covered and labelled.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All coolers and high temp dishwasher rinse temp must be monitored and documented in daily operations log. Bleach is used as a sanitizer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher was only able to achieve 64C during the rinse cycle at the dish level as measured by a max recording thermometer even after several attempts : a min 71C is required. Repair dishwasher immediately. Bleach solution in spray bottles was measured to be 200ppm
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin did not have paper towels present. Refill paper towel dispenser immediately. Liquid soap was present.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Paper towel dispenser located at the handwash basin was empty. Storage of boxes on the floor near the handwash basin impeded access to the sink.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher rinse cycle did not achieve 71C during operation ever after numerous attempts. Address dishwasher to ensure 71C is achievable during the rinse cycle. Observed food handler wash cutting board after using for meat prep and board was washed with soap and water but not sanitized with quats after cleaning. Ensure all food contact surfaces are sanitized after use especially any surfaces that are in contact with meat. Do not store ice scoop in the ice machine. Ice scoop must be stored in a washable container inside or outside of the unit.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Vent hood requires cleaning as a large accumulation of grease is present on the filters and lower portion of the hood. The floor near the grill , deep fryer and prep area needs cleaning as there is an accumulation of grease and debris present. The floor in the kitchen needs cleaning. Remove all empty boxes and items stored directly on the floor in the kitchen. Remove cardboard and paper from the area under the deep fryer and cooking area.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser located at the handwash basin was empty. Storage of boxes on the floor near the handwash basin impeded access to the sink.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Extremely large pots of soup were cooling in the walk in cooler for greater than 12 hours and still had temperatures between 9-12C. Do not cool extremely large pots of soup in the walk in cooler in this method : bulk items need to be separated into small shallow containers to allow for rapid cooling.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher was only able to achieve 51C at the dish level during rinse cycle. Repair dishwasher to ensure a min temp of 71C at the dish level during the rinse cycle. Currently the 2 compartment sink is used to sanitize dishes with a 100ppm bleach solution.
- F1.3 - Are proper cooling procedures followed?