SUSHI BAR FORTINO'S STORE #86
54 Wilson St W, Hamilton ON L9G 1N1 · Restaurant
9 inspections
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 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
- Remove all materials not associated with the daily operation of the premises
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Routine Inspection
1 infraction
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
1 infraction
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
1 infraction
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Food protected from contamination or adulteration
- Re-inspection
0 infractions
- Routine Inspection
3 infractions
- 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
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Separate hand washing basin provided for food handlers
- Routine Inspection
3 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles in good repair
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner
- Ensure food handlers wash hands as often as necessary
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
2 infractions
- Refrigeration and hot-holding equipment maintained
- Provide easily readable thermometer in refrigeration or hot-holding equipment
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Refrigeration and hot-holding equipment maintained