Yamato Asian Restaurant and Sushi Bar
1-2575 Hwy 97 N Kelowna BC V1X 4J5 · Restaurant - Food Service
13 inspections
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine sanitizer was measured at 0 ppm in the final rinse cycle of low temperature glasswasher. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. Operator was instructed to wash and sanitize glasses in the dishwasher located in the kitchen. Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the dishwasher, and test the sanitizer concentration daily with chlorine test strips.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Grease build up and unsanitary conditions observed in the kitchen cook line, including but not limited to, under and behind the cooking equipment, stoves ,fryers, and vent hood. Deep clean the cook lane area, and ensure it is regularly cleaned as per the Sanitation Plan. Walk-in cooler door lock observed broken, resulting in the door not closing properly. Fix the door lock and ensure the cooler door is kept closed at all times.
- 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): REPEAT INFRACTION: No paper towel was observed at the handwashing station located close to the cook lane. The hand sink was observed unclean and to be used as prep sink. Operator was strictly instructed to ensure handwash stations are accessible at all times, equipped with soap/ paper towel, and ONLY designated for handwashing.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1B Operator must have health approval to operate.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No temperature logs observed. Ensure to monitor coolers, freezers, and hot-holding temperatures twice a day and maintain the temperature log. Send a completed log for this and next week to the EHO for verification.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): REPEAT INFRACTION: Potentially hazardous foods, such as cut tofu and green onions, were observed held at room temperature and noted to be kept since opening of the facility. Internal temperature of cut tofu was measured at 11.6 °C. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator discarded these foods. Store potentially hazardous foods in a prep/under-counter cooler maintained below 4 °C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): No handwashing observed prior to direct hand contact with food contact surfaces or utensils after a staff member returned to the kitchen from outside. Improper hand hygiene can facilitate the spread of disease-causing bacteria and viruses. The operator was instructed to educate staff the proper hand hygiene protocols, and ensure staff wash their hands thoroughly before handling food.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUAT test strips were observed for measuring the concentration of food contact surface sanitizer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Significant build-up of grease observed under the cook line. These conditions may attract pests into the facility. Deep clean the entire premises. Ensure routine cleaning of all hard-to-reach areas. Rodent droppings observed under the cook line and near the dishwashing area. Conduct a deep cleaning under the cook line, prep coolers, and dishwashing area. Monitor the facility pest activity. Contact a professional pest control company to conduct an assessment of the facility.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUAT sanitizer concentration was measured very high (i.e., above 400 ppm) in sanitizer bottles located in the kitchen and the bar. A concentration of 200 ppm QUAT is required to allow for adequate sanitizing of food contact surfaces. Ensure to prepare the sanitizer solution as per manufacturer's instructions and use QUAT test strips to ensure a 200 ppm concentration is measured in sanitizer bottles. Ensure wiping cloths are stored in an adequate sanitizing solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Standing water was observed on the wooden floor near the 2-compartment sink. This may lead to unsanitary conditions and may attract pests into the facility. Floors subject to moisture must be sloped to allow for drainage to adequately sized and constructed floor drains. Ensure floors are constructed to provide an impervious, durable, smooth, non-slip and easy to-clean finish. Repair the floor area to prevent water accumulation. Food storage containers under the dishwashing area, meat slicer, and knives observed unclean. Ensure to properly wash, rinse, and sanitize utensils, equipment, and food contact surfaces. Ensure knives are stored on a clean surface and in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel was observed at the handwashing station located in the kitchen and the hand sink was observed unclean. This may lead to inadequate handwashing of food handlers. Ensure all handwash stations are accessible at all times, equipped with soap/ paper towel, and ONLY designated for handwashing.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Develop a cleaning checklist for the facility to ensure premises is maintained in a sanitary condition.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous foods, such as cut tofu and onions, were observed held in an ice bath. Internal temperature of cut tofu was measured at 13.5 °C. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator discarded these foods. Store potentially hazardous foods in a prep/under-counter cooler maintained below 4 °C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large container of curry sauce was observed cooling at room temperature. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods, resulting in food contamination. Corrective action: • Ensure to follow the approved methods for cooling of foods. • Use Ice water bath or ice paddle to cool the foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate in shallow pans. • Do not fully cover pans during cooling and do not stack pans.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine and QUAT test strips were observed for measuring the sanitizer concentration of glasswasher and food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure chlorine and QUAT test strips are available and accessible to staff onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Significant build-up of grease observed under the cook line and on the cooking equipment and vent hood. This conditions may attract pests into the facility. Deep clean the entire premises. Ensure routine cleaning of all hard-to-reach areas. 2. Open bags of flour observed in the dry storage area. Potential for harborage of pests. Ensure all dry goods are stored in pest proof containers.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Chlorine sanitizer was measured at 0 ppm in the final rinse cycle of glasswasher. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. Operator was instructed to sanitize the glasses in the dishwasher located in the kitchen. Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the dishwasher, and test the sanitizer concentration daily with chlorine test strips. 2. Detergent jug appeared to be empty in front dishwasher. This may lead to inadequate washing of utensils in the dishwasher. CDI- Ensure to regularly check and re-fill dishwashing liquids. 3. QUAT sanitizer concentration was measured above 400 ppm in sanitizer bottles. A concentration of 200 ppm QUAT is required to allow for adequate sanitizing of food contact surfaces. Use QUAT test strips to ensure a 200 ppm concentration is measured in the sanitizer solution.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Broken sieves, bucket, and degrading spatula was observed in the kitchen used for food handling. This may result in physical contamination of food. Operator was instructed to discard the broken/degrading equipment/utensils. Inspect cooking equipment regularly to ensure they are in good working order. Significant use of cardboard observed throughout the facility (i.e., dry storage area and cook line). Cardboard is an absorbent material that cannot be cleaned/sanitized. Remove all used cardboard from the premises. Ensure all surfaces are smooth, durable, and easy to clean. Wet wiping cloths observed stored on food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution. Ensure to label the sanitizer buckets with a sanitizer solution.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Handwashing station in the kitchen was observed to be used as prep sink and a container was kept in the handwashing sink at time of inspection. • Handwashing sink located in back of the kitchen was observed blocked and occupied by equipment/items. **This may lead to infrequent and inadequate handwashing of food handlers. Corrective actions: • Ensure all handwash stations are accessible at all times, equipped with soap/ paper towel, and ONLY designated for handwashing.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Develop a cleaning checklist for the facility, and ensure staff is signing off on the checklist daily.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Using steam table to reheat potentially hazardous foods takes to long in the Danger Zone, for food safety reheat rapidly then it safe to use the steam
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): sanitizer was not present in kitchen/cooking area. Sanitizer spray bottle was located in the loading zone and was not diluted. QUAT solution is used sanitizer must always be present near cooking and food prep areas at the appropriate concentration. spoke to employee at time of inspection regarding diluting QUAT solution as per manufacture instructions, verify with test strips, and to prepare a fresh solution as needed buckets filled with sanitizer solution is also an option as discussed
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): wood plank is used to cover grease trap in the back dishwashing area. at time of inspection water pooling was evident and the wood was wet and very unstable to walk over and beginning to cave in. operator is given 2 weeks to repair flooring to be non absorbent, easy to clean, and durable to reduce creating conditions for pest harborage and unsanitary conditions rodent feces present on top of mechanical dishwasher. employee stated that there was a previous rodent issue within the food premise that has been handled by a professional pest control company and that it is not an ongoing issue anymore. no other rodent feces visible in other areas of food premise noted at time of inspection operator is given 24 hours to remove rodent feces present and to wash and sanitize the area general deep clean of the facility is required. flooring in the kitchen has grease and food debris build up in the corners. Heavy food debris and grease build up can provide conditions for pest harborage operator is given 48 hours to deep clean floors
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially Hazardous foods (various cut vegetables) left in shallow ice bath to cool. When checked, surface temperature measured at 12.0C. Operator willingly discarded food and agreed to use only mechanical refrigerators to hold foods at 4C or less. Some inserts were overfilled, educated operator and instructed them to only fill up to fill line. Inserts with food above 10C were discarded. All other cold holding units were at or below 4C or less. All hot holding units were holding food at or above 60C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): All handsinks must be filled with soap and have access to paper towel at all times to allow for adequate handwashing. Only main kitchen handsink was supplied at time of inspection.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Operator uses professional pest control company which comes on a biweekly basis to conduct assessments. Operator to install a door sweep on any exterior doors to ensure there is an adequate seal (no sunlight is visible when looking through the bottom of the door) Operator is to reduce the amount of unnecessary clutter in the facility
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Foods being thawed at room temperature. Only acceptable method to thaw foods are in the refrigerator or submerged under cold running water Food was below 4C at time of inspection
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- 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): Area behind deepfryer has excessive amounts of grease/oil and must be cleaned immediately -- instructed workers to have this done at end of day General facility sanitation must be improved, various surfaces and high touch areas had food debris to be cleaned/sanitized (e.g. door handles for freezers). Main work surfaces appeared clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Several handsinks were not supplied with soap or paper towel. Including the sushi bar sink Operator must ensure each handsink is accessible and has paper towel, soap and hot/cold running water
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- 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
10 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): One insert with chicken along the grill line was overloaded and temperatures not maintaining at 4deg.C or less.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Each of the three facility dedicated handwashing sinks were missing either or both of liquid soap & paper towel. Accordingly, proper handwashing practices could not be observed by staff at the time of inspection.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Although sushi rice is being acidified, the operator is refrigerating leftover sushi rice at the end of the day for use the next day (partially heated prior to use). This practice is not considered an industry standard and does not meet the recommendations outlined in the BCCDC sushi safe guidelines: http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Fish/SushiSafety.pdf http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Food/Sushi_Rice_Acidification.pdf
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Some refrigerators at the front sushi bar were missing thermometers inside and temperature monitoring records were also not available at the front sushi bar (back of kitchen was maintaining temp records).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Knife storage between the 2-prep table refrigerators along the main grill line is not a sanitary knife storage practice. Areas of the kitchen still showing inadequate cleaning and or maintenance of surfaces (under the main grill line, some shelves along the main grill line, rusted shelving inside the walk-in refrigerator, walk-in refrigerator door, floor/missing tiles below the main grill line). Broken insulation on the water lined beside the rice prep area still not repaired.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Each of the three facility dedicated handwashing sinks were missing either or both of liquid soap & paper towel.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.6 Are the FOODSAFE training requirements being met?
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
11 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Space within the back walk-in refrigerator and walk-in freezer that is shared with the supermarket appeared to be at maximum capacity at the time of inspection - overloading appears to be impacting sanitation within the refrigeration units and it is unclear whether a lack of space may also be impacting processes like thawing and cooling of food. In the case of raw tuna, whole quarters brought out from the freezer were observed being left out to partially thaw at room temperature until soft enough to section, wrap and either refreeze or refrigerate. Thawing raw fish at room temperature is not considered an accepted standard for preparing fish for sashimi. It is also understood that the Yamato restaurant provides catered sushi prepared in advance of delivery and service, including school lunch programs. Preparation of sushi in advance requires that the operator consider the time of preparation relative to the intended time of delivery and consumption. In general, refrigeration space should be provided for re-chilling of sushi for services like the school lunch programs.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): It is still not clear whether sushi prepared in advance is being cooled properly prior to delivery and consumption.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The sink in the main kitchen for hand washing was blocked with buckets at the time.
- F1.7 Are foods protected from contamination?
- Observation(s): Refrigeration equipment in the main kitchen, as well as, the walk-in refrigerator were observed in an unsanitary condition. Mould was observed on food containers, as well as the ceiling in the walk-in refrigerator. Duct tape on the front of each shelf inside the glass door cooler was pealing off and unsanitary.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature monitoring records for refrigerators and hot holding were not being maintained at the time of inspection. Test strips were not available/not in use for verifying chlorine (dishwasher) or quaternary ammonia (hardsurfaces) sanitizers.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quaternary ammonia sanitizers were either missing in food preparation areas or improperly mixed.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed raw tuna used for sashimi thawing at room temperature at the time of inspection to enable sectioning of fish for sushi/sashimi. It is also unclear whether there is adequate space within the current walk-in refrigerator for thawing of ready to eat ingredients like tuna & salmon for sashimi, etc.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A build-up of organic filth, debris and mould was observed in food processing and storage areas, including the walk-in refrigerator, storage shelving, food containers, floors, along walls, underneath equipment, etc. Flooring in kitchen was missing or broken in areas including under the grill line, side corner, etc. The insulated pipe beside the area used to prepare sushi rice, is broken and now in a friable or fragmenting condition.
- F2.7 Are there handwashing stations available and properly supplied?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Sushi prepared in advance observed inside the walk-in cooler, not being cooled properly prior to sealing within plastic storage containers. Sushi measured at 15deg.C at 3-4hours after time of preparation.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Level of sanitizer concentration pre-mixed and located along the main grill line was observed being used much too strong for use on food contact surfaces (ie. almost straight chemical sanitizer concentrate ).
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F1.3 - Are proper cooling procedures followed?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): PHF within the middle refrigerator along the grill line measured between 8-12 deg.C PHF in upper inserts section of prep table cooler observed improperly loaded and temperatures measured as high as 14deg.C Some PHF items were discarded by kitchen staff at the time of follow-up. Temperature monitoring records were not available at the time of inspection.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Main kitchen hand sink was cluttered at the time of inspection and proper hand washing practices were not observed.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Large pot of broth found in walk-in cooler at 21°C after >14hours of cooling. This large portion of broth was prepared the previous evening and placed in the walk-in cooler with a tight seal cover overtop. Operator discarded broth at time of inspection.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Current preparation process for sushi rolls used in the school lunch program includes preparation of sushi rice (including addition of vinegar) the day prior; however rice is not refrigerated, instead, left at room temperature until required first thing the next morning. As discussed, leaving sushi rice at room temperature for a prolonged period of ≥12hours is not observed in other similar food processors/restaurants preparing sushi rolls, especially where it may not be consumed immediately. Although this rice is acidified, there is not enough supporting information to ensure that the pH of this rice remains at 4.6 or less until utilized. In discussion with the operator, it was also determined that sushi rolls for the school lunch program are prepared generally 2-5hours in advance of consumption.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions