Yume Sushi
FC 1 1380 London Rd, Sarnia ON N7S 1P8 · Food Take Out / Food Court Vendor
5 inspections
- Required
2 infractions
- Food is held at 4°C (40°F) or less.
- Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
- A separate hand washing basin that is easily accessible is provided for food handlers.
- Fail to ensure hand washing basin is used for hand washing purposes only.
- Food is held at 4°C (40°F) or less.
- Required
2 infractions
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Fail to store food off the floor to prevent contamination.
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
- Fail to use/maintain an approved sanitizing solution at the appropriate concentration on food contact surfaces.
- Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
- Follow-up
1 infraction
- Frozen food is kept frozen.
- Fail to monitor Critical Control Points to verify that the freezer is working properly.
- Frozen food is kept frozen.
- Follow-up
1 infraction
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Required
2 infractions
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
- Fail to ensure that hazardous foods are kept out of the temperature danger zone (internal temperature of hazardous foods observed to be between 4°C (40°F) and 60°C (140°F)).
- Sanitize test kit / thermometer is readily available for verifying dishwashing and sanitizing temperatures.
- Fail to provide a sanitizing test kit to verify the concentration of the chemical agent being used.
- Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).