Peak Cafe / Tama Teriyaki & Sushi

1. Dirty knives noted stored in space between counter and refrigerator. Additional dirty knives noted in plastic container. If reusing knives, ensure they are stored in clean sanitizing solution between uses and washed/sanitized in the dishwasher or 3-compartment sink frequently / as often as necessary. , , 2. Slicer machine for vegetables had dried on vegetables on the surface and door of slicer. Clean and sanitize after use and if using continuously, at least every 4 hours., , 3. Sanitizer in spray bottle with red top was too weak. Ensure test strips are provided and sanitizer tested at adequate intervals to ensure surfaces are being sanitized adequately.

Spray bottles with sanitizer were not labelled. Label all chemicals.

Eggs in inserts at crepe station measured at 16C. Refrigerator below eggs below 4C. Store eggs at 4C or less until ready to use.

No probe thermometer was noted on site to check minimum internal cooking temperature, cooling temperatures etcetera. In addition to laser thermometer, provide probe thermometer to check internal temperature of food.

1. Cooked items kept beside hot line: sweet potato fries measured at 19C, spring rolls at 27C. Hold items below 4C or above 60C prior to deep frying., 2. Corn starch used to dip raw pork stored beside hot line. Store in the refrigerator (below 4C) or change frequently (at least every 2 hours).

Dishwasher initially not getting any sanitizer. Hooked up to chlorine that facility had on-site; order additional dishwasher chemicals including chlorine that is designed to be used with machine.

Paper towel not in dispenser for hand sink (Tama Teriyaki), jammed paper towel fixed at time of inspection (Peak Cafe). Ensure hand sink supplies are available and dispensers working at all times for staff to use.

*Some additional shelving has been provided, but items still stored on floor. Provide enough shelving to store all food off the floor. , Walk-in freezer still requires shelving to keep product off the floor (some organization completed to separate product). Advised that our office will follow-up within the next couple of weeks to confirm this has been completed.

Test strips for chlorine expired in 2022. Provide new test strips and check sanitizer concentration in dishwasher daily.

Wall beside hot line (behind storage for noodles/vegetables) is flaking paint and has exposed drywall. Repair wall so that it is smooth and easily cleanable.

Ice scoop stored below dripping coffee machine has a rough surface with a build up of scale and debris. If ice scoop can not be cleaned/sanitized, replace or discard scoop.

Soiled cardboard noted under sauces and covering some food contact surfaces. Ensure surfaces are easily cleanable and maintained in a clean and sanitary condition; cardboard is porous and can not be adequately cleaned.