Asian Buffet

Nail clippers and tweezers sitting on shelf beside burner., Do not store personal grooming utensils in kitchen.

Raw beef and fish in the walk-in cooler were stored above vegetables and/or beside other ready-to-eat foods., Store raw meat, fish, etc. on the bottom shelves in the walk-in cooler., *Repeat violation

Shrimp thawing in sink filled with stagnant water. Water measured 12 degrees Celsius., Products must be thawed in the cooler, OR under cold running water., Cold water turned on during inspection. , *Repeat violation but different product.

One dead mouse and many mice droppings were observed in the staff washroom to the side of the kitchen., Mice droppings observed on kitchen shelves, on cans of unopened pizza sauce, on a wrapped-up meat slicer, on top of dishwasher, on trolley in dishwasher area and on shelves / floor in bar area., Facility has a contract with a pest control company, and their reports advise to improve sanitation of kitchen., Clean up droppings and follow the recommendations of the pest control company.

1)Containers of foods stacked directly on top of other containers of food in walk-in cooler., Bottom of one container was in direct contact with food product below., Cover all containers of food and ensure products are protected from potential contamination., , 2) Open cans being used to store peaches, pineapple, olives and mango in walk-in cooler., Once a can is opened, any leftover food must be moved to a washable food grade container.

Gap present at bottom of exterior kitchen door., Replace weather stripping or take whatever action is necessary to seal this gap.

The grease interceptors in the kitchen smelled rancid., Three were missing valves and had holes present on top., One had its cover hanging off and sludge was visible near the top., Service / repair these and ensure the seals are in good working order. There should be minimal smells related to properly working and maintained grease interceptors.

Floor tile broken and/or missing in bar area., An accumulation of liquid was present on the floor in this area., Repair tiles and ensure area is clean and well maintained.

Pipe leaking below triple sink., Container present to catch drips., Fix / repair leaking fixtures.

1) The large can opener was dirty with sauce/food/grease debris., All food equipment must be cleaned and sanitized after use., , 2) Hard ice cream on the buffet line had 2 ice cream scoops in ice water. No dipper well was available. Containers holding ice scoops were dirty., Scoops and containers must be clean and well maintained., , 3) Drain plugs at triple sink repaired / wrapped with plastic. , Do not use uncleanable plastic wrap on drain plugs. Replace drain plugs if they are no longer sufficient.

1) The floor in the kitchen and dishwashing area was dirty with grease, oil and grime, specifically in hard-to-reach areas., Thoroughly clean the floor; use degreaser and scrub brushes. This must be done every day or multiple times per day as the current processes are not maintaining a clean and sanitary kitchen., , 2) Shelves throughout the kitchens were dirty with grease, oil, spills, etc., Clean all surfaces in the food establishment., , 3) Space below grill in "Mongolian Grill" area was extremely dirty with grease, oil and food debris. , Again, all areas and surfaces must be clean and well maintained., , 4) Wall in dishwashing area dirty and moldy., Clean surface. Ensure area is clean and well maintained.

1) The walk-in freezer was disorganized with boxes/containers of food thrown everywhere., Organize the walk-in freezer., Clean the floor of the walk-in freezer, , 2) Cooking equipment was dirty with grease, food, spills, etc., Clean all equipment on a daily/regular basis.

As evident from the numerous dirty and greasy surfaces, no clear cleaning schedule is in place or followed., Develop and implement a written cleaning schedule that outlines what items and / or areas must be cleaned on a daily, weekly, monthly basis.

1) Staff member was eating food in the kitchen on the cooking line., , 2) Staff member at the grill was also eating food in this food preparation area., , All staff must leave the food handling areas to eat lunch/have breaks. After their break, they must wash their hands.

Raw meats in the walk-in cooler were stored above vegetables and other ready-to-eat foods., -store raw meats, seafood, etc on the bottom shelves in the walk-in cooler.

1) Chicken and cut/sliced beef were thawing in sinks; they measured 8Celsius (surface) and -1Celsius (internal)., -all meats must be thawed in the cooler, OR under cold running water.

Desserts on the buffet line were stored at room temperature., -store all perishable foods at 4Ceslius or less.

1) The floor drain at the 2 sinks where chicken was thawing was backing-up., -ensure all the plumbing drains are clear and free flowing., , 2) The grease traps in the kitchen smelled rancid., -service the grease traps and ensure the seals are in good working order. There should be minimal smells related to grease traps. They likely need to be cleaned/serviced more frequently given the volume of food/water., , 3) There were broken/missing floor tiles in the kitchen., -replace the floor (6 month timeline as it might be more difficult to repair)

1) The large can opener was dirty with sauce/food/grease debris., -all food equipment must be cleaned and sanitized after use., , 2) Hard ice cream on the buffet line had 2 ice cream scoops in ice water. No dipper well was available., -install a dipper well OR pre-portion ice cream portions., , 3) "Clean" containers/food equipment was stored in the sinks were raw chicken was thawing.

1) The floor in the kitchen and dishwasher area was dirty with grease, oil, grime, etc. , -thoroughly clean the floor; use degreaser and scrub brushes. This must be done every day or multiple times per day as the current processes are not maintaining a clean and sanitary kitchen., , 2) Walls and shelves throughout the kitchens, prep spaces, walk-in cooler, etc are dirty with grease/oil, spills, etc., -clean all surfaces in the food establishment.

1) The walk-in freezer was disorganized with boxes/containers of food thrown everywhere., -organize the walk-in freezer, -clean the walk-in freezer, , 2) Cooking equipment was dirty with grease, food, spills, etc., -clean all equipment on a daily/regular basis.

Cleaning has improved. Focus on hard to reach areas and walls under dishwashing counters

Container of foods in the chest freezer were not labeled as to its source and not dated, , **This is an outstanding violation from previous inspections**

Mold growth observed on several peeled garlic heads in a bag. Garlic discarded

Bottle of sanitizer at the front service area was too strong (bleaching out test strips), , Ensure chlorine sanitizer is mixed to a concentration of 100 ppm

Bottle of sanitizer in the front service area was not labeled as to its contents, , All chemical containers/ bottles are to be properly labeled as to its contents

Raw pork was being thawed in 2-compartment prep sink. Only one sink had cold running water while the other sink was standing water.

Probe thermometer was not working. , , Obtain working probe thermometer

Hot water was turned off for the hand sink in the grill/ sushi prep area due to a leak. , , Fix leak and ensure all hand wash stations are equipped with hot and cold running water

Metal bowl was used to scoop sugar from bulk bag.

There was a small gap in between the floor and the bottom of the side exit door. , , Install door sweep to prevent entry of pests

a) Shelves of glass door cooler located in the kitchen were rusted making surface rough trapping dirt, , **Repeat violation from previous inspection**

1) A couple of floor tiles were chipped. , , 2) Mildew growth on walls behind dishwashing counter. Walls were badly peeling, , Ensure all surfaces are smooth, non-porous, and easy to clean

Rice scoop in the buffet line was stored in water at room temperature. , , Store rice scoop in an ice bath

1) Calcium buildup inside ice machine located by the buffet area. , , 2) Mildew growth on the inside lid of ice machine located inside the kitchen, , 3) Build-up under cooler door handles

Metal bowl was used to scoop sugar from bulk bag. Heavy build up on bowl

1. Cleaning required in the following areas:, - Behind crates by the receiving door, - Behind and under shelving units, - Dust accumulation on top of wire shelving unit across from cook line, - On walls in sushi prep area, , **This violation was noted on previous inspections**, , 2. No written cleaning schedule available, , Update: Cleaning schedule had not been completed past mid August 2024.

, Walk-in freezer was very cluttered. Organize walk-in freezer to facilitate cleaning and proper "First-In-First-Out" procedures