La Jawab Hakka Indian and Chinese Cuisine

1. Dirty cleaning cloths were placed on food contact surfaces and clean utensils., - Operator was instructed to store washcloths in sanitizer solution at all times., , 2. Chlorine surface sanitizer in the wash bucket was tested at 10 ppm. Bleach (chlorine) sanitizer solution was reprepared, and concentration was tested at 100 ppm., - As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area.

1. Staff members were observed eating in the back kitchen at the time of inspection., - Designate separate break area for staff to consume food., , 2. Fly tape traps were placed above the table used to store and prepare sweets., - Ensure pest traps are placed away from food and food related items.

1. Perishable foods were double stacked on top of inserts in the prep cooler and out of the cold zone. Ambient temperature measured between 8C-11C. , - Store foods directly in the cooler at 4C or lower., , 2. Food inserts in the food prep-line coolers were observed to be overfilled. Temperature was noted at 14 degrees Celsius., - As discussed, make sure that food containers are only filled to the fill line., - Ensure to keep food out of the danger zone of 4-60 degrees Celsius.

1. Food inserts in the prep line cooler and food containers in the walk-in cooler were not covered., - Cover all foods to prevent contamination., , 2. Scoops for bulk items were stored in the containers, with handles covered in product. , - Ensure to use scoops with handles and are stored away from the food product or in a separate food-safe container.

The back screen door besides the food prep area was left open. Operator closed the door during inspection., - Ensure that the exit screen door is properly closed at all times.

*Repeated Violation*, , Due to repeating violations at the main cook line, all cooks working here must retake a recognized food safety certificate course. Please submit copies of certificates to AHS as soon as possible., **May 2, 2024: not all cooks have completed the certificate course. Please submit certificates of cooks who have completed the course to AHS., **Aug 1, 2025: All cooks food safety certificates were not available. Please provide certificates of staff that have completed the course.

Caulking around the dishwashing sink was visibly dirty and peeling off., - Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean.

*Ongoing Violation*, , There were some broken floor tiles by the dishwasher and dishwashing sinks. There was broken tile located under the stove and fryer on the cookline., - Replace missing tiles. Ensure that floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.

Food equipment including but not limited to dough mixer, prep cooler doors, stoves, fryers were not maintained in a clean and sanitary manner. Buildup of food debris was noticed., - Operator instructed to properly clean and sanitize all equipments.

Ventilation canopy baffle filters had an accumulation of grease., - Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis.

*Ongoing Violation*, , Floors in hard-to-reach areas (under the tables on the cookline, under the tandoor, under the food preparation cooler between the walk-in coolers, underneath shelves in the kitchen and walk-in coolers) has grease, soil, and food debris accumulation., - Clean floors in hard-to-reach areas and ensure they are cleaned on a regular basis.

Due to repeating violations at the main cook line, all cooks working here must retake a recognized food safety certificate course. Please submit copies of certificates to AHS as soon as possible., **May 2, 2024: not all cooks have completed the certificate course. Please submit certificates of cooks who have completed the course to AHS.

Silicone was used along the back prep counter. The silicone was separating in a few areas and was difficult to clean. Please remove silicone and properly finish so area is smooth, nonporous and easily cleanable - recommend to use stainless steel trim and adhere with smooth solder or smooth top bolts.

There were some broken floor tiles by the dishwasher and dishwashing sinks. There was one broken tile located under the stove on the cookline., , Replace missing tiles. Ensure that floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.

The basin of one of the dishwashing sinks was leaking at the seam. Water was pooling on the floor from the leak., , Have the sink repaired to stop the leak, or replaced.

The cutting board surface to the food preparation cooler on the cookline had soil and food debris accumulation., , Clean the cutting board. Resurface or replace if necessary.

Ventilation canopy baffle filters had an accumulation of grease., , Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis.

Floors in hard-to-reach areas (under the tables on the cookline, under the tandoor, under the food preparation cooler between the walk-in coolers) has grease, soil, and food debris accumulation., , Clean floors in hard-to-reach areas and ensure they are cleaned on a regular basis.

Butter chicken sauce in an insert in the hot holding unit had an internal temperature of 30 degrees Celsius. Staff stated that they had not reheated the sauce before placing in hot holding., , Food must be fully and rapidly reheated to at least 74 degrees Celsius before placing into hot holding.

Some scoops in dry food storage bins were stored with the scoop handle in contact with the food., , Scoops were rearranged during inspection so that handles were no longer in contact with the food.

Due to repeating violations at the main cook line, all cooks working here must retake a recognized food safety certificate course. Please submit copies of certificates to AHS as soon as possible., **May 2, 2024: not all cooks have completed the certificate course. Please submit certificates of cooks who have completed the course to AHS.

Silicone was used along the back prep counter. The silicone was separating in a few areas and was difficult to clean. Please remove silicone and properly finish so area is smooth, nonporous and easily cleanable - recommend to use stainless steel trim and adhere with smooth solder or smooth top bolts.

There were some broken floor tiles by the dishwasher and dishwashing sinks. There was one broken tile located under the stove on the cookline., , Replace missing tiles. Ensure that floor surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.

The basin of one of the dishwashing sinks was leaking at the seam. Water was pooling on the floor from the leak., , Have the sink repaired to stop the leak, or replaced.

Cooler door handles on the food preparation cooler on the cookline had food debris accumulation., , Cooler door handles were cleaned during inspection. Ensure that cooler door handles are cleaned on a regular basis.

The cutting board surface to the food preparation cooler on the cookline had soil and food debris accumulation., , Clean the cutting board. Resurface or replace if necessary.

Ventilation canopy baffle filters had an accumulation of grease., , Clean ventilation canopy baffle filters and ensure they are cleaned on a regular basis.

Floors in hard-to-reach areas (under the tables on the cookline, under the tandoor, under the food preparation cooler between the walk-in coolers) has grease, soil, and food debris accumulation., , Clean floors in hard-to-reach areas and ensure they are cleaned on a regular basis.