Netsui Sushi

There was no hot running water at the front kitchen hand sink. Water measured at a maximum temperature of 11C., , Repair the hand sink and provide hot and cold running water.

1) Containers and boxes of food were stored directly on the floor of the walk-in units on utility level., , Store food at least 6 inches off the floor., , 2) Bowls were being used to scoop food from the line cooler., , Provide utensils for handling food and store utensils in a manner that prevents the handles from coming into contact with food.

There were mouse droppings in the corner at the back of the storage room on utility level., , Remove mouse droppings safely and disinfect contaminated areas.

There was mould growth on caulking at the front kitchen hand sink., , Replace caulking.

Water was dripping from the ceiling in front of the back kitchen hand sink., , Remove the source of moisture and clean the floor.

1) There was black discoloration in the wooden sushi rice bowl., , Replace the wooden sushi rice bowl., , 2) The reusable piping bags in the sushi line cooler were heavily stained. , , Clean and sanitize the piping bags or replace them.

A probe thermometer was not available., , Provide a probe thermometer that can measure between 0C to 100C.

1) There were opened cans of sauces in the back double door cooler., , Transfer food from opened cans into food grade containers., , 2) Food containers were stored directly on the floor of the walk-in freezer on utility level., , Store food at least 6 inches off the floor.

There were mouse droppings in the corner at the back of the storage room on utility level., , Remove mouse droppings safely and disinfect contaminated areas. Seal possible pest entry points such as the gap on the bottom perimeter of the walk-through door.

The food handling permit was stored in a locker., , Display the food handling permit for public viewing.

1) There was mould growth on caulking at the front kitchen hand sink., , Replace caulking., , 2) The rice cooker by the back kitchen hand sink was stored on a piece of cardboard., , Remove cardboard.

1) The light fixture in the walk-in cooler on utility level was not operational., , Repair or replace the light fixture. Provide adequate lighting in the unit., , 2) Water was dripping from the ceiling in front of the back kitchen hand sink., , Remove the source of moisture and clean the floor.

1) A microwave and rice cooker were stored on a grease interceptor., , Do not store food/ food equipment/ food service items on the grease interceptor., , 2) There was black discoloration in the wooden sushi rice bowl., , Replace the wooden sushi rice bowl., , 3) The reusable piping bags in the sushi line cooler were heavily stained. , , Clean and sanitize the piping bags or replace them.

1) There was an accumulation of grease on the floor of the front cook line, on the side of cooking equipment and the handles of refrigeration drawers., , 2) There was a buildup of debris on the floor of the walk-in cooler on utility level., , 3) There was debris in the cupboards above the dishwashing sinks., , Clean the areas noted.

Hot water was shut off at the front kitchen hand sink due to a leak at the tap., , Repair the hand sink to stop the leak and provide cold and hot running water at adequate pressure.

1) There was an opened can of sauce in the back double door cooler., , Transfer food from the opened can into a food grade container., , 2) Food containers were stored directly on the floor of the walk-in freezer on utility level., , Store food at least 6 inches off the floor.

There were mouse droppings in the corner at the back of the storage room on utility level., , Remove mouse droppings safely and disinfect contaminated areas. Seal possible pest entry points such as the gap on the bottom perimeter of the walk-through door.

The food handling permit was stored in a locker., , Display the food handling permit for public viewing.

1) The light fixture in the walk-in cooler on utility level was not operational., , Repair or replace the light fixture. Provide adequate lighting in the unit., , 2) Water was dripping from the ceiling in front of the back kitchen hand sink., , Remove the source of moisture and clean the floor.

1) There was mould growth on caulking at the front kitchen hand sink., , Replace caulking., , 2) The rice cooker by the back kitchen hand sink was stored on a piece of cardboard., , Remove cardboard.

1) A microwave and rice cooker were stored on a grease interceptor., , Do not store food/ food equipment/ food service items on the grease interceptor., , 2) The salad spinner was repaired with tape., , The salad spinner was discarded during the inspection., , 3) There was black discoloration in the wooden sushi rice bowl., , Replace the wooden sushi rice bowl., , 4) The reusable piping bags in the sushi line cooler were heavily stained. , , Clean and sanitize the piping bags or replace them.

1) There was an accumulation of grease on the floor of the front cook line and on the side of cooking equipment., , 2) There was a buildup of debris on the floor of the walk-in cooler on utility level., , 3) There was debris in the cupboards above the dishwashing sinks., , Clean the area noted.

A spray bottle that contained cleaner was not labeled to indicate its content., , The spray bottle was labeled during the inspection. Ensure all chemical bottles are labeled.

1) Cantonese style noodles had thawed at room temperature. The internal food temperature measured 8.7C., , Thaw foods in one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) in a microwave, or 4) as part of the cooking process., , 2) Tapioca pearls were stored at room temperature. The internal food temperature measured 27.4C., , Tapioca pearls were discarded. Store perishable foods away from the temperature danger zone (4 to 60C). Discussed with the operator about TPHC (Time as Public Health Control) with time tracking for storage of perishable foods at room temperature for a limited period of time., , 3) Beef, boiled eggs, udon, Cantonese style noodles and raw shrimp measured between 11.3 to 12.3C in refrigeration drawers., , All perishable foods in this unit were discarded. Repair the cooler and store perishable foods at 4C or less under refrigeration., , 4) Sliced avocados were stored above top inserts in the sushi line cooler. Avocados measured 12.4C., , To maintain proper temperatures, do not stack insert containers. Store perishable foods at 4C or less under refrigeration.

Water measured 31C max at the front kitchen hand sink. Water pressure was low from the hot water tap. , , Repair the hand sink so that it has cold and hot running water at adequate pressure.

1) There was an opened can of sauce in the back double door cooler., , Transfer food from the opened can into a food grade container., , 2) Food containers were stored directly on the floors of walk-in units on utility level. , , Store food at least 6 inches off the floor.

The bar stool by the sushi line cooler was damaged with bare wood exposed. The chair was repaired with tape., , Replace with a chair that is easily cleanable.

The food handling permit was stored in a locker., , Display the food handling permit for public viewing.

1) There was mould growth on caulking at the front kitchen hand sink., , Replace caulking., , 2) A microwave and rice cooker were stored on a wire shelf lined with bubble wraps., , Remove bubble wraps. Shelf liners that are easily cleanable can be used.

1) A microwave and rice cooker were stored on a grease interceptor., , Do not store food/ food equipment/ food service items on the grease interceptor., , 2) The salad spinner was repaired with tape., , Replace the salad spinner., , 3) There was black discoloration in the wooden sushi rice bowl., , Replace the wooden sushi rice bowl., , 4) There was a dirty baking sheet stored on the floor., , The baking sheet was placed in the sink for cleaning during the inspection., , 5) The scoop in the refrigeration drawer was stored with its handle in contact with chicken. , , Clean and sanitize the scoop. Store utensils in a manner that prevents handles from coming into contact with food., , 6) A scraper was stored between the counter and the sushi line cooler., , Do not store anything between equipment. The gap is difficult to clean and sanitize. The scraper was removed from the gap during the inspection., , 7) The reusable piping bag for wasabi was heavily stained. , , Clean and sanitize the piping bag or replace it.

1) There was an accumulation of grease on the front ventilation hood and on the floor of the front cook line., , 2) The floor in the storage room on utility level including walk-in units was dirty with debris., , 3) There was debris in the cupboards above the dishwashing sinks., , Clean the area noted.

The storage room on utility level was disorganized and not accessible., , Organize the storage room so that all areas are accessible for cleaning and pest control monitoring.

REPEATING VIOLATION:, Sanitizer test strips were not provided for chlorine. Owner was trying to use pH test strips for sushi rice. Please obtain appropriate test strips., **Oct 24, 2024: still no chlorine test strips.

REPEATING VIOLATION:, The owner/person in care and control during time of inspection was lacking basic knowledge on cooling foods, dishwashing/sanitation, and how to use chlorine test strips. This owner was not certified in safe food handling. Please complete a recognized course in food safety as soon as possible., **Oct 24, 2024: owner May Zhou still not certified in food safety and was not practicing safe food and sanitation requirements. Owner Huange Li had not been present on site over last few years when inspections were conducted.

1) Wok stored on floor under shelving unit at cook line. Please store food equipment at least 6 inches off the floor and in a sanitary manner., 2) Food prep equipment/utensils were stored in a bus bin that was damaged and inside the bin had an accumulation of old/discoloured food debris. Please remove all damaged equipment and ensure utensils are stored in a sanitary manner.

1) Perishable foods in the cooler under the front cook line measured as high as 22C. Do not use cooler for storage of perishable foods until it is repaired and can maintain perishable foods at 4C or lower., **Jan 9, 2025: cooler measured 14C., 2) The front exhaust canopy was dusty and there were grease droplets accumulated along the edges. Please clean., **Jan 9, 2025: canopy sides and edges, including suppression hoses, still very greasy and had built up of char. Severe buildup of grease in grease drip hole., 3) Long cutting board was stored on the floor in kitchen. Store food equipment at least 6 inches off the floor and in a sanitary manner.

The warehouse located on Utility level is not organized in a manner to facilitate easily cleaning, maintenance, and monitoring of pests. Please organize.

Lettuce was draining on dishrack and next to dish comp of dirty dishes/equipment and container of dish detergent/chemicals. Process/store foods in a safe and sanitary manner.

1) Perishable foods (raw and cooked seafood and meat, dumplings, raw whole eggs, etc.) measured as high as 22C in the cooler under the cook station. All items were destroyed. Owner was aware that cooler did not work and continued to store high-risk foods in here. Store cold perishable foods at 4C or lower., 2) Deep fried shrimp was stored in a greasy basket at room temp in the back prep area; temp measured 27C (destroyed). Store hot perishable foods at 60C or above., 3) Boba pearls were stored at room temp in the front service area. Temp measured 32C. Owner stated product was being cooled. Please practice quick cooling methods.

REPEATING VIOLATION:, Perishable foods were cooling at room temp for extended periods of time and quick-cooling practices were not carried out. Cooked beef measured 32C, cooked chicken at 31C. Staff placed into cooler immediately., **Dec 19, 2022: cooked chicken stored at room temp measured 39-42C., **Oct 24, 2024: cooked beef stored at room temp measured 39C.

Food equipment was washed in the sushi hand washing sink and not sanitized. Remove all dishwashing equipment supplies from this area and take items to rear 3 comp sink where they can be properly washed, rinsed, and sanitized. Use hand washing stations for hand washing only.

REPEATING VIOLATION:, Food prep dishes and utensils were not sanitized at the 3 comp sink. The approved dishwashing method includes: wash with detergent in the 1st comp, rinse with clean water, then sanitize by complete immersion in an approved sanitizer., **Oct 24, 2024: staff still not conducting sanitizing step.

1) The paper towel dispenser for the kitchen hand sink was empty. Please restock., 2) Food equipment was washed and not sanitized in the sushi hand washing sink. Remove all dishwashing equipment supplies from this area and take items to rear 3 comp sink where they can be properly washed, rinsed, and sanitized. Use hand washing stations for hand washing only.

REPEATING VIOLATIONS:, 1) The kitchen hand sink was not accessible for its intended use as it was obstructed by a storage bin and a rice cooker in front, and the basin was used for storage of dirty rags and dish gloves. Hand sinks must always be easily accessible for hand washing. Remove all clutter around hand sink., **Oct 24, 2024: rice cooker was not in place but the table was still there with a large bin stored on top, and a cup was stored in the hand sink basin., 2) Paper towel dispenser at kitchen hand sink was empty. Please restock all supplies., **Oct 24, 2024: same paper towel dispenser was empty again.

Black hoses were attached on faucet arm over the sink comp used for food prep (water used for making noodles, rice, etc.). Remove black hoses and use food grade hoses.

REPEATING VIOLATION:, Sanitizer test strips were not provided for chlorine. Owner was trying to use pH test strips for sushi rice. Please obtain appropriate test strips., **Oct 24, 2024: still no chlorine test strips.

REPEATING VIOLATION:, The owner/person in care and control during time of inspection was lacking basic knowledge on cooling foods, dishwashing/sanitation, and how to use chlorine test strips. This owner was not certified in safe food handling. Please complete a recognized course in food safety as soon as possible., **Oct 24, 2024: owner May Zhou still not certified in food safety and was not practicing safe food and sanitation requirements. Owner Huange Li had not been present on site over last few years when inspections were conducted.

1) Perishable foods in the cooler under the front cook line measured as high as 22C. Do not use cooler for storage of perishable foods until it is repaired and can maintain perishable foods at 4C or lower., 2) The front exhaust canopy was dusty and there were grease droplets accumulated along the edges. Please clean., 3) Baskets lined with greasy paper towels were reused several times without washing for food storage. Baskets were not in suitable condition and paper towels were completely saturated with grease. Remove all baskets that cannot be properly washed/sanitized. Replace paper towels as needed and at least daily., 4) Long cutting board was stored on the floor in kitchen. Store food equipment at least 6 inches off the floor and in a sanitary manner.

REPEATING VIOLATION:, Utensil trays and shelves throughout the kitchen are lined with bubble wrap that are not easily cleanable. Please remove bubble wrap liners and clean surfaces regularly., **Oct 24, 2024: bubble wrap still used in kitchen in several areas.