Tobe Teppanyaki Lounge

pH test strips were not available for monitoring sushi rice., , Provide pH test strips and ensure the pH of sushi rice is below 4.6.

Chlorine sanitizer measured 0 ppm in the dishwasher. The dishwasher temperature measured 55.8C maximum., , Sanitize food equipment and utensils manually until the dishwasher is repaired to meet cleaning and sanitizing requirements such as 100 ppm chlorine or minimum 71C in the final rinse cycle.

There was no soap at the kitchen hand sink. The dispenser fell off the wall., , Provide soap in a suitable dispenser at the kitchen hand sink.

Pots containing sesame seeds were stored on the kitchen floor., , Store foods at least 6 inches off the floor.

Clean dishware was stored immediately adjacent to the kitchen hand sink without splashguard protection., , Install a splashguard or maintain a minimum distance of 18 inches between the hand sink and open food/ food contact surfaces/ utensil washing and storage areas.

1) There was an accumulation of grease and debris on the ventilation system., , Clean the ventilation system., , 2) The drain hose for the dipper well was installed inside a wastewater line. Water was not draining properly, leaving a puddle of water on the floor., , Provide an air gap to prevent back siphonage and ensure wastewater is draining properly., , Clean the floor.

1) The food slicer in storage had food buildup on it especially the hard-to-reach areas., , Dissemble, clean and sanitize the equipment properly., , 2) The ice well was draining into a dirty container., , Clean the container.

There was a pungent odor from the grease interceptor., , Ensure the grease interceptor is serviced regularly and properly maintained.

1) There was dirt buildup on the kitchen floor where pots of sesame seeds were stored., , Clean the floor including hard-to-reach areas., , 2) The floors in the washrooms were sticky., , 3) The toilet in the men's washroom was unclean., , Maintain washrooms daily or as often as needed., , 4) There were moisture and debris behind the ice cream freezer and ice machine., , Clean behind equipment.

***Repeat violation***, , Paper towels were not provided in dispensers through out the facility. Provide paper towel in dispensers to prevent contamination of bulk supply.

***Repeat violation***, , Dishes were stored on a rack close to the handwashing sink. Water splashed onto the dishes during handwashing. Relocate the rack away from the handwashing sink or install a splash guard to keep water from splashing on the dishes.

***Repeat violation***, , There was a gap on the backdoor. The weather-stripping was in disrepair. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.

**repeat violation***, , The handwashing sink was not properly secured to the wall. properly secure the handwashing sink to the wall.

*** Repeat violation ***, , There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.

There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.

***Repeat violation***, The low-temperature, chemical dishwasher with chlorine solution was measured to have 10-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water.

Paper towels were not provided in dispensers through out the facility. Provide paper towel in dispensers ti prevent contamination of bulk supply.

Dishes were stored on a rack close to the handwashing sink. Water splashed onto the dishes during handwashing. Relocate the rack away from the handwashing sink or install a splash guard to keep water from splashing on the dishes.

***Repeat violation***, , There was a gap on the backdoor. The weather-stripping was in disrepair. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.

The handwashing sink was shaking and not properly secured to the wall. properly secure the handwashing sink to the wall.

*** Repeat violation ***, , There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.

There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff and the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.

The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The inspector informed the operator that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food.

Food items in the prep cooler underneath were found not covered. The raw rice container was also not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.

The low-temperature, chemical dishwasher with chlorine solution was measured to have 10-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water.

There is no hot water running at the handwashing sink. Handwashing sink faucet was leaking. Handwashing sink is not in use, operator indicated to have contacted a plumber to fix the handwashing sink. , **OUTSTANDING (2024-10-29). The handwashing sink near the dishwasher was leaking; there was also no soap and paper towel in the handwashing station. The handwashing sink by the cookline was also not accessible during the inspection as it was blocked with buckets and milk crates. The inspector informed the staff and the operator to ensure that the handwashing sink is fixed and free of leaks, fully supplied with soap and paper towels in proper dispensers, and be fully accessible at all times and not blocked.

There were no test strips available during the inspection for the QUAT sanitizer solution. The inspector informed the operator that test strips must be used every time a QUAT sanitizer solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a QUAT concentration between 200-400 ppm. Less than 200 ppm means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food.

There was a gap on the backdoor. The weather-stripping was in disrepair. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.

The Food Handling Permit was displayed; however, it was expired. Thus, the permit displayed was not valid. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact foodpermits@ahs.ca immediately.

The kitchen utensils were stored in water at room temperature. The inspector informed the staff and the operator that all utensils must be stored in an ice bucket at 4°C or below, or inside a hot-holding unit/warmer that keeps the temperature at or above 60°C. No utensils can be stored between these temperatures. Ensure to also change (wash and sanitize or use another clean one) the utensils every 2-4 hours.

Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.

Ventilation canopy filters were accumulated with grease deposits and other residues., **OUTSTANDING (2024-10-29). The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff and the operator that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.

Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Underneath the handwashing sink by the dishwasher area., - Underneath the dishwasher area., - Underneath the racks and food equipment., - Around food containers/buckers., **PLEASE CLEAN THE AFOREMENTIONED AREAS.

There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility.