Toi Shan Restaurant

Several bags of dry foods left open in the back storage area. , , Foods are to be stored in pest proof containers

Mouse droppings observed on floor behind boxes and under shelving unit in the back storage area

One chest freezer in the back storage area was badly damaged. Lid was cracked and off its hinges., , Chest freezer was dirty and caked with debris

Build-up under cooler door handles. , , Please clean

REPEAT VIOLATION:, 1. Behind and underneath the ventilation canopy and counters were accumulated with food debris., 2. Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup., 3. Around the grease trap area was accumulated with grease and debris buildup., , Thoroughly deep clean and sanitize the indicated areas.

Back storage area was cluttered and disorganized

At the time of inspection, no sanitizer was made available.

No thermometer available

Several bags of dry foods left open in the back storage area. , , Foods are to be stored in pest proof containers

Mouse droppings observed on floor behind boxes and under shelving unit in the back storage area

Please renew food safety certification.

Build-up under cooler door handles. , , Please clean

One chest freezer in the back storage area was badly damaged. Lid was cracked and off its hinges., , Chest freezer was dirty and caked with debris

Back storage area was cluttered and disorganized

REPEAT VIOLATION:, 1. Behind and underneath the ventilation canopy and counters were accumulated with food debris., 2. Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup., 3. Around the grease trap area was accumulated with grease and debris buildup., , Thoroughly deep clean and sanitize the indicated areas.

1) Behind and underneath the ventilation canopy and counters were accumulated with food debris., 2). Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup., 3) Around the grease trap area was accumulated with grease and debris buildup., , Thoroughly deep clean and sanitize the indicated areas.

Food items in the cooler were found not adequately 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.

Mouse droppings were noted in the storage room., -Clean and sanitize areas that are contaminated with the mouse droppings., Contact your pest control company to look for gaps or openings and eliminate pest in the facility and adhere to the recommendations on the pest control report.

There was a gap between then wall and the dishwashing and handwashing sink. The area was also noted as dirty during the inspection. The inspector informed the staff/operator that the gap must be sealed to prevent water splash in the gap and mold growth. Please ensure that the gap is sealed and all surfaces in and around the sink remains smooth, easily cleanable, and impervious to moisture., **FIX THE GAP BETWEEN THE WALL AND SINK., **NOTE (2023-10-15). Photos were provided by the operator showing the gap being fixed. On-site assessment would be required to verify that the repair was adequate.

Deep groves were noted on the cutting boards., -Resurface replace the cutting boards.

1) Grease deposit and other residues were accumulated on the top of the ventilation canopy filters., 2) Behind and underneath the ventilation canopy and counters were accumulated with food debris., 3) The walls of the 2-compartment sink beside the ventilation canopy were dirty., 4) The exterior side of the prep cooler close to the 2-comp sink was dirty., 5) The sliding door of the display cooler had food debris buildup., 6). Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup., 7) Around the grease trap area was accumulated with grease and debris buildup., 8) Thoroughly deep clean the kitchen., 9) The walls were the menu/recipe were displayed were accumulated with food debris., 10.) The storage room was dirty and disorganized., 11) No cleaning schedule available., , - Thoroughly deep clean and sanitize the indicated areas., - Laminate the recipe with a smooth, non-absorbent to moisture and easy to clean surfaces., - Organize the storage room., - Develop a cleaning schedule for the restaurant.

Wet/used cleaning cloths were kept on the counter., -Cleaning cloths were kept in a bleach sanitizer bucket at 100 ppm., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.

Food items in the cooler were found not adequately 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.

Foods were kept on the floor and underneath the counter to cool with a surface temperature:, Ginger beef 28°C, Sweet sour pork 17°C, No time to monitor how long the foods have been cooling at room temperature. Foods were discarded., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.

Rice scoops were stored in stagnant water with a surface temperature of 22°C., -Rice scoops were promptly washed and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.

Winter jackets were hung above the chest freezer in the storage room and the bottom of the winter jackets were on the chest freezer., -Store the winter jackets in a separate area that is away from food-related items.

Mouse droppings were noted in the storage room., -Clean and sanitize areas that are contaminated with the mouse droppings., Contact your pest control company to look for gaps or openings and eliminate pest in the facility and adhere to the recommendations on the pest control report.

There was a gap between then wall and the dishwashing and handwashing sink. The area was also noted as dirty during the inspection. The inspector informed the staff/operator that the gap must be sealed to prevent water splash in the gap and mold growth. Please ensure that the gap is sealed and all surfaces in and around the sink remains smooth, easily cleanable, and impervious to moisture., **FIX THE GAP BETWEEN THE WALL AND SINK., **NOTE (2023-10-15). Photos were provided by the operator showing the gap being fixed. On-site assessment would be required to verify that the repair was adequate.

Deep groves were noted on the cutting boards., -Resurface replace the cutting boards.

1) Grease deposit and other residues were accumulated on the top of the ventilation canopy filters., 2) Dust and grime were accumulated on the kitchen ceiling, air-vents, and light covers., 3) The walk-in cooler fan cover was dirty., 4) The walk-in cooler floor was dirty., 5) Behind and underneath the ventilation canopy and counters were accumulated with food debris., 6) The walls of the 2-compartment sink beside the ventilation canopy were dirty., 7) The exterior side of the prep cooler close to the 2-comp sink was dirty., 8) The sliding door of the display cooler had food debris buildup., 9. Underneath the 2-compartment sink and the dishwasher at the dishwashing area was dirty and had food debris buildup., 10.) The storage room was dirty and disorganized., 11) No cleaning schedule available., , Thoroughly deep clean and sanitize the indicated areas., Organize the storage room., Develop a cleaning schedule for the restaurant.