97 Hot Pot

-There were still open bags of dry mushrooms and herbs on the shelves in the basement. , , You must keep open bags of foods sealed, such as in tight fitting containers or the bags must be tightly closed, to prevent attracting cockroaches.

-The following areas still had a build up of grease, food and dirt and require continued cleaning: under the prep coolers in the kitchen., , You must thoroughly clean the above areas to prevent attracting cockroaches.

-Used cloth towels were placed on racks and counters. , , You must keep used cloths in a 100 ppm concentration of chlorine (bleach) to prevent spreading germs, as germs grow rapidly on moist used cloths.

-There was a meat slicer set up in the basement. The meat slicer was new and had not been used yet. Staff indicated that they plan on slicing meat in the basement. There was a single sink in the basement. , , Do not slice meat in the basement, as you are not approved to do this. There must be at least a 2 compartment sink that can fit all of the equipment used as well as a separate handwash sink. , , The meat slicer must be moved upstairs into the kitchen and used there, or must be removed from the facility., , Also spoke to staff regarding the complainant indicating they observed staff blow their nose and not washing their hands before handling food, as well as the complainant observing staff cutting meat and vegetables with the same knife and cutting board. , , Staff denied doing blowing their nose without washing their hands afterwards and indicated that they have a separate area for cutting meat and another area for cutting vegetables and do not use the same knives or cutting boards.

-There were open bags of dry mushrooms and herbs on the shelves in the basement. , , You must keep open bags of foods sealed, such as in tight fitting containers or the bags must be tightly closed, to prevent attracting cockroaches.

-There were cockroaches found in traps., , Owner was not on site to ask about pest control reports, but please ensure that you continue to have regular pest control assessments and control measures in place.

-The following areas had a build up of grease, food and dirt and require continued cleaning: under the prep coolers in the kitchen., , You must thoroughly clean the above areas to prevent attracting cockroaches.

-The following areas had a build up of grease, food and dirt and require continued cleaning:, -Inside the wok station around the gas valve access holes., -The floor and walls under the wok stations. , -Under the metal racks in the kitchen., -Inside the stainless storage unit in front of the 2 prep coolers in the kitchen. , , You must continue to thoroughly clean all areas and keep clutter to a minimum to prevent attracting cockroaches.

-There were used cloths left on counters. , Cloths must be stored in sanitizer solution when not in use, such as in a bleach solution (must be at a minimum of 100 ppm chlorine concentration) to prevent growth of germs on the cloths.

-The refrigeration unit for the sauces and condiments were not turned on to keep them cold. These were measured at 15 degrees C. , , -The sauces and condiments must be stored at 4 degrees C (40 degrees F) or less to prevent rapid germ growth. If you do not wish to turn on the refrigeration unit, you must discard the sauces and condiments after 2 hours. You must be able to demonstrate that staff are keeping track of this time and the containers for each sauce and condiment must be washed and sanitized at the same time as well.

-The paper towel dispenser in the bar counter and the paper towel dispenser in the kitchen by the dishwashing machine were empty. , Paper towel was available at the bar counter, but was not placed in the dispenser due to staff having difficulty opening it. It was indicated the paper towel will be placed in a different holder. Paper towel dispenser was refilled in the kitchen. , , -The soap dispenser was empty by the 3 compartment sink by the walk in cooler. , This must be refilled to allow for proper handwashing and easier access to soap for staff that may be working in this area.

-There were still some open bags of flour and dry food ingredients in the basement. There were several food bins purchased since the previous inspection. Ensure that staff are keeping all open bags of dry ingredients in the bins to prevent access to pests. , , -There was a basket of uncovered dry tofu skin next to the prep coolers. This must be covered when not in use to prevent contamination. , , -In the walk in cooler, some foods, such as raw chicken and vegetables were not covered and some of the foods were covered with cloths. Some of the cloths had stains. , You must cover all foods in the walk in cooler with proper food grade material. Do not use cloths as these are difficult to keep clean and the fibres may contaminate the food., , -Some of the raw chicken wings were placed in a plastic basket that was cracked. , Discard this basket as pieces may break off into the food., , -The chest freezer in the basement had large pieces of meat that were not fully covered. , These must covered to prevent contamination.

-A staff drink, and tools were place on the metal rack next to plates used for customers. , These must be stored away from food and food equipment areas, as they may cause contamination.

Picture received of report showing that a pest control company conducted an inspection and treatment of facility for cockroaches. , , -Numerous cockroaches were observed in traps under the front customer counter, under the sinks in the kitchen and in the basement. , -There were a few small flies noted in the kitchen, dining area and basement. , , Continue to keep the front bar counter, the kitchen and the basement free of clutter, organized and clean. Food sources must be kept inaccessible to prevent attraction of pests., , -The gap underneath the back exit door was repaired since the previous inspection.

-2 bags of takeout containers were placed on top of a mouse trap box beside the kitchen entrance. , Store these containers in a different location that will not contaminate them, as mouse trap boxes are not considered to be a clean or appropriate place to put equipment on.

-The following areas had a build up of grease, food and dirt and require cleaning:, -Under the dishwasher and sinks., -Under the 3 compartment sink by the walk in cooler., -Inside the wok station around the gas valve access holes., -The floor and walls under the wok stations. , -Under the metal racks in the kitchen., -Under the prep coolers., -Inside the stainless storage unit in front of the 2 prep coolers in the kitchen. , , -The compartments under the front bar counter had some clutter. , -The organization in the basement had improved, but there was still some clutter such as old equipment. , The clutter the basement must continue to be reduced in these areas and thoroughly cleaned. , , You must complete the above corrections to prevent attraction of pests.

-There were used cloths left on counters. , Cloths must be stored in sanitizer solution when not in use, such as in a bleach solution (must be at a minimum of 100 ppm chlorine concentration) to prevent growth of germs on the cloths.

-The refrigeration unit for the sauces and condiments were not turned on to keep them cold. These were measured at 15 degrees C. , , -The sauces and condiments must be stored at 4 degrees C (40 degrees F) or less to prevent rapid germ growth. If you do not wish to turn on the refrigeration unit, you must discard the sauces and condiments after 2 hours. You must be able to demonstrate that staff are keeping track of this time and the containers for each sauce and condiment must be washed and sanitized at the same time as well.

-The paper towel dispenser in the bar counter and the paper towel dispenser in the kitchen by the dishwashing machine were empty. , Paper towel was available at the bar counter, but was not placed in the dispenser due to staff having difficulty opening it. It was indicated the paper towel will be placed in a different holder. Paper towel dispenser was refilled in the kitchen. , , -The soap dispenser was empty by the 3 compartment sink by the walk in cooler. , This must be refilled to allow for proper handwashing and easier access to soap for staff that may be working in this area.

-There were still some open bags of flour and dry food ingredients in the basement. There were several food bins purchased since the previous inspection. Ensure that staff are keeping all open bags of dry ingredients in the bins to prevent access to pests. , , -There was a basket of uncovered dry tofu skin next to the prep coolers. This must be covered when not in use to prevent contamination. , , -In the walk in cooler, some foods, such as raw chicken and vegetables were not covered and some of the foods were covered with cloths. Some of the cloths had stains. , You must cover all foods in the walk in cooler with proper food grade material. Do not use cloths as these are difficult to keep clean and the fibres may contaminate the food., , -Some of the raw chicken wings were placed in a plastic basket that was cracked. , Discard this basket as pieces may break off into the food., , -The chest freezer in the basement had large pieces of meat that were not fully covered. , These must covered to prevent contamination.

-A staff drink, and tools were place on the metal rack next to plates used for customers. , These must be stored away from food and food equipment areas, as they may cause contamination.

-Numerous cockroaches were observed in traps under the front customer counter, under the sinks in the kitchen and in the basement. , -There were a few small flies noted in the kitchen, dining area and basement. , It was indicated that Poulin's pest control conducts visits once a month, but that they have not checked for cockroaches since last year. , Contact a pest control operator and implement proper controls measures for cockroaches and flies. You must regularly monitor for cockroaches and flies to ensure they are adequately controlled. Keep copies of these control measures and provide them to our office when requested. , , Continue to keep the front bar counter, the kitchen and the basement free of clutter, organized and clean. Food sources must be kept inaccessible to prevent attraction of pests., , -The gap underneath the back exit door was repaired since the previous inspection.

-An expired Food Handling Permit was posted in the dining area. , You must print off and display your current Food Handling Permit.

-2 bags of takeout containers were placed on top of a mouse trap box beside the kitchen entrance. , Store these containers in a different location that will not contaminate them, as mouse trap boxes are not considered to be a clean or appropriate place to put equipment on.

-The following areas had a build up of grease, food and dirt and require cleaning:, -Under the dishwasher and sinks., -Under the 3 compartment sink by the walk in cooler., -Inside the wok station around the gas valve access holes., -The floor and walls under the wok stations. , -Under the metal racks in the kitchen., -Under the prep coolers., -Inside the stainless storage unit in front of the 2 prep coolers in the kitchen. , , -The compartments under the front bar counter had some clutter. , -The organization in the basement had improved, but there was still some clutter such as old equipment. , The clutter the basement must continue to be reduced in these areas and thoroughly cleaned. , , You must complete the above corrections to prevent attraction of pests.

-There were used cloths left on counters. , Cloths must be stored in sanitizer solution when not in use, such as in a bleach solution (must be at a minimum of 100 ppm chlorine concentration) to prevent growth of germs on the cloths.

-The refrigeration unit for the sauces and condiments were not turned on to keep them cold. These were measured at 15 degrees C. , , -The sauces and condiments must be stored at 4 degrees C (40 degrees F) or less to prevent rapid germ growth. If you do not wish to turn on the refrigeration unit, you must discard the sauces and condiments after 2 hours. You must be able to demonstrate that staff are keeping track of this time and the containers for each sauce and condiment must be washed and sanitized at the same time as well.

-Dishwasher was not turned on prior to the inspection. , Ran 5 cycles, temperature for the sanitizing cycle was mearued at 55 degrees C. Temperature on the dishwasher indicated a temperature of 133 degrees F. , Staff indicated that dishwasher is able to reach between 180-190 degrees after being given time to heat up. , Instructed staff to send a picture of the dishwasher once this temperature was reached to ensure it is working properly.

-The paper towel dispenser in the bar counter and the paper towel dispenser in the kitchen by the dishwashing machine were empty. , Paper towel was available at the bar counter, but was not placed in the dispenser due to staff having difficulty opening it. It was indicated the paper towel will be placed in a different holder. Paper towel dispenser was refilled in the kitchen. , , -The soap dispenser was empty by the 3 compartment sink by the walk in cooler. , This must be refilled to allow for proper handwashing and easier access to soap for staff that may be working in this area.

-There were still some open bags of flour and dry food ingredients in the basement. There were several food bins purchased since the previous inspection. Ensure that staff are keeping all open bags of dry ingredients in the bins to prevent access to pests. , , -There was a basket of uncovered dry tofu skin next to the prep coolers. This must be covered when not in use to prevent contamination. , , -In the walk in cooler, some foods, such as raw chicken and vegetables were not covered and some of the foods were covered with cloths. Some of the cloths had stains. , You must cover all foods in the walk in cooler with proper food grade material. Do not use cloths as these are difficult to keep clean and the fibres may contaminate the food., , -Some of the raw chicken wings were placed in a plastic basket that was cracked. , Discard this basket as pieces may break off into the food., , -The chest freezer in the basement had large pieces of meat that were not fully covered. , These must covered to prevent contamination.

-A staff drink, and tools were place on the metal rack next to plates used for customers. , These must be stored away from food and food equipment areas, as they may cause contamination.

-Numerous cockroaches were observed in traps under the front customer counter, under the sinks in the kitchen and in the basement. , -There were a few small flies noted in the kitchen, dining area and basement. , It was indicated that Poulin's pest control conducts visits once a month, but that they have not checked for cockroaches since last year. , Contact a pest control operator and implement proper controls measures for cockroaches and flies. You must regularly monitor for cockroaches and flies to ensure they are adequately controlled. Keep copies of these control measures and provide them to our office when requested. , , Continue to keep the front bar counter, the kitchen and the basement free of clutter, organized and clean. Food sources must be kept inaccessible to prevent attraction of pests., , -The gap underneath the back exit door was repaired since the previous inspection.

-An expired Food Handling Permit was posted in the dining area. , You must print off and display your current Food Handling Permit.

-2 bags of takeout containers were placed on top of a mouse trap box beside the kitchen entrance. , Store these containers in a different location that will not contaminate them, as mouse trap boxes are not considered to be a clean or appropriate place to put equipment on.

-The following areas had a build up of grease, food and dirt and require cleaning:, -Under the dishwasher and sinks., -Under the 3 compartment sink by the walk in cooler., -Inside the wok station around the gas valve access holes., -The floor and walls under the wok stations. , -Under the metal racks in the kitchen., -Under the prep coolers., -Inside the stainless storage unit in front of the 2 prep coolers in the kitchen. , , -The compartments under the front bar counter had some clutter. , -The organization in the basement had improved, but there was still some clutter such as old equipment. , The clutter the basement must continue to be reduced in these areas and thoroughly cleaned. , , You must complete the above corrections to prevent attraction of pests.

-There were used cloths left on counters. , Cloths must be stored in sanitizer solution when not in use, such as in a bleach solution (must be at a minimum of 100 ppm chlorine concentration) to prevent growth of germs on the cloths.

-The refrigeration unit for the sauces and condiments were not turned on to keep them cold. These were measured at 15 degrees C. , , -The sauces and condiments must be stored at 4 degrees C (40 degrees F) or less to prevent rapid germ growth. If you do not wish to turn on the refrigeration unit, you must discard the sauces and condiments after 2 hours. You must be able to demonstrate that staff are keeping track of this time and the containers for each sauce and condiment must be washed and sanitized at the same time as well.

-The paper towel dispenser in the bar counter and the paper towel dispenser in the kitchen by the dishwashing machine were empty. , Paper towel was available at the bar counter, but was not placed in the dispenser due to staff having difficulty opening it. It was indicated the paper towel will be placed in a different holder. Paper towel dispenser was refilled in the kitchen. , , -The soap dispenser was empty by the 3 compartment sink by the walk in cooler. , This must be refilled to allow for proper handwashing and easier access to soap for staff that may be working in this area.

-A staff drink, and tools were place on the metal rack next to plates used for customers. , These must be stored away from food and food equipment areas, as they may cause contamination.

-There were still some open bags of flour and dry food ingredients in the basement. There were several food bins purchased since the previous inspection. Ensure that staff are keeping all open bags of dry ingredients in the bins to prevent access to pests. , , -There was a basket of uncovered dry tofu skin next to the prep coolers. This must be covered when not in use to prevent contamination. , , -In the walk in cooler, some foods, such as raw chicken and vegetables were not covered and some of the foods were covered with cloths. Some of the cloths had stains. , You must cover all foods in the walk in cooler with proper food grade material. Do not use cloths as these are difficult to keep clean and the fibres may contaminate the food., , -Some of the raw chicken wings were placed in a plastic basket that was cracked. , Discard this basket as pieces may break off into the food., , -The chest freezer in the basement had large pieces of meat that were not fully covered. , These must covered to prevent contamination.

-Numerous cockroaches were observed in traps under the front customer counter, under the sinks in the kitchen and in the basement. , -There were a few small flies noted in the kitchen, dining area and basement. , It was indicated that Poulin's pest control conducts visits once a month, but that they have not checked for cockroaches since last year. , Contact a pest control operator and implement proper controls measures for cockroaches and flies. You must regularly monitor for cockroaches and flies to ensure they are adequately controlled. Keep copies of these control measures and provide them to our office when requested. , , Continue to keep the front bar counter, the kitchen and the basement free of clutter, organized and clean. Food sources must be kept inaccessible to prevent attraction of pests., , -The gap underneath the back exit door was repaired since the previous inspection.

-An expired Food Handling Permit was posted in the dining area. , You must print off and display your current Food Handling Permit.

-2 bags of takeout containers were placed on top of a mouse trap box beside the kitchen entrance. , Store these containers in a different location that will not contaminate them, as mouse trap boxes are not considered to be a clean or appropriate place to put equipment on.

-The following areas had a build up of grease, food and dirt and require cleaning:, -Under the dishwasher and sinks., -Under the 3 compartment sink by the walk in cooler., -Inside the wok station around the gas valve access holes., -The floor and walls under the wok stations. , -Under the metal racks in the kitchen., -Under the prep coolers., -Inside the stainless storage unit in front of the 2 prep coolers in the kitchen. , , -The compartments under the front bar counter had some clutter. , -The organization in the basement had improved, but there was still some clutter such as old equipment. , The clutter the basement must continue to be reduced in these areas and thoroughly cleaned. , , You must complete the above corrections to prevent attraction of pests.