Mirchi

Multiple food items including but not limited to yogurt, sliced onions, ginger garlic paste, gravy were measured at 20.6 degrees Celsius approximately. All food items stored in the prep cooler were discarded during inspection., - Ensure food items under refrigeration are maintained at or below 4 degrees at all times.

Prep line cooler ambient temperature was measured between 15.2-21.8 degrees Celsius during inspection., - Please ensure food is not stored in the prep line cooler until it is repaired to maintain temperature at or below 4 degrees Celsius.

Multiple food items including but not limited to yogurt, sliced onions, gravy were measured at 16.7 degrees Celsius. All food items were discarded during inspection., - Ensure high-risk food items under refrigeration are maintained at or below 4 degrees at all times.

Chlorine sanitizer bucket connected to the low temperature dishwasher was empty. Obtain and connect an adequate supply of chlorine sanitizer and detergent to the dishwasher., - Operator was instructed to manually sanitize dishes in the 2-comp sink until the dishwasher is fixed to ensure the dishwasher is able to maintain 100 ppm of chlorine.

Food containers and produce boxes in the walk-in cooler were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner.

Exit door in the prep area was left open at the time of the inspection. , - Ensure that the exit door is kept closed to avoid potential pest entry.

Prep line cooler ambient temperature was measured at 16.7 degrees Celsius during inspection., - Please ensure walk-in cooler is repaired to maintain temperature at or below 4 degrees Celsius.

Ceiling tiles, light covers, and air vents above the food preparation area in the back kitchen were visibly dirty, with dust and soot buildup., - Please clean the ceiling area.

A ready-to-use surface sanitizer was not provided in the kitchen during operation., , ACTION:, Ensure that an approved sanitizing solution (i.e. 100 parts per million bleach or 200 parts per million Quaternary Ammonium Compounds) is prepared whenever food handling is occurring. Refresh the solution frequently, especially when it is contaminated with food debris.

A food handler was consuming a meal next to open food on the 2-compartment dishwashing sink drain board., , ACTION:, Provide and instruct food handlers to consume meals in areas that do not contaminate food and food areas.

OUTSTANDING WORK ORDER:, The kitchen is busy and only equipped with a 2 compartment dishwashing sink, dishwasher, and hand sink. Please install a separate food preparation sink so staff do not have to use the hand sink for cooking, or the 2 compartment dishwashing sinks for food prep when there are dirty dishes being done., No written plans have been submitted by owner., , February 20, 2024: Additional sink has not been installed.

1) Raw fish that was next to dirty dishes in the dishwashing area, measured 15°C. The fish was contaminated with foreign matter, and numerous flies were landing on the product., , ACTION:, 1) Discard all high-risk foods that were contaminated by pests, foreign matter, and/or left in the temperature danger zone. Store high risk foods at 4°C or less or at/above 60°C.

1) Raw fish that was next to dirty dishes in the dishwashing area, measured 15°C. The fish was contaminated with foreign matter, and numerous flies were landing on the product., 2) High-risk foods in the preparation line cooler ranged 12°C to 21°C., 3) A probe thermometer was not provided to monitor temperatures of food., , ACTION:, 1) Discard all high-risk foods that were contaminated by pests, foreign matter, and/or left in the temperature danger zone. Store high risk foods at 4°C or less or at/above 60°C., 2) Repair the preparation line cooler so high-risk foods stored inside are maintained at 4°C or lower., 3) Obtain a probe thermometer that can be used to monitor foods between 0°C and 100°C.

The dishwasher was not operating properly and the sanitizing rinse cycle did not register a sanitizing residual., , ACTION:, 1) Repair the mechanical dishwasher and ensure it is in good operation to effectively clean and sanitize dishes and utensils. , 2) Test the dishwasher sanitizer residual concentration following the sanitization cycle with the appropriate chemical test strips. Testing must be completed before washing dishes daily and between shifts. Prepare a log sheet to record the date, time and concentration. Maintain the records onsite to be reviewed by an Executive Officer upon request.

Foods were stored on the floor in the walk-in cooler., , ACTION:, Store foods at least 6 inches off the floor and in a sanitary manner.

REPEATED VIOLATION:, The back exit door was propped open at the time of the inspection., , Ensure this door is remained closed to prevent entry of pests. Install an insect screen if the door is to be left open.

1) There were numerous flies in the kitchen and flies were landing on foods, food containers, food equipment, and food contact surfaces., 2) There was a heavy accumulation of mouse droppings in the cabinets of the buffet food service line in the second floor dining area., , ACTION:, 1) Eliminate all flies from the kitchen, ensure all foods are protected against pest contamination, and sanitize food contact surfaces contaminated by pests., 2) Thoroughly clean and sanitize areas contaminated by mouse droppings. Seal all potential entry points. Remove and declutter the cabinets under the buffet service line on the second floor. Implement a pest control and a pest monitoring system for the area.

OUTSTANDING WORK ORDER **REPEATING VIOLATION**, The lighting in the walk-in cooler was dim. Please install additional light fixtures in the walk-in cooler or replace the current bulb with increased lighting level., February 20, 2024: No light fixtures have been installed in the cooler.

1) The kitchen was dark, the light covers were covered with dust and grime, and food preparation and storage areas were not adequately lit to ensure safe food handling and sanitation., 2) The kitchen ceiling tiles were painted a grey colour, contaminated with dust and grime, and some were damaged or missing above the main food preparation area., 3) One of the tap fixture handles for the 2-compartment dishwashing sink was missing., , ACTION:, 1) Improve the light intensity in the kitchen by cleaning the kitchen light covers and painting or replacing the existing tiles to provide a smooth, washable, and light coloured finish., 2) Thoroughly clean or replace the kitchen ceiling tiles to remove contaminants. If replacing the ceiling tiles, please replace with smooth, washable, white tiles., 3) Install/replace the tap fixture handle at the 2-compartment dishwashing sink.

1) The exterior of many dry ingredient containers and bins were contaminated with old and discoloured food debris. , 2) Dirty knives that were heavily contaminated with food debris were stored among a container of clean knives and other food utensils at the food preparation line., 3) The exhaust canopy was greasy and had an accumulation of grease droplets collected along the edges and on fire suppression lines above the cooking surface., , ACTION:, 1) Thoroughly clean and sanitize the dry ingredient containers and bins., 2) Ensure all food preparation utensils are clean and sanitary before they are stored away. Take contaminated food utensils and equipment to the dishwashing area to be washed and sanitized between uses., 3) Thoroughly clean the exhaust canopy to remove all contaminants.

1) The kitchen ceiling tiles were painted a grey colour, contaminated with dust and grime, and some were damaged or missing above the main food preparation area., 2) The garbage containers in the second floor dining area public bathrooms were overflowing since the last event and there dead flies on the countertop and a sink of water with numerous dead, floating flies in the female public bathroom., , ACTION:, 1) Thoroughly clean or replace the kitchen ceiling tiles to remove contaminants. If replacing the ceiling tiles, please replace with smooth, washable, white tiles., 2) Thoroughly clean and remove garbage from the second floor bathrooms after each function.