Rasa Palladium

The basement two-compartment sink was not being used and water had been turned off to this sink. , , The two-compartment sink must be available for use for back-up dishwashing. , , Restore water to this sink and ensure two well-fitting drain plugs are available., , Management confirmed that they have not been using the two-compartment sink.

The basement hand washing sink paper towel dispenser was not dispensing on command and would work intermittently., , All hand sinks must be stocked with liquid hand soap, paper towel in a proper dispenser, and running hot/cold water to facilitate proper hand washing by staff.

Food was uncovered in the sandwich cooler. , , All food must be covered with a food grade cover to protect from contamination.

The general sanitation of the food establishment surfaces was poor. Dirt, food debris, grease build-up, and grime were observed on the following areas including but not limited to: the floor and wall behind, besides, and under the cook line, the walls throughout the facility (especially under equipment and storage shelving), the floors throughout the kitchen, bar, and basement, the area around the grease trap in the basement, the floor in the walk-in cooler and walk-in freezer, and the floor and area under/behind the mechanical dishwasher. , , Please deep clean the entire facility.

Moldy green bell peppers were observed in the walk-in cooler. , , Moldy food is not fit for consumption and must be discarded.

A food safe surface sanitizer was not available at the time of the inspection. , , The operator mixed a sanitizer, and it was tested to be at a concentration of 0ppm. , , A second solution was mixed and tested to 200ppm (quat). , , Please ensure that a surface sanitizer is always prepared when food handling is occurring and it is tested every time it is mixed to ensure the concentration (200ppm - quat).

Heavily soiled cleaning cloths were observed on food preparation surfaces throughout the facility. , , Cleaning cloths must be stored in a sanitizer solution when not in use. , , discard the heavily soiled cloths and always store them in a sanitizer solution.

Sanitizer bottles were unlabeled. , , Please ensure that all chemical bottles including sanitizer bottles are labeled such that the contents can be identified and safely used.

Two bottles of Raid were observed in the kitchen., , Pesticides can only be applied in a food facility by a licenced operator. , , Please remove the Raid bottles and store chemicals away from food and food preparation areas to avoid cross contamination.

A flat of raw whole shell eggs were sitting on top of the microwave by the cook line with no temperature control. , , Whole shell eggs must be kept at a temperature of 7C or below to reduce the risk of foodborne illness. , , Discard the eggs.

The high-temperature mechanical dishwasher was tested four times and the rinse cycle did not exceed 63C. , , To ensure effective sanitation, the dishwasher must be able to rinse dishes at a temperature of 71C or higher to eliminating harmful pathogens., , Please service and repair the dishwasher so that it can effectively sanitize dishes and test the dishwasher daily to ensure it is operating properly.

The basement two-compartment sink was not being used and water had been turned off to this sink. , , The two-compartment sink must be available for use for back-up dishwashing. , , Restore water to this sink and ensure two well-fitting drain plugs are available., , Management confirmed that they have not been using the two-compartment sink.

1) The hand sink in the kitchen was not stocked with liquid hand soap or paper towel at the time of the inspection. , , 2) the bar hand washing sink was not stocked with paper towel at the time of the inspection. , , 3) The basement hand washing sink was not stocked with paper towel or liquid hand soap. , , Hand washing is not taking place in the facility. , , All hand sinks must be stocked with liquid hand soap, paper towel in a proper dispenser, and running hot/cold water to facilitate proper hand washing by staff.

Cold water was not available at the hand sink in the basement. , , Please repair the plumbing such that both hot and cold water is available at the hand sink.

Dirty dishes were placed in the basin of the kitchen hand washing sink during the inspection. , , When the inspector asked them why dishes were being placed in the hand washing sink the staff stated that they use that sink as a preparation sink and not for hand washing. When staff were asked where they wash their hands then they were unable to provide an answer., , Hand washing plays an essential role in food safety and preventing foodborne illness. Hand sinks must be free from obstruction and only be used for hand washing. , , Staff must be regularly washing their hands.

A hand sink located in the back room of the main floor kitchen was completely inaccessible due to clutter and storage of items on top of the basin and in front of the sink. , , Remove all items from around the sink to allow for easy access to the hand washing sink and ensure the sink is operational.

There is a significant mouse infestation in the food establishment. , , An abundance of mouse droppings was observed throughout the food establishment, including but not limited to: along the entire perimeter of the kitchen, bar, and basement floor, on top of the mechanical dishwasher, under the mechanical dishwasher and dishwashing sinks, in utensils storage containers, on tops of canned foods and bulk dry foods in storage, on a ledge by the mop sink, on the meat slicer, under the pop syrup bibs, on top of the oven, along the edges of the preparation cooler where the top lid opens, and on a food preparation surface in the basement where flour was also present. , , Five dead mice were observed throughout the facility. One mouse was dead on the floor in the basement not in a trap. The other four were observed caught in glue board traps throughout the facility. , , Work with the pest control company to abate the pest problem, safely clean up all of the droppings, and discard any affected food or materials.

Multiple food items were stored in their original tin can after opening. , , Food products in a can must be stored in a food grade container after opening. When air is introduced, the metal from the tin can alters the quality of the product and can promote bacterial growth., , Discard the indicated food items.

1) Food was stored on the floor and uncovered in the walk-in cooler and throughout the facility. , , All food must be stored elevated off the floor and with a food grade cover to protect from contamination., , 2) Food was stored stacked on top of other food items in the coolers. , , Foos must not be stacked on top of other food items, and it can contribute to cross contamination.

1) Scoops and utensils were being stored in a bucket of dirty room temperature water. , , Utensils are to be stored in a clean and sanitary manner such as in an ice bath. Alternatively, utensils can be cleaned and sanitized at a frequency of at least every 2 hours to prevent pathogen growth and cross-contamination. To employ this method a timer system must be used., , 2) A knife was stored in the gap between the wall and wall corner guard. , , This is not a sanitary method of storing utensils as the gap cannot be cleaned and sanitized and can harbour dirt, bacteria, and contaminate the knives.

Personal items such as phone chargers, and a backpack were observed to be stored directly on food contact surfaces as on top of food items. , , Items not associated with food preparation must not be stored with food or on food contact surfaces. , , Remove the personal items and have a designated spot to store personal items away from food and food contact surafces.

The facility is suing a quat based surface sanitizer, but test strips could not be located at the time of the inspection. , , Please locate or obtain quat based test strips to be able to test and verify the concentration (200ppm).

Pest control reports were not available at the time of the inspection. , , Management indicated that Pestgon pest control provides service for the facility but was unable to provide reports. , , Pest control reports must be available on-site for review. , , Please email the undersigned PHI copies of the facilities pest control reports.

A gap was observed along the bottom of the side main floor exterior door that connects to the kitchen. , , Install new weatherstrippings to prevent pest entry.

Mold growth was observed on the ceiling of the walk-in cooler., , Please clean the mold and investigate the cause of the mold and work to reduce the water/humidity level in the area to reduce mold growth.

The tap for the hand washing sink in the kitchen is broken and very hard to turn on. , , Repair/replace the tap.

The floor tiles on the stairs to the mop sink were loose and broken. , , Repair/replace the tiles.

Multiple light switch and electrical outlet covers were missing or damaged and broken. , , Replace the broken, damaged, and missing covers.

A blue plastic pipe in the basement mechanical room was hanging from the ceiling and a stream of water was coming from the pipe onto the floor below. A floor drain was in the proximity to where the water was being splashed onto the floor. , , This is not an acceptable method of directing water to the floor drain. , , Please ensure that all plumbing is to code and in good working condition.

Ice build-up was observed in the basement walk-in freezer. The ice was in direct contact with food items. , , Discard any contaminated food items are repair the freezer such that ice is not building up.

Food equipment and utensils throughout the entire facility were dirty and had a build-up of food debris, grime, grease, and dirt including but not limited to: the pop nozzle at the bar, the interior and exterior of the coolers, shelving in the cooler/freezers, and dry storage shelving, food contact surfaces, the mechanical ventilation canopy and filters, the mechanical dishwasher, all of the sinks, all equipment along the cook line, utensils and equipment in storage, the microwave both inside and outside, the meat slicer, food storage containers, the blenders, the basement staff washroom, the spice container by the cook line, and the instant pot. , , Please clean and sanitize all equipment in the facility. , , Please also discard any broken or damaged equipment.

The entire facility including the kitchen, back storage areas, the bar, the second floor, and the basement is very cluttered and disorganised. , , Remove all items that are not directly associated with operating a food establishment and organize the entire facility. , , Keeping the facility clutter free and organized will help with maintaining the cleaning and facilitating proper pest control.

Posted cleaning schedules, temperature check logs, and the monthly pest control checklist were not being completed. , , Please utilize these written records and complete at the prescribed frequency to ensure these activities are being completed.

The general sanitation of the food establishment surfaces was poor. Dirt, food debris, grease build-up, and grime were observed on the following areas including but not limited to: the floor and wall behind, besides, and under the cook line, the walls throughout the facility (especially under equipment and storage shelving), the floors throughout the kitchen, bar, and basement, the area around the grease trap in the basement, the floor in the walk-in cooler and walk-in freezer, and the floor and area under/behind the mechanical dishwasher. , , Please deep clean the entire facility.

The area around the side exterior door was cluttered with garbage and debris. , , Please remove the garbage and keep the exterior the facility clean and free from harborage materials that can attract pests.

No paper towel at hand sinks. This was corrected during inspection.

Hand sink hot water tap is broken. Contractor hired to fix sink later that day.