Ginseng Restaurant

** - areas of that lacked sanitation that may lead to a fire were identified during inspection. These areas must be cleaned regularly to prevent fires, injuries, and/or a risk to food safety, namely: the underside of the shelving over the grill.

** - the 3 compartment sink was leaking from the faucet, the 2 compartment sink was leaking from the faucet. Both must be repaired. Ensure all plumbing is in good working condition.

** - floors in the kitchen are in poor condition: grout is missing, broken tiles were observed throughout the kitchen. Please repair.

** - a build up of grease, grime, handprints, and filth were observed on the following items that includes but is not limited to: all containers, all, walk in freezer doors/walls/ceilings, doors/door edges/handles.

** - a build up of grease, grime, handprints, and filth were observed on the following items that includes but is not limited to: half walls in customer areas and railings., ** - a build up of grime, grease, and filth was observed on the walls and ceilings in the kitchen.

** - WRITTEN cleaning schedule was not available upon request, was ineffective, or staff was not trained to use it properly. Please revise the written cleaning schedule and demonstrate its use to PHI on future inspections

** - Bowls were used as scoops that contained no handle as a dirty high touch surface and were stored with the dirty high touch surface in contact with the food ingredient. Scoops with handles were stored with the dirty high touch surface in direct contact with the food ingredient.

** - areas of that lacked sanitation that may lead to a fire were identified during inspection. These areas must be cleaned regularly to prevent fires, injuries, and/or a risk to food safety, namely: the individual embedded table burners in the customer area and the underside of the shelving over the grill.

** - unfinished wood surfaces and an abundance of spray foam was observed in the bar area and in the kitchen (not permitted). Ensure that all surfaces in a food facility where food/beverage handling occurs are maintained in a manner that is smooth, cleanable, non-absorbent and durable. Repair/replace (discussed options onsite.)

** - the 3 compartment sink was leaking from the faucet, the 2 compartment sink was leaking from the faucet. Both must be repaired. Ensure all plumbing is in good working condition.

** - floors in the kitchen are in poor condition: grout is missing, broken tiles were observed throughout the kitchen. Please repair.

** - a build up of grease, grime, handprints, and filth were observed on the following items that includes but is not limited to: all containers, all lids for the containers, all shelving, all cooler/freezer doors/walls/ceilings, all cold holding and cupboard storage doors/door edges/handles, all coolers and freezer interiors.

** - a build up of grease, grime, handprints, and filth were observed on the following items that includes but is not limited to: all customer tables/table edges, customer chairs, half walls in customer areas and railings., ** - a build up of grime, grease, and filth was observed on the walls and ceilings in the kitchen.

** - a buildup of grime, dirt, and material was observed on bathroom doors, door edges.

** - WRITTEN cleaning schedule was not available upon request, was ineffective, or staff was not trained to use it properly. Please revise the written cleaning schedule and demonstrate its use to PHI on future inspections

** - chemical spray bottles were not labeled to disclose the contents within to prevent accidental hazardous mixing

** - walk-in cooler temperature was poor. Temperature was measured more than once over the course of 1.5 hours and the temperature was measured and verified at 8-10 degrees Celsius. Time frame of testing removes chance of defrost cycle deployment. The cooler must be immediately emptied of all high risk food contents. Do not use the walk in cooler until such time it can maintain a temperature of 4 degrees Celsius or less.

** - Evidence of domestic pesticides deployed was observed - CEASE AND DESIST immediately. Only pest control technicians with the license and training to apply insecticidal sprays and dusts may deploy pesticides in a food facility. Only pest proofing and live traps are permitted to be installed by unlicensed restaurant personnel.

** - Bowls were used as scoops that contained no handle as a dirty high touch surface and were stored with the dirty high touch surface in contact with the food ingredient. Scoops with handles were stored with the dirty high touch surface in direct contact with the food ingredient.

** - evidence of mice and cockroaches was observed. Fecal matter was observed in the bathrooms, the bar, and in the kitchen in hard to reach areas. Beetles (Sp?) were noted in the bar under the pop syrup station. Please thoroughly clean and disinfect as per instructions provided in email. This is not a pest control issue but a cleaning issue.

** - areas of that lacked sanitation that may lead to a fire were identified during inspection. These areas must be cleaned regularly to prevent fires, injuries, and/or a risk to food safety, namely: the individual embedded table burners in the customer area and the underside of the shelving over the grill.

** - dirty, utilized single-use disposable cardboard was observed stored and RE-used on shelving in the cooler. CEASE AND DESIST this practice immediately. The cardboard is the perfect substrate for mold growth. In addition, all surfaces in a food facility where food handling occurs must be maintained in a manner that is smooth, cleanable, non-absorbent and durable., ** - unfinished wood surfaces and an abundance of spray foam was observed in the bar area and in the kitchen (not permitted). Ensure that all surfaces in a food facility where food/beverage handling occurs are maintained in a manner that is smooth, cleanable, non-absorbent and durable. Repair/replace (discussed options onsite.)

** - the 3 compartment sink was leaking from the faucet, the 2 compartment sink was leaking from the faucet. Both must be repaired. Ensure all plumbing is in good working condition.

** - floors in the kitchen are in poor condition: grout is missing, broken tiles were observed throughout the kitchen. Please repair.

** - duct tape and painter's tape was observed on food equipment in the kitchen (not permitted) - all surfaces in a food facility where food handling occurs must be maintained in a manner that is smooth, cleanable, non-absorbent and durable.

** - a build up of grease, grime, handprints, and filth were observed on the following items that includes but is not limited to: the ice machine inside and out, the meat slicer (RETRAINING on cleaning the slicer properly required), all containers, all lids for the containers, all shelving, all storage room shelving, all cooler/freezer doors/walls/ceilings, all cold holding and cupboard storage doors/door edges/handles, all coolers and freezer interiors.

** - a build up of grease, grime, handprints, and filth were observed on the following items that includes but is not limited to: all customer tables/table edges, customer chairs, half walls in customer areas and railings., ** - a build up of grime, grease, and filth was observed on the walls and ceilings in the kitchen and all storage rooms, the customer area, the floors/walls/shelving of the bar and front hostess station.

** - a buildup of grime, dirt, and material was observed on bathroom doors, door edges, light switches, walls, sinks, counters, floors, toilets, toilet bases. The lighting in the washrooms makes it difficult for the staff to observe what requires more thorough cleaning.

** - WRITTEN cleaning schedule was not available upon request, was ineffective, or staff was not trained to use it properly. Please revise the written cleaning schedule and demonstrate its use to PHI on future inspections