JMT Korean Cuisine

Facility is using lemon-scented bleach for sanitizing food surfaces and equipment. Lemon-scented bleach is not food safe. Please purchase regular unscented household bleach (no fibreguard).

No sanitizer observed in the front kitchen area with the cookline. A separate sanitizer solution must be made for both the front and back kitchen areas. Corrected onsite.

Multiple wet/used cleaning cloths observed on food contact surfaces when not in immediate use. Ensure used cleaning cloths are stored in a sanitizer bucket.

Raw meat was stored above avocados in a standing fridge. Ensure raw meat is always stored on bottom shelves and/or below ready to eat foods/produce.

Bowls are used to scoop dry foods such as rice and flour. Only use scoops with handles and store upright.

Pest control records were not observed. Ensure pest control records are kept onsite and available upon request.

Fume hood canopy filters require cleaning, especially on the left side (black build up of grease/dirt). , Unable to locate sticker that indicates when professional third party cleaning company has cleaned the fume hood company last. Ensure this is done every 6 months and the sticker is posted on the hood.

Facility has made an area outside of the kitchen where tea is made for customers. Discussed that no food or drinks can be prepared in this area as there is no handwashing sink. Facility is required to stop making tea/drinks in this area unless approval is granted from AHS (i.e. submitting a floor plan for the proposed location of installation of a handsink, handsink installed and inspection conducted). Cups/glasses, kettle, tea bags, etc need to be removed from this area; tea can be prepared in the kitchen.