FOOD PREMISES INSPECTION REPORT for Non-Compliant Critical / Non-Critical Items. Sushi Island 210 Water Street, St. John's, NL.

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1 / Items For additional information on the process, please see: Food - Annual Mar 21, Food contact surfaces properly constructed or located, acceptable material Do not use cardboard as a surface on shelving; this is not cleanable. Replace the garbage bin (sauce) with a food-grade container Adequate mechanical ventilation Increase the cleaning frequency of the fume hood canopy and filters. Repaint the flooring in the dry storage room Adequate protection from vermin and insect pests Clean the mouse droppings and debris in the dry storage room, behind the freezers, and underneath the fryers/stove/woks Other Do not store scoops and utensils in bulk food products at any time (e.g. rice, flour, ice). Dec 11, Food equipment and utensils that contact food are corrosion resistant Do not use cloth towels as covers on food products. Page 1 of 7

2 / Items For additional information on the process, please see: Dec 11, Other Utensil Storage: Ensure scoops and utensils are not left in bulk food products at any time (e.g. rice, flour, ice). Oct 10, Food in Good Condition, Safe and Unadulterated Observed the ice machine in an unsanitary condition: exterior covered in debris and mould growth inside the ice bin. Contamination of food (ice) from the mould. Dump out the ice immediately and clean the entire unit. Scrub out the bin with warm/soapy water, rinse, sanitize with bleach sanitizer and air dry. Maintain a cleaning log onsite for the ice machine; record the date of cleaning and employee sign-off. The unit must be cleaned at least every 30 days or less Adequate facilities available to wash, rinse, and sanitize utensils and eq Ensure the bleach spray bottles are made fresh every day to 100 ppm chlorine and label the spray bottles Food equipment and utensils that contact food are corrosion resistant Do not use cloth towel or paper towels in the food storage containers. Do not store food products in retail grocery bags Equipment in good repair, cleaned and sanitized Observed the ice machine in an unsanitary condition: exterior covered in debris and mould growth inside the ice bin. Contamination of food (ice) from the mould. Dump out the ice immediately and clean the entire unit. Scrub out the bin with warm/soapy water, rinse, sanitize with bleach sanitizer and air dry. Maintain a cleaning log onsite for the ice machine; record the date of cleaning and employee sign-off. The unit must be cleaned at least every 30 days or less. Page 2 of 7

3 / Items For additional information on the process, please see: Oct 10, 2017 The kitchen requires additional cleaning; increase the cleaning frequency in the kitchen Food handlers properly attired Food handlers in the kitchen are required to wear hair covers Temperature logs maintained for refrigerated storage units Temperature logs must be recorded every day for coolers and freezers. Food - Follow-Up Aug 15, Equipment in good repair, cleaned and sanitized Remove the remaining pieces of cardboard from the prep and storage tables. Do not use cardboard as a surface, this material is not cleanable. Aug 03, Proper Thawing Procedures for Frozen Food Observed incorrect thawing procedures used onsite; observed raw shrimp and salmon thawing at room temperature. Raw meats and seafood should be thawed overnight in the cooler or using the correct cold running water bath method. Do not thaw meats sitting at room temperature or in stagnant water. Page 3 of 7

4 / Items For additional information on the process, please see: Aug 03, Hands Cleaned and Properly Washed Observed the kitchen hand washing sink obstructed, inaccessible at the time of the inspection, and not supplied with hand soap; staff unable to wash their hands. Operators corrected immediately. Ensure the hand sink is fully supplied and unobstructed at all times. Staff must wash their hands prior to handling foods and when changing tasks Adequate Handwashing Facilities Supplied and Accessible Observed the kitchen hand washing sink obstructed, inaccessible at the time of the inspection, and not supplied with hand soap; staff unable to wash their hands. Operators corrected immediately. Ensure the hand sink is fully supplied and unobstructed at all times. Staff must wash their hands prior to handling foods and when changing tasks Food Separated and Protected Observed raw meats and seafood stored above and mixed with produce storage in the cooler. This is incorrect; raw meats/seafood must be stored separate or below other foods at all times Appropriate procedures followed for mechanical and/or manual dishwashing Service the mechanical dishwasher immediately; the rinse cycle must reach 82C/180F to sanitize at all times Equipment in good repair, cleaned and sanitized Do not use cardboard as a surface on counters, shelving, and flooring. All materials must be smooth, non-absorbent, and easily cleaned. Clean the shelving of grease and food debris. Page 4 of 7

5 / Items For additional information on the process, please see: Aug 03, Food contact surfaces properly constructed or located, acceptable material Do not use cardboard as a surface on counters, shelving, and flooring. All materials must be smooth, non-absorbent, and easily cleaned. Clean the shelving of grease and food debris. Observed the kitchen is in an unsanitary condition. Thoroughly clean the facility. Replace all damaged and missing ceiling tiles Food handlers properly attired Food handlers are required to wear clean aprons/uniforms and hair covers Proper location of thermometers and thermometers working accurately Provide thermometers for all coolers and freezers storing high-risk foods (e.g. meats, seafood) Other Food Storage (6"): Ensure all food products are stored 6" off the floor at all times. Recommend more shelving or dunnage racks to store food off the floor. Food - Annual Mar 24, Adequate protection from vermin and insect pests ensure rear storage area is cleaned and sanitized with bleach solution. Page 5 of 7

6 / Items For additional information on the process, please see: Food - Annual Mar 24, Other it is not recommended to leave lemon water at room temperature for extended periods. They should be made to order or lemon added at the time of delivery to customer. 2 Hour limit Oct 19, Food Separated and Protected Bowls and cups used to scoop food products and left in food. Cutting/handling of raw fish conducted adjacent to rice. CDI - Approved sccop with handle to be used for all food items. CDI - Area surrounding raw fish handling to be free and clear of other foods/containers. Area cleaned and sanitized. Containers relocated and rice discarded Facility Free of Pests (Vermin and Insects) Rodent droppings in rear storage room. CDI - Remove droppings, clean and sanitize area. Obtain additional pest control services today. Clean walls by 3 compartment sink and repair damaged wall adjacent to it. Clean entrance to kitchen Temperature logs maintained for refrigerated storage units Record all temperature checks in onsite log every day. Page 6 of 7

7 / Items For additional information on the process, please see: Oct 19, Other Provide letter of verification for the treatment of fish to be consumed raw Other Provide mofdified sushi rice procedure and resultant ph. Page 7 of 7