204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): Gravy 37 C on grill, grill burner turned off.
Corrective Action(s): Product discarded.
Foods are to be cooked or reheated to 74 C before serving. After reaching 74 C, foods can be hot held at 60 C.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Food contents of front prep cooler 7 - 8 C
Corrective Action(s): Product discarded.
To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Quaternary Ammonia feeder system dispensing less than 50 ppm Quaternary Ammonia.
Sanitizer spray bottle containing 0 ppm Quaternary Ammonia.
Wiping rags in use without sanitizer solution available.
Low temperature dishwasher 0 ppm chlorine.
Soiled icecream scoop stored in dipper well with food debris from previous day.
Potato fry cutter stored with visible food debris.
Corrective Action(s): Sanitizer feeder system is to be repaired to provide 200 ppm Quaternary Ammonia in a consistent manner.
Sanitizer spray bottles are to be tested or changed daily to maintain 200 ppm Quaternary Ammonia.
All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
Low temperature dishwasher is to be repaired to provide a minimum sanitizing cycle residual of 50 ppm chlorine.
Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
1)clean surface of debris using warm water and detergent,
2)rinse surface with warm water,
3)immerse for 2 minutes or apply surface sanitizer solution,
4)allow surface or item to air dry before next use.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
Provide chlorine test strips to verify dishwasher function.
Violation Score: 25
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Back kitchen handsink - cold water faucet does not function.
Icecream station handsink - soap dispenser is empty.
Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
Repair cold water faucet.
Refill liquid soap dispenser.
Violation Score: 15
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