205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Food contents of 1 door undercounter cooler 9 - 10 C
Corrective Action(s): Products 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 (CORRECTED DURING INSPECTION): 4 soiled rags left on work surfaces with no sanitizer residual.
sanitizer containers and spray bottles filled with 1000 ppm chlorine solution.
Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
Sanitizer for food contact surfaces is to be prepared at 100 ppm chlorine to effectively sanitize and not leave potentially harmfull chemical residual and food contact surfaces.
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Back kitchen handsink does not have a soap dispenser.
Staff washroom does not have suitable papertowel supply for dispenser.
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.
Hand-washing stations are to kept fully provisioned at all times to allow staff to conveniently and frequently wash their hands as needed.
Violation Score: 5
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