205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored in the walk-in cooler was > 4 deg. C. Items probed include sliced tomatoes (@11.4 deg. C), sliced onions (@11.9 deg. C), cut lettuce (@ 11.4 deg. C), gravy (@13.6 deg. C), etc. The temperature logs noted the temperature of the walk-in cooler during opening (7am) was 38.7 deg. C (about 3.7 deg. C).
As the inspection was conducted at 11:30am, the above noted cold potentially hazardous food have been >4 deg. C for over 2 hours. These conditions may allow microbes to grow to large quantities and cause illness in consumers. Corrective action: Discard all cold potentially hazardous food items stored in the walk-in cooler with internal temperatures > 4 deg. C. Items include cut onions, cut tomatoes, cut lettuce, milk, coffee cream, eggs, gravy, etc.
Shelf stable sauces and syrups as well as whole produce may be relocated to other coolers. Shelf stable "milk 2 Go" may be relocated.
Corrective Action(s):
Violation Score:
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