203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Multiple batches of beef cooked in advance without any cooling procedures in place.
Corrective Action(s): Product discarded.
Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
Violation Score: 15
204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): BBQ beef rib cooked in microwave from raw.
MIcrowave is not a suitable method of cooking to achieve safe temperature throughout product.
Staff do not check cooking temperature to verify food has reached 74 C internally.
Corrective Action(s): Processing of raw beef is to discontinue.
Suitable cooking equipment must be provided and installed under cooking ventilation hood.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Dumplings 17 C, cooked yam tempura 14 C,
Crab meat insert in prep cooler overfilled and insert not in correct position 6 - 8 C
Front mini cooler food contents tofu and sauces 11 - 18 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: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 5 wiping rags in use on food preparation counters with no detectable sanitizer residual.
Vegetable peeler stored with visible food debris.
Mutliple food items stockpiled on dishwasher drain board.
Food utensil container at sushi station soiled with food debris and contained staff medication.
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).
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.
Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
Dishwasher drain board is to be kept clear of food and maintained in a sanitary manner for clean dishware to dry.
Violation Score: 15
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