201 - Food contaminated or unfit for human consumption [s. 13]
Observation (CORRECTED DURING INSPECTION): 2 compartments of kitchen's 3 compartment sink observed to be used to thaw fish fillets in running water. Fillets observed to be:
- stacked above fill line,
- unwrapped,
- measured ~18.5°C
Staff stated fish is always thawed in this manner and has been thawing for 2-3 hours.
**Corrected during inspection** Fish voluntarily discarded after fish temperature measured 18.5°C internally.
Inspector instructed staff on proper thawing methods:
- in cooler
- fully submerged (in packaging) under cold running water, or in cold water, changing waters every 30 min,
- in microwave (if cooked immediately after)
Corrective Action(s):
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cut vegetables (onions, white radishes), and sauces (white and red sauce in take out containers) observed to be stored on counter at start of inspection.
**Corrected during inspection** Products returned to cooler when identified.
Corrective Action(s):
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): 1. Handwashing station in kitchen area observed to have personal container in basin. No paper towels available.
**Corrected during inspection** Paper towels replenished and container removed when identified.
Handwashing station must be used by staff for washing hands.
Corrective Action(s):
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Pail of water observed on preparation table. When asked, staff stated it was for washing hands.
**Corrected during inspection** Staff instructed to wash hands at handwashing station, not in a pail. Pail emptied when informed.
Corrective Action(s):
Violation Score: 5
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