205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Bucket of raw chicken on floor in kitchen temp 20 C
Bucket of sauce with sliced fresh lemons stored on floor in kitchen 20 C
Bowl of eggs 24 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: 15
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Kitchen counter top food warmer both inserts overfilled, meat product mounded outside food inserts, product internal temperature 36 C and 45 C.
2 trays cooked chicken in steamer, turned off, product 30 C
tub of fried chicken stored on counter by ice machine temp 29 C
Corrective Action(s): Products discarded.
To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
Do not overfill food inserts in warmer units as food will not remain at 60 C.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 5 soiled wiping rags on counters and work surfaces in kitchen with no detectable sanitizer residual.
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).
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Staff observed attempting to wash their hands at the dishwashing sinks without soap and wearing a glove on one hand.
Corrective Action(s): Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
Violation Score: 5
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