205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Staff are not following the DMS conditions. The savories were time stamped in the front display area, but the DMS tracking sheets have not been completed since Nov. 21st. There are other weeks previous to this that the logsheet hadn't been completed (Nov. 6-17). When asked about the holding times, all 3 employees on duty said they could be left out till 6pm regardless of when the foods came out of the oven. Staff have not been trained adequately. The pullaparts came out of the oven at 8:20am according to the sign, but at 2:30pm (at time of inspection), they had not been discarded. They should have been discarded at 2:20pm. The first run croissants (ham and cheese) were still listed on the display sign even though those had finished.
Corrective Action(s): The pullarparts were discarded during the inspection. The requirements for keeping savouries at ambient temperature are NOT being followed by staff. Management is not checking this either. This was coded in the last inspection report as well. If this is coded again, you will not be permitted to store foods at room temperature at all. You WILL be required to store these PHF's under refrigeration at all times. Keep in mind, that a hazard score of moderate or above will prevent ambient temperature storage of savories as discussed.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Discussed dishwashing procedure with staff on duty. Staff is spraying washed dishes with Quats rather than soaking the dishes in the Quats solution. This is not the proper method for dishwashing.
Corrective Action(s): As discussed, dishes must be washed and rinsed then soaked in the 2nd sink in Quats solution for at least 2minutes prior to air drying.
Violation Score: 5
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