302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1. <50 ppm chlorine in front bucket.
2. Dishwasher had a final rinse of ~10 ppm chlorine.
3. Multiple dishes, pots, pans, and utensils were put away unwashed and sanitized.
Corrective Action(s): 1. Must ensure chlorine sanitizer is 200 ppm (1 tbl spoon chlorine bleach to 1 litre water)
2. Must ensure dishwasher has a final rinse of 50 ppm chlorine.
3. All dishes, pots, pans and utensils must be rewashed once dishwasher has been repaired.
Premises is closed until dishwasher has been repaired and all dishes, pots and pans have been washed and sanitized properly.
CORRECT: Immediately
Violation Score: 25
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Staff are using 2 compartment dishwashing sink to wash hands as it is more convenient then using only hand sink. No paper towel is available.
Corrective Action(s): If staff are going to use on of the 2 sinks to wash their hands, must supply liquid soap, and paper towel.
CORRECT: today.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Observed staff wearing black dishwashing glove to handle food with out washing between, then same staff member switched to disposable gloves and continued to wash hands with glove on and not dry.
Corrective Action(s): Remind all staff of proper hand washing: must remove gloves and wash hand with liquid soap, hot and cold water, then dry with paper towel. Place new gloves on after hands have been washed.
Violation Score: 15
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