205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 3 large buckets of teriyaki sauce stored at room temperature, 20 deg. C, product discarded.
Corrective Action(s): After cooking, sauce is to be kept hot at 60 deg. C. Cold storage space is not available for large volumes of sauce.
Violation Score:
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Pots of ramen broth, udon broth and teriyaki sauce on burners, all burners turned off.
Corrective Action(s): To ensure cooked foods are maintained at 60 deg. C or hotter, burners are to be kept on.
Violation Score:
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1) Multiple wiping rags in use, left on work surfaces without any sanitizer residual.
All wiping rags in use must be stored in dilute bleach sanitizer (100 ppm chlorine)
2) Slicer covered with food debris from previous day use.
Food equipment must be thoroughly cleaned and sanitized after use.
Corrected during inspection.
3) Staff failing to correctly clean and sanitize food utensils multiple times during inspection.
All food equipment/utensils are to be cleaned using warm water and detergent, then rinsed in warm water, and soaked in sanitizer for 2 minutes, then air dryed.
4) Use of Quat sanitizer spray is to discontinue while using dilute bleach sanitizer as mixing different sanitizers may create undesired chemical reactions.
Corrective Action(s):
Violation Score:
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Kitchen handsink blocked with dishware.
Corrective Action(s): Handsink to be open and accessible for handwashing at all times.
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