206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): New hot holding unit stores Korean noodles with vegetables stir fry for pick up and go.
Surface temperature betwen 41-51C.
Internal temperature
Noodles have been inside for about 2hrs.
Corrective Action(s): Operator turned up during the inspection, thank you. Reached max of 54.1C. Operator turned up some more during the inspection.
Please put thermometer inside to monitor temperature.
For current food inside, operator said they will eat if they don't sell.
If near 2hrs mark and lower than 60C, reheat and put inside or sell within 2hrs.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Dishwasher not being used by operator.
Operator has bleach in supply and 2 compartment sink.
Quats also available.
When asked about how to sanitize dishes, no stopper for sink can be found.
Majority of dishes for customers are single use disposable.
Corrective Action(s): Operator eventually found stoppers during the inspection, thank you.
Clean and sanitize both sinks.
Clean dishes, sushi knives and other equipment and utensils by soaking in warm soapy water, rinsing with hot water and then sanitizing in second sink. Second sink should be filled with water and right amount of bleach to meet 100ppm minimum chlorine.
Use test strips to confirm concentration.
Reviewed sanitizing, discussed household vs commercial bleach, showed operator how to use test strips and color codes.
Violation Score: 15
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