205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1. Approximately 8 cartons of eggs were stored outside of the fridge at a surface temperature of 9C. Operator states that the eggs were recently purchased and delivered, but were not placed in the fridge yet.
2. Shrimp tempura and fried chicken nuggets taken out of the fridge were not placed back into the fridge after the lunch rush. Tempura and fried chicken were at a temperature of 7-8C at time of inspection.
Corrective Action(s): 1. Eggs were immediately placed in the vegetable walk-in cooler, underneath the vegetables.
2. Shrimp tempura and fried chicken nuggets were placed back into the cooler. You must refrain from keeping potentially hazardous food items at room temperature.
Harmful bacteria can and will grow between the temperatures of 4C to 60C, which is referred to as the 'danger zone'. Keep cold items cold, and hot items hot.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Dishwasher does not release any chlorine residual at time of inspection.
Corrective Action(s): Repair the dishwasher so that it dispenses a minimum of 50 ppm chlorine residual at the plate. All dishes were manually washed using the two-compartment sink at time of inspection. Operator was able to demonstrate the proper method for washing, rinsing, sanitizing, and air-drying.
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Hand wash station in kitchen was blocked by a cutting board. Furthermore, no paper towels remained.
Corrective Action(s): Hand wash station was unblocked at time of inspection. Paper towels replenished. No food preparation is to occur over the hand wash station - it needs to be accessible at ALL TIMES.
Violation Score: 5
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