209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Bleach was too strong and resulted in the test strip bleaching out
2) Corn was stored in an opened metal can
3) Raw meats were stored above tofu
4) Foods were double stacked on top of one another, without proper protection between foods
5) Scoops (ice machine and dry ingredients) were stored with the handle in direct contact with the food
Corrective Action(s): 1) Bleach must be maintained between 100ppm to 200ppm to properly sanitize food contact surfaces. Concentrations in excess of 400ppm may be toxic. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon (2.5mL) bleach to 1L of water. Bleach at 100pm to 200ppm was prepared at the time of inspection.
2) Once canned food items are opened, the contents of the container must be transferred to a food grade container to prevent potential contamination of foods.
3) Ensure raw meats are stored below and/or separately from ready-to-eat foods.
4) If foods are double stacked, a physical separation (plastic wrap, lid, etc) must be placed between containers to prevent potential contamination of foods.
5) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
Violation Score: 9
304 - Premises not free of pests [s. 26(a)]
Observation: Tin cat monitoring stations were found to have a dead rodent and German cockroaches. Facility is currently serviced by a professional pest control operator every 2 weeks.
Corrective Action(s): Continue to follow the advice of the pest control operator to prevent further infestation. Methods to prevent further infestation include the following: keep the kitchen clean and free of food debris, seal potential entry points, store foods in pest proof containers, remove standing water and remove garbage from the facility on a nightly basis.
Violation Score: 9
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1) Under counter cooler by the entrance of the kitchen needs to be cleaned.
2) Rodent droppings were found throughout the facility.
Corrective Action(s): 1) Clean cooler unit and ensure it is maintained in a clean and sanitary condition at all times.
2) Clean and sanitize all areas affected by rodent droppings using a bleach disinfectant. Monitor for continue pest activity and contact pest control services as needed.
Violation Score: 3
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1) Front bar cooler was at 11C.
2) Back upright cooler was at 4C (top) and 7C (bottom). Cooler was too crowded at the top.
Corrective Action(s): 1) Service the cooler unit and ensure it is able to maintain foods at 4C or less on a consistent basis.
2) Re-organize cooler to allow air to properly flow throughout the cooler unit. Do not obstruct the fan area.
Violation Score: 9
310 - Single use containers & utensils are used more than once [s. 20]
Observation (CORRECTED DURING INSPECTION): Used single use take out container was found with food crumbs stacked on the top of the new take out containers,
Corrective Action(s): Single use items cannot be reused and must be discarded after each use. Container was discarded at the time of inspection.
Violation Score: 3
315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Bar area cooler did not have a thermometer.
Corrective Action(s): Ensure all cooler units are equipped with accurate thermometers to verify proper cold holding temperatures.
Violation Score: 1
403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
Observation: Staff member was observe wiping hands on shirt.
Corrective Action(s): Discontinue the practice of wiping hands on clothing to prevent cross contamination. All staff must adhere to good hand hygiene practices and properly wash their hands to prevent cross contamination.
Violation Score: 9
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