301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Cutting boards stored in mop sink.
Cooking pot stored on floor together with cleaning chemicals.
Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
Do not store clean dishware on the floor with chemicals or near mop sink.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 5 Wiping rags in use on work surfaces without any detectable sanitizer residual.
2 compartment sink not correctly set-up for manual dishwashing. Staff attempted to fill sanitizer compartment while sink was soiled with food debris.
Dishes set on drain board had no trace of sanitzer residual.
3 sanitizer spray bottles not functional.
Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
2 compartment sink is to be correctly set-up before conducting manual dishwashing.
Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
1)clean surface of debris using warm water and detergent,
2)rinse surface with warm water,
3)immerse for 2 minutes in sanitizer solution, 100 ppm chlorine,
4)allow surface or item to air dry before next use.
Replace sanitizer spray bottles and fill them with 100 ppm chlorine solution.
Violation Score: 25
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