206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Chicken curry, three pieces of fried chicken, and two beef patties, from orders earlier in the day had internal temperature of 37, 37 and 31 degrees Celsius respectively, as per probe thermometer reading. Operator unable to determine when food was made, or if it was going to be reheated and served, or if it was in the process of being cooled.
Corrective Action(s): Discard chicken curry, three pieces of fried chicken, and two beef patties immediately. Do not store hot potentially hazardous foods below 60 degrees Celsius.
Violation Score: 25
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Unclean, greasy, and dirty food utensils, dishware, cutting boards, pots and pans found throughout kitchen, in cookline and storage shelves supposedly dedicated to clean items.
Inspector reviewed proper dishwashing procedures with Operator and dishwashing staff. Dishwashing machine reaches over 71 degrees at plate surface, however inadequate scraping, pre-soaking, and rinsing leaves behind dirt that shelters pathogens on food contact surfaces. Storing moist/wet utensils and plates also provides pathogens the opportunity to survive, multiply, and produce toxins which may result in a food borne illness.
Corrective Action(s): ALL unclean food equipment (including dishware, glasses, cutlery, cook ware, cooking utensils) to be:
1) properly scraped and scrubbed clean with warm water and soap, and sponges/brushes,
2) then placed into dishwasher,
3) then air dried
4) then stored on clean, designated shelves for dishes.
[TO BE CORRECTED IMMEDIATELY]
Violation Score: 25
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