301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: 1. Green and red cutting boards are black
2. Dirty bowls re-used to prepare other foods
3. Every surface in the kitchen including prep tables, handles and grips has food splatter and debris on it.
4. Ladles used to mix food in pots are stored in a bucket full of dirty water.
5. Dirty bucket, lid and scooper handle noted with red curry in bulk dry food bin.
Corrective Action(s): Ensure all areas of the kitchen are maintained in sanitary condition. Free of splatter and food debris.
1. Cutting boards must be sanitized in between uses.
2. Do not re-use bowls or other utensils or dishware that is dirty. All dirty dishware after use must be placed in dishpit to be cleaned in dishwasher before being used again.
3. All areas where food or food handler has contact must be maintained in sanitary condition.
4. All scoops must be kept in a clean sanitary manner when not used in food. Once dirty it must be cleaned and sanitized in dishpit before the next meal is made.
5. Do not handle clean containers, lids and scoopers with dirty hands or food can become contaminated.
Correction date: immediately
***REPEAT VIOLATION - CORRECTION ORDER ISSUED
Violation Score: 25
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1. No sanitizer available during inspection. Bleach bottle on-site -not in use or solution prepared
2. Soiled / dirty dry wiping cloths used to wipe down food contact surfaces
Corrective Action(s): Ensure 100 - 200 ppm chlorine sanitizer is available with wiping cloths during operation to allow for sanitizing surfaces.
Ensure wiping cloths are clean and soaking in sanitizer solution. Replenish sanitizer every 2 hours or as solution and cloth becomes dirty.
Correction date: immediately
***REPEAT VIOLATION - CORRECTION ORDER ISSUED
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Dishpit handsink not in use - water is not supplied. Dirty dishes left in sink.
Corrective Action(s): Ensure all handsinks are supplied with hot & cold water, liquid soap and paper towel.
Correction date: immediately
***REPEAT VIOLATION - CORRECTION ORDER ISSUED
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Cook noted preparing several different meals at the same time while:
1. going in and out of the cooler
2. operating the stove, oven, microwave
3. portioning cooked meat then veggies
4. cleaning cutting boards
5. handling dirty dishes
***Never observed washing hands
Corrective Action(s): Ensure food handlers are trained to wash hands at the start of their shift, before and after breaks, between tasks (handling uncooked and cooked foods, cleaning, after handling dirty dishes, etc). Review hand washing practices with staff.
Correction date: immediately
Violation Score: 15
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