209 - Food not protected from contamination [s. 12(a)]
Observation: Fly strips in back prep/cooking areas
Corrective Action(s): Fly strips are not allowed in food prep and processing areas, these items need to be removed and an integrated pest management plan implemented, all pest control measures are to be done in consultation with a registered, licensed Pest Control Operator in order to ensure that all pest control measures meet the requirements of the Food Premises Regulations.
Violation Score: 3
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: .
- food accumulations, debris along cook line especially drip tray areas, top of microwave oven cabinet;
- food accumulations, dirt, debris in corners and under equipment; low traffic areas;
- dry, cracking, black caulking around dishwashing sinks
- food spills in dry storage area
- dishwasher chemical feed rack has large slime/mould accumulations on the back of the plate holding the chemical feed tubes
Corrective Action(s): .
Premises needs a thorough cleaning to remove food waste/debris/slime/mould/dirt.
Caulking around dish sinks to be removed, the area cleaned, disinfected and thoroughly dried before re-caulking.
Violation Score: 3
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: .
1) Condiments cooler too warm - food temp 5C in enclosed box; 6C for insert on left hand side and 7C on the right hand side.
2) Low temp dishwasher final rinse is not removing soap.
Corrective Action(s): .
1) Condiments cooler needs to have thermostat adjusted to ensure foods can be maintained at or below 4C at all times.
2) Dishwasher needs to be repaired/adjusted to reduce the amount of soap dispensed for each cycle and/or otherwise repaired to ensure that the sanitizer is available and its efficacy has not been reduced by the amount of soap in the rinse water so it can achieve the required microbial destruction needed for sanitization to occur.
Violation Score: 3
|