203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation: several large plastic buckets filled with cooked meat and cooked soups.
Corrective Action(s): Product discarded.
Cooling of soups is to discontinue, equipment necessary for safe cooling of foods are not available on the premise.
Food items are to be cooked, maintained at 60 C and leftover product at closing discarded.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 4 large plastic buckets of noodles soaking in water 16 C
large bucket of grilled onions and ginger 20 C
back prep cooler top food inserts overfilled and double stacked 10 C
fried spring rolls in walkin cooler 15 C
Corrective Action(s): Products discarded.
To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
Violation Score: 15
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation: 2 steel bins of cooked grilled chicken breasts 31 C
Corrective Action(s): Product reheated by staff and moved to hot holding unit.
To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Soiled wiping rags left on counters with no sanitizer prepared.
knives, vegetable peeler stored with visible food debris.
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).
All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
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 or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.
Violation Score: 15
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): staff observed washing their hands while still wearing disposable gloves.
Corrective Action(s): When gloves are soiled, remove and discard.
Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.
Violation Score: 5
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