203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Cooked food sauce leftovers stored in walkin cooler.
Corrective Action(s): Products discarded.
As previously discussed and as per Food Safety Plan, all food dishes are to be prepared in a cook serve or cook hot hold serve manner only.
Leftover food product is to be discarded.
Violation Score: 15
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Ready to use dishware stored on grease trap, grease trap and dishware covered with food debris.
Ready to use food utensils stored in storage bins soiled with food debris on the utensils and inside bins.
Ready to use food utensils stored together with dry food ingredients, utensils covered with food debris.
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.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Soiled wiping rags left on counter tops and held in food handlers' hands, no detectable sanitizer residual.
Staff observed washing food equipment in sink under running water without the use of detergent to clean and no chemical sanitizer.
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).
Ammonia, to be verified by test strip).
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.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
Violation Score: 15
303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation: At time of inspection, premise does not have adequate hot water supply.
Corrective Action(s): Hot water supply, minimum temperature of 45 C, must be available at all times during business operation.
Replace hot water tanks.
Violation Score: 25
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Staff not observed washing hands properly or when needed.
Dishwashing staff while wearing gloves is handling both soiled and clean dishware without changing gloves or washing hands.
Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.
Violation Score: 15
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