203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): cooked hot teriyaki sauce stored in large plastic bin directly into walk-in cooler, 31 C
container of cooked chicken breasts stored in walk-in cooler (24 C) , hot container placed on top of cold container of cold food
Corrective Action(s): Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
If cooling rates are not verified by staff, food items are to be prepared in a cook serve or cook / hot hold / serve process.
Discard leftover product.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Prepared sushi rolls stored on top of cold food inserts of counter top prep cooler, temp 15 C
Corrective Action(s): Product 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.
Ensure rolls prepared in advance are stored in lower compartment of cooler to remain at 4 C or colder.
Violation Score: 5
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Hot holding insert containing spring rolls and dumplings 39-49 C
Corrective Action(s): Product discarded
To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
Do not overfill or use food insert liners to insulate food from remaining hot.
Violation Score: 5
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