205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 2 bins raw fish 20 C
Corrective Action(s): Product discarded.
Violation Score: 5
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Staff observed rinsing pots and food utensils after use with water and storing for next use without cleaning or sanitizing items.
All vegetable peelers and food processor observed stored with build-up of food debris.
Wiping rags in use on cooking line counter with no detectable sanitizer residual.
Food utensils stored together with tools, staff medication in bins soiled with food debris.
Corrective Action(s): 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 in 100 ppm chlorine,
4)allow surface of item to air dry before next use.
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).
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: 25
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