209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Walk-in cooler. Noted a box of shrimp placed above raw vegetables.
2) Noted a stainless steel bowl in use to scoop flour.
Corrective Action(s): 1) Never put any raw meat or seafood above raw vegetables. Re-arrange placement
Corrected during inspection.
2) Provide a proper scoop with a handle.
Correction date - Immediately
Violation Score:
304 - Premises not free of pests [s. 26(a)]
Observation: Noted flies in the back dry storage room
Corrective Action(s): Keep the area clean and free of moisture.
Contact the pest control service to control fly issue.
Violation Score:
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: The facility was noted to be in a dirty condition.
The following areas must be cleaned and sanitized thoroughly:
1) BBQ station: walls, corners, underneath the stove.
2) Main kitchen: deep fryer, corners, panels behind the stove, Old BBQ oven, dough mixer, and work table.
3) Dry storage: corners, shelves
4) Food storage containers and buckets: Outside, inside and its lids.
5) Back equipment storage room: re-organize the room to enhance cleaning.
Corrective Action(s): --> Remove all food debris, gunks, and grease build ups.
--> Provide a new cleaning schedule for all kitchen equipment and areas. (Submit to the Health Officer's email) by Oct 2, 2017
--> A correction order was issued.
Correction date: Today.
Violation Score:
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: The BBQ hot case was holding food @ 51 deg. C - 53 deg. C.
This is not an acceptable hotholding temp. range.
Corrective Action(s): Call technician immediately to bring up the hot case temperature above 60 deg. C at all time.
Do not store any meat until repaired and approved by the Health Officer.
Violation Score:
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