203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): A large container of cooked rice was cooling on the counter top (35C). A large container of cooked white cream sauce was cooling in an ice bath (50C). Both foods have not exceeded the safe cooling time/temperature.
Corrective Action(s): Explained to chef that cooked foods must be cooled from 60C to 20C within 2 hours, then further 20C to 4C within 4 hours.
Chef continued to stir the food for heat to escape and check temperatures.
***Use probe thermometer to monitor cooling time/temperature
***Cool down and store cooked foods in smaller portions/shallow containers to facilitate quicker cooling rate (immediately). This included cooked prime ribs and all potentially hazardous foods.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Foods in the kitchen salad prep cooler closest to the side wall marginally above 4C: under compartment internal temperatures rice 6C, mashed potato 6.5C, whipping cream 7C, thawing raw beef slices 2C, thawing perogies 0C, mashed potato spinanch cream mix 6C. Foods in inserts pesto sauce 16C, cheese balls 8C, shredded cheese 8C; these foods exceeded the 2 hour safe limit.
Corrective Action(s): Chef voluntarily discarded foods that were time and temperature abused.
***Discard all foods after lunch service period.
***Do not store foods in this cooler for over 2 hours. Do not use/discard food after 2 hours.
***Store bulk food in a working cooler, and replenish food in this cooler when needed.
***Monitor and keep written records for temperatures of potentially hazardous foods routinely or at least twice a day.
Violation Score: 5
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): 1. Dirty wiping rags left on food contact surfaces and counter tops.
2. Cleaned utensils were stored in dirty plastic milk crates.
3. In-use (frequently used) utensils (ex. tongs, knives, spatulas at the cooking area) were not cleaned frequently.
4. Debris observed in the container that stored the ice scoop.
5. Debris/grease accumulated on all shelving in the kitchen where food-contact-equipment are stored on.
6. Large meat slicer was generally clean but hard-to-reach areas had food debris. And small tomato slicer had black mouldy debris.
Corrective Action(s): 1. Directed chef to store wiping rags in sanitizing solution when not in use to prevent microbial growth.
2. Chef placed the utensils through the dishwasher.
***Store cleaned utensils in a sanitary manner (immediately)
3. Staff placed the in-use utensils through the dishwasher.
***Clean and sanitize in-use utensils at least every 2 hours or as often as needed (immediately).
4. Clean/sanitize the ice scoop container more frequently (immediately).
5. Clean/sanitize all shelving in the kitchen (1 day).
6. Clean/sanitize food slicing devices (immediately or before use).
Violation Score: 15
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): The foodhandler at the cooking area did not wash their hands during the whole time of inspection. The foodhandler performed various food handling activities.
Corrective Action(s): Discussed with operator that staff must wash hands as often as needed to prevent contamination of food.
Violation Score: 5
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