203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Vat of lentil soup was present in the walk-in cooler at an internal temperature of 9C. The lentil soup was made last night.
Corrective Action(s): Vat of lentil soup was discarded at time of inspection. Ways of cooling include: using ice wands, portioning into smaller, shallower containers, adding ice to the final product after cooling, using a blast chiller. You must cool from 60C to 20C in 2 hours, and from 20C to 4C in no more than 4 hours.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. Dough mixer and dough hook, used two nights ago, in poor sanitary condition.
2. Employee, upon seeing the EHO, formulated bleach in a sanitizing pail.
Corrective Action(s): 1. Dough mixer and dough hook cleaned and sanitized at time of inspection. You should be cleaning and sanitizing products AFTER each use.
2. You must have bleach in a sanitizing pail, not just when you see the EHO! The sanitizing pail is required so that your food contact surfaces are free of disease causing bacteria!
Violation Score: 5
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