203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Food safety was modified previous inspection to restrict cooling to cooked chicken legs and marinated beef.
Operator observed removing leftover soup from walkin cooler.
Cooked leftover food items stored in prep cooler.
Corrective Action(s): Products discarded.
As per food safety plan cooling is restricted to chicken leg and marinated beef items only.
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Top portion of prep cooler - food items overloaded and double stacked, food 10-12 C.
Corrective Action(s): Products discarded.
Food inserts are not to be overfilled or double stacked, food will not remain at 4 C or colder.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 3 vegetable peelers and 3 knives stored with visible food debris.
Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Wall mounted papertowel dispenser by prep sink is not functioning.
Corrective Action(s): Repair or replace papertowel dispenser.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Staff observed rinsing hands with water and wiping them dry with a soiled wiping rag.
Used disposable gloves stored in dry food item containers and chest freezer for later use.
Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.
Violation Score: 5
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