203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Cooling record documentation has discontinued for black rice soup, tapioca pudding, and tofu pudding.
Cooling records not maintained for cooling of egg pudding.
Corrective Action(s): Products discarded.
Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
Black rice soup and tofu pudding to be purchased premade in future to revise food processing procedures.
Violation Score: 15
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 3 jugs of milk stored at room temperature 15 - 21 C
egg pudding 13 C
2 containers of hydrating tapioca 24 C
2 hour room temperature monitoring of tapioca, rice balls and taro balls not conducted
Corrective Action(s): Products discarded.
To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
2 hour monitoring for cooked tapioca, rice balls and taro balls must be conducted and documented for each batch of product - record sheet to be completed, containers labelled with times, and timers in place for each product.
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handwashing facilities at front counter and back room both obstructed at time of inspection.
Corrective Action(s): Handwashing facilities are to be available at all times to allow for frequent handwashing by food handlers.
Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
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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