206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Two vegetable curries being hot-held on the stove-top were below 60 degrees C.
Corrective Action(s): Operator increased the heat setting to reheat them to 74 degrees C. Staff plugged in the hot-holding units to hot-hold them. Make sure all hot cooked food is kept at or above 60 degrees C.
Violation Score: 5
303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation: 1) Dishwasher is leaking quite a bit according to staff member and Operator. Dishwasher cannot be used due to leakage.
2) 2-compartment sink had soiled utensils in both compartments and both sides of the drain board.
3) Several large pots that cannot fit into the 2-compartment sink were observed on-site. A large bin in the walk-in-cooler containing pizza sauce was observed on-site.
Corrective Action(s): 1) Operator stated that their technician is scheduled and would replace their dishwasher by Monday if they cannot obtain the correct parts for it. Repair or replace the dishwasher so that it can achieve the sanitizing standard (5 log reduction in pathogens); Correct within 2 business days (by January 27, 2020). For the a high temperature dishwasher, it must maintain at least 71 degrees C final rinse temperature at the plate level. If replacing it, make sure the new dishwasher is a similar or larger size and is commercial grade (e.g. NSF certified). Provide district Environmental Health Officer a specification sheet for review and health approval prior to replacing it. Provide the specification sheet by tomorrow morning January 24, 2020.
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2) Staff emptied both compartments of the sink and washed and cleaned them along with the drain board on the right hand side. Staff setup 100 ppm chlorine sanitizer in the second compartment sink unit. Facility is using single-service utensils only for all of the menu that is served/sold on-site (pizza, curries, and naan). Staff manually washed, rinsed, and sanitized the preparation utensils and then allowed them to air dry during the inspection [Corrected].
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3) Remove the larger pots and containers that do not fit into the dishwasher or 2-compartment sink from the food premises; Correct today. Use the smaller pots on-site that fit into the 2-compartment sink since they can be adequately washed, rinsed, and sanitized in the 2-compartment sink; Effective immediately. Submit a floor plan proposal on a larger 2-compartment or 3-compartment sink with drain boards attached if you are interested in using larger pots and pans. Include the finish and size specification of each sink unit and largest pot to be used on-site.
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Paper towels were not available from the dispenser at the handsink during the start of the inspection. A cup being used by staff and a jug were observed stored inside the handsink.
Corrective Action(s): Staff member replenished the paper towels at the handsink. Jug and cup were removed from it. Make sure handsinks are kept unblocked to allow easy handwashing without contaminating any other items. Always resupply liquid soap and paper towels at the handsinks immediately when they run out.
Violation Score: 5
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