302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Staff had not been following proper sanitizing procedures for their dishes. Staff were washing/rinsing dishes at the 3 compartment sink and placing all dishes, pans, etc into the mugwasher instead of manually sanitizing them. Your mugwasher is not designed for so many large items. Furthermore, the mugwasher was not achieving the proper temperature needed to sanitize the dishes/remove bacteria. During inspection, the sanitation procedures binder was brought out and reviewed thoroughly with manager on site as well as staff members.
Corrective Action(s): 1) Any items that are too large to fit into the mugwasher should be manually sanitized in your 3 compartment sink. This means majority of your pots, pans, etc. Re wash/rinse/sanitize items that had been placed into the mugwasher previously (see below).
2) As demonstrated during the inspection, you must use the 3 compartment sink method for manual dishwashing. In 1st compartment, wash dishes with soap, In 2nd compartment, rinse off soap. In 3rd compartment, fill with mixture of water and chlorine solution (Chemical D44 as labelled on your bottle). Submerse the dishes in this compartment for at least 2 minutes before air drying.
Note: Staff must manually add the D44 chlorine chemical into the 3rd compartment and check with the test strips to ensure that it is at 100 ppm chlorine residual concentration. This was demonstrated for staff during the inspection.
Violation Score: 15
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