203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Cooked chicken again found cooling in the upper inserts of prep cooler.
Corrective Action(s): As discussed numerous times in the past, the prep cooler is not designed to cool hot products. Use your larger coolers to cool the chicken, then you may move it to your prep cooler.
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Artificial crab meat found at 12C internally (when removed from fridge)
Corrective Action(s): Discarded at time of inspection.
As this is a high use product, it rarely gets put back in the fridge and becomes an unsafe temperature. Keep this product in small containers, and take out as needed.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): At time of inspection, sanitizer buckets had no detectable chlorine sanitizer. Rags were left out on food preparation surfaces.
In addition, numerous food preparation tools (slicer, peeler, blender, food processor)
Corrective Action(s): Sanitizer buckets must always be in use for storing your wiping rags, and food preparation surfaces must be frequently sanitized.
All tools must be washed, rinsed, and sanitized after use. Never put away dirty equipment.
Violation Score: 5
|